Easy Matzo Ball Soup Recipe
This easy Matzo ball soup recipe is made in under an hour from start to finish! Delicious Matzo balls in comforting chicken broth - so yummy!
Recipe type: Soup
Cuisine: Jewish
Matzo balls
  • 1 cup Matzo meal
  • 4 eggs
  • ¼ cup vegetable oil
Chicken soup
  • 64 oz chicken broth
  • 1 small onion, peeled and halved
  • 3 carrots, peeled and sliced
  • 3 stalks celery, sliced
  • ¼ bunch fresh dill or parsley, chopped
  1. Mix the Matzo meal with eggs and oil, then refrigerate it for 15 minutes.
  2. Bring a large pot of water with 1 tbsp of salt to a boil.
  3. Using wet hands, roll the Matzo mixture into 1-inch balls (to not over-mix, or it will make the Matzo balls tough).
  4. Carefully drop the Matzo balls in the water using a slotted spoon.
  5. Reduce the heat to simmer and cook the Matzo balls for 30 minutes.
  6. While the Matzo balls are cooking, add chicken stock, onion, carrots and celery to a separate pot. Bring to boil, then reduce the heat to Low and simmer for 20 minutes. Remove the onion with a slotted spoon and discard. Add salt and pepper to taste.
  7. Carefully take out the Matzo balls with a slotted spoon and transfer them into the chicken stock. Simmer for another 10 minutes.
  8. To serve, laddle the soup into bowls and garnish with fresh chopped dill or parsley.
Recipe by Melanie Cooks at https://www.melaniecooks.com/easy-matzo-ball-soup-recipe/8489/