Matzah Ball and Chicken Soup
Prep time
Cook time
Total time
Bubbe's Famous Matzah Ball Soup!
Recipe type: Soup
Cuisine: Jewish
Serves: 6
  • 10 cups stock
  • 3 eggs, separated
  • 1½ cups matzo meal
  • ¼ cup grated onion
  • 3 tablespoons olive oil or schmaltz
  • ¼ teaspoons salt
  • ¼ teaspoon pepper
  • 3 carrots, diced or cut into rounds
  • 3 parsnips, diced or cut into rounds
  • 3 celery stocks, diced or cut into slices
  • 1 pound chicken
  • Salt to taste
  • Parsley for garnish
  1. Whisk ½ cup of stock with egg yolks.
  2. Whisk in matzo meal, onion, oil, salt and pepper. In a separate bowl, whisk egg whites to stiff peaks. Fold into matzo mixture. Do not over mix.
  3. The dough will be sticky, so refrigerate dough for 30 minutes so it is not as sticky.
  4. Bring the stock to a boil, and then reduce to a simmer.
  5. Shape the matzo mixture into 12 1-inch balls, and place in the stock. Cover and cook for 10 minutes.
  6. Then, add carrots, parsnips, celery and any other veggies you choose, and simmer covered for an additional 30 minutes until the balls are cooked and veggies are tender.
  7. Add chicken, salt to taste and garnish with parsley.
Recipe by What Jew Wanna Eat at