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Recipe Detail Page
Chicken Soup with Matzo Balls
Spring 2000
Matzo balls are a kind of dumpling traditionally served at Passover with chicken soup. The challenge is to create the perfect matzo ball-light, airy ones that float into your mouth. The secret ingredient in these light matzo balls is soda water; ice water can be substituted. These can be made one day in advance of serving.
Makes about 16 matzo balls.
1 cup (250 mL) matzo meal
1/4 cup (50 mL) melted shortening, chicken fat or vegetable oil
4 eggs
1/2 cup (125 mL) soda water
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
10 cups (2.5 L) chicken soup
- In a large bowl, mix together all the ingredients except the soup. Let sit for 30 minutes.
- Bring a large pot of water to a boil. With wet hands, form the matzo balls into 2-inch (5-cm) balls and drop into the boiling water. Turn the heat to medium-low and simmer for 25 minutes, or until the balls double in size and are cooked through.
- Ladle the soup into bowls and serve one ball in each bowl.
Makes about 16 matzo balls.
