Matzo Ball Soup Recipe – Floaters or Sinkers? Perfect for Passover!

matzo meal

🥗Healthier: quinoa flour

💰Cheaper: bread crumbs

Quinoa flour is gluten-free and bread crumbs are more accessible.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories and homemade broth can save money.

Beat eggs, oil, seasonings, bouillon, and seltzer.

Add egg mixture into a large bowl with the matzo meal, mix until combined.

Place the matzo ball mixture into the refrigerator for about an hour.

Roll the mixture into balls and place into a large pot with soup below or separate chicken broth.

Boil the matzo balls for about 30 minutes per batch of matzo balls, covered. Do not overcrowd the pot as the matzo balls will swell up with the liquid as they cook.

In a dutch oven or soup pot over medium heat, brown the chicken thighs on both sides in a little bit of oil.

Add the chopped veggies once the chicken is browned and cook for 2-3 minutes to add flavor.

Add in the water and chicken bouillon, cook until the chicken is fully cooked and veggies are tender.

Remove the chicken and then cook the matzo balls in the soup as directed above.

Mid cooking, turn the matzo balls around to make sure they're evenly cooking and add in the parsley.

Shred the chicken and add back to the pot once the matzo balls are done.

Serve as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens