Show Subscription Form

Flavorful Matzo Ball Soup Recipe
Flavorful Matzo Ball Soup Recipe photo by Taste of Home

Flavorful Matzo Ball Soup Recipe

Read Reviews
5 2
Publisher Photo
Our Test Kitchen shares the recipe for this traditional soup. You can make the soup a day ahead and reheat it just before serving.
TOTAL TIME: Prep: 25 min. + chilling Cook: 2 hours
MAKES:8 servings
TOTAL TIME: Prep: 25 min. + chilling Cook: 2 hours
MAKES: 8 servings


  • 10 cups water
  • 12 garlic cloves, peeled
  • 3 medium carrots, cut into chunks
  • 3 small turnips, peeled and cut into chunks
  • 2 medium onions, cut into wedges
  • 2 medium parsnips, peeled and cut into chunks
  • 1 medium leek (white portion only), sliced
  • 1/4 cup minced fresh parsley
  • 2 tablespoons snipped fresh dill
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 teaspoon ground turmeric
  • 3 eggs, separated
  • 3 tablespoons water or chicken broth
  • 3 tablespoons rendered chicken fat
  • 1-1/2 teaspoons salt, divided
  • 3/4 cup matzo meal
  • 8 cups water

Nutritional Facts

1 cup equals 100 calories, 7 g fat (2 g saturated fat), 83 mg cholesterol, 322 mg sodium, 7 g carbohydrate, trace fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.


  1. For broth, in a stockpot, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
  2. Meanwhile, in a large bowl, beat the egg yolks on high speed for 2 minutes or until thick and lemon-colored. Add the water, chicken fat and 1/2 teaspoon salt. In another bowl, beat egg whites on high until stiff peaks form; fold into yolk mixture. Fold in matzo meal. Cover and refrigerate for at least 1 hour or until thickened.
  3. In another stockpot, bring water to a boil; add remaining salt. Drop eight rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer for 20-25 minutes or until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering).
  4. Strain broth, discarding vegetables and seasonings. Carefully remove matzo balls from water with a slotted spoon; place one matzo ball in each soup bowl. Add broth. Yield: 8 servings (2 quarts).
Originally published as Matzo Ball Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p191

Reviews for Flavorful Matzo Ball Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Dec. 11, 2009

"Wonderful soup; almost as if my grandmother made it. Thanks for a terrific recipe."

Reviewed Apr. 20, 2008

"just made this soup tonight and it came out like weak tea i had to put 2 cans of store bought chicken broth in to save it. I dont know what test kitchen you had it in, but it had no flavor, very unhappy with this soup.

I will keep cooking AJJS"

Loading Image