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Fluffy Homemade Matzo Ball Soup Recipe Easy from Scratch Step-by-Step

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A cozy, approachable recipe for light and tender matzo balls simmered in a flavorful homemade chicken broth, perfect for comforting meals and holidays.

Ingredients

Scale
  • 1 cup matzo meal
  • 4 large eggs, room temperature
  • 1/4 cup vegetable oil or melted schmaltz (chicken fat)
  • 1/4 cup seltzer water or club soda
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1 tablespoon finely chopped fresh dill or parsley
  • 8 cups chicken broth (homemade or low-sodium store-bought)
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 medium onion, quartered
  • 2 cloves garlic, smashed
  • 1 teaspoon salt
  • 1/2 teaspoon black peppercorns
  • 2 sprigs fresh dill

Instructions

  1. Prepare the Matzo Ball Batter: In a large bowl, beat 4 room temperature eggs until frothy, about 2 minutes. Slowly whisk in the vegetable oil (or schmaltz), salt, and pepper. Add the matzo meal and stir until combined. Then, gently fold in the seltzer water for lightness.
  2. Rest the Batter: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, up to 1 hour. This step hydrates the matzo meal and helps the batter firm up, making shaping easier.
  3. Make the Broth: While the batter rests, combine chicken broth, carrots, celery, onion, garlic, salt, peppercorns, and dill sprigs in a large pot. Bring to a gentle simmer over medium heat and let it cook for about 30 minutes to develop flavor.
  4. Shape the Matzo Balls: Wet your hands with cold water to prevent sticking. Scoop out about 1 1/2 tablespoons (roughly 23 grams) of batter per matzo ball. Roll gently between your palms to form smooth balls—don’t pack them too tightly or they’ll be dense. You should get about 12 matzo balls.
  5. Cook the Matzo Balls: Carefully drop the matzo balls into the simmering broth. Cover with a lid, reduce the heat to low, and let them cook gently for 30 to 40 minutes. They should puff up and become tender. Avoid boiling vigorously, or the matzo balls might fall apart.
  6. Check for Doneness: Taste one matzo ball to ensure it’s cooked through—soft but not mushy, with a tender crumb inside. The broth should be flavorful and aromatic from the simmered vegetables and dill.
  7. Serve: Ladle the broth and matzo balls into bowls. Garnish with extra fresh dill or a few sliced green onions if you like. Enjoy warm!

Notes

Use room temperature eggs for better batter consistency. Let the batter rest for at least 30 minutes to hydrate the matzo meal and improve fluffiness. Simmer matzo balls gently to avoid breaking them apart. If batter is too dry after resting, add a splash more seltzer water; if too wet, add a pinch more matzo meal. For gluten-free, substitute matzo meal with almond flour and gluten-free baking powder. Baking matzo balls at 350°F for 30 minutes covered with foil and broth is an alternative cooking method.

Nutrition

Keywords: matzo ball soup, homemade matzo balls, fluffy matzo balls, chicken broth soup, Passover recipe, comfort food, easy soup recipe

Find it online: https://blixfood.com/fluffy-homemade-matzo-ball-soup-recipe-easy-from-scratch-step-by-step/