Matzo Ball Soup Recipe with Chicken Broth
Chicken broth with tender matzo meal dumplings seasoned with pepper and fresh herbs.
Matzo ball soup is a comforting broth with dumplings made from matzo meal, eggs and fat. The source’s mixture includes chicken broth and oil, then drops the balls directly into a full pot of broth; this version chills the mixture first and simmers the balls gently so they cook evenly. Use matzo meal labelled suitable for Passover if that matters for your observance, and choose broth accordingly. Keep the broth at a low simmer rather than a hard boil, which can break the dumplings apart. Whisk eggs, oil, 60 ml broth, salt and pepper. Stir in matzo meal until combined. Cover and refrigerate batter 30 to 60 minutes until firm enough to shape. Bring 2 litres broth to a boil, then reduce to a gentle simmer.
Recipe card
Matzo Ball Soup Recipe with Chicken Broth
Equipment: Mixing bowl, whisk, refrigerator, large soup pot, slotted spoon
Ingredients
Instructions
Mix dumpling batter
Whisk eggs, oil, 60 ml broth, salt and pepper. Stir in matzo meal until combined.
Chill
Cover and refrigerate batter 30 to 60 minutes until firm enough to shape.
Heat broth
Bring 2 litres broth to a boil, then reduce to a gentle simmer.
Shape balls
With damp hands, form 12 balls, about walnut size. Keep them even for consistent cooking.
Simmer
Lower balls gently into broth. Cover and simmer 30 to 40 minutes until puffed and cooked through.
Serve
Ladle broth and matzo balls into bowls. Garnish with parsley or dill.
How to tell when it is ready
Matzo balls are expanded and cooked through, with no dry meal in the centre.
Tips
- Chill the matzo mixture before shaping.
- Use damp hands for smooth dumplings.
- Keep broth at a gentle simmer.
- Do not overcrowd the pot.
Troubleshooting
- If the mixture is too thick, add liquid a little at a time.
- If browning too quickly, lower the heat and cover loosely.
Substitutions
- Use a similar neutral cooking oil.
- Choose a suitable dairy-free alternative where practical.
Variations
- Adjust the seasoning to taste.
- Add a suitable seasonal ingredient without changing the cooking cues.
Serving suggestions
- Add thin carrot slices to the broth.
- Serve with chopped parsley.
- Offer roasted chicken on the side.
- Pair with a simple salad.
Make ahead
Prepare suitable components ahead and store them safely. Store matzo balls submerged in broth in the refrigerator up to 3 days; reheat gently until steaming.
Storage
Store matzo balls submerged in broth in the refrigerator up to 3 days; reheat gently until steaming.
Food safety
Contains eggs and gluten. Keep soup hot for serving or refrigerate within 2 hours; reheat leftovers until steaming. Use Passover-suitable matzo meal and broth if required by your practice.
Frequently asked questions
Can I make this ahead?
Prepare suitable components ahead, chill them promptly and finish the dish shortly before serving.
How should I store passover matzo ball soup?
Store matzo balls submerged in broth in the refrigerator up to 3 days; reheat gently until steaming.
Add thin carrot slices to the broth. Store matzo balls submerged in broth in the refrigerator up to 3 days; reheat gently until steaming.
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