Matzo Ball Soup

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup soup, 1 matzo ball) contains 210 calories, 12 g carbohydrate, (1 g fiber), 13 g protein, 12 g fat, (3 g saturated fat), 80 mg cholesterol, and 1060 mg sodium.
  • Calories per Serving: 210
  • Makes: 18 cups soup, 15 matzo balls
  • Active Time: 35 minutes
  • Total Time to Make: 2 hours, 10 minutes
Matzo Ball Soup



Make This First

You'll Need

Hand mixer


  1. Add broth to large stockpot on MED; bring to simmer. Cook about 1 hr until reduced by one-fourth. Add mirepoix; return to simmer. Cook 12-15 min until mirepoix veggies are tender. 
  2. Whisk shortening and egg yolks in large bowl; stir in matzo. Sprinkle 6 Tbsp ice water over matzo mixture, stirring with a fork to combine. Set aside.
  3. Whip egg whites to a soft peak with hand mixer. Gently fold into matzo mixture. Cover; chill 30 min-1 hr.
  4. Add shredded chicken to stock.
  5. Bring pot of salted water to simmer as you form matzo balls. Make 15 matzo balls by rolling about 1/4 cup dough into golf-ball-size balls with wet hands. Add to simmering water. (Do not let water come to a full boil.) Cover; cook about 12 min until internal temp of matzo ball reaches 165 degrees (check by inserting thermometer halfway into thickest part of matzo ball). Remove matzo balls with slotted spoon.
  6. Add matzo balls to stockpot; season with salt and pepper.
Chef Tips
  • Make sure to continuously dip your hands in cold water while forming matzo balls.
  • For a denser matzo ball, poach in chicken stock (this will cloud stock).
  • Choose Kosher for Passover ingredients to ensure that this recipe is appropriate for your Passover table.


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