• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Posh Journal
  • Recipes
  • Collections
  • Subscribe
  • About
    • Contact
    • Disclosure/Privacy Policy
menu icon
go to homepage
  • Recipes
  • Collections
  • Subscribe
  • About
    • Contact
    • Disclosure/Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Collections
    • Subscribe
    • About
      • Contact
      • Disclosure/Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Homepage » Recipes

    Matzo Ball Soup (With Homemade Schmaltz)

    Published: Dec 24, 2020 This post may contain affiliate links · This blog generates income via ads · 13 Comments

    154 shares
    • Share
    • Tweet
    • Yummly
    • Mix
    • WhatsApp
    • Flipboard
    • Telegram
    Jump to Recipe Print Recipe
    Matzo Ball Soup

    Learn how to make Matzo ball soup from scratch. The matzo balls are so fluffy inside. They are flavored with schmaltz, or chicken fat. Absolutely delicious!

    My husband grew up eating Matzo ball soup during passover seders. He joked that some that he had were so hard you'd need a steak knife to cut them, but that his mom's always had the perfect consistency. 

    When his mom introduced me to matzo balls (also known as Matzah balls) at a Hanukkah dinner I first thought they were some type of light colored meatball. I was shocked they didn't have meat.

    Matzo Balls

    I loved the taste and wanted to pile a bunch of Matzo balls into my soup as people do with Asian soups that have meatballs. I then found out that a typical serving has two or three matzo balls.

    They're filling but I came back for seconds and knew I'd want to learn how to make this delicious traditional Jewish dish.

    About This Matzo Ball Soup Recipe:

    These Ashkenazi Jewish dumplings are made from a mixture of matzo meal, beaten egg, broth and homemade schmaltz (chicken fat). They are seasoned lightly with nutmeg and dill to add flavor and aroma to the Matzah balls.

    Some people like heavy and dense matzo balls (sinkers). Some people like light and fluffy ones (floaters). The texture of these matzo balls is actually in between the two, not too dense but also not too light.

    Matzah Ball Soup

    How to Make Schmaltz

    Schmaltz is rendered goose or chicken fat, and is used in many traditional Jewish dishes. It's one of the secrets to great Jewish cooking.

    Schmaltz is a useful ingredient in matzo balls but I've also used it to make potato latkes, sometimes together for the same Hanukkah dinner. The chicken fat gives a nice rich taste that's similar to butter, but is kosher as it doesn't contain dairy.

    Here's how to make schmaltz. I learned this method from Fine Cooking.

    how to make schmaltz
    • Place chicken wings in a large oven-proof dutch oven
    Chicken fat
    • Roast for 45 minutes at 450°F.
    schmaltz
    • Pour the rendered fat into a small bowl to cool. This should give you about 4 tablespoon of Schmaltz.

    Next, use the roasted chicken wings to make delicious broth.

    Homemade Broth for Matzo Balls:

    The broth is made from roasted chicken wings. It's a clear broth with a nice golden color that has a rich and flavorful taste.  You can cook broth on the stove, in an electric pressure cooker, or in a crock pot.

    Homemade Broth for Matzo Balls:

    Step 1. Transfer the roasted wings into a pot. Cover with 6 cups of water.

    Step 2. Cut an onion in half and put the halves into the pot.

    Step 3. Simmer the broth slowly at low heat for 4-6 hours on the stove, or 30 minutes at high pressure in an instant pot, or 8 hours at low heat in a crock pot.

    Step 4. Strain it through a mesh strainer and discard all the bits and pieces. Also, skim any fat that rises to the top of the broth, transfer it to the bowl of schmaltz and put it in the fridge until solidified.

    How to Make Matzo Balls

    Matzo Meal

    Step 1. Mix All Ingredients

    In a large bowl, combine the eggs, schmaltz, matzo meal, stock, nutmeg, and dill. Season with 1 teaspoon of salt.

