Name: Mini Matzah Ball Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Cuisine: Other
Ingredients: 4 eggs; 2 tablespoons vegetable oil; 0.25 cup seltzer; 1 cup matzah meal; 0.5 tsp kosher salt; 6 cups chicken stock; 1 carrot; 1 stalk celery; fresh dill

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Mini Matzah Ball Soup

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Ingredients

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Instructions

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Instructions

To make the matzah balls, place the first 5 ingredients in a bowl and mix until combined.

Cover the matzah mixture and refrigerate for 1 hour or until chilled.

With wet/damp hands, roll matzah balls using about 1 tsp of the mixture for each ball.

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.

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.

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Tips & Tricks (5)

Chill Your Matzah Mixture ❄️
Refrigerate the matzah ball batter for at least 30 minutes before forming—this makes it easier to handle and creates lighter, fluffier balls with better structure.
Seltzer is Essential ✨
Use seltzer water (not still water) in your batter immediately before cooking; the carbonation creates airy, delicate matzah balls with the perfect fluffy texture.
Mini Sizing Reduces Cook Time ⏱️
Form smaller balls (about 1 inch diameter) so they cook through in just 15-20 minutes instead of 30-40, making them perfect bite-sized portions for children and easier to serve.
Fresh Dill Goes Last 🌿
Fold fresh dill into your batter just before cooking rather than mixing it in early, preserving its vibrant flavor and color that can fade during cooking.
Use Homemade Stock for Depth 🍲
Simmer your matzah balls in well-seasoned homemade chicken stock with the carrot and celery for 20 minutes before serving to infuse rich, medicinal flavors into both soup and balls.