Matzo Ball Soup

15 mins active1 hour totalServes 4
A strong contender for the most effective comfort food of all time, a hot bowl of matzo ball soup is truly a pleasure to eat. And for those of you that are new to the matzo ball making game, have no fear: it's a super simple process with a truly tremendous result!



1 cup Matzo Meal

¼ tsp ground Ginger

¼ tsp ground Nutmeg

4 Eggs, beaten in a small bowl

Kosher Salt

¼ cup Chicken Stock

¼ cup Coconut Oil


1 quart Chicken Broth

1 large Carrot, diced

2 stalks Celery, diced

1 White Onion, diced

1 lb English Peas, shelled

1 bunch Dill, roughly chopped

Step 1

Make matzo balls by combining all ingredients in a large bowl and mixing with a large fork. Let sit together in the refrigerator overnight or for at least three hours.

Step 2

Fill a wide and shallow pot with water and 3 tbsp of kosher salt, and bring it to a boil. Using your clean damp hands, gently shape the matzo ball dough into golf-ball sized balls. When the water is at a rolling boil, add the balls to the pot. Turn the heat down to a simmer and cover the pot. Simmer for about 50 minutes.

Step 3

About 15 minutes before the matzo balls are done, heat broth to a boil, then turn down to a simmer. Add carrot, onion, and celery ribs and let simmer for five minutes or so until veggies are just cooked but not falling apart. Add the cooked matzo balls and peas. Simmer together until matzo balls are warmed through, then stir in a handful of dill and serve!