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Light and Fluffy Matzo Balls in Chicken Soup

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Light and Fluffy Matzo Balls in Chicken Soup

Light and Fluffy Matzo Balls in Chicken Soup
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
While there isn't any religious significance to matzo balls, these types of dumplings are common in eastern European cooking and have become a ritual dish for the Passover holiday. Classic matzo ball soup can be made with your own homemade chicken soup or ready-made store-bought broth. There are several organic brands now available in supermarkets.


  • 1 small onion, peeled and finely grated
  • 4 large eggs, lightly beaten
  • 3 tablespoons melted chicken fat or vegetable oil
  • 1/4 cup water
  • 1 tablespoon finely chopped dill
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup matzo meal
  • 2 quarts reduced-sodium chicken broth or homemade soup
  • 2 tablespoons chopped celery leaves
  • 1 tablespoon finely chopped dill


  • Make matzo balls: Stir together all ingredients until well blended and chill, covered at least 1 hour.
  • Bring an 8-quart pot of salted water to a simmer. With wet hands, roll matzo mixture into 8 balls and simmer, covered, until cooked through, about 35 minutes (matzo balls will expand).
  • Meanwhile, heat broth (or soup) until simmering in a wide 5-qt pot and transfer matzo balls with a slotted spoon to soup. Gently simmer with celery leaves and dill for 5 to 10 minutes, then serve.
  • Cooks' note: Matzo balls can be made 2 days ahead and cooled uncovered in broth, then chilled, covered. Reheat over medium heat.