Food and Recipes Dish Soup Matzo Ball Soup Be the first to rate & review! This traditional Jewish dish is often served during Passover, but it's also a heaping bowl of comfort when you need it. By Jessica Harlan Jessica Harlan Instagram Jessica Harlan is an Atlanta-based food writer and recipe developer for Southern Living. The author of nine cookbooks, she's written about food for nearly 30 years. Southern Living's editorial guidelines Published on March 9, 2023 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel; Food Stylist: Torie Cox Active Time: 15 mins Total Time: 4 hrs Servings: 6 Jump to Nutrition Facts Jump to recipe In the world of matzo ball soup, most folks are in one of two camps: a preference for fluffy matzo balls or a preference for dense ones. This recipe will decidedly appeal to the former. In more traditional matzo ball recipes, cooks would separate the eggs and beat the whites to achieve fluffy matzo balls that would adhere to the Passover food restrictions that prohibit eating leavened food. But for those who just want to enjoy this classic Jewish soup—which many swear has the same restorative properties as chicken noodle soup—baking powder* is an easier solution to lighten the matzo dumplings. The addition of fresh herbs to both the matzo balls and the soup lends this soup a bright, fresh flavor. Make it a satisfying weeknight dinner by serving with a tuna melt. *Be sure to look for kosher-for-Passover baking powder if you are making this soup for the holiday. Ingredients For Matzo Balls 1 cup matzo meal 1 tsp. garlic powder 1 tsp. kosher salt 1/2 tsp. baking powder 1/4 tsp. ground black pepper 1/2 cup chicken broth 3 large eggs 1 Tbsp. vegetable oil or chicken schmaltz 2 Tbsp. fresh dill, minced 1 Tbsp. fresh chives, minced For Soup 1 1/2 tsp. vegetable oil 1 medium yellow onion, chopped (about 1 cup) 2 medium carrots, peeled, halved lengthwise, and sliced into half-moons 2 stalks celery, sliced crosswise 8 cups chicken broth or stock 1 tsp. kosher salt 1/2 tsp. black pepper 1 Tbsp. chopped fresh parsley Directions Prepare: First, gather your ingredients. Caitlin Bensel; Food Stylist: Torie Cox Make matzo ball mixture: In a medium bowl, combine the matzo meal, garlic powder, salt, baking powder, and pepper. Stir with a fork to combine. Caitlin Bensel; Food Stylist: Torie Cox Stir in the chicken broth until moistened. Caitlin Bensel; Food Stylist: Torie Cox In a small bowl, whisk together the eggs and the vegetable oil or schmaltz. Caitlin Bensel; Food Stylist: Torie Cox Add the egg mixture to the matzo meal mixture; stir until evenly combined. Caitlin Bensel; Food Stylist: Torie Cox Stir in the dill and chives. Caitlin Bensel; Food Stylist: Torie Cox Cover and refrigerate for at least 3 hours or overnight. Caitlin Bensel; Food Stylist: Torie Cox Cook matzo balls: Bring a large pot of salted water to a boil. Using a small cookie scoop (about 1 tablespoon in size), scoop up the matzo meal mixture, making sure to pack it well into the scoop, and drop each portion into the simmering water. Cover, with the lid slightly offset to allow steam to escape, and adjust heat to maintain a steady simmer. Cook for 45 minutes or until matzo balls are fluffy and cooked through. Caitlin Bensel; Food Stylist: Torie Cox Make soup: While the matzo balls are cooking, make the soup. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and celery, and cook, stirring frequently, for 5 minutes or until softened. Caitlin Bensel; Food Stylist: Torie Cox Add the broth, and bring to a simmer over medium-high heat. Simmer for 20 minutes, adjusting the temperature as needed to maintain a simmer. Stir in salt and pepper, adding more to taste if needed. Stir in the fresh parsley just before serving. Caitlin Bensel; Food Stylist: Torie Cox Serve: To serve, remove the matzo balls from their cooking liquid with a slotted spoon. Place four matzo balls in each soup bowl and spoon about a cup of soup over the matzo balls. Caitlin Bensel; Food Stylist: Torie Cox Rate it Print Nutrition Facts (per serving) 257 Calories 7g Fat 38g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 257 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 6% Cholesterol 100mg 33% Sodium 1829mg 80% Total Carbohydrate 38g 14% Dietary Fiber 2g 9% Total Sugars 3g Protein 10g Vitamin C 3mg 17% Calcium 75mg 6% Iron 2mg 12% Potassium 272mg 6% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.