Craving a bowl of matzo ball soup? Here’s a tasty tutorial on how to make matzo balls!
This recipe makes me do a happy dance around the kitchen.
It is so GOOD!
It’s also a great change of pace from the typical broth based soup and makes an excellent meal to take to work for lunch the following day!
During the colder months we almost always have matzo ball soup on our weekly menu. Dubbed Jewish Penicillin, this comforting soup is a warm hug on a cold day and perfect for when you’re feeling under the weather. It’s the soup of my childhood and I find it so cozy and delicious.
Of course to make matzo ball soup, you’ll need some matzo balls!
I’ve put together this handy dandy tutorial with photos to help you along the way. At this rate, I’ve made hundreds (possibly thousands) of these fluffy matzo balls over the years and I’m so excited to share my family’s tasty tradition with you!
How To Make Matzo Balls
Let’s get our matzo ball (and matzo ball soup) on with this easy peasy tutorial!
Matzo Ball Ingredients
- 1 package Manischewitz Matzo Ball Mix (1 pouch from package)
- 2 large eggs
- 2 tablespoons avocado oil or olive oil
- 8 cups chicken or vegetable broth (homemade or your favorite store-bought kind)
Matzo Ball Instructions
Step 1:
Gently whisk 2 large eggs with 2 tablespoons of avocado oil (or a light tasting olive oil) in a small bowl.
Step 2:
Add the contents of one pouch of matzo meal and mix thoroughly.
Step 3:
Cover and refrigerate mixture for 15 minutes.
Step 4:
Remove from fridge and roll into approx 8-10 balls with a slightly larger diameter than a quarter. I like to use a small cookie scoop to measure out 1 TBSP per matzo ball. Don’t pack them tight, just lightly roll them into little misshapen lumps. If you pack them too tight they will be a little tough on the inside so just gently form without squeezing.
Step 5:
If making just the matzo balls in broth, bring two quarts (8 cups – approx. a cup of broth per matzo ball but you can use less if desired) of homemade broth or your favorite sippable store-bought broth to a boil.
These days I’ve been making my own from scratch and freezing it in batches so I can scarf this soup all winter long. I’m also a huge fan of Zoup broth and Costco’s chicken bone broth is amazing too!
Once broth reaches a rolling boil, gently plop matzo balls, one at a time, into the broth and cover tightly with a lid. Reduce heat to low and simmer for 20 minutes until matzo balls are fluffy, tender, and cooked through.
Adding veggies and/or chicken to your matzo ball soup to make it a meal?
I almost always add vegetables like carrots, celery, onion, and garlic and every so often the fam requests their matzo ball soup with added roasted or rotisserie chicken. It’s great every which way! Here’s my vegetarian version:
Looking for a printable recipe card for just the matzo balls?
I’ve got you covered!
How To Make Matzo Balls
Ingredients
- 1 package Manischewitz Matzo Ball Mix 1 pouch from package
- 2 large eggs
- 2 tablespoons avocado oil or olive oil
- 8 cups chicken or vegetable broth homemade or your favorite store-bought kind
Instructions
- Gently whisk 2 large eggs with 2 tablespoons of avocado oil (or a light tasting olive oil) in a small bowl.
- Add the contents of one pouch of matzo meal and mix thoroughly.
- Cover and refrigerate mixture for 15 minutes.
- Remove from fridge and roll into approx. 8-10 balls with a slightly larger diameter than a quarter. I like to use my smallest cookie scoop to measure out 1 TBSP per matzo ball. Don't pack them tight, just lightly roll them into little misshapen lumps. If you pack them too tight they will be a little tough on the inside so just gently form without squeezing.
- Bring two quarts (8 cups – approx. a cup of broth per matzo ball but you can use less if desired) of homemade broth or your favorite store-bought broth to a boil.
- These days I’ve been making my own but I’m also a huge fan of Zoup broth and Costco’s chicken bone broth is amazing too!
- Once broth reaches a rolling boil, gently plop matzo balls, one at a time, into the broth and cover tightly with a lid. Reduce heat to low and simmer for 20 minutes until matzo balls are fluffy, tender, and cooked through.
Notes
Nutrition
If you get a chance to try this recipe, let me know! You can leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your creations. I can’t wait to see what you whip up!
Questions & Reviews
made this tonight!
But I cook my balls in the broth that the veggies cook in…and I use “no chicken base” by Better Than Boullion.
Im so glad you linked this recently. I can’t wait to try it. Omnomnom. I love soup and always want to try new kinds. 🙂
I love your t-rex/brontosaurus comparisons!! 🙂
I’ve always wanted to try these! Never had them! I am going to make these!!! Looks YUM!
Ive always wanted to make matzo balls! These look so great.