Classic Matzo Ball Soup (Jewish Penicillin)

Why You’ll Love This Recipe

I like that this recipe is both timeless and reliable—it gives me light, fluffy matzo balls every time. I enjoy making the stock from scratch because it fills the house with the most incredible aroma, but I also appreciate that I can use quality store-bought broth when I’m short on time. This soup is versatile, comforting, and perfect for holidays, family gatherings, or whenever I need a little extra warmth.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Chicken Stock
1 whole chicken 4-5 pounds
2 carrots peeled and cut in thirds
5 celery ribs and leaves cut in thirds
6 cloves garlic smashed whole skin removed
1 large yellow onion quartered outer layer removed
1 tablespoon chicken base dissolved in 1/2 cup boiling water
1 tablespoon kosher salt
1 teaspoon pepper
10 tablespoon parsley sprigs 1 dried parsley
2 teaspoons fresh thyme or 1 teaspoon dried thyme

Matzo Balls
1 box Manischewitz Matzo Ball Mix
4 large eggs
¼ cup oil or chicken fat (schmaltz)
fresh or dried chives optional garnish

Directions

To prepare the chicken stock, I place all the ingredients—whole chicken through thyme—into a large stockpot and cover with water. I bring it to a boil, then reduce the heat and let it simmer until the chicken falls off the bone, about one hour.

Once the stock is ready, I check for seasoning and adjust with more salt, pepper, or herbs if needed. I let the stock cool and refrigerate it overnight so the fat rises to the top. The next day, I scrape off the fat layer before reheating. To strain, I pour the stock through a mesh colander into another large pot.

For the matzo balls, I prepare them according to package instructions by mixing the matzo ball mix, eggs, and oil into a dough. I roll tablespoon-sized portions into balls. I cook them in a wide, deep pan of boiling water or stock, making sure there’s enough room for them to expand and become fluffy.

To serve, I ladle hot chicken broth into bowls, add one or two matzo balls, and sprinkle with fresh or dried chives. If I’ve reserved the chicken meat from the stock, I sometimes add that as well.

Servings and Timing

This recipe makes about 8 servings. Prep time takes about 1 hour, cook time is 2 hours, and the total time including chilling is about 3 hours.

Variations

I sometimes add sliced carrots and celery to the final soup for extra texture. For a gluten-free option, I use gluten-free matzo ball mix. If I want a shortcut, I use high-quality store-bought chicken stock instead of making it from scratch. For extra richness, I make the matzo balls with schmaltz instead of oil.

Storage/Reheating

I store leftovers in the refrigerator in an airtight container for up to 4 days. To reheat, I warm the soup gently on the stove, making sure not to overcook the matzo balls so they stay fluffy. For longer storage, I freeze the stock separately and make fresh matzo balls when ready to serve.

FAQs

Can I make the stock in advance?

Yes, I often make it a day ahead so I can easily remove the fat layer after chilling.

Do I have to use a whole chicken?

No, but I like it because it creates a richer broth. Chicken thighs or drumsticks also work well.

Can I cook the matzo balls directly in the soup?

Yes, but I prefer cooking them separately so the broth stays clear.

How do I make the matzo balls fluffier?

I avoid overmixing the dough and make sure to give them plenty of space while cooking.

Can I freeze matzo balls?

Yes, I freeze them after cooking and reheat them directly in simmering broth.

What herbs go best in matzo ball soup?

I like parsley, thyme, and dill for a fresh, classic flavor.

Can I use chicken stock instead of chicken base?

Yes, I sometimes skip the chicken base if I’m using a well-flavored stock.

Why do some people discard the chicken after making stock?

Because the meat becomes dry and flavorless, but I sometimes shred and add it back for texture.

Is this soup gluten-free?

Not with regular matzo ball mix, but I use gluten-free matzo ball mix when needed.

What can I serve alongside matzo ball soup?

I enjoy it with challah bread or a simple green salad.

Conclusion

I love how this classic matzo ball soup delivers comfort in every spoonful. The rich homemade stock, combined with light and fluffy matzo balls, makes it a dish that feels both nourishing and nostalgic. Whether I’m serving it for a holiday meal or simply warming up on a cold day, this soup always hits the spot.