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Matzo Ball Soup
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  • CourseSoup
  • 4 large eggs
  • 1/4 cup schmaltz (rendered chicken fat) or vegetable oil
  • 1/4 cup chicken stock or vegetable stock
  • 1 cup matzo meal
  • 1/4 tsp ground nutmeg
  • 1-2 Tbsp ginger, freshly grated
  • 2 Tbsp parsley or dill, finely chopped
  • 1 tsp salt
  • 1 pinch black pepper
  • 12 cups chicken or vegetable broth
  1. In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper.
  2. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
  3. To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball.
  4. Gently drop it into the boiling water, repeating until all the mix is used.
  5. Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light.
  6. The cooked matzo balls can be transferred to boiling chicken or vegetable broth and served immediately.
Recipe Notes

Additional options for spicing up the chicken or vegetable broth to create more of a soup include chopped carrots, celery, onions, or chicken.

Recipe adapted from

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