Matzoh Ball Soup

Baclground Info: Matzoh ball soup is a traditional Ashkenazi Jewish comfort food, most famously served during Passover (Pesach) but enjoyed year-round in Jewish households and neighborhood delis. The dish features matzoh balls (kneidlach) - light or dense dumplings made from matzoh meal - served in a clear, savory chicken broth.

Ingredients:

  • 8 cups chicken broth (homemade or good-quality store-bought)
  • 2 carrots (sliced)
  • 2 celery stalks (sliced)
  • 1 onion (quartered)
  • Salt and pepper, to taste
  • Fresh dill (for garnish)

For Matzoh Balls

  • 1 cup matzoh meal
  • 4 large eggs
  • 1/4 cup schmaltz (chicken fat) or vegetable oil
  • 1/4 cup water or broth
  • 1 tsp salt
  • 1/4 tsp pepper
  • Optional: 1 tbsp finely chopped parsley or dill (for flavor)

Instructions:

Make matzoh ball mix: Beat eggs, oil/schmaltz, water, salt, pepper. Stir in matzoh meal.
Cover and refrigerate 30 min. Form balls: With wet hands, shape into 1-inch balls. In a large pot, bring salted water to boil. Add matzoh balls, cover, reduce heat, and simmer gently 30–40 min (they’ll puff up nicely). Prepare soup: Simmer broth with carrots, celery, onion ~20 min. Remove onion before serving.
Season to taste with salt, pepper. Serve: Ladle hot broth into bowls, add matzoh balls, and garnish with fresh dill.

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