Matzo Ball Soup

5 from 5 votes

Matzo ball soup is an Ashkenazi Jewish classic, usually served and enjoyed during Passover. This recipe requires only 5 ingredients and is accessible for any level of cook.

Prep Time5

Cook Time20

Resting Time30

Total Time55

Course: Appetizer, Main, Soup

Cuisine: Jewish

Diet: Kosher, Vegetarian

Servings:

Calories: 326kcal

Author: Candice Walker

Ingredients

4 eggs
1 cup matzo meal
¼ cup shmaltz chicken fat, duck fat, or vegetable oil
salt I use 1/2 teaspoon sea salt, but season to your taste.
¼ cup sparkling water or seltzer
4 cups chicken stock or bone broth

Instructions

Whisk the 4 eggs with 1/4 cup duck fat, schmaltz, or vegetable oil in a medium bowl.
Add 1 cup of matzo meal and 1/4 cup sparkling water or seltzer, and season with salt. Mix with a fork. Refrigerate for 30 minutes until the liquid is mostly absorbed.
Bring a pot of water to boil in a large pot. (Not the stock/broth.)
With wet hands, roll the mixture into ping-pong sized balls, approximately 1.5 inches in diameter and drop them into the boiling water.
Lower to a simmer, and simmer covered for 20 minutes. It's ok to peek, but do not cook them uncovered.
In the meantime, heat your stock/broth.

Notes

If you want dense matzo balls that sink, leave out the sparkling water. If you want the fluffy ones that float, add the sparkling water. If it isn't Passover, you can also use baking powder.

Strain the extra matzo balls from the boiling water, let them cool to room temperature, and keep them in a sealable container in the refrigerator for up to 2 days.

Soup Base Variations:

Homemade Bone Broth - what I use most often, and usually have in the freezer.
Dashi - a Japanese broth made from kombu seaweed. I use a version made with bonito.
Miso - a simple, easy way to add flavor. You can add in scallions and ginger, too. Please note that miso is not kosher for Passover.
Tea - Hear me out! I love adding Genmaicha tea to a plain bone broth. It adds a nutty, earthy flavor that is fantastic.
Ab Goosht - Persian "meat water" made by adding salted meat, onions, spices, and dried limes to water and simmering over low heat. I'm working on a recipe for the blog and will share soon.
Furikake, though this option is also not kosher for Passover.

Nutrition