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Matzo Ball Soup

Matzo Ball Soup

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degree-icon Easy
time-icon 15 Minutes
time-icon 30-40 Min. al dente
time-icon N/A
time-icon ≈ 12
time-icon 1 Bowl
diet-icon N/A
degree-icon Easy
time-icon 15 Minutes
oven-icon 30-40 Min. al dente
snow-icon N/A
plate-icon ≈ 12
dish-icon 1 Bowl
diet-icon N/A

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Matzo Ball Soup
  • 4 large eggs
  • ¼ cup infused coconut oil
  • ¼ cup chicken stock or vegetable stock
  • 1 cup matzo meal
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons freshly grated ginger
  • 2 tablespoons finely chopped parsley
  • 1 teaspoon kosher salt, more for cooking
  • Black pepper to taste

How To

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Matzo Ball Soup
  • In a large bowl, combine the eggs, coconut oil, chicken stock, matzo meal, nutmeg, ginger and parsley. Add salt and pepper to taste.
  • Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.
  • To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.
  • Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light.
  • Add the cooked matzo balls to some chicken or vegetable soup and enjoy!