Matzoh Ball Soup

March 22nd, 2013 by masonjarmusic

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A big THANK YOU to Dan’s Aunt Robin whose Matzoh Balls I have obsessed over for the past five years – they are truly amazing and I am so happy to have the recipe. I have to admit, I may have failed her a little bit. We filmed this episode at the end of a long day and I took a few missteps. So, please note (and forgive me): The matzoh ball mixture should be left in the fridge overnight before it is formed into balls. Also, the chicken fat should be solidified. When combining the matzoh meal with the wet ingredients, go slowly, not all at once like Matty and I do. Most importantly, you really should be Aunt Robin to make these.


  • 3 eggs
  • 6 tablespoons cold seltzer water
  • 3 teaspoons rendered chicken fat (shmaltz), solidified
  • Salt
  • Pinch of white pepper
  • 3/4 cup matzoh meal
  • 2 1/2 to 3 quarts chicken stock or water


  1. Beat the eggs and seltzer together and add the chicken fat. Add salt and pepper.
  2. Slowly beat in the matzoh meal until it is as thick and light as mashed potatoes. Add salt and pepper as needed. Refrigerate overnight.
  3. Bring chicken stock or water to a boil. Add a handful of salt.
  4. With wet hands shape the mixture into balls about 1 inch in diameter. Drop gently into the boiling chicken stock, cover pot loosely and let boil for 25 minutes.