Matzo Ball Soup

As is often the case, I’ll be hosting Passover dinner on Monday night. We will begin our meal with matzo ball soup, the ultimate comfort food. I’m often asked how I make this soup, so I’ll share my recipe with you.

You’ll need to start a day ahead so that after the stock is cooked and strained, it can sit overnight in the refrigerator. Once chilled, the chicken fat will rise to the surface and solidify. It can then be skimmed off and discarded ,or a small amount can be used in place of the oil that is added to the matzo balls.

Matzo balls fall into two categories, floaters and sinkers. I prefer floaters that are light and tender as opposed to the dense sinkers. To keep them light, I follow a few rules.  I use sparkling water instead of tap, never over mix the ingredients, and allow the batter to rest in the refrigerator for several hours (or overnight) before cooking.



Chicken, onion, celery, garlic, carrots, and fresh parsley, go into the stockpot. Cold water is added to cover the ingredients by about 2 inches. It’s brought to a boil, the scum is strained off the top, and the broth will cook at a slow simmer for about 4 hours.



After refrigerating the stock overnight, the fat will rise to the surface and solidify. It is then skimmed off.

Matzo Ball Soup
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  • Chicken Stock:
  • 7 lbs. assorted chicken parts such as backs, necks, wings, and thighs.
  • 1 large onion, cut in half and unpeeled
  • 2 stalks celery, cut in half
  • 2 carrots washed and unpeeled
  • 1 handful of fresh parsley, washed
  • 1 head garlic cut in half, unpeeled
  • Cold water to cover by 2″
  • Matzo Balls:
  • 4 large eggs
  • 2 T. chicken fat or vegetable oil
  • 1/4 cup seltzer water
  • 1 cup matzo meal
  • 1t. salt
  1. Chicken Stock:
  2. Bring mixture to a boil over high heat, then reduce to a simmer.
  3. Skim off any scum that rises to the top.
  4. Simmer for about 4 hours.
  5. Strain stock removing vegetables and meat.
  6. Cover and refrigerate overnight.
  7. Next day skim off the layer of chicken fat and discard.
  8. Season chicken broth with salt and pepper to taste.
  9. Makes about 5-1/2 quarts
  10. Matzo Balls:
  11. In a medium bowl, mix eggs well with a fork.
  12. Add chicken fat or oil, seltzer water, matzo meal, and salt.
  13. Cover and refrigerate for several hours.
  14. Bring water to a boil in a large pot. Add salt.
  15. Dip your hands in water and form about 12-15 small balls from the mixture.
  16. Drop into the boiling water.
  17. Cover and simmer for about 30 minutes.
  18. Add to the chicken broth and serve.

You can add sliced celery and carrots to the chicken broth and cook until tender.
Add chopped parsley, or dill if you like

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6 Responses to “Matzo Ball Soup”

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  1. Debbie greene says:

    Your stock is so rich looking…looks fabulous.
    The photos as always,are wonderful.
    Happy Passover.

  2. Jerri Pieramici says:

    Happy Passover to you and your family.

  3. Ellen says:

    I love matzo balls. Don’t know why I don’t make them other times of the year. Chicken soup is Eddie’s domain. His is the best! Always good medicine when you’re sick.

  4. Freshly black pepper says:

    For this delicious Matzo Ball Soup, I recommend an aromtac pepper for season. Have already tested a fragrant pepper? A pepper from India such as Kerala pepper or Kampot pepper that comes from Cambodia. They are delicious and I was completely convinced that pepper is a spice.

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