What Is Matzo Ball Soup?

Matzo Ball Soup

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Philadelphia chef Yehuda Sichel infuses the broth for this Passover staple with fresh turmeric and ground fenugreek for a deep golden color and a slight anise-y flavor.

By Yehuda Sichel

Updated on January 24, 2024

Tested by

Food & Wine Test Kitchen

Matzo Ball Soup — Photo: © Phoebe Melnick

Active Time:

45 mins

Total Time:

1 hr 15 mins

Yield:

4 to 6 servings

Frequently asked questions

What is matzo ball soup?

Matzo ball soup comes in many iterations. At its most basic, it's simply matzo balls served in chicken broth. The matzo balls — large or small, dense or fluffy — are often cooked separately from the soup, in their own pot of simmering water, to keep the broth clear and free from starch. The broth can be cooked with various vegetables, herbs, and spices, which may or may not be strained out before serving. Similarly, the soup sometimes includes chicken meat but not always. For a deeper chicken flavor, this recipe calls for schmaltz in both the matzo balls and soup base.

What is a substitute for schmaltz in matzo balls?

Schmaltz, or rendered chicken fat, is traditional here. Often infused with onion, it imparts a unique richness that pairs beautifully with the chicken broth in the recipe, but if you don't have any, you can certainly substitute it with really any other fat or oil. Duck fat is a fairly close match.

Notes from the Food & Wine Test Kitchen

Once your matzo balls are cooked, don’t let them sit for too long — you want to eat them while they are still warm and tender. Store any leftover matzo balls in an airtight container in the refrigerator, separate from the broth to prevent them from disintegrating.

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Ingredients

1 cup matzo meal
1 tablespoon baking powder
4 teaspoons kosher salt, plus more for seasoning
4 large eggs
1/4 cup plus 3 tablespoons schmaltz, divided
2 tablespoons chopped garlic
2 large onions, finely chopped
2 cups diced celery
2 quarts chicken stock or low-sodium broth
Cooking spray, for greasing
1 teaspoon ground fenugreek
1 teaspoon freshly grated turmeric

Directions

In a medium bowl, mix the matzo meal with the baking powder and the salt. In a small bowl, whisk the eggs with 3 tablespoons of the schmaltz. Gently mix the egg mixture into the dry ingredients. Using a 1 1/2-ounce ice cream scoop, portion into rough balls and refrigerate for at least 30 minutes.
Meanwhile, in a medium saucepan, heat the remaining 1/4 cup of schmaltz. Add the garlic and cook over moderately high heat until golden and fragrant, about 1 minute. Add the onions and celery and cook until translucent, about 2 minutes. Add the chicken stock and bring to a boil. Reduce the heat and simmer for 30 minutes. Keep warm.
Bring a large saucepan of water to a boil. Using greased hands, roll the chilled matzo into even balls and drop into the boiling water. Cover and boil until cooked through, about 30 minutes (you might have to cut into one ball to check). Using a slotted spoon, transfer the matzo balls to a plate.
Remove the broth from the heat and whisk in the fenugreek and turmeric; season with salt. Divide the matzo balls between shallow bowls (about 2 per person) and ladle the soup over the top; serve.