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Three matzo balls in a golden broth with chopped carrots and fresh dill sprinkled on top. The soup appears hearty and comforting, with visible herbs and vegetables.

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
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: Eastern European, Jewish
Calories: 938
Ingredients Equipment Method Nutrition Notes

Ingredients
  

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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