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Classic Matzo Ball Soup (Jewish Penicillin)

A close-up of a white bowl filled with clear broth, two fluffy matzo balls, carrots, and parsley garnish, showcasing amazing matzo ball soup.
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Make comforting, clear chicken soup with light, homemade matzo balls using this straightforward recipe.

Ingredients

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  • 8 cups good quality chicken broth
  • 1 pound chicken pieces (optional, for richer broth)
  • 2 carrots, peeled and roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 onion, quartered
  • 1 teaspoon whole black peppercorns
  • 1 bay leaf
  • 1 teaspoon salt, or to taste
  • For Matzo Balls:
  • 1 cup matzo meal
  • 4 large eggs, lightly beaten
  • 1/4 cup schmaltz (rendered chicken fat) or vegetable oil
  • 1/4 cup seltzer water or club soda, chilled
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper

Instructions

  1. Make the Broth: Combine chicken broth, chicken pieces (if using), carrots, celery, onion, peppercorns, and bay leaf in a large pot. Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour. Skim any foam or fat from the surface periodically.
  2. Strain the Broth: Remove chicken pieces. Strain the broth through a fine-mesh sieve into a clean pot. Discard solids. Season the clear broth with salt to taste. Keep the broth simmering gently while you prepare the matzo balls.
  3. Mix Matzo Balls: In a medium bowl, whisk together the matzo meal, salt, and pepper. In a separate small bowl, combine the beaten eggs, schmaltz (or oil), and chilled seltzer water.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Mix gently with a fork until just combined. Do not overmix.
  5. Rest the Mixture: Cover the matzo ball mixture and refrigerate for at least 30 minutes. This resting period helps the balls hold their shape.
  6. Form the Balls: Bring a separate, large pot of salted water to a gentle simmer (do not boil rapidly). Wet your hands lightly. Scoop out small amounts of the mixture and gently roll them into balls, about 1 to 1.5 inches in diameter. Do not pack them tightly; handle them lightly to keep them fluffy.
  7. Cook the Matzo Balls: Carefully drop the formed matzo balls into the simmering water. Cover the pot and cook for 25 to 35 minutes. They should float and expand.
  8. Combine: Gently remove the cooked matzo balls from the water using a slotted spoon. Add the cooked matzo balls directly into the simmering, seasoned chicken broth.
  9. Serve: Ladle the chicken soup and matzo balls into bowls. Add slices of cooked carrot from the broth if desired.

Notes

  • For lighter, fluffier matzo balls, use seltzer water and avoid overmixing the batter.
  • If you prefer denser matzo balls, omit the seltzer water and use slightly less liquid overall.
  • You can make the broth a day ahead and refrigerate it; the fat will solidify on top, making it easy to skim off for a clearer soup.

Nutrition

Find it online: https://kitchenslang.com/matzo-ball-soup-recipe-homemade-matzah-balls/