Classic Matzo Ball Soup
Fluffy matzo balls floating in golden chicken broth with dill and carrots — the Jewish penicillin, made the classic way.
In a nutshell: This authentic jewish-american classic matzo ball soup comes together in just 1 hr 30 mins using simple whole ingredients. The chef's secret: Lifting the lid lets the steam escape and deflates the balls — set a timer and leave them. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Fluffy matzo balls float in golden chicken broth with dill and carrots. The classic comfort soup, light, tender, and deeply soothing.
Key Equipment
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- Large pot or Dutch oven
- Large mixing bowl
- Small saucepan
- Ladle
Chef's Pro-Tips
- Do not peek while they poach: Lifting the lid lets the steam escape and deflates the balls — set a timer and leave them alone for the full 30 minutes.
- Seltzer is the lightness trick: The bubbles in seltzer (or well-chilled broth) give the balls lift that plain water never does.
- Wet hands, loose rolls: Wet hands stop the dough sticking, and a light touch keeps the balls tender instead of dense.
Ingredients
6
servings
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4 large eggs, lightly beaten
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¼ cup neutral oil or schmaltz, such as canola
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¼ cup seltzer water, or chicken broth
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1 cup matzo meal, not matzo ball mix
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1 tsp kosher salt, plus more to taste
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½ tsp baking powder
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2 tbsp fresh dill, chopped, plus more for serving
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¼ tsp black pepper
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10 cups chicken broth, homemade or low-sodium, divided
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3 medium carrots, sliced into coins
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2 ribs celery, sliced
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1 medium yellow onion, diced
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Step-by-Step Instructions
Mix the Matzo Dough
In a large bowl, whisk the eggs, oil, and seltzer together. Stir in the matzo meal, salt, baking powder, dill, and pepper until just combined. Cover and refrigerate for 30 minutes — the dough firms up as it rests.
Simmer the Broth
Meanwhile, bring 8 cups of the broth to a gentle simmer in a large pot with the carrots, celery, and onion. Cook 10 minutes until the vegetables begin to soften.
Shape the Balls
With wet hands, roll the chilled dough into 12 balls about the size of golf balls. Keep them loose — compacting them makes dense, heavy matzo balls.
Poach Gently
Drop the balls into the simmering broth, cover, and cook on the lowest simmer for 30 minutes. Do not lift the lid — the steam is what makes them fluffy. The balls will roughly double in size.
Serve
Ladle 2 matzo balls per bowl with plenty of broth, carrots, and celery. Shower with fresh dill and season to taste.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
Both styles are traditional, but this recipe makes the fluffy kind — light, tender balls that float. For denser sinkers, use less seltzer and skip the baking powder.
Yes. Mix and refrigerate the dough up to a day ahead, or poach the balls in broth and refrigerate for up to 2 days. Reheat gently in fresh simmering broth.
Usually the broth was boiling too hard or the dough was too wet. Keep the broth at the barest simmer and chill the dough for the full 30 minutes before shaping.
Yes, and many cooks prefer it — poaching in a separate pot of salted water or broth keeps the main soup broth clear and golden.
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