Serves 10
120 min
Grandma's Matzo Ball Soup
Recipe GLPR4d83142f544cd3
A classic Jewish comfort soup featuring tender, fluffy matzo balls simmered in a rich chicken broth. The dough combines matzo meal, eggs, and chicken fat to create light, pillowy dumplings that are both simple and deeply satisfying. This traditional dish is perfect for holiday celebrations or any time you crave authentic homemade soup.
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Ingredients
2 cups matzo meal
2 large eggs, lightly beaten
¼ cup chicken fat (schmaltz)
2 teaspoons kosher salt
1 teaspoon fresh parsley, chopped
2 cups boiling water
3½ quarts chicken broth or stock
Directions
In a large mixing bowl, combine matzo meal, beaten eggs, chicken fat, kosher salt, and chopped parsley. Stir until the ingredients begin to come together.
Pour the boiling water over the matzo mixture and let it sit for 2-3 minutes to allow most of the liquid to absorb. Gently fold the mixture together until no dry crumbs remain. Be careful not to overmix, as this keeps the matzo balls light and airy.
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. This resting time allows the dough to firm up and makes shaping easier.
Using lightly moistened hands or two spoons, gently roll the dough into small balls about 1 inch in diameter. Use a light touch to avoid compressing the dough, which would make the finished matzo balls dense. Place the shaped balls on a plate or baking sheet.
Cook the matzo balls immediately, or cover and refrigerate them for up to 1 day before cooking.
In a large pot, bring the chicken broth to a gentle simmer over medium heat. Add about half of the matzo balls to avoid overcrowding the pot.
Simmer the matzo balls for 20 to 30 minutes, until they are cooked through and have sunk to the bottom of the pot. Ladle the soup into bowls, ensuring each serving includes matzo balls and plenty of hot broth, and serve immediately.
