Simple Fluffy Matzoh Ball Soup

April 26, 2015  |   Emma Zumsen
Bowl of Matzoh Ball soup on a wooden table with blue checkered linen napkin.
60 min


  • 4 large eggs
  • 1 C seltzer or club soda
  • 2 tsp salt; and freshly ground pepper to taste


  1. Mix the eggs well with a fork. Add the oil, seltzer water, matzoh meal, salt, and pepper and mix well. Cover and refrigerate for several hours.
  2. Dip your hands into cold water and make about 12 balls slightly smaller than ping pong balls (rolling the mix in your hands). Can be made smaller if desired.
  3. Bring Imagine® Organic No-Chicken Broth to a boil in a large pot, then place the matzoh balls in the broth. Cover and simmer about 30 minutes or until soft.

About the author

Emma Zumsen

Emma Zumsen

Emma is a wildly curious baker, mama, creator, and reader who loves a good farmer’s market almost as much as she loves a new pair of shoes. Born in Montana and raised in Minnesota, she made her way to the east coast nine years ago where she has settled in Brooklyn with her husband and son. In an effort to channel her various interests, passions, and experiences into something productive, she divides her professional brain between food and digital marketing – both of which she finds endlessly fascinating. Emma’s two favorite foods are freshly popped popcorn shared with her kiddo and guacamole.