The Originators of Quick & Easy Cooking!

Free Offer
Comfort Food for the Soul: 40 of Our Best Stews and Easy Soup Recipes

We're warming you up from head to toe with our latest FREE eCookbook! You'll be sure to find something to please the whole family.

Bonus: Get our newsletter & special offers for free. We will not share or sell your email address. View our Privacy Policy

Matzo Ball Soup

30 Min
2 Hr 10 Min

Matzo Ball Soup is a specialty in Jewish households, and now, you can learn the secret to making it at home, too! Even if you've never tried it before, we invite you to give it a go. You'll love the smell of it as it simmers on your stovetop. Trust us--this is one of those traditional soup recipes that's really worth the wait.

What You'll Need

  • 4 eggs
  • 1/3 cup water
  • 1/4 cup vegetable oil
  • 1 1/2 teaspoons salt
  • 1 cup matzo meal
  • 1 (2-1/2- to 3 pound) chicken, cut into 8 pieces
  • 10 cups cold water
  • 4 carrots, cut into 1-inch chunks
  • 3 celery stalks, cut into 1-inch chunks
  • 2 onions, cut into 1-inch chunks
  • 3 tablespoons chicken base (see Tips)
  • 1 tablespoon salt
  • 1 1/2 teaspoons black pepper

What to Do

  1. In a large bowl, combine eggs, 1/3 cup water, oil, and 1-1/2 teaspoons salt; mix well. Add matzo meal and stir just until combined; do not overmix.
  2. Cover and chill 30 minutes. Remove matzo ball mixture from refrigerator; wet your hands slightly, and form mixture into 1-inch balls.
  3. Meanwhile, bring a large pot of water to a rolling boil over medium-high heat. Carefully drop matzo balls into boiling water; cover and cook 20 minutes, or until balls float to top and are completely cooked inside. Remove matzo balls with a slotted spoon and place in a shallow baking dish. Cover and chill until ready to add to soup.
  4. While matzo balls are cooking, in a soup pot over high heat, combine all CHICKEN SOUP ingredients and bring to a boil. Reduce heat to low; simmer 1-1/2 hours, or until chicken easily falls off bone.
  5. Remove chicken from soup; allow chicken to cool slightly. Bone and skin chicken, cut meat into 1-inch chunks, and return to soup. Add matzo balls to soup pot about 15 minutes before serving.


Not familiar with chicken base? It can be found near the bouillon in the supermarket. Also, we suggest making this in advance so you have time to refrigerate it overnight. The fat from the chicken can then be skimmed off the top of the soup before reheating and serving.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

About Us More From Mr. Food Advertise on FAQ Contact Us Privacy Policy Press Room Terms of Service Keyword Index Find Us on TV Today's Recipe Do Not Sell My Personal Information Subscribe Unsubscribe Site Map RSS

---- 1 ----