Midnight Matzo Ball Soup

Midnight Matzo Ball Soup

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 229.2
  • Total Fat: 10.9 g
  • Cholesterol: 107.2 mg
  • Sodium: 1,964.1 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 1.8 g
  • Protein: 6.5 g

View full nutritional breakdown of Midnight Matzo Ball Soup calories by ingredient
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Thrown together near midnight during Passover, when I was super hungry post-workout and needed something good to eat! Thrown together near midnight during Passover, when I was super hungry post-workout and needed something good to eat!
Number of Servings: 4


    1/2 cup matzo meal
    2 large organic eggs
    2 tbsp canola oil
    .25 tsp salt
    1 medium onion
    2 stalks organic celery
    .5 cup organic fingerling potatoes
    5 cups chicken broth
    .5 cup water
    4 tsp dry chicken bullion


In a small bowl, separate egg whites and beat until frothy and peaks begin to form. Add back the yolks and beat lightly.
Blend canola oil, beaten eggs, matzo meal, and salt. Add 2 tbsp of the chicken broth and mix. Cover and place in refrigerator for 15+ minutes.

Spray canola oil in the bottom of a large stock pot. Slice and brown onions in the pot, then add the chicken stock, water, and chicken bullion. Add more water if the level is below 3 inches. Add sliced fingerling potatoes and sliced celery to the pot and stir. Bring to a furious boil.

When soup is boiling, remove matzo mix from the refrigerator and begin forming matzo balls, about 1 to 1-1/2 inches in diameter, out of the mix. Form balls very quickly and don't roll them tight, just barely form each ball and drop it in the soup. (Hint: if you've never done this before, wet hands help! Some people keep a small bowl of water next to the bowl of matzo meal mix.)

When all the matzo is in the soup, cover the pot tightly, turn heat down to simmer, and cook for 40 minutes. Serve with fresh roasted chicken.

Number of Servings: 4

Recipe submitted by SparkPeople user NEWMOMOVER40.

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Member Ratings For This Recipe

  • Delicious - 10/20/19

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  • Very Good
    great - 5/30/17

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  • great - 4/28/17

    Reply from NEWMOMOVER40 (4/28/17)
    Glad you enjoyed it! I discovered that adding a pinch of baking soda and cooking the matzo balls on medium and not with boiling water makes them lighter and fluffier. Pretty sure I'd always make them this way going forward. :)

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  • Incredible!
    This looks really yummy. Just like what was made at home except we always added carrots and a roasted egg. Loved it! - 3/21/10

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