Matzah Ball Recipe

Make the batter

In a medium bowl whisk the 2 large eggs until combined. Add 3 tablespoons chicken fat or melted butter, 1 tablespoon cold water, 1 teaspoon salt, 1 teaspoon black pepper and 1/2 teaspoon baking powder (if using). Mix thoroughly.

Fold in 1 cup matzah meal and 1 tablespoon chopped parsley (if using). Stir until evenly moistened. The mixture should be thick and hold together; if excessively wet, add up to 1 additional tablespoon matzah meal. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes (up to 2 hours). Chilling firms the batter and prevents the matzah balls from falling apart in the broth.

Form the matzah balls

Bring a medium pot of salted water (about 4 quarts) to a gentle simmer while the batter chills. Wet your hands lightly with water and, using a spoon, scoop about 2 tablespoons of chilled batter per dumpling. Roll gently between your palms to form smooth balls about 1 to 1 1/4 inches in diameter. Do not compress or pack tightly — gentle shaping produces lighter matzah balls. Place formed balls on a plate and keep chilled until ready to poach.

Cook the matzah balls

Once the soup is nearly ready and the pot of water is at a very gentle simmer (not a rolling boil), carefully lower the balls into the simmering water or into the simmering soup directly (see note). Cover the pot tightly and cook over low to medium-low heat for 20 to 25 minutes without lifting the lid. For denser matzah balls shorten to 15–18 minutes. After cooking, use a slotted spoon to transfer matzah balls into bowls of hot chicken vegetable soup.

Note: Poaching matzah balls directly in the simmering soup infuses them with more flavor; poaching in water keeps the soup clearer. If you poach in water, transfer balls into the soup after cooking and simmer together 2–3 minutes to meld flavors.

Sauté aromatics and vegetables

In a large soup pot heat 1 tablespoon olive oil over medium heat. Add the diced yellow onion and sauté 4–5 minutes until translucent. Add the sliced carrots, sliced celery and minced garlic. Cook 3–4 minutes, stirring, until vegetables begin to soften but not brown.

Simmer the broth

Pour in 8 cups chicken stock. Increase heat to bring to a gentle boil, then reduce to a simmer. Add 1 1/2 teaspoons salt and 3/4 teaspoon black pepper. Simmer uncovered 15–20 minutes until vegetables are tender.

Finish the soup

Stir in 2 tablespoons chopped fresh parsley and 2 tablespoons chopped fresh dill. Taste and adjust seasoning. If desired, stir in 1 tablespoon fresh lemon juice to brighten the flavors. Keep the soup at a low simmer while the matzah balls cook so it remains hot but not boiling.

To serve: Place 2 matzah balls per bowl and ladle hot chicken vegetable soup over them. Garnish with additional chopped parsley or dill and serve immediately with fresh homemade pita or crusty bread on the side.

Warm or toast the homemade pita briefly if desired. Place bowls of soup with matzah balls on plates and serve with pita and an extra sprinkle of fresh herbs.