Matzo Ball Soup Recipe

Matzo Ball Soup Recipe

What’s more comforting than a warm bowl of chicken soup with tender and flavorful dumplings? We’re sprucing up your usual chicken soup with matzah or matzo balls which is popular among our Jewish recipes. It’s easy to make and will surely comfort and warm your heart.

How To Make Matzo Ball Soup

Matzo Ball Soup is a traditional Ashkenazi Jewish soup loaded with dumplings made of schmaltz, eggs, and water. Enjoy a hearty serving in over an hour!

Preparation: 15 minutes
Cooking: 50 minutes
Chill Time: 2 hours
Total: 3 hours 5 minutes



For Matzo Balls:

  • 2large eggs
  • 2tbspschmaltz,melted, or any neutral-flavored oil
  • 2tbspwater
  • 1tspkosher salt
  • ¼tspground black pepper
  • ½cupmatzo meal

For Soup:

  • 6cupschicken stock
  • 1large carrot,peeled and sliced thinly
  • 2celery,peeled and sliced thinly

To Serve:

  • 1tbspfresh parsley,or dill, chopped
  • ground black pepper


Matzo Balls:

  1. In a medium mixing bowl, whisk together the eggs, schmaltz, water, salt, and pepper. Stir in the matzo meal.

  2. Cover the bowl tightly and chill it in the fridge for at least 2 hours, or up to a day ahead.

  3. In a large saucepan or soup pot, bring 3 quarts of water and 1½ teaspoons of salt to a boil. When the water is boiling, turn the heat down to medium-low.

  4. Use your hands to roll the matzo ball mixture into approximately 1-inch balls. Gently drop them into the simmering water.

  5. When all of the matzo balls are in the water, immediately cover the pot and reduce the heat to low. Let the matzo balls simmer, covered, for 40 minutes, until they have floated to the top and roughly doubled in size.


  1. Bring the chicken broth up to a simmer in a medium 3-quart saucepan over medium heat. Add the sliced carrots and celery and reduce the heat to low.

  2. Simmer the vegetables in the broth for about 5 minutes, until they’re tender. Turn off the heat and keep the broth covered so it stays hot while the matzo balls finish cooking.

To Serve:

  1. Use a slotted spoon to transfer 3 matzo balls into each soup bowl, then ladle 1½ cups of broth into each bowl.

  2. Garnish each bowl with a sprinkle of parsley or dill and a few grinds of black pepper.

  3. Serve piping hot, and enjoy!


  • Calories: 257.23kcal
  • Fat: 13.27g
  • Saturated Fat: 3.89g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 5.90g
  • Polyunsaturated Fat: 2.65g
  • Carbohydrates: 20.21g
  • Fiber: 0.92g
  • Sugar: 6.09g
  • Protein: 13.21g
  • Cholesterol: 109.24mg
  • Sodium: 995.41mg
  • Calcium: 41.82mg
  • Potassium: 496.53mg
  • Iron: 1.65mg
  • Vitamin A: 52.38µg
  • Vitamin C: 2.60mg
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