Matzo Ball Soup Recipe

Save on Pinterest Share on Facebook

Nothing beats a bowl of homemade matzo ball soup when you need comfort in a bowl. This classic matzo ball soup recipe features fluffy dumplings floating in rich, golden chicken broth with tender vegetables and fresh herbs.

Affectionately known as Jewish penicillin, this soup has been warming hearts and soothing souls for generations. The matzo balls are light yet satisfying, and the savory broth is deeply flavored with chicken, aromatics, and a hint of fresh dill.

Making matzo ball soup from scratch is easier than you might think. The matzo ball mixture comes together in minutes and just needs a chill in the refrigerator before shaping. Meanwhile, the broth simmers away, filling your kitchen with the most inviting aroma.

This recipe strikes the perfect balance between traditional methods and modern convenience. You can use homemade chicken stock if you have it, but quality store-bought broth works beautifully too.

The result is a deeply comforting soup that tastes like it took all day to make. Each spoonful delivers tender matzo balls, flavorful vegetables, and that signature golden broth that makes this dish so special.

This pairs beautifully with classic hummus for a complete, satisfying meal.

Why You’ll Love This Matzo Ball Soup Recipe

This matzo ball soup delivers authentic flavor without complicated techniques. The matzo balls turn out perfectly tender every single time.

The chicken broth is rich and golden, packed with savory depth from aromatics and vegetables. Fresh dill adds a bright, herbaceous note that complements the richness of the soup.

This recipe is incredibly versatile and adapts to your preferences and what you have on hand. You can make it with homemade stock or use a quality store-bought version.

The matzo balls can be as light and fluffy or as dense and chewy as you prefer. A simple adjustment to the recipe gives you complete control over the texture.

Here’s what makes this recipe a keeper:

Traditional flavor that tastes like it came from a beloved family recipe
Matzo balls that are perfectly tender with just the right amount of chew
Rich, golden broth that’s deeply savory and comforting
Simple ingredients that come together without any fuss
Make-ahead friendly for easier meal planning
Adaptable to dietary preferences and ingredient availability

Ingredients

This matzo ball soup relies on simple, quality ingredients to create its signature comfort. The matzo meal forms the base of the dumplings, while chicken stock provides the foundation for the broth.

For the Matzo Balls:

4 large eggs
1/4 cup (60ml) schmaltz or vegetable oil
1/4 cup (60ml) chicken stock, water, or seltzer
1 cup (120g) matzo meal
1 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon baking powder (optional, for lighter matzo balls)
Pinch of nutmeg (optional)

For the Soup:

2 tablespoons vegetable oil or schmaltz
1 large yellow onion, diced
3 medium carrots, peeled and sliced into 1/2-inch (1.25cm) rounds
3 celery stalks, sliced into 1/2-inch (1.25cm) pieces
3 cloves garlic, minced
8 cups (1.9L) chicken stock
2 cups (280g) cooked, shredded chicken (optional)
2 bay leaves
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1/4 cup (15g) fresh dill, chopped
2 tablespoons fresh parsley, chopped (optional)

Kitchen Equipment Needed

Having the right tools makes matzo ball soup come together smoothly. A large stockpot is essential for simmering the broth and vegetables, while a separate pot or deep skillet handles cooking the matzo balls.

Large stockpot (at least 8 quarts/7.5L)
Medium mixing bowl
Whisk or fork
Large slotted spoon
Sharp knife and cutting board
Vegetable peeler
Measuring cups and spoons
Ladle for serving
Plastic wrap or bowl cover

Recommended Products for This Recipe

These carefully selected products will help you create the best possible matzo ball soup with authentic flavor and texture.

1. Manischewitz Matzo Meal

This is the gold standard for matzo balls. The texture is perfectly ground to create tender, fluffy dumplings that hold together beautifully. It’s what generations of Jewish families have used for their traditional recipes.

Get it on Amazon

2. Schmaltz (Rendered Chicken Fat)

Traditional schmaltz adds incredible depth and authentic flavor to matzo balls that oil simply cannot match. It creates richer, more flavorful dumplings with that classic taste. While vegetable oil works, schmaltz makes this soup truly special.

