Craving a bowl of matzo ball soup? Here’s a straightforward, delicious tutorial for making light, fluffy matzo balls at home.
This recipe always makes me do a happy dance in the kitchen. The matzo balls turn out tender and pillowy, and the soup is comforting and satisfying—perfect for cooler weather or when you need a little culinary comfort. Leftovers reheat beautifully, making this a great option for lunches or meal prep.
Matzo ball soup is often called “Jewish penicillin” for a reason: the warm broth and soft dumplings feel like a hug in a bowl. This version focuses on an easy, dependable method for making matzo balls using a commercial matzo meal mix, but with tips that help ensure a consistently light texture.
How To Make Matzo Balls
A simple, reliable approach so you can enjoy matzo ball soup anytime.
Matzo Ball Ingredients
- 1 pouch Manischewitz Matzo Ball Mix (or another matzo meal mix)
- 2 large eggs
- 2 tablespoons avocado oil or a light olive oil
- 8 cups chicken or vegetable broth (homemade or good-quality store-bought)
Matzo Ball Instructions
Step 1
In a small bowl, gently whisk the 2 large eggs with 2 tablespoons of avocado oil or light olive oil until combined. This provides moisture and a bit of fat for tender matzo balls.
Step 2
Add the matzo meal pouch to the egg and oil mixture and stir until the dry mix is fully moistened. Scrape the sides of the bowl so everything is incorporated evenly.
Step 3
Cover the bowl and refrigerate the mixture for 15 minutes. Chilling firms the mixture slightly and helps the matzo balls hold their shape while cooking.
Step 4
After chilling, form the mixture into about 8 to 10 balls. Aim for a diameter just a bit larger than a quarter. A small cookie scoop or tablespoon works well for consistent results. Lightly roll each portion into a loose ball—do not pack tightly. Over-compressing the dough produces dense, gummy matzo balls; gentle handling yields a light interior.
Step 5
Bring two quarts of broth (about 8 cups) to a rolling boil in a large pot. You can use less broth if you prefer a thicker soup, but approximately one cup per matzo ball gives a generous serving.
Once the broth is boiling, gently drop the matzo balls in one at a time. Cover the pot tightly, reduce the heat to low, and simmer for 20 minutes. Do not lift the lid while they cook; steady steam helps the matzo balls expand and stay tender. After 20 minutes they should be fluffy, cooked through, and light.
To turn this into a full soup, add diced carrots, celery, onion, and garlic to your broth and simmer until tender before adding the matzo balls. Roast or shred cooked chicken and add it for a heartier meal, or keep the broth vegetable-based for a vegetarian option.
Matzo Ball Soup — Quick Recipe Card
Ingredients
- 1 pouch matzo meal mix
- 2 large eggs
- 2 tablespoons avocado or light olive oil
- 8 cups chicken or vegetable broth
Instructions
- Whisk eggs and oil in a small bowl.
- Add matzo meal mix and stir until combined.
- Cover and chill 15 minutes.
- Form 8–10 loosely packed balls.
- Bring 8 cups broth to a boil, add matzo balls, cover, reduce heat, and simmer 20 minutes.
Notes
For a fuller soup, sauté carrots, celery, and onion in the pot before adding broth. Add shredded cooked chicken for a hearty version. These matzo balls are best when handled gently and simmered without lifting the lid.
If you try this recipe, I’d love to hear how it turned out. Leave a comment to share tips or variations you enjoyed. Whether you stick to a simple bowl of matzo balls in clear broth or build a vegetable-packed soup, these dumplings are a timeless comfort food that’s easy to make at home.