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Quick Chick Matzoh Ball Soup

This dish is perfect for any of the Jewish holidays as a first course.  The key is the fresh dill.


For the Matzoh Balls:

  • 2-3 eggs slightly beaten
  • 2 tablespoons vegetable oil
  • 1 cup matzoh meal
  • 2 teaspoons salt
  • 6 tablespoons water or chicken broth

For the soup:

  • Rach’s Quick Chick Soup, minus the noodles


Beat the eggs and the oil.  Stir in the rest of the ingredients until well combined.  Put in the fridge for an hour, covered with plastic wrap. 

Meanwhile, prepare Rach’s Quick Chick Soup, minus the noodles.  Allow soup to simmer on your stovetop.

When the matzoh mixture is ready, use a wet teaspoon and wet your hands to make small balls, the size of a golf ball. and drop them in the soup that is simmering.  Some people like their matzoh balls slightly larger-it is a matter of personal preference. 

Reduce soup to a low simmer and cover.  Allow balls to cook in the soup for 30 minutes.  Err on the side of over cooking these guys to make sure they are cooked through and soft.  Don’t stir too much as they might break apart.

Rachael Ray