matzo balls recipe
The Best matzo balls recipe
I love this recipe because it’s a staple that feels both special and effortless. Whether it’s for a holiday dinner or a lazy Sunday night when everyone’s craving something hearty, matzo balls are a crowd-pleaser. They’re also surprisingly healthy—made with whole wheat matzo balls, they’re packed with fiber and nutrients, and the broth can be made with chicken or vegetable options, depending on what you prefer. Plus, they’re easy to customize; swap in different herbs, add a sprinkle of cheese, or even make them gluten-free if needed. It’s a recipe that’s always welcome, no matter the occasion.
Classic Matzo Ball Soup with Homemade Dough
A comforting, creamy matzo ball soup that’s perfect for cold days. The tender, pillowy matzo balls soak up the rich broth beautifully.
🥘Ingredients
- 4 large eggs
- 1 cup matzo meal
- 1 cup breadcrumbs
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 8 cups chicken or vegetable broth
- 1 (28 oz) can crushed tomatoes
- 2 large carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 bay leaf
- 1 tsp dried thyme
- 1/2 tsp black pepper
- 1/2 cup heavy cream (optional)
👨🍳Directions
-
1
Preheat oven to 425°F. In a large bowl, whisk together eggs, matzo meal, breadcrumbs, salt, onion powder, and garlic powder until well combined. -
2
In a separate pot, bring broth, crushed tomatoes, carrots, celery, garlic, onion, bay leaf, thyme, and black pepper to a boil. Reduce heat to low and simmer for 15 minutes. -
3
Using a kitchen torch (or a spoon), gently brown the matzo ball dough in batches. Drop spoonfuls of dough into the simmering soup, ensuring they float. -
4
Cover the pot and cook for 20–25 minutes, or until matzo balls are tender and float to the top. Discard the bay leaf before serving. -
5
Stir in heavy cream if using. Adjust seasoning with salt or pepper if needed. Serve hot with fresh parsley on top.
🔧Equipment
- Mixing bowls
- Whisk
- Kitchen torch (optional)
- Oven
- Pot
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Matzo Ball Soup with Homemade Dough Works
❓ Frequently Asked Questions About Matzo Ball Soup with Dough
1. What is the best way to keep matzo balls from sinking to the bottom of the soup?
Use a slotted spoon to gently lift the balls after they float to the surface. Avoid stirring them once they’re fully cooked. Adding a splash of cold water to the broth before simmering can also help prevent them from sinking too quickly.
2. Can I make matzo balls ahead of time and reheat them?
Yes! Store matzo balls in an airtight container in the fridge for up to two days. Reheat in a pot of simmering broth for 5–7 minutes until hot through. For best texture, avoid microwaving.
3. What if I don’t have matzo balls (or don’t want to use them)?
Try using egg rolls, dumplings, or even potato pancakes as a substitute. The key is to use dough that holds together well when boiled. For a gluten-free option, use a gluten-free matzo ball mix or almond flour-based dough.
4. How do I know when matzo balls are fully cooked?
Matzo balls are done when they float to the surface and have a slightly puffed, opaque appearance. They should be tender when pierced with a fork. Overcooking can make them dry, so check early.
5. Can I freeze matzo balls for later use?
Absolutely! Freeze cooked matzo balls on a tray before transferring to a bag or container. Thaw in the fridge overnight before reheating in broth for 5–7 minutes.
