Chicken and Matzo Ball Soup

    55 minutes

    The classic Jewish soup of matzo balls in chicken broth. Don't add too much meal to the matzo balls so as to make sure they float.

    80 people made this

    Serves: 10 

    • 600g matzo crackers
    • 125g butter or margarine
    • 6 eggs
    • salt and pepper, to taste
    • 3 tablespoons finely chopped fresh parsley
    • 2 onions, peeled and finely grated
    • 155g matzo meal
    • 10 cups (2 1/2 litres) chicken or vegetable stock, preferably homemade

    Preparation:30min  ›  Cook:25min  ›  Ready in:55min 

    1. Bring a large pot of lightly salted water to a boil.
    2. Break matzo crackers into small pieces, and place in a large bowl. Add water to cover; allow to soak for a few minutes until soft. Drain off excess water.
    3. Melt butter in a large frying pan over medium heat and stir in drained matzos. Stir until mixture is dry and slightly brown. Remove from heat and mix in eggs, salt and pepper to taste, parsley and onions.
    4. Mix in just enough matzo meal to make mixture hold together. Roll one golf ball-size matzo ball.
    5. Place matzo ball in boiling water to test the mixture. The ball must rise to the top of the water and not break apart. If it does not rise, then too much matzo meal was added. In this case, add another beaten egg to the mixture and try again. When desired consistency is reached, roll all of mixture into golf ball size spheres.
    6. In a large saucepan, bring stock to a slow boil over medium heat; add balls to stock. Serve soup as the balls rise to the top of the stock.

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    Reviews in English (69)


    this is the closest recipe I have found to the way my Hungarian Jewish mother used to make matzoh balls. No parsley and she used schmaltz (rendered chicken fat) instead of butter (which, btw, is what makes them kosher). The majority of recipes call for just matzoh meal and use seltzer to make them light and fluffy. In my family, we liked them solid and flavourful as I am sure these will be!  -  07 May 2017


    hi I'm writing from Israel, I'm Jewish, and I agree that NOTHING in the world beats a good bowl of chicken soup, especially when it's winter and/or you're not feeling well. HOWEVER, I must add a small remark: this recipe is NOT KOSHER. I don't keep kosher, but I should explain why: any mix of dairy with meat is forbidden for all religious Jews. since the matzo balls in this recipe are made with butter, they are dairy. if you want this recipe to be kosher, substitute the butter with butter-flavored shortening, just make sure it's kosher, and non-dairy. enjoy.  -  15 Aug 2001  (Review from Allrecipes USA and Canada)


    I love matzo ball soup!...but while the balls float, they don't seem to expand. Instead of turning out large and fluffy, they're smaller with tough insides. Any advice?  -  27 Sep 2008  (Review from Allrecipes USA and Canada)