Matzo Ball Soup is one of those comforting, heartwarming dishes that instantly brings a sense of home to the table. I love how this classic Jewish recipe combines tender chicken, fluffy matzo balls, and fresh vegetables all simmered in a savory broth. It’s a bowl of nostalgia and warmth that I often make when I crave something soothing and full of flavor.
Why You’ll Love This Recipe
I love this recipe because it’s both nourishing and deeply comforting. The matzo balls turn out light and fluffy, the broth is rich and aromatic, and the tender chicken makes it a hearty, filling meal. It’s perfect for holidays, cold weather, or even when I simply need a bowl of comfort. Plus, it’s surprisingly easy to make with basic ingredients and minimal prep.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Matzo Ball Prep:
4 large eggs
1/4 cup schmaltz or vegetable oil
1/4 cup water
1 cup matzo meal
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon baking powder
Chicken:
12 cups chicken stock
2 boneless, skinless chicken breasts
3 stalks celery, cut into chunks
2 carrots, cut into chunks
1/2 yellow onion, cut into wedges
To Finish:
3 stalks celery, thinly sliced
2 carrots, thinly sliced
1/4 cup fresh dill, minced
Directions
In a large bowl, I whisk together the eggs, schmaltz, water, matzo meal, salt, pepper, and baking powder.
I cover the mixture and refrigerate it for 2 hours to firm up.
Meanwhile, I add chicken stock, chicken breasts, celery, carrots, and onion to a large pot and bring it to a simmer for about 30 minutes.
Once the chicken is cooked, I remove it and shred it with two forks. I also remove the vegetables and strain the stock to keep it clear.
I return the strained stock to the pot and bring it to a gentle simmer.
Using a small scoop, I form matzo balls about 3 tablespoons each, dropping them into the simmering broth about 30 seconds apart to prevent sticking.
I cover and simmer the matzo balls for 40 minutes.
Then, I add the thinly sliced celery, carrots, and dill, and simmer for another 20 minutes.
Finally, I add the shredded chicken back into the soup and cook for 2 more minutes just to warm it through.
I ladle the soup into bowls and serve immediately.
Servings and timing
This recipe serves 6. The prep time takes about 30 minutes, cooking takes 1 hour and 30 minutes, and chilling the matzo mixture adds another 2 hours, for a total of about 4 hours from start to finish.
Variations
I sometimes add parsnips or leeks to the broth for a deeper flavor. For a lighter version, I replace some of the chicken stock with vegetable broth. When I want an even richer taste, I use dark meat chicken instead of just breasts. And for a touch of freshness, I like squeezing a bit of lemon juice over the soup right before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I gently warm the soup over medium heat on the stove so the matzo balls stay soft and don’t fall apart. This soup also freezes well — I usually freeze the broth and chicken separately from the matzo balls for up to 3 months, then combine them when reheating.
FAQs
What are matzo balls made of?
Matzo balls are made from matzo meal, eggs, fat (like schmaltz or oil), water, and seasonings. The combination creates a light, dumpling-like texture that soaks up the delicious broth.
Can I make matzo balls ahead of time?
Yes, I often make the matzo ball mixture ahead and keep it chilled until I’m ready to cook. You can also cook them in advance and store them in broth in the fridge for easy reheating.
How do I keep matzo balls fluffy?
To keep them light and airy, I avoid overmixing the batter and make sure the fat (schmaltz) stays cold when shaping the balls. Letting the mixture rest in the fridge helps the texture develop perfectly.
Can I use store-bought chicken stock?
Absolutely. I often use good-quality store-bought chicken stock when I’m short on time, but homemade stock adds a richer flavor.
Is Matzo Ball Soup gluten-free?
Traditional matzo meal contains wheat, but you can make gluten-free matzo balls using gluten-free matzo meal, which is widely available.
Conclusion
Matzo Ball Soup is one of those recipes I turn to whenever I need a comforting, nourishing meal that feels like a warm embrace. With tender chicken, flavorful broth, and perfectly fluffy matzo balls, this dish brings both tradition and taste to my table every time I make it. Whether for a family gathering or a quiet night in, this soup never fails to satisfy.
A classic Jewish comfort dish featuring fluffy matzo balls, tender shredded chicken, and fresh vegetables simmered in a rich and savory broth — perfect for holidays or whenever you need a warm, nourishing bowl of soup.
Ingredients
Matzo Ball Prep:
4 large eggs
1/4 cup schmaltz or vegetable oil
1/4 cup water
1 cup matzo meal
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon baking powder
Chicken:
12 cups chicken stock
2 boneless, skinless chicken breasts
3 stalks celery, cut into chunks
2 carrots, cut into chunks
1/2 yellow onion, cut into wedges
To Finish:
3 stalks celery, thinly sliced
2 carrots, thinly sliced
1/4 cup fresh dill, minced
Instructions
Whisk together eggs, schmaltz, water, matzo meal, salt, pepper, and baking powder in a bowl. Cover and refrigerate for 2 hours.
In a large pot, bring chicken stock, chicken breasts, celery, carrots, and onion to a simmer. Cook for 30 minutes.
Remove chicken and shred. Discard vegetables and strain the stock for clarity.
Return the strained stock to the pot and bring to a gentle simmer.
Form matzo balls using about 3 tablespoons of mixture each. Drop into the simmering broth 30 seconds apart.
Cover and simmer matzo balls for 40 minutes.
Add thinly sliced celery, carrots, and dill. Simmer for another 20 minutes.
Return shredded chicken to the pot and warm for 2 minutes.
Ladle into bowls and serve hot.
Notes
Add parsnips or leeks to the broth for deeper flavor.
Use vegetable broth for a lighter version.
Dark meat chicken adds richer taste.
Squeeze lemon over soup before serving for brightness.
Freeze broth and matzo balls separately for best texture.
