Matzo Ball Soup Recipe

Prepare the vegetables: roughly slice 1 cup carrot into 1/4-inch rounds (if using baby carrots, halve), slice 2 celery stalks, and quarter 1 onion.

In a large pot (at least 6 quarts), combine 8 cups low-sodium chicken stock, prepared carrot, celery, quartered onion, 2 tablespoons fresh dill (stems included), 2 tablespoons fresh parsley (stems included), 8 peppercorns, 1 bay leaf and 1 teaspoon salt.

Bring to a gentle simmer over medium heat. Reduce heat to low and simmer gently, uncovered or partially covered, for 25–30 minutes to marry flavors. Taste and adjust salt near the end.

Strain the broth through a fine-mesh sieve into a clean pot or bowl, pressing on solids to extract liquid. Discard solids and return the clear broth to the pot and keep at a gentle simmer (do not boil vigorously while cooking matzo balls).

Make the matzo ball mixture: in a medium bowl whisk 2 large eggs lightly until combined.

Add to the eggs: 1 teaspoon salt, 1/2 teaspoon ground black pepper, 3 tablespoons oil, 2 tablespoons chicken schmaltz or melted butter, and 1 tablespoon cold seltzer (or club soda). Whisk to combine.

Fold in 1 cup matzo meal until just combined. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours. Chilling hydrates the matzo meal and helps the balls hold together.

Shape matzo balls: wet your hands with cold water. Remove the mixture from the fridge and form into 12 small balls (about 1 inch / 2.5 cm diameter) for light fluffy matzo balls, or 6 larger balls if preferred. Handle gently—do not over-compact.

Simmer the matzo balls: bring the strained broth to a gentle simmer (not a rolling boil). Using a slotted spoon, gently lower the matzo balls into the simmering broth. Cover the pot with a tight-fitting lid and simmer gently for 25–30 minutes for small balls (30–35 minutes for larger balls). Avoid lifting the lid frequently to maintain steam.

Test one matzo ball by cutting it open: it should be cooked through but tender and fluffy, not gummy. If undercooked, continue simmering 5–10 more minutes.

While matzo balls cook, prepare 1 cup sliced carrots for serving if you want extra carrots in the bowls. You can steam or simmer these briefly in the simmering broth for 5–8 minutes until tender.

When matzo balls are done, gently transfer 2 matzo balls to each serving bowl. Ladle hot strained broth and some broth-steamed carrots over the matzo balls (about 2–3 cups broth per bowl).

Garnish with 1 tablespoon chopped fresh dill and 1 tablespoon chopped fresh parsley per pot as desired. Taste and adjust salt and freshly ground black pepper to taste.

Serve immediately, with extra chopped herbs and pepper on the side.