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French Matzo Soup Recipe

The matzo balls are best in a strained homemade chicken stock, but, if time is tight, canned chicken broth works well too. Although, it’s often recommended to cook matzo balls in boiling salted water and transfer to the chicken stock to keep the soup clear, I love the flavor of the matzo ball cooked in the broth.

Prep: 15 minutes | Chill: 1 hour | Cook: 30 minutes | Serves: 4 – 6



  • 2 tablespoons vegetable oil
  • 4 large eggs
  • 1/4 cup chicken broth
  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper, or to taste
  • 1 cup matzo meal
  • 8 – 10 cups of homemade chicken stock or canned chicken broth, with fat skimmed
  • 3 medium carrots, sliced into 1/2-inch rounds
  • 1/4 cup fresh chopped dill, in all


  1. In bowl of food processor, add oil, eggs, 1/4 cup chicken broth, 2 teaspoons of salt, and pepper. Add the matzo meal, and pulse just to mix. Refrigerate for at least an hour or overnight.
  2. Bring 8 – 10 cups of chicken stock to boil in a wide saucepan. Add carrots and reduce heat to simmer.
  3. Using two teaspoons, scoop some matzo meal with one spoon and push into boiling water with the second spoon. (According to Joan Nathan, “French matzo balls have a more abstract, irregular shape than American ones.”) Add 2 tablespoons of dill, cover pot and simmer for 30 minutes.
  4. Add remaining 2 tablespoons of dill and serve.

Recipe adapted from the Boulettes de Pâque, Knepfle, or Kneipflich recipe in Joan Nathan’s Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France (Alfred A. Knopf, 2010)

Our Recommendations:

Quiches, Kugels, and Couscous by Joan Nathan Manischewitz Matzo Ball Mix

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