Matzo Ball Soup

Matzo balls can be made in advance and refrigerated overnight. Just allow more time for the matzo balls to reheat in the broth.

Serves: 10Hands-on: 30 minutesTotal: 3 hours 20 minutesDifficulty: Medium

Serves: 10


  • 4 large eggs
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 4 Tbsp. chicken fat or oil
  • ⅓ cup club soda
  • 1 Tbsp. minced fresh parsley
  • 1 cup matzo meal
  • 10 cups chicken broth
  • 1 Tbsp. salt
  • ½ tsp. ground black pepper
  • 2 Tbsp. fresh parsley


  • Make matzo balls: In a glass or ceramic bowl, whisk eggs until well beaten. Add salt, pepper, rendered chicken fat or oil, club soda, and parsley; whisk until well blended. Add matzo meal; stir until meal is completely moistened. Cover and refrigerate 2 hours.
  • Bring a pot of lightly salted water to a rolling boil. With wet fingers, scoop up bits of matzo mixture and lightly roll into small balls, about 1½ in diameter. Drop matzo balls into boiling water. Cover pot, leaving cover slightly off-center to allow steam to escape. Cook 30 minutes.
  • To make the soup, bring broth to a boil over high heat in a large soup pot. Add salt and pepper. Reduce heat to medium low. Remove matzo balls from water with a slotted spoon. Drop balls into broth. Keep warm until ready to serve. Sprinkle with parsley.