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Comforting Egg Drop Matzo Ball Soup

This Egg Drop Matzo Ball Soup is the perfect fusion of classic Jewish matzo ball soup and Chinese egg drop soup. It combines the heartwarming flavors of matzo balls and the comforting texture of egg drop soup. Whether you’re looking for a revitalizing meal or something to soothe your soul, this recipe has you covered.

Tips for the Perfect Soup:

  • For fluffier matzo balls, don’t overmix the matzo ball mixture, and don’t skip the chilling step.
  • Adjust the seasoning of the egg drop soup to your taste. You can add a dash of soy sauce for extra flavor.
  • If you prefer a thicker egg drop soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup and stir until thickened.

How To Make Egg Drop Matzo Ball Soup

Comforting Egg Drop Matzo Ball Soup

This Egg Drop Matzo Ball Soup is the perfect fusion of classic Jewish matzo ball soup and Chinese egg drop soup.
Prep Time 45 minutes
Cook Time 25 minutes
Course Appetizer, Breakfast, Brunch, Lunch
Cuisine jewish
Servings 4
Calories 180 kcal


For the Matzo Balls:

  • 2 large eggs
  • 2 tbsp vegetable oil
  • 1/2 cup matzo meal
  • 2 tbsp chicken broth (or water)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 cup chicken broth

For the Egg Drop Soup:

  • 4 cup chicken broth
  • 2 large eggs
  • 2 tbsp chopped green onions
  • 1/4 tsp ground ginger
  • 1/4 tsp garlic powder
  • Salt and pepper to taste
  • Fresh cilantro leaves for garnish (optional)


Making the Matzo Balls:

  • Mix the Matzo Ball Ingredients:
    In a bowl, beat the eggs and then stir in the vegetable oil, matzo meal, chicken broth, salt, and pepper. Mix until well combined.
  • Chill the Mixture:
    Cover the bowl and refrigerate the mixture for at least 30 minutes. This helps the matzo balls hold their shape.
  • Shape the Matzo Balls:
    With wet hands, shape the mixture into small balls, about 1 inch in diameter. Wet hands prevent sticking.
  • Boil the Matzo Balls:
    In a separate pot, bring 4 cups of chicken broth to a simmer. Carefully drop the matzo balls into the simmering broth. Cover the pot and let them simmer for about 20-25 minutes until they're puffy and cooked through.

Making the Egg Drop Soup:

  • Heat the Chicken Broth:
    In another pot, heat 4 cups of chicken broth over medium heat.
  • Season and Stir:
    Add the ground ginger, garlic powder, and chopped green onions to the broth. Season with salt and pepper to taste. Stir well and let it simmer for a couple of minutes.
  • Create Egg Ribbons:
    In a small bowl, beat the eggs. While stirring the hot broth gently in a circular motion, slowly drizzle in the beaten eggs. The eggs will cook instantly and create silky ribbons in the soup.
  • Serve the Soup:
    Place 2-3 matzo balls in each serving bowl. Ladle the egg drop soup over the matzo balls. Garnish with fresh cilantro leaves if desired.


Serving: 1gCalories: 180kcalCarbohydrates: 18gProtein: 8gFat: 8gFiber: 1g
Keyword egg disg, Egg Drop Matzo Ball Soup, Egg Drop Soup, egg soup
Tried this recipe?Let us know how it was!

This Egg Drop Matzo Ball Soup is a delightful blend of two culinary traditions, and it’s perfect for any occasion. Enjoy the warmth and comfort it brings to your table!

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