The secret to truly fluffy matzah balls, the kind that melt in your mouth, lies in both the leavening agent and the chilling time. This matzah ball soup recipe delivers perfectly tender mini matzah balls in a rich chicken broth, making it a comforting staple for any meal. The subtle fizz of sparkling water and a good hour in the fridge make all the difference. Crafting matzah ball soup is about balancing the ingredients to achieve that signature light texture. This version focuses on creating smaller, more manageable matzah balls that cook quickly and absorb all the delicious flavors of the stock, a perfect dish whether for a holiday or a cozy weeknight.

⏱ Time: 75 min
👥 Servings: 6-8
📊 Level: Easy
🥗 9 ingredients
Cozy Mini Matzah Ball Soup: Warm Your Soul! Matzah ball soup: master this comforting classic with our mini matzah ball recipe. Enjoy light, fluffy matzah balls

Cozy Mini Matzah Ball Soup: Warm Your Soul!

Matzah ball soup: master this comforting classic with our mini matzah ball recipe. Enjoy light, fluffy matzah balls in a savory chicken broth, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8
Course: Soup
Cuisine: Jewish
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, whisked
  • 2 tablespoons vegetable oil
  • 1/4 cup seltzer, club soda or sparkling water
  • 1 cup matzah meal
  • 1/2 teaspoon kosher salt
  • 6 cups chicken stock
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • fresh dill (optional for topping)

Method
 

  1. To make the matzah balls, place the eggs, vegetable oil, seltzer, matzah meal, and kosher salt in a bowl and mix until combined.
  2. Cover the matzah mixture and refrigerate for 1 hour or until chilled.
  3. With wet/damp hands, roll matzah balls using about 1 tsp of the mixture for each ball.
  4. Place the matzah balls in a large pot of lightly salted boiling water, reduce heat to a simmer, cover and cook for 15 minutes or until the balls are soft and fluffy.
  5. Heat the chicken stock in a separate pot with carrots and celery (if desired) and cook until vegetables are tender. Add the matzah balls into the stock and serve.

Notes

– For extra fluffy matzah balls, ensure your seltzer/sparkling water is fresh and very cold. I once used flat seltzer and my matzah balls turned out dense; the bubbles are key.
– Do not overcrowd the pot when cooking the matzah balls; cook them in batches if necessary to ensure even cooking.
– Leftover matzah balls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in hot chicken stock or microwave until warmed through. They also freeze well for up to 2 months in broth.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

  • For extra fluffy matzah balls, ensure your seltzer/sparkling water is fresh and very cold. I once used flat seltzer and my matzah balls turned out dense; the bubbles are key.
  • Do not overcrowd the pot when cooking the matzah balls; cook them in batches if necessary to ensure even cooking.
  • Leftover matzah balls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in hot chicken stock or microwave until warmed through. They also freeze well for up to 2 months in broth.

This mini matzah ball soup is a timeless dish that brings warmth and comfort. Experiment with adding other vegetables or fresh herbs to make it your own. Enjoy this cherished classic!

Try this next: Cozy Chicken Meatball Soup: Comfort in a Bowl!

More from Chicken Soups →