Matzo Ball Soup

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SourceRecipe from
Prep time25 minutes
Cooking time25 minutes
Total time50 minutes


Soup and sandwiches are the ideal combo. Use some of the leftover chicken on rye bread with some spicy mustard.


3 tablespoons
chicken fat (or vegetable oil)
3/4 cup
matzo meal
3/4 teaspoon
1/2 teaspoon
baking powder
black pepper (to taste)
3 tablespoons
cold water
1 tablespoon
vegetable oil
onion (chopped)
carrots (sliced)
celery (ribs, chopped)
2 cloves
garlic (minced)
12 ounces
chicken breast (boneless, skinless, cubed)
8 cups
stock, chicken
black pepper (to taste)
1 teaspoon
dill, dried


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.

For soup: In a large pot, drizzle oil and place over medium-high heat. Add the onions, carrots and celery, and sauté 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.

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.

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.


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