Get it on Amazon

3. Le Creuset Enameled Cast Iron Stockpot

This heavyweight pot distributes heat evenly, preventing scorching and ensuring your broth develops deep, complex flavors. The enameled interior resists staining and makes cleanup effortless. It’s an investment piece that will serve you well for decades of soup-making.

Get it on Amazon

4. Pacific Foods Organic Chicken Stock

When you don’t have time to make homemade stock, this is the best alternative. It’s rich, flavorful, and free from artificial additives. The organic chicken and vegetables create a broth that tastes remarkably close to homemade.

Get it on Amazon

Another favorite: Chicken Rice Soup

Step-by-Step Instructions

1. Prepare the Matzo Ball Mixture

Crack the eggs into a medium mixing bowl and beat them well with a whisk or fork until the yolks and whites are fully combined and slightly frothy.
Add the schmaltz (or vegetable oil), chicken stock (or water or seltzer), salt, and black pepper to the beaten eggs.
Whisk all the wet ingredients together until they are well blended and emulsified, about 30 seconds.
If using baking powder for lighter matzo balls, add it now along with the nutmeg if desired.
Sprinkle the matzo meal over the wet ingredients in the bowl.
Using a fork, stir the mixture gently just until all the matzo meal is incorporated and no dry pockets remain. Do not overmix, as this can make the matzo balls tough.
The mixture will be slightly sticky and thick, similar to a loose dough.
Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the mixture.
Refrigerate for at least 1 hour, or up to 24 hours. This chilling time allows the matzo meal to fully absorb the liquid and makes the mixture easier to shape.

2. Start the Soup Broth

While the matzo ball mixture chills, heat the vegetable oil or schmaltz in your large stockpot over medium heat.
Once the oil shimmers, add the diced onion to the pot.
Sauté the onion for 4 to 5 minutes, stirring occasionally, until it becomes translucent and softened but not browned.
Add the sliced carrots and celery to the pot with the onion.
Continue cooking the vegetables for another 4 to 5 minutes, stirring occasionally, until they begin to soften slightly and develop a bit of color.
Add the minced garlic to the pot and cook for 30 seconds, stirring constantly, just until it becomes fragrant. Be careful not to let the garlic burn.
Pour the chicken stock into the pot with the vegetables.
Add the bay leaves, salt, and black pepper to the broth.
If using cooked, shredded chicken, add it to the pot now.
Bring the broth to a boil over high heat.
Once boiling, reduce the heat to maintain a gentle simmer.
Partially cover the pot with a lid and let the soup simmer for 30 to 40 minutes, allowing the vegetables to become tender and the flavors to meld together.
Taste the broth and adjust the seasoning with additional salt and pepper as needed.

3. Shape and Cook the Matzo Balls

Fill a large, wide pot or deep skillet with water (about 3 to 4 quarts/2.8 to 3.8L).
Add 2 tablespoons of kosher salt to the water.
Bring the salted water to a rolling boil over high heat.
While the water heats, remove the chilled matzo ball mixture from the refrigerator.
Wet your hands with cold water to prevent sticking. This is crucial for easy shaping.
Scoop about 1 heaping tablespoon of the matzo mixture into your wet palm.
Gently roll the mixture between your wet palms to form a ball about the size of a golf ball. Don’t pack or compress the mixture too tightly, as this prevents the matzo balls from puffing up during cooking.
Place the shaped matzo ball on a plate and repeat with the remaining mixture, wetting your hands as needed. You should get about 12 to 14 matzo balls.
Once the water is at a rolling boil, reduce the heat slightly to maintain a steady simmer with gentle bubbles.
Carefully drop the matzo balls into the simmering water one at a time.
Cover the pot immediately with a tight-fitting lid. Do not lift the lid during cooking, as this releases steam and prevents proper cooking.
Simmer the matzo balls for 30 to 35 minutes without removing the lid. They will expand significantly and float to the surface.
After 30 minutes, you can carefully lift the lid to check doneness. The matzo balls should be puffed, cooked through, and have a light, tender texture.
Using a slotted spoon, carefully transfer the cooked matzo balls directly into the simmering soup broth, or place them on a plate if you plan to serve them later.

