Classic Matzah Ball Soup

Name: Classic Matzah Ball Soup
Prep time: PT20MIN
Cook time: PT1HOUR
Total time: PT1.5HOURS
Yield: 8 servings
Cuisine: Jewish
Ingredients: 4 large eggs; 1 cup matzah meal; ¼ cup schmaltz (rendered chicken fat) or vegetable oil; ¼ cup chicken broth or seltzer water; 1 tsp salt; ¼ tsp white pepper; 2 tbsp fresh dill, finely chopped (optional); 12 cups homemade chicken broth; 2 carrots, peeled and sliced; 2 celery stalks, sliced; Fresh dill and parsley for garnish

Light, fluffy matzah balls in a rich golden chicken broth — the quintessential Passover comfort food.

Back to All Passover Recipes

Gluten-free

Prep: 20 min Cook: 1 hour Total: 1.5 hours 8 servings

📜 History & Significance

Matzah ball soup, or kneidlach, is an Ashkenazi Jewish staple dating back centuries in Eastern Europe. The debate between 'floaters' (light and fluffy) and 'sinkers' (dense and hearty) has divided Jewish families for generations. It became the iconic Passover dish because matzah meal replaces flour, making it perfect for the holiday.

🥘 Ingredients

• 4 large eggs
• 1 cup matzah meal
• ¼ cup schmaltz (rendered chicken fat) or vegetable oil
• ¼ cup chicken broth or seltzer water
• 1 tsp salt
• ¼ tsp white pepper
• 2 tbsp fresh dill, finely chopped (optional)
• 12 cups homemade chicken broth
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• Fresh dill and parsley for garnish

👩‍🍳 Instructions

1In a large bowl, beat the eggs lightly. Stir in schmaltz or oil, then add broth or seltzer.
2Gently fold in matzah meal, salt, pepper, and dill. Do not overmix — a few lumps are fine.
3Cover and refrigerate for at least 30 minutes (up to 2 hours for best results).
4Bring a large pot of salted water to a rolling boil. With wet hands, form the mixture into golf ball-sized balls.
5Gently drop matzah balls into the boiling water. Reduce heat to a gentle simmer, cover, and cook for 30–40 minutes. Do not lift the lid!
6Meanwhile, heat chicken broth in a separate pot. Add carrots and celery, simmer until tender.
7Transfer cooked matzah balls to the broth. Serve hot, garnished with fresh dill and parsley.

🔄 Variations

Sinker-Style

Use less liquid and pack the balls more firmly for dense, hearty matzah balls.

Herb Matzah Balls

Add fresh chives, parsley, and a pinch of nutmeg to the batter.

Vegetarian Version

Use vegetable broth and oil instead of schmaltz for a meat-free version.

💡 Tips

For lighter matzah balls, use seltzer water and don't pack them too tightly.
Schmaltz gives the most traditional flavor, but oil works for a lighter version.
Refrigerating the batter is essential — it helps the matzah meal absorb the liquid.
Never lift the lid while cooking — the steam is what makes them fluffy!