Matzo Ball Soup



Recipe Information

Total Time: 

50 minutes; 25 minutes active



While matzo ball soup is a traditional dish served during the Jewish Passover holiday, this delicious, comforting soup can be enjoyed any time of the year.


Matzo balls

  • 3 large eggs
  • 3 tablespoons chicken fat or vegetable oil
  • 3/4 cup matzo meal
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • Black pepper
  • 3 tablespoons cold water


  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 3 large carrots, sliced
  • 3 ribs celery, chopped
  • 2 cloves garlic, minced
  • 12-ounce chicken breast, boneless, skinless, cubed
  • 8 cups chicken stock
  • Black pepper
  • 1 teaspoon dried dill


  1. For matzo balls: Lightly whisk the eggs in a medium bowl, then whisk in the fat or oil. Add the matzo meal, salt, baking powder and a few grinds of pepper to the egg mixture and stir to mix. Stir in the water and refrigerate for 30 minutes, until the moisture has been absorbed.
  2. For soup: In a large pot, drizzle oil and place over medium-high heat. Add the onions, carrots and celery, and saute until they start to sizzle, then reduce to medium-low heat for 5 minutes. Stir in the garlic and chicken and raise the heat to medium high. Cook, stirring occasionally, for about 4 minutes to lightly brown in spots.
  3. Add the chicken stock, pepper and dill and bring to a boil, then reduce the heat to low to maintain a gentle simmer, then cover the pot.
  4. Scoop rounded tablespoons of matzo mixture, roll each scoop into a ball and drop into the simmering soup. When all the matzo balls are in the soup, cover and adjust the heat to bring the soup back to a very gentle simmer. Cook for 30-40 minutes, and then serve hot.

Nutritional Information

640 calories, 26 g. fat, 250 mg. cholesterol, 1340 mg. sodium, 51 g. carbohydrate, 5 g. fiber, 47 g. protein