Classic Matzo Ball Soup

Fighting a cold can be tough, but homemade classic Matzo Ball Soup can make it easier.

My Jewish mother-in-law called matzo ball soup Jewish penicillin, and she was the one who taught me how to make the soup.  She swore that matzo ball soup could cure any cold. After decades of eating this soup when sick, I have to agree.

Matzo meal can be found in most grocery stores and it’s basically squares of matzo ground up.

The matzo dough is fairly thick and sticky.  To make it easier to roll the matzo dough in to balls, the dough is refrigerated.  It also helps to wet your hands when rolling the dough in to balls.

You can roll the balls into whatever size you like.  Just keep in mind that the matzo balls will get bigger when they cook.  I like smaller matzo balls, but I’ve had matzo soup with matzo balls as big as the bowl!

It is very important to keep the soup covered as the matzo balls cook in the broth.  One time I forgot to keep the lid on and the broth boiled off and the balls didn’t cook. It was mess. So keep the pot covered!