Making Matzah Ball Soup

I had wanted to try making this soup for a long time, so when I was looking for Jewish Cuisine options I knew this soup would definitely be one of them.

Matzah is an unleavened flatbread. It forms an integral element of the Passover Meal.

I was curious to know how they make this bread so I found this great video of family business in New York City: The Streit’s Matzah Bread Factory.

Sadly, this amazing place closed in 2016.

For my soup, I bought a kit (Yes! when I visited “The Butcherie”). It brought the matzah flour (which is basically matzah bread grounded) and a chicken soup base. I also bought a chicken broth (so I did not use the soup base.) It was so easy to make!


chicken soup or broth

1/2 cup matzah meal

2 eggs

2 teaspoons of vegetable oil or the fat of the chicken that forms on top of prepared chicken broth.


Place the matzah meal on a bowl and add the 2 eggs and oil.

Let the mix sit in the fridge for 15 minutes uncovered.

Make small balls about an inch in diameter.

Place your matzah balls inside the boiling broth. Reduce the heat to medium and cook covered for about 20 minutes.

I was so surprised how much they grew! I thought to myself after 15 minutes… If they keep growing they won’t fit into the pot!

It was so comforting and delicious! And I love how it so rich in history. What is it? …Like 3,300 years of history in the making! ^ ^. Had to go and find some of those amazing photos from the Streit’s Factory… these were shared with the Atlantic HERE.

And I also tried the grape licor… so sweet and delicious!


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