Recipes for Good Cooking


Matzoh Ball Soup

MatzohBallSoup Matzoh Ball Soup

Matzoh Balls (a.k.a Matzah, Matza and Matzo) are dumplings that are extremely popular during the Passover holiday. They are made from the Matzah meal. I learned how to cook them in the Matzoh & Mah Jongg webisode. Follow Gladys’ directions below to experience mouth watering Matzoh Ball Soup.

Cuisine: Jewish

Course: Soup

Prep Time: 1 hour (if done separately, 45 minutes for the Matzoh Balls & 15 minutes for the soup)

Cooking Time: 3 and 1/2 hours (If done separately, 45 minutes for Matzoh Balls & 3 hours & 20 minutes for Soup)

Total Time: 4 hours & 30 minutes

Serving Size: 16-24 Matzoh Balls (8-12 bowls of soup)


  • 4 large eggs (beaten with fork)
  • 1/3 cup vegetable oil
  • 1/4 tsp & 1 tbsp salt
  • 1/4 tsp white pepper
  • 1 tbsp baking powder
  • 1 & 1/3 cup Matzah/Matzo meal


  • 6 lb chicken
  • 14 cups of cold water
  • 2 large carrots
  • 2 stalks of celery (halved)
  • 1 or 2 parsnips (peeled and split)
  • 1 turnip (peeled and cut)
  • 1 leek (split lengthwise)
  • 1 medium onion (peeled and halved)
  • several sprigs of parsley
  • several sprigs of dill
  • 1 tbsp of salt & 1/4 tbsp of pepper


  • mixing bowl
  • wooden spoon
  • 2 large stock pot w/ lid
  • measuring spoons
  • measuring cup
  • slotted spoon


  1. Combine eggs, oil, baking powder and 1/4 tsp of salt & pepper. Stir in Matzo meal
  2. Mix vigorously with wooden spoon until stiff
  3. Let stand for at least 30 minutes or up to 8 hours
  4. Fill large wide pot 3/4 full with water (approximately 3 quarts)
  5. Add 1 tbsp of salt and bring to boil
  6. Reduce flame
  7. Wet hands with cold water and shape mixture into 1 & 1/4″ diameter Matzoh Balls
  8. Add to pot and simmer covered for 25 minutes
  9. Remove with slotted spoon

Note: Can be saved in refrigerator and reheated with chicken soup


  1. Cut up vegetables, clean and remove fat from cavities of the chicken
  2. Place 14 cups of cold water in large stockpot over medium-high heat. Add chicken and salt.
  3. Bring to a boil, then reduce heat and let simmer for 15-20 minutes
  4. Skim the foam from the surface of the water (with slotted spoon) and make sure that heat is low
  5. Add carrots, celery, parsnip, turnip, leek and onion and let simmer for 2 1/2 hours (until chicken is thoroughly cooked)
  6. Skim foam occasionally
  7. Add the dill and parsley and simmer for an additional 30 minutes
  8. For best results, allow soup to cool, then refrigerate overnight
  9. The next day, remove the hardened fat from the surface of the refrigerated broth
  10. Take chicken off the bone and add chicken to the soup in small pieces
  11. Heat thoroughly (add a little water if necessary to cover chicken) adjust seasoning and add a sprinkle of dill to taste
  12. Serve hot with 1-2 Matzoh Balls in each bowl of soup

pf button Matzoh Ball Soup

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