This comforting chicken soup is filled with light dumplings made of matzo meal and is one of the top Jewish comfort foods of all time. Make this authentic recipe this year for Passover or any day when you need some warmth.
Making matzo balls is a fun activity with the kids — they’ll be amazed when the ping pong-sized balls triple in size once they’re cooked! Seltzer and baking powder may seem like odd additions, but they’re the secret to light, fluffy matzo balls. This matzo ball soup recipe is easily doubled for a crowd, but leave the amount of baking powder the same.
Matzo ball soup recipe
Makes 4 servings
- 1/2 cup matzo meal
- 2 eggs, lightly beaten
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1 teaspoon finely chopped fresh dill (optional), plus more for garnish
- 2 tablespoons seltzer
- 1/2 teaspoon baking powder
- 3 quarts chicken broth
- In a medium-sized bowl, mix together the matzo meal, eggs, vegetable oil, salt, dill, seltzer and baking powder. Cover with plastic wrap and refrigerate for 30 minutes to one hour.
- Bring a pot of salted water to a boil.
- Remove the mixture from the fridge. Form into eight to 10 ping pong-sized balls, wetting your hands if they get sticky in between.
- Carefully drop the matzo balls into the boiling water.
- Reduce the heat to a strong simmer, and cook for 30 to 40 minutes.
- Carefully remove the matzo balls with a slotted spoon and add them to the hot chicken broth.
- Serve immediately and garnish with fresh dill.