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Matzah Ball Soup

Matzah Ball and Chicken Soup

Amy Kritzer
Bubbe's Famous Matzah Ball Soup!
4.88 from 16 votes
Prep Time 45 mins
Cook Time 40 mins
Total Time 1 hr 25 mins
Course Soup
Cuisine Jewish
Servings 8


  • 6 eggs
  • 1/4 cup plus 2 tablespoons olive oil or schmaltz
  • 1/4 cup plus 2 tablespoons seltzer
  • 1 1/2 cups matzo meal
  • 1/4 cup grated onion dried well
  • 1 teaspoon baking powder this gives you light and fluffy balls.
  • ½ teaspoon salt or 1/4 teaspoon if using salted schmaltz
  • 1/4 teaspoon pepper
  • 10 cups stock (recipe below)
  • 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 cooked and shredded (from the broth!)
  • Salt to taste
  • Fresh parsley or dill for garnish


  • In a large bowl, whisk together eggs, schmaltz and seltzer.
  • Then add matzo meal, onions, baking powder, salt and pepper. Mix with a large spoon just until combined. Do not overmix.
  • The mixture will be sticky, so refrigerate batter for 30 minutes or up to 4 hours so it is not as sticky.
  • Bring a large pot of salted water to a boil, and then reduce to a simmer.
  • Shape the matzo mixture into 25 or so 1-inch balls, and place in the water. Do not overwork. I make all the balls first, and then place in the water so they cook evenly. Wetting your hands slightly helps keep them from sticking. Cover and simmer for 30-40 minutes until puffed up and cooked through.
  • Heat up your broth separately and then, add carrots, parsnips, celery and any other veggies you choose and chicken, and simmer covered for 10 minutes until the veggies are tender. Serve with balls!
  • Add salt to taste and garnish with parsley or dill.
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