Matzo Ball Soup

Preparation info
  • Serves


    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

It wouldn’t be Passover without it. Everyone wants matzo balls that are “floaters, ” not “sinkers.” Accomplishing this is sort of like making muffins. Just fold in the dry ingredients and be careful not to overmix. Also crucial is the cooking time. The longer you poach the matzo ball, the lighter it will be. It goes without saying that good chicken soup is essential. To serve, sprinkle the soup with chopped parsley and allow 2 to 3 dumplings per portion.