Matzo Ball Soup

Preparation info
  • Serves


    • Difficulty


    • Ready in

      4 hr 30

Appears in
New York Cult Recipes

By Marc Grossman

Published 2013

  • About

The matzo balls are really the star attraction in this soup, but you can make it without them, in which case it would just be a classic chicken soup (aka ‘Jewish penicillin’).



  • 150 g ( oz) matzo meal
  • 2 pinches bicarbonate of soda


The Balls

Mix together the matzo meal, bicarbonate of soda and cinnamon. Beat together the egg yolks, oil, water and parsley. Combine the two mixtures. Beat the egg whites with the salt until stiff peaks form. Gently fold the beaten egg whites into the rest and refrigerate for at least 3 hours. With oiled hands, roll the matzo ball dough into balls the size