Matzo Ball Soup

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.


  • 6 eggs
  • ¾ cup cold water
  • cup rendered chicken fat
  • 1 teaspoon salt
  • ½ teaspoon freshly ground white pepper
  • 3 cups plus 3 tablespoons matzo meal
  • 20 cups Chicken Stock reduced to 10 cups ½ cup chopped parsley



Lightly whisk the eggs with the cold water in a large bowl. Add the chicken fat and stir until the fat dissolves. Stir in the salt and pepper. With a few quick strokes, stir in the matzo meal with a spoon. Do not overbeat. Chill for 30 minutes.

Line 2 large baking sheets with parchment paper. Using a large soup spoon dipped in cold water to keep the balls from sticking, form the chilled matzo mixture into balls about 1½ inches in diameter. Place on the prepared baking sheets and refrigerate. Bring 2 large saucepans of salted water to a boil. Drop the matzo balls into the boiling water and bring the water back to a boil. Then cover the pans, reduce the heat and simmer the matzo balls until cooked all the way through (test by cutting 1 in half), 30 to 45 minutes. (The matzo balls will have doubled in size.) Drain and set aside.

To serve, bring the chicken stock to a boil in a large saucepan. Season to taste with salt and pepper. Add the matzo balls, reduce the heat, and simmer to heat through. Ladle into bowls and sprinkle generously with chopped parsley.