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Anneke Silva

Fluffy Matzo Ball Soup

4.85 from 19 votes
This Fluffy Matzo Ball soup recipe includes airy matzo balls that are flavoured with schmaltz, and cooked in a bath of homemade yoich until they more than double in size and are ready to serve. My Fluffy Matzo Ball Soup is extremely easy to prepare, and I promise that once you try it you’ll never go back.
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Prep Time 5 minutes
Cook Time 5 minutes
Resting time in the fridge 1 hour
Total Time 1 hour 10 minutes
Servings: 4 (2-3 balls per serving)
Course: dinner, Lunch
Cuisine: ashkenazi, Jewish
Calories: 255
Ingredients Equipment Method

Ingredients
  

  • 3/4 cup Matzo meal
  • 3 large Eggs
  • 3 tbsp Schmaltz
  • 3 tbsp Club soda
  • 1 pinch Kosher salt
  • 6 cups Yoich

Equipment

  • Mixing bowl
  • Fork
  • Large soup pot
  • Ladel

Method
 

  1. Gently beat the eggs in a bowl.
  2. Add the Matzo meal, schmaltz, club soda, and salt.
    Add the Matzo meal, schmaltz, club soda, and salt.
  3. Mix together.
    Mix together.
  4. Cover and rest for 45 minutes in the fridge.
    Cover and rest for 45 minutes in the fridge.
  5. Scoop out 1 1/2 tablespoons of mixture and form into a ball then set aside on a parchment lined pan.
    Scoop out 1 1/2 tablespoons of mixture and form into a ball then set aside on a parchment lined pan.
  6. Continue until you have used all your mixture.
  7. Rest your finished matzo balls again for an additional 15 minutes in the fridge while you set up your yoich.
  8. Bring the Yoich to a boil and carefully add the matzo balls.
  9. Cook 6 minutes until they float to the top.
    Cook 6 minutes until they float to the top.