Why You’ll Love This Recipe
Matzo Ball Soup is a dish that offers both comfort and nostalgia. The warm chicken broth paired with light, fluffy matzo balls is the perfect remedy for a cold day or when you’re in need of something heartwarming. It’s a dish steeped in tradition, often made during Jewish holidays like Passover, but loved year-round for its rich, nourishing flavors. Whether you’re making it for family gatherings, special occasions, or simply to feel at home, this soup is bound to become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Matzo Balls:
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1 cup matzo meal
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4 large eggs
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¼ cup vegetable oil or melted chicken fat (schmaltz)
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¼ cup seltzer or water (to lighten texture)
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1 teaspoon salt
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½ teaspoon ground black pepper
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Optional: 1 teaspoon fresh dill or parsley, finely chopped
For the Broth:
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1 whole chicken or 3–4 pounds chicken parts (with bones)
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2 large carrots, peeled and sliced
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2 celery stalks, sliced
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1 onion, quartered
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3 cloves garlic, smashed
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8 cups water
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Salt and pepper to taste
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Fresh dill or parsley for garnish
Directions
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Prepare the Broth:
In a large pot, combine chicken, carrots, celery, onion, garlic, and water. Bring to a boil, then reduce the heat to a simmer. Skim off any foam that forms on the surface and continue to simmer for 1.5 to 2 hours. Once cooked, remove the chicken and vegetables. Shred the chicken meat if desired and return the bones to the broth for extra flavor, or strain the broth for clarity. Season with salt and pepper. -
Make the Matzo Ball Mixture:
In a bowl, beat eggs lightly. Stir in oil (or schmaltz), salt, and pepper. Add matzo meal and mix thoroughly. To make the matzo balls lighter, gently fold in seltzer. Cover the mixture and refrigerate for at least 30 minutes to allow the matzo meal to absorb the moisture. -
Form the Matzo Balls:
Wet your hands and shape the chilled mixture into small balls, about the size of a walnut or slightly larger. Be gentle when forming the balls—don’t pack them too tightly as a lighter touch will create fluffier matzo balls. -
Cook the Matzo Balls:
Bring a pot of salted water or chicken broth to a gentle boil. Carefully drop the matzo balls in and cover the pot. Let the balls simmer for 30–40 minutes, or until they have expanded in size and are fully cooked through. -
Assemble the Soup:
Ladle the hot broth into bowls, add the matzo balls, and garnish with fresh herbs like dill or parsley. Serve warm, optionally adding shredded chicken and vegetables from the broth.
Servings and timing
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Servings: 6–8
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Prep time: 20 minutes
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Chilling the Matzo Balls: 30 minutes (recommended)
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Cooking the Broth & Soup: 1.5–2 hours
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Total time: Approximately 2.5 hours
Variations
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Herb Variations: Add other fresh herbs like thyme or rosemary to the broth for added flavor.
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Vegetarian Option: Use vegetable broth instead of chicken broth and skip the chicken for a plant-based version.
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Matzo Ball Texture: For denser matzo balls, reduce the amount of seltzer or water, and for fluffier ones, increase the amount of liquid added.
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Add Veggies: Add extra vegetables to the broth, such as parsnips, turnips, or leeks, for a heartier soup.
Storage/Reheating
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Storage: Store the broth and matzo balls separately in airtight containers in the refrigerator for up to 3 days.
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Reheating: Reheat the soup gently on the stovetop over low heat. Avoid boiling the matzo balls again as they may become too soft.
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Freezing: You can freeze the broth and matzo balls separately for up to 2 months. To serve, thaw in the refrigerator overnight and reheat as desired.
FAQs
Can I make the matzo balls ahead of time?
Yes, you can prepare and shape the matzo balls a day in advance and refrigerate them until ready to cook.
Can I use store-bought chicken broth?
Absolutely! Store-bought broth works, but homemade broth will provide a richer flavor.
How do I get my matzo balls to be fluffy?
To make fluffy matzo balls, use seltzer or water and avoid overworking the mixture. Let the mixture chill in the fridge for 30 minutes before cooking.
What can I use instead of schmaltz?
