Esther's Matzah Ball Soup

  • Steps
  • Ingredients


  • Crack eggs (separately, to check for blood spots) & whisk together.
  • Mix eggs, matzo meal, water and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests).
  • Cover and chill at least 2 hours.
  • Bring a large pot of well-salted water to a boil.
  • Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls..
  • Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.
  • Plate 1 – 2 matzo balls up into a bowl, ladle over chicken soup (as much as preferred) and serve.

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