Marge's Matzo Ball Soup

Prep Time:
30 mins
Total Time:
2 hrs

This classic soup recipe comes from Marge Edelman of Copaigue, New York.


  • 1 teaspoon plus 2 tablespoons vegetable oil

  • ½ cup onion, minced, plus 1 small onion cut into ½-inch dice

  • 2 large eggs, lightly beaten

  • Coarse salt and ground pepper

  • ½ cup plus 2 tablespoons matzo meal

  • 2 tablespoons seltzer water

  • 1 whole chicken leg, split and skin removed (10 ounces)

  • 1 celery stalk, cut crosswise into ¼-inch pieces

  • 1 carrot, halved lengthwise and cut crosswise into ¼-inch pieces

  • 2 cans (14.5 ounces each) reduced-sodium chicken broth


  1. In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.

  2. In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 1/2 teaspoons salt, and matzo meal. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 45 minutes.

  3. Meanwhile, in a large saucepan, combine chicken, celery, carrot, and diced onion. Add broth and 4 cups water. Bring to a boil; reduce to a simmer, and cook 30 minutes.

  4. With oiled hands, shape matzo mixture into 8 balls, about 1 1/2 inches in diameter. Cover with plastic wrap, and refrigerate at least 15 minutes.

  5. Remove chicken from broth; shred meat, and discard bones. Return broth to a boil; reduce to a simmer. Add matzo balls; cover, and cook until expanded, 30 to 35 minutes. Stir in shredded chicken. Season with salt and pepper. Serve immediately.

Cook's Notes

You can shape the matzo balls up to one day ahead (skip step 3 of the recipe until ready to proceed); keep covered in the refrigerator.

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