Matzo Ball Soup

Matzo ball soup is a traditional Jewish dish featuring light, fluffy dumplings (matzo balls) made from matzo meal, eggs, and fat, served in a clear, savory chicken broth often with vegetables like carrots and dill. It's a staple of Ashkenazi Jewish cuisine, particularly associated with Passover but enjoyed year-round.

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🍽️ Nutrition at a glance

The soup is moderate in calories (around 250-350 per serving), with the matzo balls providing carbohydrates and some protein from eggs, while the broth offers hydration and minerals. It's generally low in fat if the matzo balls are made with oil or schmaltz in moderation, and it provides nutrients like iron and B vitamins from the chicken broth.

Nutrition breakdown

Calories	120 kcal
Protein	6 g
Carbs	14 g
Fat	4.5 g
Fiber	1.5 g
Sugar	2 g
Sodium	850 mg
Potassium	320 mg
Vitamin A	1500 IU
Vitamin C	3 mg
Calcium	30 mg
Iron	1.2 mg
Vitamin B6	0.15 mg
Niacin (B3)	2 mg
Phosphorus	80 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Culturally, matzo ball soup is a symbol of comfort and tradition in Jewish households, often called 'Jewish penicillin' for its soothing qualities. Nutritionally, the matzo balls are unique because they're a leavened-free dumpling, making them suitable for Passover dietary laws, and their light texture comes from whipped eggs or seltzer water.