Matzo ball soup is one of the most comforting dishes in Jewish cuisine, often enjoyed during Passover but equally perfect for any chilly evening. The beauty of this recipe lies in its flexibility — you can make light, airy “floaters” or denser, hearty “sinkers,” depending on your preference.
Ingredients
For the matzo balls:
- 1 cup matzo meal
- 4 large eggs
- ¼ cup schmaltz (chicken fat) or vegetable oil
- ¼ cup seltzer water (for floaters) or plain water (for sinkers)
- 1 tsp salt
- ¼ tsp baking powder (optional, for extra lift)
For the soup:
- 8 cups chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, chopped
- Fresh dill or parsley for garnish
- Salt and pepper to taste
Method
- Prepare the matzo ball mixture
- In a bowl, whisk eggs, fat, water, salt, and baking powder.
- Stir in matzo meal until combined.
- Cover and refrigerate for 30 minutes to firm up.
- Shape the balls
- With wet hands, roll mixture into small balls (about the size of a walnut).
- Cook the matzo balls
- Bring a large pot of salted water to a boil.
- Drop in the balls, reduce to a simmer, cover, and cook for 30–40 minutes until tender.
- Make the soup
- In another pot, simmer chicken broth with carrots, celery, and onion until vegetables are soft.
- Season with salt and pepper.
- Combine and serve
- Transfer cooked matzo balls into the soup.
- Garnish with fresh dill or parsley.
- Serve hot and enjoy the comfort of this timeless dish.
Tips
- Floaters: Use seltzer water and baking powder for light, airy texture.
- Sinkers: Skip seltzer and baking powder for denser, traditional matzo balls.
- Make broth from scratch with chicken bones for deeper flavor.
Takeaway
Matzo ball soup is more than just food — it’s tradition, comfort, and family in a bowl. Whether you prefer floaters or sinkers, this recipe lets you choose your own adventure while keeping the soul of the dish intact.
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