Matzo Ball Soup

Matzo Ball Soup
Katherine Martinelli

Matzo ball soup is Jewish comfort food in a bowl. Traditionally served on Passover, it’s absolutely delicious any time of year.


1/2cup matzo meal
2 eggs, lightly beaten
2tablespoons vegetable oil
1/2teaspoon salt
1teaspoon finely chopped dill (optional), plus more for garnish
2tablespoons seltzer
1/2teaspoon baking powder
3quarts chicken broth


  1. In a medium-sized bowl, mix together the matzo meal, eggs, vegetable oil, salt, dill, seltzer and baking powder. Cover with plastic wrap and refrigerate for 30 minutes to one hour.
  2. Bring a pot of salted water to a boil.
  3. Remove the mixture from the fridge. Form into eight to 10 ping pong-sized balls, wetting your hands if they get sticky in between.
  4. Carefully drop the matzo balls into the boiling water.
  5. Reduce the heat to a strong simmer, and cook for 30 to 40 minutes.
  6. Carefully remove the matzo balls with a slotted spoon and add them to the hot chicken broth.
  7. Serve immediately and garnish with fresh dill.
  8. Notes: Kosher meat Parve and vegetarian if vegetable broth is used.

Bio: Katherine Martinelli is an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. A native New Yorker, she currently calls Be’er Sheva, Israel home. Her website, Katherine Martinelli, features recipes, photography, and travel stories.