Grandma's Matzo Ball Soup

Name: Grandma's Matzo Ball Soup
Prep time: 90 min
Cook time: 40 min
Total time: 120 min
Yield: 10
Cuisine: Jewish
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

Recipe GLPR4d83142f544cd3

Jewish

Soup

120 min

275 cal

Servings: 10

Oven

SNAP eligible

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.

Comments

Grocery List Plus Editorial Staff3.75

Matzo meal is a specialty item that will require a trip to Harris Teeter's kosher or Jewish foods section, or a stop at a dedicated kosher market—a real friction point for weeknight cooking. The ingredient list is genuinely cheap once you have those items, running roughly $1.50 to $2.00 per serving for homemade matzo balls and broth, but the stated 120 minutes is optimistic if you're also making broth from scratch; plan for two and a half hours if starting with water. This is a comfort-food classic that reheats beautifully and feeds a crowd, making it excellent for planning ahead or weekend prep, though it demands time and a secondary shopping stop.