Matzo Ball Soup Recipe

Cooking Directions

• STEP 1.In a large bowl, mix together matzo meal, eggs, oil, salt, and pepper to form a thick batter.
• STEP 2.Cover the bowl and refrigerate for at least 30 minutes to allow the batter to firm up.
• STEP 3.Bring a pot of salted water to a boil. Wet your hands and shape the matzo batter into small balls.
• STEP 4.Drop the matzo balls into the boiling water and cook for about 20 minutes, or until they are cooked through and fluffy.
• STEP 5.In a separate pot, heat chicken broth until hot. Add cooked matzo balls to the broth and simmer for a few minutes to heat through.
• STEP 6.Serve the matzo ball soup hot, garnished with fresh herbs if desired.

Cooking Tips

• Make sure to refrigerate the matzo ball batter before shaping them into balls. This helps them hold their shape better during cooking.
• Wetting your hands before shaping the matzo balls will prevent the batter from sticking to your hands.
• For extra flavor, you can add diced carrots, celery, and onions to the chicken broth while heating it.

Storage and Serving

• Leftover matzo ball soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the soup on the stovetop until hot.
• Serve the matzo ball soup as a comforting meal on its own, or pair it with a side salad or crusty bread for a more substantial meal.