Homemade Matzo Ball Soup Recipe

Matzo ball soup is a classic Jewish comfort food that has been enjoyed for generations. This hearty and flavorful soup is perfect for warming up on a chilly day or for when you’re feeling under the weather. While it may seem daunting to make your own matzo balls, it’s actually a simple and satisfying process that is sure to impress your friends and family.


  • 4 eggs
  • 1/4 cup schmaltz (rendered chicken fat), or vegetable oil
  • 1 cup matzo meal
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 8 cups chicken broth
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 onion, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste


  1. In a large mixing bowl, beat the eggs and schmaltz (or vegetable oil) until well combined.
  2. Add the matzo meal, salt, pepper, and garlic powder to the bowl and stir until well mixed.
  3. Cover the bowl and place it in the refrigerator for at least 30 minutes or up to 2 hours to allow the mixture to firm up.
  4. In the meantime, prepare the soup by bringing the chicken broth to a boil in a large pot. Add the sliced carrots, celery, onion, thyme, parsley, salt, and pepper to the pot and reduce the heat to a simmer.
  5. Using your hands, form the matzo mixture into balls about the size of a golf ball. Drop the balls into the simmering soup.
  6. Cover the pot and let the soup simmer for 30-40 minutes or until the matzo balls are cooked through and tender.

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