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grandma s matzo ball soup

Grandma's Comforting Matzo Ball Soup

This traditional Jewish soup features tender chicken, fresh vegetables, and pillowy matzo balls that practically melt in your mouth. The secret to these light, fluffy dumplings is a splash of seltzer water that creates tiny bubbles for the perfect texture. Each spoonful delivers warmth and comfort in a bowl.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Soup
Cuisine: Jewish
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggs
  • 2 tablespoons olive oil instead of traditional schmaltz
  • 2 tablespoons seltzer water for lighter texture
  • 1/2 cup matzo meal
  • 1 teaspoon salt for matzo balls
  • 1 chicken thigh
  • 1 medium onion
  • 2 medium carrots
  • 2 stalks celery
  • 4 garlic cloves
  • Salt and pepper to taste

Equipment

  • Large pot
  • Mixing bowl
  • Tablespoon

Method
 

  1. In a mixing bowl, combine eggs, olive oil, matzo meal, and salt. Add the seltzer water last and mix gently with your hands until uniform.
  2. Cover the bowl and refrigerate the mixture for at least 30 minutes to allow the matzo meal to fully absorb the liquid.
  3. While the matzo mixture chills, prepare your soup base by combining the chicken thigh, onion, carrots, celery, and garlic in a large pot. Add water to cover, season with salt and pepper, and bring to a simmer.
  4. In a separate pot, bring lightly salted water to a boil, then reduce to a simmer.
  5. Fill a shallow bowl with cold water nearby to prevent the matzo mixture from sticking to your hands.
  6. Using a tablespoon and wet hands, scoop and shape the chilled matzo mixture into balls, dipping both spoon and hands in water between each ball.
  7. Gently drop each formed ball into the simmering water, cover the pot, and cook for about 20 minutes until they've expanded to about 1½ times their original size.
  8. Test for doneness by inserting a fork - it should meet no resistance when the matzo balls are fully cooked.
  9. Transfer the cooked matzo balls to your chicken broth and let them rest for an additional 15 minutes to absorb the flavors.
  10. Serve hot, with 1-2 matzo balls and plenty of broth and vegetables in each bowl.

Notes

For the fluffiest matzo balls, be careful not to overmix the dough and ensure it rests in the refrigerator for at least 30 minutes before forming. The mixture may seem runny at first, but it will firm up during refrigeration.
For a more flavorful variation, add finely chopped fresh herbs like dill or parsley to the matzo mixture. A pinch of turmeric adds beautiful color and warmth.
This soup can be made ahead and stored in the refrigerator for up to 3 days. The matzo balls actually improve in texture and flavor after absorbing more broth overnight.