Matzo Ball Soup
Quick answer
- Total time
- 95 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 11
About this dish
Matzo meal is ground matzo, an unleavened bread that has already been baked, so flour or breadcrumbs measured the same way will not work in its place.
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The balls are cooked in plain water and lifted out, and chicken broth heated in a separate pot is ladled over them in the bowl, which keeps the soup clear.
Ingredients
Instructions
- 1
Combine matzo meal, baking powder, salt, garlic powder, onion powder and pepper.
Beat eggs with oil in another bowl.
- 2
Stir egg mixture and dill into the dry ingredients just until combined.
Cover and refrigerate 30 minutes.
- 3
Bring 2.5 L water to a boil in a wide pot.
With wet hands, lightly shape the mixture into about 12 balls roughly 2.5 cm across.
- 4
Lower to a gentle simmer, add balls and cover.
Cook without lifting the lid for 30 minutes, then cut one open. If a darker, firm center remains, continue in 10-minute intervals, up to about 50 minutes total as needed.
- 5
During the final 10 minutes, bring the chicken broth to a simmer in another pot.
When the balls are evenly tender through the center, lift out 3 per bowl and divide the hot broth between them.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Matzo Ball Soup
Tori Avey · Checked: 2026-09-26
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