Matzo Ball Soup Recipe

Name: Matzo Ball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 cups low sodium chicken stock, preferably homemade; 1 carrot, peeled and sliced; 1 rib celery, sliced; 1/2 onion, peeled and chopped; 1/4 cup fresh chopped parsley; 1 cup matzo meal; 1/4 cup chicken stock; 4 eggs, separated; 1/4 cup rendered chicken fat or kosher for passover vegetable oil; Salt and pepper

Servings: persons

1
In a large saucepan combine the stock, carrots, celery, onion and parsley.
2
Bring to a boil, reduce heat and simmer until vegetables are tender.
3
In a mixing bowl, combine the matzo meal, 1/4 cup stock, 4 egg yolks, chicken fat or vegetable oil and salt and pepper.
4
In another bowl, beat the egg whites until frothy but not stiff.
5
Fold the egg whites into the matzo meal mixture.
6
Refrigerate for 15 minutes.
7
Shape the matzo mixture in to 2 inch balls while occasionally dipping your hands in cold water.
8
Carefully add the balls to the simmering soup as you form them.
9
Cover the soup and cook for 30 minutes.
10
Serve hot.

919

kcal

Calories

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 cups low sodium chicken stock, preferably homemade, 1 carrot, peeled and sliced, 1 rib celery, sliced, 1/2 onion, peeled and chopped, and more.

Yes, Matzo Ball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Matzo Ball Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions