Matzo Ball Soup | Midwest Living

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Matzo Ball Soup

Matzo Ball Soup

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  • Makes: 8 to 10 servings
  • Hands On 25 mins
  • Total Time 2 hrs

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Minnesota TV personality and author Andrew Zimmern's version of a Jewish deli staple is the perfect antidote to a cold winter night.


    Chicken Soup:
  • 2 quarts homemade chicken stock
  • 1 3 - 3 1/2 - pound chicken
  • Matzoh Balls:
  • 1 1/4 cups matzo meal*
  • 2 1/2 teaspoons kosher salt
  • 1/2 teaspoon granulated garlic or garlic powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 5 large eggs, 3 separated
  • 1/4 cup melted chicken fat (schmaltz) or vegetable oil
  • 1/4 cup finely chopped onion
  • To Finish:
  • 1 large carrot, thinly sliced
  • 2 celery stalks, thinly sliced
  • 1 small onion, cut into 1/2-inch dice
  • 1/4 pound rutabaga, peeled and cut into 1/2-inch dice
  • 4 large dill sprigs
  • 4 large parsley sprigs
  • Kosher salt
  • Black pepper


  1. Chicken Soup: In a large pot, bring chicken stock to a simmer. Add chicken; return the stock just to a simmer. Cover chicken with a small plate to keep it submerged, then cover the pot. Reduce heat to maintain a very low simmer; simmer until chicken is cooked through, about 1 1/2 hours. Remove chicken and let cool until easy to handle. Strain stock into a heatproof bowl. Skim off fat (reserving, if desired, to use as schmaltz in the matzo balls); return stock to the pot.
  2. Matzoh Balls: Meanwhile, in a large bowl, combine matzo meal, salt, garlic, baking powder and baking soda; set aside. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, the schmaltz and the 1/4 cup finely chopped onion; set aside. In a separate bowl, whisk the 3 egg whites (or beat with a mixer) until stiff peaks form. Stir schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in remaining whites until no streaks remain. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for 20 minutes or overnight, until firm.
  3. Matzoh Balls: Line a sheet pan with plastic wrap. Scoop walnut-size mounds of batter onto the baking sheet. Roll each scoop into a ball, handling them as gently as possible. (This is a bit messy; using wet or oiled hands helps.)
  4. Matzoh Balls: Return the soup to a simmer. Add carrot, celery, the diced onion, rutabaga, dill and parsley; season to taste with salt and pepper. (If you started with Andrew's recipe for unsalted chicken stock, you'll need to season more generously.) Add matzo balls using a slotted spoon. Cover and cook over medium heat, turning the balls a few times, until plump and cooked through, about 25 minutes. Meanwhile, shred chicken meat; discard skin and bones. Gently stir in chicken and cook just until the chicken is warmed through, about 2 minutes. Remove herb sprigs. Season again with salt and pepper. Serve immediately.


  • *Shopping tip Matzo meal is made from a cracker-like bread. Find it at delis or specialty stores or online (or in most large supermarkets in the weeks before Passover). Though not traditional, finely crushed water crackers make an adequate substitute.

Nutrition Facts

(Matzo Ball Soup)

Servings Per Recipe 8, Fat, total (g) 11, cal. (kcal) 296, sat. fat (g) 3, Riboflavin (mg) 0, chol. (mg) 189, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 20, Niacin (mg) 8, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, Polyunsaturated fat (g) 2, Folate (µg) 36, sugar (g) 3, Potassium (mg) 443, fiber (g) 2, sodium (mg) 645, vit. A (IU) 3266, iron (mg) 2, pro. (g) 27, calcium (mg) 70, Thiamin (mg) 0, vit. C (mg) 10

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