Matzoh Ball Soup

Total Time:
3 hr 40 min
10 min
3 hr 30 min


  • Chicken Soup:
  • 1 (5 or 6 pound) hen
  • 2 large celery stalks with leaves, chopped
  • 2 large carrots, sliced in big chunks
  • 1 onion, quartered
  • 3 sprigs parsley
  • 3 sprigs fresh dill (or 1 teaspoon dried)
  • Salt and pepper, to taste
  • Matzoh Balls:
  • 4 eggs, lightly beaten
  • 4 tablespoons chicken fat (from the above soup)
  • 1 cup matzoh meal
  • 2 teaspoons salt
  • 1/4 cup hot water
  • 12 cups salted water

Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls.

In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.

Note: If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

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    The matzah balls in this recipe are absolutely perfect. I took my own liberties with making the soup, but I've been searching for the perfect combination of matzah meal, eggs, and oil/fat to make a deliciously dense matzah ball that you can sink your teeth into. I really don't like the light and fluffy matzah balls that so many people seem to be fans of. Carbonated water? Not in my matzah balls, and not in this recipe. Delicious.
    To gailmcgraw

    This Recipe is used for passover and to keep it Kosher Baking powder, Baking Soda or Yeast is forbidden during passover.

    Very Tasty and looking forward to making it this Passover. Thanks
    This is the same recipe my mom, grandma, and great-grandma have made for the past 70 years. It is delicious and true Jewish Chicken Soup. A staple in my house.
    In the TV show, you put 1/4 cup of chopped parsley in the matzoh balls.
    And, instead of adding 1/4 cup of hot water, it was 1/4 cup chicken stock.
    Also the balls were simmered for 30 minutes in two quarts of chicken stock
    not in water. I wonder what the difference is. I did mine in the chicken stock and then added the stock and the matzoh balls to the chicken soup. It was GREAT.
    Thanks Ina!
    When I watched the show last night, Throwdown" with Bobby Flay, you were making the Matzoh balls and while mixing the dry ingredients stated that you must use baking powder to make sure they are light. Why did you leave it out of this recipe?

    Love this Matzoh Ball Soup. I would suggest you refrigerate the matzoh ball mixture the night before because it was a little hard to work with.
    well the title said it all
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    This recipe is featured in:

    Passover: Holidays and Parties