If you prefer not to use chicken fat, vegetable oil is a suitable alternative for a more neutral flavor.
Can I make a vegetarian version of this soup?
Yes, you can substitute the chicken and chicken broth with vegetable broth and vegetables for a vegetarian-friendly version.
Can I freeze Matzo Ball Soup?
Yes, the broth and matzo balls can be frozen separately. Freeze for up to 2 months, then reheat gently.
How do I store leftover matzo balls?
Store leftover matzo balls in an airtight container in the refrigerator for up to 3 days. It’s best to store them separately from the broth.
Can I add more vegetables to the broth?
Yes! Feel free to add extra vegetables like parsnips, turnips, or mushrooms for additional flavor and texture.
How do I make the broth clear?
Strain the broth once the chicken and vegetables are removed. Skim off the foam that rises to the top while cooking to keep the broth clear.
Can I make the broth spicy?
If you like a bit of heat, add a pinch of crushed red pepper flakes or a jalapeño to the broth while it simmers.
Conclusion
Matzo Ball Soup is more than just a meal—it’s a comforting tradition that has been passed down through generations. With its tender, fluffy matzo balls and savory, aromatic broth, this soup offers warmth and nourishment in every spoonful. Whether you’re preparing it for a holiday meal or just need something to make you feel at home, Matzo Ball Soup is a timeless classic that never fails to delight.
Matzo Ball Soup: A Heartwarming Classic with Rich Tradition
- Total Time: Approximately 2.5 hours
- Yield: 6–8 servings
Description
Matzo Ball Soup is a comforting Jewish classic that brings together delicate matzo balls and savory chicken broth in a dish filled with history and warmth. Perfect for celebrating Passover or enjoying any time you need a soul-soothing meal, this dish is as much about tradition as it is about flavor.
Ingredients
1 cup matzo meal
4 large eggs
¼ cup vegetable oil or melted chicken fat (schmaltz)
¼ cup seltzer or water (to lighten texture)
1 teaspoon salt
½ teaspoon ground black pepper
Optional: 1 teaspoon fresh dill or parsley, finely chopped
1 whole chicken or 3–4 pounds chicken parts (with bones)
2 large carrots, peeled and sliced
2 celery stalks, sliced
1 onion, quartered
3 cloves garlic, smashed
8 cups water
Salt and pepper to taste
Fresh dill or parsley for garnish
Instructions
- In a large pot, combine chicken, carrots, celery, onion, garlic, and water. Bring to a boil, then reduce the heat to a simmer. Skim off any foam that forms on the surface and continue to simmer for 1.5 to 2 hours. Once cooked, remove the chicken and vegetables. Shred the chicken meat if desired and return the bones to the broth for extra flavor, or strain the broth for clarity. Season with salt and pepper.
- In a bowl, beat eggs lightly. Stir in oil (or schmaltz), salt, and pepper. Add matzo meal and mix thoroughly. To make the matzo balls lighter, gently fold in seltzer. Cover the mixture and refrigerate for at least 30 minutes to allow the matzo meal to absorb the moisture.
- Wet your hands and shape the chilled mixture into small balls, about the size of a walnut or slightly larger. Be gentle when forming the balls—don’t pack them too tightly as a lighter touch will create fluffier matzo balls.
- Bring a pot of salted water or chicken broth to a gentle boil. Carefully drop the matzo balls in and cover the pot. Let the balls simmer for 30–40 minutes, or until they have expanded in size and are fully cooked through.
- Ladle the hot broth into bowls, add the matzo balls, and garnish with fresh herbs like dill or parsley. Serve warm, optionally adding shredded chicken and vegetables from the broth.
Notes
Herb Variations: Add other fresh herbs like thyme or rosemary to the broth for added flavor.
Vegetarian Option: Use vegetable broth instead of chicken broth and skip the chicken for a plant-based version.
Matzo Ball Texture: For denser matzo balls, reduce the amount of seltzer or water, and for fluffier ones, increase the amount of liquid added.
Add Veggies: Add extra vegetables to the broth, such as parsnips, turnips, or leeks, for a heartier soup.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
