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Oma's Fabulous Matzo Ball Soup

This matzo ball soup recipe is the one my grandmother always made. The matzo balls are perfect! It is our family's favorite Passover dish and serves a lot of people. Make sure to not add too much matzo meal in order to make the matzo balls float to the top of the boiling chicken broth.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine eastern europe
Servings 10 people
Calories 5066.1 kcal

Equipment

  • 1 Large Stockpot For boiling water and simmering broth
  • 1 Large Mixing Bowl For soaking matzo and mixing ingredients
  • 1 Large Skillet For browning matzo crackers
  • 1 Whisk For beating eggs
  • 1 Slotted Spoon For testing and transferring matzo balls

Ingredients
  

Main

  • 2 10-ounce packages matzo crackers
  • ½ cup oil or butter See Cook's Note
  • 6 large eggs or more if needed, beaten
  • 2 onions minced
  • 3 tablespoons minced fresh parsley
  • salt and ground black pepper to taste
  • 5 ounces matzo meal
  • 3 32-ounce cartons vegetable or chicken broth

Instructions
 

  • Gather the ingredients. Bring a large pot of lightly salted water to a boil. Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Hannah Greenwood
  • Meanwhile, break matzo crackers into small pieces; place in a large bowl. Add tap water to cover; allow to soak until soft, a few minutes. Drain off excess water. Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Hannah Greenwood
  • Heat oil in a large skillet over medium heat. Add drained matzo crackers; stir until dry and slightly brown. Remove from heat; stir in eggs, onion, parsley, salt, and pepper. Stir in just enough matzo meal until mixture holds together. Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Hannah Greenwood
  • Roll mixture into one 2-inch matzo ball; place in the boiling water to test consistency. The ball must rise to the top of the water and not break apart. If it doesn't rise, too much matzo meal was added; add another beaten egg to the mixture and test again. When desired consistency is reached, roll mixture into 2-inch balls. Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Hannah Greenwood
  • Bring chicken broth in a large saucepan to a lively simmer over medium heat. Carefully add matzo balls; simmer until balls are cooked through and rise to the top of the broth. Serve. Morgan Hunt Glaze / Food Stylist: Emily Nabors Hall / Prop Stylist: Hannah Greenwood

Notes

Achieving the perfect matzo ball texture—light and fluffy 'floaters' versus dense 'sinkers'—hinges on the matzo meal. Avoid overworking the mixture; gently combine until just holding together. The recipe's test ball is crucial; if it's too dense or falls apart, adjust with an egg for lightness or a touch more meal for structure. For a more robust soup, consider enriching store-bought broth with sautéed carrots, celery, and fresh herbs. Ensure your onions are finely minced for even distribution and optimal flavor, and don't hesitate to caramelize them slightly for an added layer of sweetness and depth before mixing.