• Servings 8
  • Prep 20 min
  • Cook 45 min
  • Cuisine
  • Skill Level

Matzo Ball Soup


  • 4 large eggs, beaten
  • 1/4 cup seltzer
  • 1/4 cup oil
  • kosher salt and black pepper to taste
  • 1 cup matzo meal
  • 8 cups chicken broth
  • 1 onion, diced
  • 2 carrots, peeled and sliced into rounds
  • 2 stalks celery, sliced
  • In a bowl, whisk together eggs, seltzer, oil, salt and pepper. Combine well.
  • Add the matzo meal and stir thoroughly. Refrigerate for 1 hour.
  • Fill a large pot halfway with water and bring to a boil.
  • Moisten palms with cold water and form matzo mixture into 16 (1 inch) balls.
  • Carefully drop into boiling water and reduce heat to low.
  • Simmer covered until the matzo balls are cooked and puffed, about 30 minutes.
  • Remove with a slotted spoon to a large bowl.
  • In a large sauce pan, bring chicken broth, diced onion, sliced carrots and sliced celery to a boil.
  • Lower heat and add matzo balls and cook for 15 minutes or until the vegetables are tender.

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