Matzo Ball Soup

  • prep time20 min
  • total time 65 min
  • serves 50

Zane Caplansky's take on easy homemade matzo balls, served in a chicken broth with cooked carrots and dill to garnish.

8 Ratings
Directions for: Matzo Ball Soup


2 cups matzo meal

8 eggs

175 mL melted schmaltz

1 cup chicken broth

1 Tbsp salt

½ Tbsp white pepper

Broth (to cook balls in)


1. In a large bowl, beat eggs until well mixed. Add chicken broth (use stock or water if broth is not available). Add melted schmaltz and salt and white pepper. Do not substitute black pepper for white pepper. Stir in matzo meal. Mixture must sit in fridge overnight to set. Ensure there is a batch of matzo mix always on hand in downstairs fridge.

2. Wet hands with water and roll balls until smooth and round - slightly smaller than golf balls.

3. Fill pot with half broth and half water, to two inches below the rim. Bring to a heavy simmer, and then reduce heat. Boil matzo balls at a gentle simmer (there shouldn’t be big bubbles coming up and matzo balls shouldn’t be bouncing around) with a lid covering the top of the pot for 1 hour or until cooked through.

4. Matzo balls should double in size when finished cooking and be light and fluffy. Serve in a bowl of clear chicken broth with a sprig of dill and some cooked carrots to garnish.

See more: Eggs/Dairy, Passover, Side, Soup


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