Matzo Ball Soup

Matzo Ball Soup Recipe

Of all the culinary treasures in traditional Jewish cuisine, matzo ball soup is the best-known dish. My easy & tasty version features plump dumplings made from Matzo crackers, meal, eggs, and seasoning. They float temptingly in a savory bowl of chicken stock. You can serve this beloved soup as an appetizer or for a satisfying supper.

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Recipe Information

Flavor Profile

Eastern European







Total Time

1 Hour 20 Minutes

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      • 1 1/2 Pounds Matzo Crackers (Crushed)
      • 1/2 Cup Margarine
      • 5 Ounces Matzo Meal
      • 6 Large Eggs
      • 2 Medium Onions (Minced)
      • 1 Small Bunch Fresh Parsley (Minced)
      • 1 Teaspoon Salt & Freshly Ground Black Pepper
      • 12 Cups Homemade Chicken Stock


  1. In a large bowl, place Matzo crackers and cover with boiling water. Allow crackers to soak until softened, about 3-5 minutes. Use a fine-mesh sieve to drain crackers and set aside.
  2. In a large cast-iron skillet, melt margarine over medium heat. Add soaked crackers and stir until mixture becomes slightly brown and dry.
  3. Remove from heat and stir in eggs, onions, parsley, salt, and pepper until well combined. Add just enough Matzo meal and mix until mixture holds together. Line a sheet pan with parchment paper. Form golf-size dough balls and arrange them on the prepared sheet pan.
  4. In a medium stockpot over medium heat, add chicken stock and bring to a gentle boil. Gently drop Matzo balls into the boiling stock, cover and simmer until they are fluffy and floating, about 30 minutes.

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Nutrition & Cost Facts


556 kcal


81 g


16 g


19 g

Cost Per Serving


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