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Authentic Matzo Ball Soup Recipe
Bicky Sharma

Authentic Matzo Ball Soup Recipe

Few dishes carry as much emotional weight as matzo ball soup. For many Americans, it’s comfort food with a PhD in nostalgia. People eat it when they’re sick, hungry, sad, happy, or just pretending it’s winter in Florida. It shows up at Passover, in Jewish delis, and in home kitchens across the country.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For Matzo Balls
  • 1 cup matzo meal
  • 4 large eggs
  • 4 tablespoons schmaltz or neutral oil
  • 4 tablespoons water or broth
  • 1 teaspoon kosher salt
For Soup
  • 8 cups chicken broth
  • 2 carrots sliced
  • 2 celery stalks sliced
  • 1 small onion chopped
  • Salt and black pepper to taste
  • Fresh dill or parsley

Equipment

  • Large stock pot or soup pot
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board & chef’s knife
  • Slotted spoon or ladle
  • Refrigerator (for resting the dough)

Method
 

  1. Step 1: Make the Matzo Dough

    Whisk eggs, fat, salt, and liquid in a bowl. Stir in matzo meal until combined. The mixture should feel thick but not dry.
    Matzo Ball Soup Recipe

  2. Step 2: Rest the Dough

    Cover and refrigerate for 30 minutes. This step matters. It lets the starch hydrate and prevents crumbly balls.
    Matzo Ball Soup Recipe

  3. Step 3: Shape the Balls

    Wet your hands and gently roll the dough into golf-ball-size spheres. Do not pack them. Think clouds, not cannonballs.
    Matzo Ball Soup Recipe

  4. Step 4: Cook the Matzo Balls

    Bring a large pot of salted water to a gentle simmer. Add balls and cover. Simmer for 30–35 minutes. They should double in size.
    Matzo Ball Soup Recipe

  5. Step 5: Prepare the Soup Base

    Simmer broth with carrots, celery, and onion for 20 minutes until vegetables soften.
    Matzo Ball Soup Recipe

  6. Step 6: Assemble and Serve

    Transfer cooked matzo balls into the broth. Taste and adjust seasoning. Add fresh herbs before serving.
    Matzo Ball Soup Recipe

Notes

Rest the dough - Resting for at least 30 minutes hydrates the matzo meal and makes lighter, tender balls.
Simmer, don’t boil - A gentle simmer prevents matzo balls from getting dense and keeps the broth clear.
Season boldly - Matzo meal absorbs salt, so taste and adjust the broth well.
Separate storage - Store matzo balls and broth separately to preserve texture if making ahead.
Floaters are winners - Matzo balls that float usually mean fluffy, perfectly cooked dumplings.