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Classic Matzo Ball Soup for Passover, Hanukkah, or Yom Kippur...or when you have a cold! Anyone can enjoy this, any time of year.
Matzo Ball Soup
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

Classic Matzo Ball Soup for Passover, Hanukkah, or Yom Kippur…or when you’re feeling under the weather! Anyone can enjoy this, any time of year. It’s pure comfort and like a warm hug from your grandma!

Course: Soup
Cuisine: Jewish
Keyword: Matzo Ball Soup, Passover
Servings: 5
Calories: 320 kcal
Ingredients
For the Matzo Balls
  • 2 extra large eggs
  • 2 tablespoons schmaltz (rendered chicken fat)
  • 1/2 cup matzo meal
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
For the Soup
  • 6 large carrots , peeled and ends trimmed, cut into thirds
  • 3 stalks celery , peeled, cut in half and tied together
  • 1 large sweet onion , outer skin removed, kept whole
  • 7 cups homemade chicken stock (or store bought)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fresh dill
  • 12 ounces cooked egg noodles , optional
  • 2 cups roasted chicken pieces , optional
Directions
  1. For the matzo balls, beat the eggs and chicken fat together in a small bowl.

  2. In a medium bowl, whisk together the matzo meal, salt, and baking powder. Add in the egg mixture and gently mix with a fork until just combined (do not over mix!) Cover bowl and place in the refrigerator for at least 1 hour.

  3. For fluffy matzo balls, gently shape dough with your hands into 10, 1-inch balls (they will expand as they cook.) When shaping the balls, don't compress the dough too much or you'll lose that light, airy texture.

  4. In the meantime, place carrots, celery, onion, chicken stock, salt, and pepper in a large pot. Bring to a boil; reduce heat to simmer. Cover and cook until vegetables are tender, but not mushy, about 20 minutes. Stir in fresh dill. Taste and adjust seasoning, if necessary.

  5. While the soup is simmering, bring salted water to boil in another large pot. Drop matzo balls into the bubbling water (they will sink), lower heat, cover pot and let gently simmer for 20-25 minutes until all the balls float to the top.

  6. Discard onion and celery from the soup.
  7. Place carrots, 1-2 matzo balls, noodles (if using), and chicken pieces (if using) into bowls and ladle soup on top. Serve hot and enjoy!

Recipe Notes
  1. Calorie count does not include noodles or chicken.
  2. Make sure to read the recipe tips and suggestions in the full article! 
Nutrition Facts
Matzo Ball Soup
Amount Per Serving
Calories 320 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g15%
Cholesterol 109mg36%
Sodium 1299mg54%
Potassium 862mg25%
Carbohydrates 38g13%
Fiber 4g16%
Sugar 13g14%
Protein 15g30%
Vitamin A 14690IU294%
Vitamin C 10mg12%
Calcium 93mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.