No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Craigie on Main's Matzo Ball Soup

Kick off Passover dinner with this traditional matzo ball soup, a family recipe from chef Tony Maws.

  • servings: 6




  • 2 large eggs, beaten
  • 6 cups plus 2 tablespoons Basic Chicken Stock
  • 2 tablespoons schmaltz
  • 1/2 cup matzo meal
  • Coarse salt and freshly ground pepper
  • 1/2 carrot, thinly sliced
  • Flat-leaf parsley leaves, for garnish


  1. Step 1

    In a large bowl, mix together eggs and 2 tablespoons chicken stock. Add schmaltz and stir to combine. Add matzo meal and season with salt and pepper; stir until just combined. Transfer to refrigerator to chill for 4 hours.

  2. Step 2

    Place chicken stock in a large pot over high heat; bring to a boil. Using damp hands, form matzo mixture into four to six 1 1/2-inch balls. Drop into boiling stock. Add carrot. Cover and cook for 20 minutes. Serve immediately garnished with parsley leaves.

The Martha Stewart Show, March 2010

Related Topics