Matzo Ball Soup

Marsha Gardner


Our neighbor Mrs. Goldblum would make this soup for everyone in the neighborhood when they were sick with cold. Jewish penicillin in a bowl.


★★★★★ 1 vote




  • 4-5 lb
    chicken back, necks and wings
  • 3
    celery ribs, chunked
  • 2 medium
    carrots, scrubbed and chunked
  • 2 small
    parsnips, scrubbed and chunked
  • 2 medium
    onions, unpeeled and quartered
  • 1
    head of garlic cut in half horizontally
  • 1 Tbsp
    peppercorns, whole black
  • 2 tsp
    kosher salt
  • 1
    bay leaf
  • 4 qt
    cold water

  • 1/2 c
    matzo meal
  • 2 large
    eggs, lightly beaten
  • 2 Tbsp
    reserved chicken fat (schmaltz) or canola oil
  • 1 tsp
    kosher salt
  • 1/4 tsp
    freshly ground black pepper
  • 2 Tbsp
    chicken stock or seltzer water
  • SOUP

  • 3 qt
    prepared stock
  • 1 medium
    carrot, peeled and thinly sliced
  • few sprig(s)
    fresh dill

How to Make Matzo Ball Soup


  1. STOCK:
    Bring all ingredients to a boil in an 8- to 10-quart heavy pot. Skim froth. Reduce heat and gently simmer, uncovered for 3 hours.

    Pour stock through a fine-mesh sieve into a large bowl and discard solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat, then chill, covered. Reserve a few tablespoons of the skimmed fat (schmaltz) if you wish to use them in matzo balls (below).

    Stock can be chilled 3 days in the refrigerator or frozen 1 month.
    There are two matzo ball camps: those that like them heavy and leaden at the bottom of a bowl and those that like them light and fluffy–these are the latter, and in my mind, the better ones.

    If you can’t find matzo meal, pulse a few pieces of matzo in your food processor until it is a coarse powder. If you can’t find matzo, well, you obviously do not live in New York City.
  3. Mix all matzo ball ingredients in a bowl. Cover and place in the refrigerator for 30 minutes.

    Bring 1 1/2 quarts of well-salted water to a brisk boil in a medium sized pot.

    Reduce the flame. Run your hands under water so they are thoroughly wet. Form matzo balls by dropping spoonfuls of matzo ball batter approximately 1-inch in diameter into the palm of your wet hands and rolling them loosely into balls. Drop them into the simmering salt water one at a time. Cover the pot and cook them for 30 to 40 minutes.
  4. SOUP:
    About ten minutes before the matzo balls are ready, bring prepared chicken stock to a simmer with the sliced carrot in it. Ladle some soup and a couple matzo balls into each bowl and top with a couple snips of dill. Eat immediately.

Printable Recipe Card

About Matzo Ball Soup

Course/Dish: Chicken Soups

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