Matzo Ball Soup
- 20m Prep Time
- 30m Cook Time
- 1h Ready In
A comforting matzo ball soup with fluffy matzo balls made from eggs, chicken fat, and matzo meal, served in a flavorful chicken broth.
Ingredients
- 4 large eggs
- (2 tablespoons chicken fat)
- 1 teaspoon salt
- 2 tablespoons minced dill
- (½ cup finely diced fennel)
- (1 tablespoon minced chives or 2 tablespoons chopped parsley)
- ⅓ cup plus 1 tablespoon seltzer water or club soda
- 1 cup matzo meal
- ¼ teaspoon black pepper
- 1 6 cups Poultry Stock, Chicken Broth, or Becker Chicken Soup (opens in new tab)
- Salt and black pepper
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 large eggs
- (2 tablespoons chicken fat)
- 1 teaspoon salt
- 2 tablespoons minced dill
- (½ cup finely diced fennel)
- (1 tablespoon minced chives or 2 tablespoons chopped parsley)
- ⅓ cup plus 1 tablespoon seltzer water or club soda
- 1 cup matzo meal
- ¼ teaspoon black pepper
- 1 6 cups Poultry Stock, Chicken Broth, or Becker Chicken Soup
- Salt and black pepper
Let's Cook
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Step 1.
Beat in a medium bowl with a whisk until well combined: 4 large eggs; (2 tablespoons chicken fat); 1 teaspoon salt
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Step 2.
Stir in: 2 tablespoons minced dill; (½ cup finely diced fennel); (1 tablespoon minced chives or 2 tablespoons chopped parsley); ⅓ cup plus 1 tablespoon seltzer water or club soda
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Step 3.
Fold in until well blended: 1 cup matzo meal; ¼ teaspoon black pepper
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Step 4.
Cover and refrigerate for at least 1 hour and for up to 4 hours. With wet hands, form the matzo mixture into 2-inch balls. Drop gently, one at a time, into a large pot of boiling salted water. Cover, reduce the heat, and simmer for 25 minutes. When the matzo balls are almost cooked, heat in a soup pot: 6 cups Poultry Stock, Chicken Broth, or Becker Chicken Soup
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Step 5.
Season to taste with: Salt and black pepper
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Step 6.
Add the matzo balls to the soup pot. Ladle the soup into warmed soup bowls, with 2 matzo balls in each bowl.