    Matza Meal

    Step 2. Let the Mixture Rest

    Gently mix the mixture with a spoon. Cover and refrigerate until chilled for 30 minutes or up to overnight.

    Shape into balls

    Step 3. Shape the Mixture Into Balls.

    With wet hands, shape the mixture into 1- to 1 ½-inch balls (about the size and shape of a ping-pong ball).

    Step 4. Add Vegetables

    Add diced carrots and celery into the broth. Add more water if necessary. Season with salt and pepper to taste and bring the soup to a boil.

    Jewish Dumpling in broth

    Step 5. Cook the Matzo Balls

    Gently drop matzo balls into the broth. Cover the pot, simmer on low heat for about 30-40 minutes for al dente, or longer for lighter texture.

    Alternatively, you can cook the matzo balls in plain water until al dente then serve with broth.

    Matzo Ball Soup Recipe

    Matzo Ball Tips

    • The matzo balls are done when they begin floating on the top of the broth or water.
    • Do not over mix the batter which will result in tough matzo balls.
    • With wet hands, form the balls lightly. Do not compress.
    • If the mixture is too heavy and dense, add a small amount of broth.
    • For lightest and fluffiest matzo balls, you may add about 1 teaspoon of baking powder to the batter.
    • If you don't have enough time to make your own schmaltz, you can use regular vegetable oil.
    • To speed up the cooking process, you may use pre-made broth.
    Matzo Balls

    How To Store Leftover Matzo Balls:

    Make sure that you store the soup and the matzo balls separately. The leftover matzo balls last up to 3 days in the fridge or up to 3 months in the freezer.

    Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it. 

    Subscribe to Receive Weekly Recipes!
    Follow Me on Pinterest!
    Matzo Ball Soup Recipe
    5 from 7 votes

    Matzo Ball Soup

    Rika
    Learn how to make Matzo balls from scratch. These matzo balls are so fluffy inside. They are flavored with homemade schmaltz.
    Print Recipe Pin Recipe
    Prep Time 4 hrs
    Cook Time 30 mins
    Course Main Dish
    Cuisine American, Jewish
    Servings 4
    Calories 341 kcal

    Ingredients
     

    Matzo Balls:

    • 1 cup Matzo meal
    • 4 eggs
    • ¼ cup schmaltz, (or vegetable oil - see notes)
    • ¼ cup chicken broth
    • 1 tsp kosher salt
    • a pinch of dried dill weed
    • a pinch of ground nutmeg

    For Schmaltz

    • 3 pounds chicken wings or chicken thighs
    • 1 teaspoon kosher salt

    For Soup:

    • 1 yellow onion, (halved)
    • ¾ cup diced carrots
    • ¾ cup diced celery

    Instructions
     

    • For Schmaltz: Season chicken wings with salt and place them in a single layer in a large ovenproof dutch oven (6-8 qt). Roast for 45 minutes or until the fat has rendered (about ¼ cup) at 450°F. Pour the schmaltz into a bowl to cool.
    • Make broth: Transfer the chicken wings and onion halves to a pot. Add 6 cups of water. Simmer the broth slowly at low heat for 4-6 hours on the stove, or 30 minutes at high pressure in an instant pot, or 8 hours at low heat in a crock pot. Strain the broth and set aside.
    • Make Matzo balls: Gently mix all matzo balls ingredients in a bowl. Do not overmix.
      Cover and refrigerate for 30 minutes or up to 24 hours. With wet hands, shape the mixture into balls before cooking.
    • In a large pot, add broth, diced carrots, celery, and extra water if necessary. Season with salt/pepper. Bring to a boil over medium-high heat.
    • Gently drop matzo balls into the broth. Cover the pot, simmer on low heat for about 30-40 minutes for al dente, or longer for lighter texture. Serve with chopped parsley.

    Notes

    If you don't have time to make your own Schmaltz, you can substitute it with vegetable oil. Also, you can skip steps #1 and #2 by using a pre-made broth (about 6-8 cups) to speed up the cooking process. 

