Matzo Ball Soup


  • 4 cups chicken stock
  • 8 cups water
  • 3 parsley stems
  • 1 bay leaf


  • 1 cup matzo meal
  • 4 eggs
  • 2 tablespoons olive oil
  • 2 teaspoons salt
  • 3 tablespoons chopped parsley, stems reserved
  • 2 tablespoons chopped thyme
  • 1 carrot, cut into 1/4 inch rounds


  1. Simmer chicken stock, water, parsley stems, and bay leaf in a large pot over medium heat.
  2. Meanwhile in a large bowl, mix the matzo meal, eggs, olive oil, salt, parsley, and thyme. (Add a few tablespoons of stock to mix if it’s looking too dry.) Place into the refrigerator for 15 minutes.
  3. Pull the matzo mix out the fridge and shape into 4 balls. Carefully place the balls into simmering stock.
  4. Add carrot rounds to soup and cook until tender and matzo balls are puffy, about 20-30 minutes.