Matzo ball soup is delicious and easy to make.

Matzo Ball Soup

This matzo ball soup recipe only takes about half an hour to make and is super delicious and easy. Not only is simple and quick, but it looks quite impressive.

Matzo ball soup is a traditional Ashkenazi Jewish dish that is often served during Passover or other Jewish holidays. This soup is very similar to a chicken noodle soup, but instead of noodles, there are matzo balls. Matzo balls are made out of eggs, crushed matzo meal, oil, baking powder and broth.

Make the chicken soup base with celery, onion, carrots, garlic, herbs and chicken broth. Then keep that on the stove waiting for the matzo balls and add the balls once they are ready. I used this chicken noodle soup recipe for the soup base.

Making the Matzo Ball Mix

Making matzo balls for the soup is simple. Mix together the matzo meal, fat, water, baking powder and eggs.

After your ingredients are mixed, your matzo ball batter should have the consistency of wet sand.

Stick the batter into the fridge and let it stiffen up for at least 2 hours. If this step is skipped, the matzo will fall apart when it is put into the boiling broth.

How do you know when the matzo balls are done?

Matzo balls are finished cooking when they float to the surface and look fluffy. You can not overcook your matzo balls, so if you are unsure if they are cooked or not, continue to simmer them. Let them simmer in the broth for about 30 minutes.

Add the matzo balls to your broth and let them simmer.
Add the matzo balls to your broth and let them simmer.
The matzo balls will expand to about 3x the size and absorb much of the liquid.
The matzo balls will expand to about 3x the size and absorb much of the liquid.

How big should the matzo balls be?

Make the matzo balls about the size of a walnut. Remember, they will triple in size. So they might look small to start, but they will get much bigger as they cook.

How should I cook the matzo balls?

You can cook the matzo balls one of two ways.

  1. You can either cook the matzo balls directly in the soup
  2. or you can boil another pot of broth and cook the matzo separately from your soup and then add them once the balls are cooked.

The reason why I prefer method 2 of cooking the balls is that the matzo balls will triple in size and absorb most of the liquid that they are being cooked in. If you cook them in the soup you just made, you will have to make or add more chicken broth to your soup! Also, the broth may become cloudy.

How should I season the matzo balls?

Season the matzo balls to your liking. Keep in mind that the balls will absorb most of the liquid that they are being cooked in, so if you want a flavorful salty matzo ball, use a rich chicken broth to cook your matzo ball in.

Do I need to use schmaltz?

Schmaltz, also known as chicken fat, is generally a staple when making matzo balls. However, it is easy to replace schmaltz with oil or butter. Another fat will give you the same consistency that you are looking for in your matzo balls. The schmaltz is more so for the flavor element of the dish.

Can matzo balls be overcooked?

Truthfully, I’ve never seen an overcooked matzo ball. That being said, it’s much better to let the balls simmer longer than to cut the time short. When in doubt, let the matzo simmer for longer than you think.

What’s the best way to heat up matzo balls?

You can either re-boil the soup that the matzo balls are sitting in, or you can pop them in the microwave for a minute or two.

Matzo Ball Soup

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Recipe by Sarah Course: Uncategorized


Prep time


Cooking time






  • The Chicken Soup
  • 6 cups low- sodium chicken stock

  • 2 chicken breasts, shredded

  • 2 stalks celery

  • 1 yellow onion

  • 2 carrots

  • 2 cloves garlic

  • 3 tbsp oil or butter

  • thyme

  • dill

  • rosemary

  • Matzo Balls
  • 3 eggs

  • 3 tbsp oil

  • 3/4 cup matzo meal

  • 1/2 tsp baking powder

  • 3 tbsp water


  • Make the matzo ball mix first: mix all matzo ball ingredients together. It will resemble wet sand. Chill it in the fridge for at least 2 hours so that it is stiff enough to make into a ball and will not fall apart when it is put into the broth.
  • Make the soup: Add the oil to a dutch oven and heat over medium-high. Add the onions, celery and carrot. Cook down for about 5 minutes. Add the garlic and herbs. Cook for another 5 minutes. Add the broth and let it come to a simmer. Add the chicken and set aside.
  • Make the matzo balls: Add more chicken broth to another pot. While it’s boiling, form the matzo dough into walnut-shaped balls. When the broth boils, add the balls into the broth and cover. Let cook for 30 minutes.
  • Put together: When the matzo balls are finished cooking, add them to the soup and serve.

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