Go Back Email Link
–+ servings
A close-up of a bowl of Authentic Matzo Ball Soup with clear broth and two matzo balls, one being lifted by a spoon. The fluffy texture and visible herbs highlight the traditional comfort of this classic dish.
Print Recipe
5 from 2 votes

Authentic Matzo Ball Soup

Nothing warms the soul like a warm bowl of Authentic Matzo Ball Soup. The secret to this cozy recipe? Rich, homemade chicken broth that gives each matzo ball its comforting, authentic flavor.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Soup
Cuisine: American, European
Keyword: chicken broth, soup, soup recipe
Servings: 8 matzo balls
Author: The Modern Nonna

Equipment

Ingredients

The Broth

The Matzo Balls

  • ½ cup matzo meal not matzo mix
  • 2 eggs
  • 2 tablespoons melted chicken fat (or oil) Note: once the homemade broth cools, skim the chicken fat that sits on top of the liquid and reserve.
  • 1 tablespoon chopped dill to taste
  • ½ teaspoon salt
  • ½ teaspoon baking powder will make them light
  • 2 tablespoons seltzer water I used Perrier

Instructions

  • In a mixing bowl, add all of the ingredients and combine. Cover with plastic wrap and refrigerate for at least one hour so it hydrates.
    A hand pours water from a small glass cup into a large glass bowl containing eggs, flour, and herbs on a wooden countertop, preparing the base for Authentic Matzo Ball Soup in a cozy bakery setting.
  • After an hour, take a small ice cream scoop and shape into equal sized balls. I like to shape them a bit smaller than a golf ball as they will triple in size as they cook.
    A beige plate holds eight round, yellowish snack balls with green flecks, arranged neatly—reminiscent of Authentic Matzo Ball Soup. The plate sits on a wooden surface, set against a softly blurred, rustic background.
  • Tip: wet your hands so the mixture doesn’t stick.
  • After you have shaped the matzo balls, drop them into a pot of boiling veggie broth or water. I like to use homemade or low sodium store bought veggie broth from Kettle and Fire as it’s very clean in ingredients but any will work.
    A slotted spoon holds a matzo ball over a pot of simmering broth, with more matzo balls cooking in the liquid below on a stovetop. Steam rises from the pot, capturing the warmth of authentic matzo ball soup, hot and freshly cooked.
  • Boil for 30 minutes. Once done, add 2-3 matzo balls to a serving bowl and top with 2-3 cups of homemade chicken broth. Enjoy!
    A bowl of clear broth with two sliced matzo balls, one resting on a spoon, sits on a wooden surface in bright sunlight—capturing the essence of Authentic Matzo Ball Soup.

Notes

  • Serving Broth: I use my Homemade Chicken Broth in this recipe, however you can also use veggie, beef, or even spiced or herbed broth for added flavor.
  • Matzo Meal Substitute: Be sure to use matzo meal, NOT mix. If you can't find matzo meal, you can make your own. Simply buy a box of unsalted matzos and grind them in a food processor or blender until fine.
  • Gluten-free: If you're gluten-free, you can pick up gluten-free matzo meal at most stores where traditional ingredients are sold.
  • Mix-ins: Add in your favorite herbs and spices, like fresh dill, parsley, garlic powder, and onion powder for more flavorful matzo balls. 
  • Fat substitutes: Traditionally, schmaltz (aka chicken fat) is used for rich flavor. However, you could substitute for avocado oil, duck fat, or olive oil in a pinch. Keep in mind it will alter the flavor profile.
  • Soup add-ins: Use your favorite add-ins to make a heartier soup. Some good ones are carrots, parsnips, celery, mushrooms, zucchini, leeks, or shredded chicken. 

Nutrition

Serving: 1 matzo ball | Calories: 78kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 45mg | Sodium: 406mg | Potassium: 36mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 64IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 1mg
QR Code linking back to recipe