    Nutrition

    Calories: 341kcalCarbohydrates: 35gProtein: 10gFat: 18gSaturated Fat: 5gCholesterol: 176mgSodium: 1312mgPotassium: 278mgFiber: 2gSugar: 3gVitamin A: 4332IUVitamin C: 5mgCalcium: 51mgIron: 2mg
    Keyword Matzah balls, Matzo ball soup, Matzo balls
    Tried this recipe?Let us know how it was!

    More Recipes

    • Beer Braised Chicken Thighs
    • Hot Shrimp Dip
    • Southern Fried Cabbage with Bacon and Onions
    • Hot Spinach Artichoke Dip
    154 shares
    • Share
    • Tweet
    • Yummly
    • Mix
    • WhatsApp
    • Flipboard
    • Telegram

    Reader Interactions

    Comments

      Did you like this recipe? Leave a star rating! I'd appreciate it! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Jen

      December 24, 2020 at 5:11 am

      5 stars
      My matzo balls never used to turn out right. Thank you for proving detailed instructions. It was excellent!

      Reply
      • Rika

        January 06, 2021 at 8:11 pm

        Thanks for sharing your feedback, Jen!

    2. Laura

      December 24, 2020 at 5:13 am

      5 stars
      The texture and flavor of the matzo balls is just right. It's definitely worth it to make the schmaltz.

      Reply
      • Rika

        January 06, 2021 at 8:10 pm

        Thanks for sharing your feedback, Laura!

    3. Krissy Allori

      December 24, 2020 at 6:10 am

      5 stars
      I've always wanted to make this! There's something so comforting about a matzo ball soup.

      Reply
      • Rika

        January 06, 2021 at 8:10 pm

        I agree 🙂 It's so comforting!

    4. Jess

      December 24, 2020 at 6:42 am

      5 stars
      Funny, I have always thought these were a type of meatballs too. I learned a lot by reading your recipe. Can't wait to try them.

      Reply
    5. Toni

      December 24, 2020 at 7:54 am

      5 stars
      I really loved it! Taste so good and delish!

      Reply
      • Rika

        January 06, 2021 at 8:10 pm

        I am glad that you loved this Matzo Ball Soup, Toni!

    6. Lory Beth

      September 06, 2021 at 8:08 am

      5 stars
      Outstanding recipe! I always grew up with my mom cooking up this soup when we were sick. Such a comforting meal! First time I made the chicken fat and it was so easy..❤️❤️❤️❤️❤️❤️❤️

      Reply
      • Rika

        September 06, 2021 at 9:22 am

        Hi Lori,

        Thanks for taking the time to review this recipe. I agree with you, the chicken fat is so easy to make. It makes the matzo soup taste better.

        Best,

        Rika

    7. Maria

      April 15, 2022 at 11:02 am

      Mine turned out tough after 45 mins of cooking. Does cooking even longer help? I didn't think I over mixed, but I must have. I also used baking powder.

      Reply
      • Rika

        April 15, 2022 at 11:54 am

        Hi Maria,

        If the texture is too tough for your liking, you can separate the whites, beat them until stiff then fold them into the other ingredients. Or you can use more baking powder (up to 2 tsp with less salt) or use 1/4 cup seltzer/club soda instead of chicken broth or use a combination of seltzer and baking powder.

    Primary Sidebar

    How I Relax with Straight Up Tea

    Hi, I'm Rika! Through Posh Journal I share my passion for food, travel and other things I enjoy along the way.  Don’t let the name fool you, most of my recipes are easy to cook and can be enjoyed on a daily basis. 

    More about me

    Popular Posts

    • Healthy Baked Chicken Tenders (Oven-Fried Chicken Strips)
    • Fish Soup (Flavorful and Easy!)
    • Roasted Baby Potatoes with Rosemary and Garlic
    • Perfect Lemon Pepper Chicken Thighs

    Featured On

    As Featured On

    © 2022–2023 poshjournal

    154 shares