• Andrew Zimmern Cooks: Matzoh Ball Soup


Matzoh Ball Soup

By Andrew Zimmern

A Passover staple, matzoh ball soup is nurturing and medicinal. Before I had a bottle in my mouth I was sipping on this soup, and it’s remained one of my top five favorite foods. This is the only recipe I’ve come across that measures up to my grandmother’s. This matzoh ball is a floater. To make good floaters, you have to get air into the balls, which is best achieved with beaten egg whites.

Watch Andrew make this recipe:

Matzoh Ball Soup

Servings: 8 to 10


Matzoh Balls

  • 5 large eggs, 3 separated
  • 1/4 teaspoon of cream of tartar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2  1/2 teaspoons kosher salt
  • Pepper
  • 1/4 cup melted chicken fat (schmaltz)
  • 1/4 cup minced onion
  • 1  1/4 cups matzoh meal


  • 2 quarts chicken stock
  • One 3-pound chicken
  • 1 small onion, diced
  • 1 large carrot, thinly sliced
  • 2 celery ribs, thinly sliced
  • 1/3 pound rutabaga, peeled and diced
  • 4 large parsley sprigs, plus more for garnish
  • 4 large dill sprigs, plus more for garnish
  • 1 tablespoon vegetable oil, for forming the matzoh balls


In a large bowl, beat the 3 egg whites and cream of tartar with an electric hand mixer until stiff peaks form.

In a separate bowl, combine the garlic powder, onion powder, baking soda, baking powder, salt, 3 egg yolks, 2 whole eggs and pepper. Whisk to incorporate. Add the schmaltz, minced onion, beaten egg whites and matzoh meal. Fold together until fully combined. Press a sheet of plastic wrap directly onto the surface of the batter and refrigerate for at least 30 minutes, or up to 24 hours.

In a large pot, bring the chicken stock to a simmer. Add the whole chicken and return the stock to a simmer. Cover and cook for about an hour, or until the chicken is cooked through. Remove the chicken and let cool slightly, then shred the meat; discard the skin and bones. Reserve half of the chicken meat for another use.

Strain the soup into another pot set over medium heat. Add the onion, carrot, celery, rutabaga, chicken meat, parsley and dill sprigs. Remove the matzoh ball batter from the fridge. Using the vegetable oil to keep your hands moist and prevent the batter from sticking, roll golfball-sized matzoh balls and gently place in the soup. Cover and cook over medium-low heat for 25 minutes.

Serve, garnishing with chopped dill and parsley.

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