Matzo balls are a traditional Jewish dumpling made from matzo meal. In my opinion, Good matzo balls are light and slightly peppery. Matzo ball soup is traditionally served with chicken soup, but vegetable broth works well too.

This recipe is originally based on the Smitten Kitchen Matzo Ball Soup recipe, but with a some changes: whole-wheat matzo meal, chopped dill in the batter (to add a bit of extra flavor), mixing ingredients in stages (to keep the balls light), more vegetables, chicken, and the same broth for cooking and serving (for more flavor).

Plus, while it's a great recipe, I find the Smitten Kitchen recipe hard to follow along with while cooking.




  • Chicken or vegetable broth (2 quarts)
  • Dill (a few fronds)
  • Carrots (2)
  • Celery (2 stalks)
  • Chicken breast (1)


  • Eggs (2)
  • Olive oil (2 tbsp)
  • Seltzer (2 tbsp)—this is will keep your balls from being too dense
  • Whole-wheat matzo meal (½ cup)—check out my recipe for whole-wheat matzo meal
  • Salt (1 tsp)
  • Pepper (1/2 tsp)

1.  Make the batter

Matzo ball batter is runnier than you would imagine, so once you make it, you'll let it set in the fridge. Here's the process:

  1. First, chop up about half the dill (about 2 tbsp).
  2. In a small bowl, mix the dry ingredients: 
    •  matzo meal (½ cup)
    •  salt (1 tsp)
    •  pepper (½ tsp)
    •  chopped dill (~2 tbsp)
  3. Next in another bowl, mix eggs (2), olive oil (2 tbsp), seltzer (2 tbsp). And then mix in the dry ingredients. The batter should be fairly runny at this stage.
  4. Put the batter in the fridge, and let it set for at least 30 minutes.

2.  Get the broth ready

  • Before the 30 minutes is up, heat the broth (2 quarts) to a boil. Once you make the balls, you'll put them balls into the broth right away. 

3.  Roll the balls

After letting the batter cool in the fridge for 30 minutes, the batter should have set.

So now you can roll it into balls:

  1. Wet your hands with cold water—the wetter, the better. The water will help prevent the batter from sticking to your hands.
  2. Roll 6 – 8 balls, each about the size of a golf ball. Rewet your hands if the batter starts to stick to them.

4.  Cook

Once you've made the balls:

  1. Gently add them to the boiling broth, and lower the heat so the broth is simmering. Simmer for about 40 minutes.
  2. Meanwhile, chop up the celery (2 stalks) and the carrots (2). Also chop the chicken (1 breast) into small cubes.
  3. When the balls have 20 minutes left, gently add the chopped vegetables and chicken.

5.  Serve

To serve: 

  1. Spoon a few balls into each bowl, and then add some brothchicken, and vegetables.
  2. Also tear up the remaining dill (1 or 2 fronds), and put a little bit into each bowl.

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