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Matzo Ball Soup Recipe

Matzo Ball Soup

Wholesome Cove
This foolproof matzo ball soup delivers impossibly light and fluffy matzo balls swimming in a rich, golden broth that's deeply flavored with aromatic vegetables and fresh herbs. The secret lies in the gentle folding technique, proper chilling time, and using seltzer water to create those signature airy dumplings that make this comfort food so special.
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Prep Time 20 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Total Time 1 hour 35 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 285 kcal

Equipment

  • Large stockpot 8-quart or larger
  • Medium mixing bowl
  • Small mixing bowl
  • Whisk or fork
  • Slotted spoon or spider strainer For transferring matzo balls
  • Measuring cups and spoons
  • Sharp knife
  • Cutting board
  • Ladle For serving
  • Plastic wrap or bowl cover

Ingredients
  

For the Matzo Balls

  • 1 cup matzo meal 120g
  • 4 large eggs
  • 1/4 cup vegetable oil or melted schmaltz 60ml
  • 1/4 cup seltzer water or club soda 60ml, chilled
  • 1 teaspoon kosher salt 6g
  • 1/4 teaspoon freshly ground black pepper 1g
  • 1/4 teaspoon garlic powder 1g
  • 2 tablespoons fresh dill finely chopped, optional

For the Soup Broth

  • 8 cups chicken broth 1.9L, preferably low-sodium
  • 3 medium carrots about 2 cups or 300g, peeled and sliced into rounds
  • 3 celery stalks about 1.5 cups or 180g, sliced
  • 1 medium onion about 1 cup or 150g, diced
  • 3 garlic cloves minced
  • 2 bay leaves
  • 1 teaspoon dried thyme 2g
  • 1/4 cup fresh parsley 15g, chopped
  • 2 tablespoons fresh dill 8g, chopped
  • salt and black pepper to taste
  • 2 tablespoons olive oil 30ml

Instructions
 

  • Beat eggs thoroughly until frothy, then whisk in oil until emulsified and slightly pale. Gently fold in chilled seltzer, seasonings, and matzo meal just until combined (mixture will be sticky).
  • Cover bowl tightly with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
  • Heat olive oil in large stockpot over medium heat. Add onion and cook 5 minutes until translucent, then add garlic and cook 1 minute until fragrant.
  • Add carrots and celery, cook 3-4 minutes, then pour in chicken broth and add bay leaves and thyme. Bring to a boil, reduce to simmer, season lightly, and cook 15 minutes.
  • With wet hands, roll chilled mixture into 12 balls slightly smaller than golf balls (about 1.5 inches). Re-wet hands between each ball to prevent sticking.
  • Bring a separate large pot of salted water to a boil, reduce to gentle simmer, and carefully add matzo balls. Cover tightly and cook undisturbed for 20 minutes.
  • Check doneness by cutting one ball in half (should be light and fluffy throughout). If needed, cook uncovered 5-10 minutes more until doubled in size.
  • Transfer cooked matzo balls to soup broth using slotted spoon. Simmer together 5 minutes, then remove bay leaves and stir in fresh parsley and dill.
  • Ladle soup into bowls, ensuring each serving gets 2 matzo balls and generous vegetables. Serve immediately while hot.

Notes

  • Use seltzer water instead of regular water - the carbonation creates air pockets for lighter, fluffier matzo balls
  • Don't skip the 30-minute chilling time; it allows the matzo meal to hydrate and makes shaping easier
  • Always cook matzo balls in plain salted water, not the broth, to prevent cloudiness and ensure proper texture
  • Keep the pot covered for the first 20 minutes of cooking - opening releases steam and affects texture
  • Don't overmix the batter; gentle folding prevents developing too much gluten which creates dense matzo balls
  • For traditional flavor, replace vegetable oil with melted schmaltz (chicken fat)
  • Store matzo balls and broth separately in refrigerator for up to 4 days; storing together makes balls soggy
  • Freeze matzo balls and broth separately for up to 3 months for best quality
  • Make the matzo ball mixture up to 24 hours ahead and refrigerate until ready to shape and cook
  • For extra herb flavor, add 1 tablespoon each of fresh parsley and chives to the matzo ball mixture

Nutrition

Serving: 1bowlCalories: 285kcalCarbohydrates: 24gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 125mgSodium: 890mgPotassium: 420mgFiber: 2gSugar: 4gVitamin A: 85IUVitamin C: 12mgCalcium: 6mgIron: 10mg
Keyword Chicken soup recipe, comfort food, jewish soup, matzo ball soup
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