Matzah Ball Soup

Matzah Ball Soup

Captain America LOVES Matzah Ball Soup.

He talks about it all year and will eat the leftovers for weeks after our Christ In The Passover Dinner.

Matzah Ball Soup is a traditional Jewish soup, often served at Passover or other Jewish holidays. Captain America and I make it every year to serve at our Christ In The Passover Dinner. It is a total labor of love, but it is well worth the hard work, time and effort.

If it wasn’t so complicated to make he would probably make Matzah Ball Soup throughout the year.  However, it is not simple, I’m afraid to say, so instead we make a GIANT vat of it and hope it lasts forever!

If you are hosting your very own Christ In The Passover follow the links below for all the recipes:

Christ In The Passover Dinner

Christ In The Passover Desserts

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Makes approximately 10 servings.

4 pounds chicken parts

3 1/4 quarts water

3 onions, peeled

2 cloves garlic

1 bay leaf

2 chicken bouillon cubes

1 1/4 tablespoons salt

2 carrots, peeled

1 tablespoon dried parsley

1 teaspoon dried dill

Matzah Balls:

6 eggs, separated

1 teaspoon salt

1/8 teaspoon pepper

1 cup matzoh meal

2 tablespoons chicken fat or margarine, melted

To make the chicken soup:

Place chicken parts, onions and water in an 8-quart pot.


Bring to a boil, lower heat and simmer for 2-3 hours, skimming foam off top as necessary.


Add remaining ingredients: cover and simmer for 1-2 more hours.


Strain the soup, discarding the carrots and onions.  De-bone the chicken as best you can (this part is very messy!) add the chicken back to the pot.

Refrigerate overnight or for as long as you can.

To make the Matzah Balls (Knaidlach)

Beat egg whites until stiff. Beat egg yolks in separate bowl until light.

Add salt, pepper and melted fat to beaten yolks; fold gently into egg whites.


Fold in matzoh meal one spoonful at a time.


With dry hands, form batter into walnut-sized balls.

Refrigerate for at least one hour, or until you need to add them to the soup.


Adding the Matzah Balls to the soup:

Skim off fat before reheating the soup.

Heat the soup and bring to a rapid boil.

Drop the chilled Matzah balls into the rapidly boiling soup. Reduce heat and cook slowly, covered for 30 minutes.


Recipe adaated from Jews For Jesus: Passover Recipes 

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