This matzo ball soup recipe, made with homemade matzo balls cooked in simmering chicken broth, is quick and easy to make and a perfect Passover staple.
Preparation Time
30 mins
Cooking Time
25 mins
Total Time
55 mins
Calories
448 Calories
Recipe Instructions
Step 1
Meanwhile, break matzo crackers into small pieces; place in a large bowl. Add tap water to cover; allow to soak until soft, a few minutes. Drain off excess water.
Step 2
Heat oil in a large skillet over medium heat. Add drained matzo crackers; stir until dry and slightly brown. Remove from heat; stir in eggs, onion, parsley, salt, and pepper. Stir in just enough matzo meal until mixture holds together.
Step 3
Roll mixture into one 2-inch matzo ball; place in the boiling water to test consistency. The ball must rise to the top of the water and not break apart. If it doesn't rise, too much matzo meal was added; add another beaten egg to the mixture and test again. When desired consistency is reached, roll mixture into 2-inch balls.
Step 4
Bring chicken broth in a large saucepan to a lively simmer over medium heat. Carefully add matzo balls; simmer until balls are cooked through and rise to the top of the broth. Serve.
Step 5
Gather the ingredients. Bring a large pot of lightly salted water to a boil.
