Matzo Ball Soup

Matzo Ball Soup

Ever since having my first bite of Matzo Ball Soup, I have been wanting to try to make it at home, but I kept setting it aside. Finally, Passover was coming up and I decided that it was now or never that I gave this delicious soup a try. I’m happy to say that making Matzo Ball Soup was easier than I had imagined and it is fairly similar to making chicken soup. 

Here is a snapshot of the ingredients, I baked some chicken breasts in the oven for the chicken fat and saved the chicken breasts for another meal.


Here is the chicken fat straight from the oven, make sure to refrigerate it and use it once it is in it’s gelatin form. 


The Matzo Balls are ready for cooking time, this was the first batch:


Beautiful light colored Matzo Balls indicating that they are ready.


Matzo Ball soup is ready! Amazing color is coming through from the Chicken Broth, this bowl was served with broth, chicken, and two Matzo Balls.


Another serving option for the Matzo Ball soup, this one was served with carrot pieces, chicken, and one matzo ball. Delicious!



  • Matzoh Balls:
  • 8 eggs, lightly beaten
  • 8 tablespoons chicken fat (from the above soup), needs to be in gelatin format
  • 2 cups matzoh meal
  • 4 teaspoons sea salt
  • 1/2 cup hot water
  • 12 cups salted water (using 2 teaspoons sea salt)
  • Chicken Soup / Broth:
  • 12 cups of water
  • 1 Whole Chicken
  • 8 whole carrots, washed and peeled
  • 1 bushel parsley
  • 1 tablespoon sa salt
  • 2 cups low sodium organic chicken broth


  1. Matzo Balls:
  2. In a bowl, whisk together 8 eggs and chicken fat until combined. Whisk in 1/2 cup hot water and 4 teaspoons sea salt. Add 2 cups matzo meal, and whisk until combined. Cover the bowl and place in the refrigerator until the batter is firm, about 4 hours.
  3. Slightly dampen your fingertips, and form 1 1/2-inch balls with the batter, being careful not to compress the mixture too much. Bring the salted water to a boil, using a large spoon, slide the matzo balls into the boiling water. Cover, and cook for 20 minutes to 25 minutes, making sure not to peek. To test if the matzo balls are done, remove a ball from the water, and slice in half. The color should be light throughout. If the center is darker, cook 5 to 10 minutes more. Remove from the water and place in a glass bowl until ready to serve.
  4. Chicken Soup / Broth:
  5. Wash the chicken with water and place in a pot. Cover with water, add carrots, parsley and salt. Bring to a boil over high heat. Simmer, covered at low heat, for at least 3 to 4 hours. The chicken will come away easily from the bone. You can either serve the soup with pieces of chicken or pour the soup through a strainer to get a clear broth.
  6. To Serve:
  7. Bring the chicken broth to a simmer. Add to the matzo balls to the simmering chicken broth just a few minutes before serving.
  8. Fill the soup bowls evenly with soup and vegetables, placing one to two matzo balls per bowl. Eat immediately making sure that the soup does not get cold.

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