Matzah Ball Soup

Duck fat matzah balls, made from blitzed matzah and lightened with seltzer and baking powder, float in a chicken and vegetable stock with carrots, celery tops, and dill.

Why You'll Love Matzah Ball Soup

The matzah balls use duck fat instead of the usual schmaltz or oil, plus seltzer and baking powder to keep them light. They simmer in a broth built from both chicken and vegetable stock, with carrots, celery tops, and dill for the herby finish.

Tips and Tricks

• Use duck fat for unmatched richness and a silky mouthfeel.
• Don't peek during the simmer-the steam helps the matzah balls stay light.

Variations

• Add shredded cooked chicken to the broth for extra protein.
• Throw in a few parsnips or leeks for more depth.

Substitutions

• No duck fat? Chicken schmaltz or neutral oil works too.

• Use boxed matzo meal if you don't want to blitz your own.

Best served with

• Warm challah or rye toast
• A crisp cucumber salad
• Sparkling water with lemon or a dry white wine

How to Store Leftovers

• Store broth and matzah balls separately to maintain texture.
• Reheat gently on the stove. Keeps 3-4 days in the fridge.

Common Questions

Matzah Ball Soup

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A rich, soulful soup with duck fat matzah balls, fresh herbs, and deep chicken-vegetable broth. The matzah balls simmer for a full hour, no shortcuts, maximum flavor.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 6

Course: Appetizer, Main Course, Side Dish, Soup

Cuisine: Eastern European, Jewish

Calories: 938

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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For the Matzah Balls

• 4 Eggs large, beaten
• ¼ cup Seltzer
• ¼ cup Duck fat or sub chicken fat or neutral oil
• 4-5 pieces Matzah blitzed to make 1 cup matzo meal
• 1 teaspoon Baking powder
• 1 teaspoon Kosher salt
• ½ teaspoon Black pepper

For the Soup

• 32 oz Chicken stock
• 32 oz Vegetable stock
• 3-5 Carrot finely diced
• 4-5 Celery stalks, green tops only
• 2 sprigs Dill
• Kosher salt to taste

Equipment

• Large mixing bowls
• Heavy-bottomed soup pot
• Slotted spoon

Method

 

Make the Matzah Ball Mixture

1. In a large mixing bowl, whisk together the eggs, seltzer, and duck fat.
2. In a smaller bowl, mix matzo meal, baking powder, salt, and pepper.
3. Combine dry ingredients with wet and stir to incorporate.
4. Chill in the fridge, uncovered, for 30 minutes to hydrate.

Start the Soup Base

1. Add both stocks to a large soup pot and season with kosher salt to taste.
2. Bring to a simmer over medium heat. Add diced carrots, celery, and dill sprigs.
3. Keep it at a gentle simmer while forming matzah balls.

Form & Cook the Matzah Balls

1. Wet your hands and form the chilled mixture into 1½-inch balls.
2. Gently lower matzah balls into the simmering broth.
3. Cover the pot and simmer for 1 hour. Do not lift the lid.

Finish & Serve

1. Use a slotted spoon to transfer matzah balls to serving bowls.
2. Ladle hot broth over each and garnish with dill fronds.
3. Serve immediately while hot and steamy.

Nutrition

Calories: 938kcalCarbohydrates: 68gProtein: 25gFat: 64gSaturated Fat: 21gPolyunsaturated Fat: 9gMonounsaturated Fat: 31gCholesterol: 79mgSodium: 8996mgPotassium: 1548mgFiber: 5gSugar: 33gVitamin A: 32545IUVitamin C: 13mgCalcium: 338mgIron: 3mg

Notes

Storage: This soup keeps beautifully, refrigerate in an airtight container for up to 4 days or freeze the broth for up to 3 months. Heads up that the matzah balls keep absorbing liquid as they sit, so they'll be denser and the broth a bit thinner by day two. If you're planning ahead, store the matzah balls and broth in separate containers and combine when reheating.

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