Matzo Ball Soup

Matzo Ball SoupI will admit to everyone reading this post, that I am a bit bummed that soup season is pretty much over. As I am excited for the cold weather to leave us, I am not so excited of some of the comfort foods that have to wait until the Fall in order to make. Before this cold weather leaves us, I wanted to get in one more soup. A soup that is really easy to make, and has huge benefits in terms of comfort; the matzo ball soup.

Matzo balls are these great dumplings, that have great texture, and are just perfect in a nice chicken or vegetable broth.  This soup is not a common soup in many restaurants, and it is hard to find in my area of town, but if you have ever had it, you know it is yummy, and if you have not, it is a sure make.


  • I packet of Matzo Ball Mix, I use Manishewwitz
  • 2 eggs
  • 2 tbsp vegetable oil
  • 4 cups of stock, chicken or vegetable
  • salt
  • pepper
  • scallions, finely sliced (optional)

Begin by getting yourself a small bowl. Crack the eggs, add in the oil. Beat well. Add the packet of matzo mix and mix well.  Place this in the refrigerator for 30 minutes.

About 20 minutes in, bring a large pot of salted water to a boil. When you are ready to begin making the balls, remove the bowl from the refrigerator, wet your hands, and with a spoon, take a spoonful of the matzo mix, and shape into balls, smaller than golf balls. I say smaller than golf balls, as when these are cooked, they expand, close to half of its size. Drop them into the boiling water, and cook for 20 minutes.

If you make your own stock, great. This is the way to go. If you do not have time to make your stock, get a nice organic stock, one that is rich in flavor, and bring that to a boil. Add a pinch of pepper and a small pinch of salt.

When the matzo balls are cooked, remove them with a slotted spoon, and place them in a bowl. I think 2 or 3 is a good serving. Ladle in your broth over the matzo balls, and sprinkle the sliced scallions over the soup.

Get your spoon ready and dig in. What are your thoughts on matzo ball soup? Are you a fan?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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