Classic Matzah Ball Soup
Traditional Jewish soup with fluffy matzah balls in a rich chicken broth.
20 mins
Prep Time
30 mins
Cook Time
4
Servings
Ingredients
- 1 cup matzah meal
- 4 large eggs
- 1/4 cup vegetable oil or schmaltz
- 1/4 cup seltzer water
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups chicken broth
- 1 carrot, sliced
- 1 celery stalk, sliced
- 1 small onion, diced
- Fresh dill for garnish
Nutrition Facts
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Instructions
Make the matzah ball mixture: In a bowl, whisk together eggs, oil or schmaltz, seltzer water, salt, and pepper until well combined.
Add matzah meal: Gradually stir in the matzah meal until fully incorporated. Cover and refrigerate for 30 minutes to firm up.
Prepare the broth: In a large pot, bring chicken broth to a simmer. Add carrot, celery, and onion. Simmer for 15 minutes.
Form matzah balls: Wet your hands and form the chilled mixture into 1-inch balls. Don't overwork the mixture - keep them light.
Cook the matzah balls: Gently drop balls into simmering broth. Cover and cook for 20 minutes without lifting the lid.
Serve: Ladle soup into bowls with 2-3 matzah balls each. Garnish with fresh dill. Serve hot.
Chef's Tips
- Fluffy Secret: The seltzer water creates lighter matzah balls. Don't skip it!
- Resting Time: Chilling the mixture is crucial for proper texture - don't rush this step.
- Size Matters: Keep matzah balls uniform in size for even cooking.
- Broth Tip: For richer flavor, use homemade chicken stock if possible.
- Storage: Matzah balls absorb liquid, so store them separately from broth if making ahead.
- Dietary Note: For Passover, ensure all ingredients are kosher for Passover.
