Matzo Ball Soup


Matzo Ball Soup

Yield: About 14 matzo balls

Matzo Ball Soup

A delicious chicken soup with light and airy matzo balls.


  • 3/4 cup matzo meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon finely ground pepper
  • 3 large eggs
  • 3 tablespoons melted schmaltz (chicken fat) or vegetable oil
  • 1 tablespoon finely chopped chives (1/2 tablespoon dried chives)
  • 3 quarts chicken stock
  • 3 medium carrots, cut into about 1/4 inch pieces
  • 2 celery stocks, cut into about 1/4 inch pieces
  • 1/2 cup chopped fresh spinach
  • chopped scallions for garnish (optional)


  1. In a medium-sized bowl, whisk together the matzo meal, baking powder, salt, onion powder, and pepper.
  2. In another bowl, mix together the eggs and schmaltz (or vegetable oil). If you're using seltzer rather than baking powder, add it here.
  3. Add the egg/schmaltz mixture to the dry ingredients. Add the chives and gently combine. Do not overmix, or the matzo balls will not rise as much.
  4. Place the bowl, uncovered, in the refrigerator for 30 minutes.
  5. While the mixture is chilling, prepare the soup base. In a large pot (and one that has a lid), bring carrots, celery, and stock to a boil over medium heat.
  6. After chilling for 30 minutes, make your matzo balls. With wet hands, form 1 inch balls. Don't be tempted to make them larger. Seriously.
  7. After the soup has come to a boil, reduce heat to simmer, and gently add the matzo balls.
  8. Cover, and don't peek for 30 minutes. Seriously.
  9. After 30 minutes, remove lid and add the chopped spinach. Simmer for 5-10 minutes more. Serve with chopped scallions, if desired.


If using baking powder is an issue, use 2 tablespoons of seltzer water instead.

When I say. "Don't peek," I mean it. Don't peek.


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