Joan Nathan’s Matzo Ball Soup Recipe (2024)

By Joan Nathan

Joan Nathan’s Matzo Ball Soup Recipe (1)

Total Time
1 hour 15 minutes, plus 3 hours’ or overnight refrigeration
Read community notes

For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls. My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg. I like to freeze them, and the soup, in advance.

Featured in: Passover Seder, Smoothly Done

Learn: How to Make Soup

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.


  • Print Options

    Include recipe photo



Yield:About 15 matzo balls

  • 4large eggs
  • ¼cup schmaltz (rendered chicken fat), coconut oil or vegetable oil (kosher for Passover)
  • ¼cup chicken stock or vegetable stock
  • 1cup matzo meal
  • ¼teaspoon ground nutmeg
  • 1 to 2tablespoons freshly grated ginger
  • 2tablespoons finely chopped parsley, dill or cilantro
  • 1teaspoon salt, more for cooking
  • Black pepper

Ingredient Substitution Guide

Nutritional analysis per serving (15 servings)

67 calories; 5 grams fat; 4 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 2 grams protein; 60 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Joan Nathan’s Matzo Ball Soup Recipe (2)


Make the recipe with us

  1. In a large bowl, combine the eggs, schmaltz, stock, matzo meal, nutmeg, ginger and parsley. Season with 1 teaspoon salt and a few grinds of pepper. Gently mix with a whisk or spoon. Cover and refrigerate until chilled, about 3 hours or overnight.

  2. Step


    To shape and cook the matzo balls, fill a wide, deep pan with lightly salted water and bring to a boil. With wet hands, take some of the mix and mold it into the size and shape of a Ping-Pong ball. Gently drop it into the boiling water, repeating until all the mix is used.

  3. Step


    Cover the pan, reduce heat to a lively simmer and cook matzo balls about 30 to 40 minutes for al dente, longer for light. If desired, the cooked matzo balls can be transferred to chicken or vegetable soup and served immediately. Alternatively, they may be placed on a baking sheet and frozen, then transferred to a freezer bag and kept frozen until a few hours before serving; reheat in chicken or vegetable soup or broth.




out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes


So, where's the soup recipe? This headline is extremely misleading!


Ok, haven't departed from my approach to matzoh balls for 44 years...why change what works? Comments for this recipe gave me courage and a new world opened up in consequence. We all loved the ginger and dill, but the real revelation was that I could cook them ahead and freeze them successfully. Wow, does that change the hours leading up to the meal!


The longer you simmer them the lighter they get. I simmer for at least an hour and then again when they are reheated in the soup to serve.


my soup recipe - 1 whole chicken in a large pot with a large sweet onion, a tablespoon of sea salt and water to cover chicken. While bringing to boil, skim off foam and fat into a bowl for Matzos. Once you're up to a boil lower to slow simmer and cover for 30 minutes. Remove chicken and separate meat from bones..return bones to pot. (You might want to use gloves since chicken is hot.) Put meat in frig for later. Simmer bones for 3 hours.


Another tip. Use a small ice cream scoop to lift batter from bowl after it rests. Then shape into balls with fingers and hand. Keeps your hands cleaner and you you get uniform size. I've been doing this for years. Surprising that no one mentions this.


We all loved these matzoh balls. I'm now a convert from the traditional seltzer, beaten egg white, parsley, onion, recipe. (I've always used chicken fat. ) I also use the Israeli matzoh meal and baking powder. It was tedious to use a micro plane to
grate the ginger because I triple the recipe, but it was worth it.
Had rave reviews from our diners. The dill added a surprise punch.


To whomever said leavening is prohibited: ONLY yeast is forbidden. I have Kosher for Passover baking powder that I bought recently in Borough Park.
Separating egg whites and beating them is considered leavening, as well. Commercial chemicals are not forbidden. Just the yeast. this is the reason matzoh is baked immediately after mixing the flour and water -- and for 18 minutes -- to prevent the introduction of natural yeast (in the air) from "infecting" the matzoh.

Johnny in Tampa

Going completely rogue tomorrow. If the sky opens up - it's because of me. I will use a combination of my own rendered schmaltz and rendered organic bacon fat. I am 2% Ashkenazi, so this is heresy - but I will sacrifice for the greater good and report back!


