Make Your Own Matzo Ball Soup
Every Passover, one of our family traditions is making matzo ball soup. Although Passover is a week-long holiday, we always run out of soup after two days no matter how many batches we cook up. Toss out the pre-packaged matzo ball mix and try my grandma’s famous matzo ball recipe any time of year!
Combine egg yolks, matzo meal, seltzer, canola oil, salt and pepper in a large bowl; mix well to combine. In a separate bowl, beat egg whites until they peak; fold into matzo meal mixture. Place in refrigerator for at least 1 to 2 hours until the mixture slightly hardens. When ready to cook, wet hands and scoop out 1 tablespoon of mixture and roll into small balls. If too soft, add matzo meal as needed. Add matzo balls one by one to a large pot of simmering water. Once all of the balls have been added, bring to a boil and simmer over medium-low heat for 20 minutes. Serve immediately in chicken stock or broth. To store, remove matzo balls from water with a slotted spoon and place in a dry storage container.
Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby's full bio »