Light-As-Air Homemade Matzo Ball Soup
Nothing says comfort quite like a bowl of homemade matzo ball soup. Light, fluffy matzo balls scented with fresh herbs float in a hot, savory chicken broth, creating a soup that feels both soothing and celebratory. While it’s a must for Passover, my family requests this comforting soup recipe all year long.
Servings: 16 matzo balls
Calories: 96kcal
Video
Equipment
Ingredients
- 3 quarts water
- 1 chicken bouillon cube
- 5 large eggs, separated
- ½ cup plain seltzer, cold
- 1 cup matzo meal
- 2 Tbsp schmaltz or duck fat
- 1 Tbsp finely chopped parsley
- 1 Tbsp finely chopped dill
- 1 tsp Kosher salt
- Pinch of freshly ground black pepper
- 8-10 cups Homemade chicken soup, see note below
Instructions
- Whisk the egg whites. Place the 5 egg whites in the bowl of a stand mixer fitted with whisk attachment, then whisk until soft peaks form.
- Whisk the egg yolks. In a separate bowl, whisk together 5 egg yolks with ½ cup cold seltzer, 2 Tbsp schmaltz, 1 Tbsp chopped parsley, 1 Tbsp chopped dill, 1 tsp Kosher salt, and 1 pinch of black pepper.
- Make the matzo ball mixture. Carefully fold the egg whites into the egg yolk mixture until just combined. Add 1 cup of matzo meal, then stir gently until thoroughly mixed. Cover with plastic wrap, then refrigerate for 1-2 hours, or up to overnight.
- Warm the chicken stock. Place 3 quarts of water in a large soup pot with 1 bouillon cube, then bring to a gentle boil. Scoop about ¼ cup of batter at a time (using a small cookie scoop makes this easy), then with slightly wet hands, roll gently into a ball, about 1½ inches round. When ready, lower the heat of the stock to a gentle simmer, then use a slotted spoon to carefully lower each matzo ball into the stock. Repeat until all matzo balls are formed. Yields: 15-16 matzo balls.
- Simmer. Cover with a lid and cook for 30 minutes. While it's tempting, do not remove the lid to check on the matzo balls before the timer goes off.
- Garnish, then serve. Transfer 1 or 2 matzo balls to each serving bowl, then serve with your favorite chicken soup. Garnish with additional parsley or dill.
Notes
- Serving: Plan for 1–2 matzo balls per person.
- Cooking liquid: Use 2–3 quarts chicken stock instead of water/bouillon for extra flavor.
- Make ahead: Cook matzo balls 1–2 days ahead, then drain and refrigerate airtight. Handle gently.
- Reheating: Warm soup on the stovetop and add matzo balls; heat about 10 minutes.
- Storage: Refrigerate matzo balls in soup up to 5 days.
- Freezing: Freeze matzo balls (separately from soup) in a single layer, then store airtight up to 3 months. Thaw overnight before reheating.
Nutrition
Calories: 96kcal | Carbohydrates: 9g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 282mg | Potassium: 161mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 107IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 1mg
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