Do NOT use baking soda or powder if you are making these for Passover, as leavening is forbidden. I find the lightest matzoh balls have no schmaltz in them, are very quickly and gently handled just long enough to make them round and then cooked.

David C

Took a tip from another NYT recipe and whipped the egg whites to stiff peaks, then folded them into the matzo batter in several batches. They came light as clouds!The perfect herb mix seems to be a tablespoon each of dill, parsley and chives. Used real schmaltz and also added a teaspoon of chicken Better than Bullion (one of my go-to flavor cheats) instead of salt. The ginger is a true stroke of genius, and surprisingly harmonizes really well with the dill. Go figure.


Where is the soup? This is just a recipe for Matzo Balls.


Don't you love when you learn something new, and better, after all these years :)

Judy H-M

My favorite matza ball recipe. The secret is the ginger and nutmeg!


I used duck fat instead of schmaltz- trick I learned from an Israeli chef- delicious!


I have just made these for the first time. I am an old school matzoh ball maker, using seltzer and beaten egg whites. But these are just fabulous. They are the most flavorful matzoh ball I have ever made. I stayed low on the ginger, and it is enough to wake it up without being overwhelming. I expected a little more dill to come through in the flavor, but it does not. Altogether terrific with a firm but light texture. I am not sure I will ever go back to my oldies.


Is this just for the matzoh balls. Very unclear


I guess I’m a purest. So many positive reviews I went into this with wild enthusiasm. Texture not great, bland, ginger is weird. Not for me.

David B.

Very nice matzo balls. Liked the ginger addition. Should've added more butter to substitute for the schmaltz.

Steve B

Double it!!!


Coconut oil? Oy vey!

Goodman Peter

I use the recipe on the matzo meal box, add 1/8 tsp baking powder, fluffy matzo balls every time, btw chicken feet in a pressure cooker makes unctuous soup broth

Steve S.

Hmmm. Sure you can make matzoh balls this way…but to get fluffy matzoh balls I recommend separating the yolks and using a mixer to whip the egg whites until they “peak”. Fold the whipped egg whites into the mix…then refrigerate overnight. BTW, I totally agree you should use schmaltz…but good luck finding it (unless you’ve got a kosher butcher in your neighborhood. Unsalted butter works fine too.


Whip egg whites separately, then gently fold into mix. Lighter meatballs.

Steve S.

Yup, definitely !

W Smith

Barbara - 5 years ago - Do NOT use baking soda or powder if you are making these for Passover, as leavening is forbidden.I'm not sure this is correct (The Google has results which indicate this stuff could be ok).


For some reason I kept reading the creator’s name Joe Namath. Couldn’t figure out why the all-star quarterback was known for matzoh ball soup. Seems I could use some brain food.,.

Mitchel Osman

Can use melted duck fat, 2 tbsps, instead of chicken fat. Can use soda water instead of broth, 2 tbsps. I like the dill! Also, a scant tsp of baking soda and 2 tsp kosher salt can be helpful added to the matzoh meal, which is stirred in last.

Anne of Eureka

My first attempt at matzoh balls and a successful one at that. I couldn't find matzoh meal here in Eureka CA so I made my own from matzoh sheets. The matzoh balls had a faint flavor reminiscent of chicken (from the ginger?) which will be an interesting addition to my vegetarian not-chicken soup.

SanMarco Island.

745PM. 4th July side in Florida BBQ…


I used duck fat and they turned out lovely. This was my second time making them, both times turned out lovely and this recipe is very forgiving if you only have close ingredients :)


This is my go to recipe for matzo balls. They are easier and tastier left in the fridge overnight. I also like the variation of cilantro! It brings a different vibe to a traditional dill or parsley. I also like the amount if schmaltz in this recipe too.

Private notes are only visible to you.

Joan Nathan’s Matzo Ball Soup Recipe (2024)
Top Articles
Latest Posts
Article information

Author: Frankie Dare

Last Updated:

Views: 6081

Rating: 4.2 / 5 (73 voted)

Reviews: 88% of readers found this page helpful

Author information

Name: Frankie Dare

Birthday: 2000-01-27

Address: Suite 313 45115 Caridad Freeway, Port Barabaraville, MS 66713

Phone: +3769542039359

Job: Sales Manager

Hobby: Baton twirling, Stand-up comedy, Leather crafting, Rugby, tabletop games, Jigsaw puzzles, Air sports

Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.