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Classic Matzo Ball Soup

A close-up of a bowl of matzo ball soup, featuring a large matzo ball, carrots, and celery in a clear broth.
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A comforting and traditional Jewish soup with tender matzo balls in a golden chicken broth. Learn how to make both fluffy ‘floaters’ and dense ‘sinkers’.

Ingredients

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  • 1 box matzo ball mix
  • 4 large eggs
  • 1/4 cup schmaltz or vegetable oil
  • 1/4 cup seltzer water or club soda
  • Salt and pepper to taste
  • 8 cups chicken broth
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • Fresh dill, chopped, for garnish

Instructions

  1. In a large bowl, combine the matzo ball mix, eggs, schmaltz or oil, and seltzer water. Mix until just combined. Do not overmix.
  2. Season the batter with salt and pepper.
  3. Cover the bowl and refrigerate the batter for at least 30 minutes. This allows the matzo meal to hydrate and makes the balls easier to form.
  4. While the batter chills, bring the chicken broth, carrots, and celery to a gentle simmer in a large pot. Season the broth with salt and pepper.
  5. Once the batter has chilled, wet your hands with cold water to prevent sticking. Roll the batter into balls of your desired size (about 1-1.5 inches in diameter). For fluffier matzo balls, make them slightly larger and looser. For denser ones, pack them more tightly.
  6. Carefully drop the matzo balls into the simmering broth. Do not overcrowd the pot; cook in batches if necessary.
  7. Cover the pot and simmer gently for 25-30 minutes, or until the matzo balls are cooked through and have doubled in size. Avoid boiling, as this can cause them to break apart.
  8. Serve the matzo ball soup hot, garnished with fresh dill.

Notes

  • For fluffy matzo balls (‘floaters’), use a lighter hand when forming the balls and consider adding a pinch of baking powder to the mix.
  • For denser matzo balls (‘sinkers’), pack the batter more firmly when shaping.
  • Schmaltz (rendered chicken fat) adds a traditional flavor, but vegetable oil is a good alternative.
  • The seltzer or club soda helps create a lighter texture in the matzo balls.
  • You can prepare the matzo ball batter a day in advance and store it covered in the refrigerator.

Nutrition

Find it online: https://kingscook.com/matzo-ball-soup-150-calorie-comfort/