Soups & stews / Chicken, noodle & dumpling soups
Matzo Ball Soup with Fluffy Matzo Balls
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Seltzer and chicken fat make the matzo balls light and rich, and fresh dill makes the whole bowl smell like somebody's grandmother is in the house. Chill the batter, keep the lid on, and no peeking.
The short version
Whisk eggs, fat, seltzer, dill and salt into matzo meal and chill the batter for at least an hour. Roll 1 1/2-inch balls and simmer them covered in salted water for 25 to 30 minutes. Serve in hot chicken broth with carrots and herbs.
What makes ours better
why ours wins the argument at dinner
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Use seltzer and chicken fat. Seltzer's bubbles make the balls lighter, and rendered chicken fat (schmaltz) gives them real chicken flavor. Neutral oil works if you don't have it.
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Chill the batter for an hour. Matzo meal needs time to absorb the liquid. Without it, the balls break apart in the pot or turn out heavy.
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Cook the balls in their own salted water. They shed starch as they cook, which would cloud your broth. Cooking them separately keeps the soup clear and lets you season the balls themselves.
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Add fresh dill to both the balls and the soup. Dill is the classic herb here, and a spoonful in the batter makes the matzo balls taste like more than flour and egg.
What you need
the stars of the show
- Eggs4 large
- Chopped fresh dill2 tablespoons
- Good chicken broth8 cups
- Carrots3 large
Matzo balls
Soup
read it twice. buy it once.
Steps
apron on. phone down. mostly.
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Mix the batter
Whisk the eggs in a medium bowl until blended. Whisk in the fat, seltzer, dill, 1 teaspoon salt and the pepper. Stir in the matzo meal with a fork until just combined. The batter will look loose at first.
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Chill the batter
Cover and refrigerate for at least 1 hour and up to 4 hours. It will thicken to a soft, scoopable paste, like cold mashed potatoes.
Don't skip this. It's the difference between balls that hold together and balls that fall apart.
About 60 min. Cook mode has a timer for this step.
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Boil the salted water
About 15 minutes before the batter is ready, bring 4 quarts of water and 1 tablespoon salt to a boil in a large wide pot.
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Shape the matzo balls
Wet your hands with cold water. Scoop a heaping tablespoon of batter and roll it gently into a ball about 1 1/2 inches wide. Don't pack it. Press lightly, just enough to hold. Set on a plate and repeat, wetting your hands as needed, for about 12 balls.
Packed balls turn out dense. A light touch gives a light result.
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Simmer the matzo balls
Lower the balls into the boiling water, return to a boil, then cover and reduce to a gentle simmer. Cook for 25 to 30 minutes without lifting the lid. Cut one in half to check. It should be pale and uniform throughout, with no dark, wet center.
About 25 min. Cook mode has a timer for this step.
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Cook the soup
While the balls simmer, bring the broth to a simmer in a second pot. Add the carrots and celery and cook until tender, about 8 minutes. Stir in the chicken, if using, and heat through. Taste and add salt.
About 8 min. Cook mode has a timer for this step.
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Serve
Lift the matzo balls out with a slotted spoon and put 2 in each warm bowl. Ladle the hot soup and vegetables over them. Top with dill.
Serve right away. Left sitting in broth, the balls keep absorbing liquid.
Good to know
the stuff I’d tell you over the phone
- Matzo meal brands absorb differently. If your first batch is too dense, add 1 tablespoon more seltzer next time. If the balls fall apart, add 1 tablespoon more matzo meal.
- For larger, 2-inch balls, use 2 tablespoons of batter each and cook 35 to 40 minutes. Denser, "sinker" balls? Use water in place of seltzer and press the balls a little firmer.
- Skim schmaltz from the top of homemade broth after chilling. Save it in the fridge for the next batch.
- Broth is the other half. Make it at home as in chicken noodle soup from a whole chicken or thighs, or doctor store-bought broth with carrot, onion and a sprig of dill simmered for 20 minutes.
- Storage. Store the matzo balls and soup separately, fridge, 3 days, so the balls don't soak up all the broth. Freeze the cooked balls in a bag for 2 months. Reheat the balls in simmering soup for 5 to 10 minutes.
Questions, answered
asked and answered at the kitchen counter
How do I make fluffy matzo balls?
Use seltzer, chill the batter at least an hour, shape with a light touch and keep the pot covered while they simmer. Don't pack or overmix.
Why are my matzo balls hard?
They were packed too tightly, the batter was overmixed or it was too dry. Roll gently with wet hands and use a little more seltzer.
Why do my matzo balls fall apart?
Usually the batter wasn't chilled long enough or needs a bit more matzo meal. Chill for a full hour and make a test ball first.
Can I make matzo balls ahead?
Yes. Cook them, cool them and keep them in the fridge for up to 3 days. Drop them into simmering soup for 5 to 10 minutes to reheat.
Should I cook matzo balls in the soup or in water?
In salted water. They take 25 to 30 minutes and release starch that clouds the broth. Cooking them separately keeps the soup clear.
How do I know when matzo balls are done?
Cut one in half. It should be pale and the same color all the way through with no dense, dark center. If the middle is dark or wet, give them another 5 to 10 minutes.
From the table
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Published October 29, 2026.