Recipes

Classic Matzo Ball Soup

22/04/2025 /

A Comforting Favourite for Shabbat and Festivals

This traditional Ashkenazi dish is a community favourite – warm, nourishing, and filled with memory. Whether served at your Passover Seder, a cold Friday night, or whenever someone needs a little comfort, Matzo Ball Soup is a Jewish kitchen essential.

Ingredients

For the Matzo Balls:

  • 4 large eggs
  • ¼ cup schmaltz (or vegetable oil)
  • ¼ cup water or broth
  • 1 cup matzo meal
  • 1 tsp salt
  • A pinch of black pepper
  • Optional: 1 tbsp chopped fresh dill or parsley

For the Soup:

  • 10 cups chicken broth (or vegetable broth for a veggie version)
  • 3–4 carrots, peeled and sliced
  • 2–3 celery stalks, chopped
  • 1 onion, halved
  • Fresh dill, parsley or thyme for garnish
  • Salt and pepper to taste

Instructions

1. Make the Matzo Ball Mixture

In a bowl, beat the eggs, then stir in the schmaltz (or oil), water or broth, salt, pepper, and herbs if using.

Mix in the matzo meal until just combined – do not overmix. Cover and refrigerate for at least 30 minutes to firm up.

2. Shape the Balls

With wet hands, gently form the mixture into balls (about the size of a walnut). Don’t press too hard – you want them light and fluffy!

3. Cook the Matzo Balls

Bring a large pot of salted water or broth to a gentle boil. Add the matzo balls, cover, and simmer for 30–40 minutes, or until fully cooked and floating.

4. Make the Soup

In a separate pot, bring your broth to a boil. Add the carrots, celery, onion, and seasonings. Simmer until the vegetables are tender. Remove onion before serving.

5. Combine and Serve

Gently transfer the cooked matzo balls into the soup pot. Garnish with fresh herbs and serve hot.

Tips for Success

  • For fluffier matzo balls: don’t overwork the mixture and simmer gently.
  • For a vegetarian version: use oil and veggie broth.
  • Make ahead! Matzo balls freeze well once cooked.