4. Finish and Serve the Soup

Remove the bay leaves from the soup broth and discard them.
Stir the chopped fresh dill and parsley (if using) into the soup.
Taste the broth one final time and adjust the seasoning with salt and pepper as needed.
If you transferred the matzo balls to the soup pot, let them simmer gently in the broth for 2 to 3 minutes to absorb some of the flavors.
To serve, place 2 to 3 matzo balls in each soup bowl.
Ladle the hot broth, vegetables, and chicken (if using) over the matzo balls.
Garnish each bowl with an extra sprinkle of fresh dill or parsley.
Serve immediately while piping hot.

You might also enjoy: Chicken Vegetable Soup

Tips for Success

These practical tips ensure your matzo ball soup turns out perfectly every time. Paying attention to a few key details makes all the difference in texture and flavor.

Chill the matzo ball mixture for the full hour (or longer) to allow proper hydration of the matzo meal. This prevents crumbly, falling-apart dumplings.
Don’t skip wetting your hands when shaping the matzo balls. Dry hands cause the mixture to stick and make shaping nearly impossible.
Resist the urge to peek under the lid while the matzo balls cook. Each time you lift it, you release crucial steam that helps them puff up properly.
For lighter, fluffier matzo balls, use seltzer instead of stock or water in the mixture, and include the baking powder. For denser, chewier matzo balls (sinkers), use stock or water and omit the baking powder.
Use schmaltz instead of vegetable oil for authentic, traditional flavor. The rendered chicken fat adds richness that oil cannot match.
Simmer the soup broth gently rather than boiling it vigorously. A hard boil can make the broth cloudy and can cause vegetables to break down too much.
Make the matzo ball mixture the night before and let it chill overnight. This extended rest time improves texture and makes for easier preparation the next day.
Season generously with salt throughout the cooking process. The matzo balls and broth both need proper seasoning to avoid a bland final result.
Add the fresh herbs just before serving to preserve their bright, fresh flavor. Adding them too early causes them to turn dark and lose their vibrant taste.

Serving Suggestions

Matzo ball soup is a meal in itself, but a few simple accompaniments make it even more satisfying. The soup pairs beautifully with crusty bread for dipping into the rich broth.

Serve it alongside a fresh green salad dressed with a light vinaigrette to add brightness and crunch. Classic Deviled Eggs make an excellent appetizer before the soup.

For a traditional Jewish meal, include classic hummus with warm pita bread. A platter of pickled vegetables adds tangy contrast to the rich soup.

Round out the meal with these classic pairings:

Warm challah bread or crusty sourdough for dipping
Simple cucumber and tomato salad with lemon dressing
Pickled vegetables like dill pickles, sauerkraut, or pickled beets
Classic Bruschetta as a light starter
Fresh fruit like apple slices or grapes for dessert
A glass of dry white wine or sparkling water with lemon

Read Also: Chicken Sopas

Variations to Try

This classic recipe adapts beautifully to different preferences and dietary needs. Small changes let you customize the soup while maintaining its comforting essence.

Vegetarian Matzo Ball Soup: Replace chicken stock with high-quality vegetable broth and use vegetable oil instead of schmaltz. Omit the chicken and add extra vegetables like mushrooms, zucchini, or green beans.
Herbed Matzo Balls: Add 2 tablespoons of finely chopped fresh dill, parsley, or chives directly to the matzo ball mixture before chilling.
Extra-Rich Broth: Add 2 to 3 chicken wings or a small chicken carcass to the broth while it simmers for additional richness and flavor.
Lighter Lemon Version: Squeeze fresh lemon juice into each serving bowl and add thin lemon slices to the broth for a bright, citrusy variation.
Traditional Clear Broth: Omit the vegetables and chicken for a simple, clear golden broth with just the matzo balls and fresh herbs.
Noodle Addition: Add cooked egg noodles to the soup along with the matzo balls for a more filling version.
Spiced Variation: Add a pinch of turmeric or saffron threads to the broth for color and a subtle, warm flavor.

Storage and Reheating

Proper storage keeps this soup delicious for several days. The key is storing the matzo balls separately from the broth to maintain their texture.

Transfer cooled soup broth to an airtight container and refrigerate for up to 4 days.
Store matzo balls separately in another airtight container, also refrigerated for up to 4 days. Storing them in the broth makes them soggy and mushy.
Freeze the soup broth in freezer-safe containers for up to 3 months. Leave some headspace for expansion.
Freeze cooked matzo balls on a baking sheet until solid, then transfer to a freezer bag for up to 2 months.
To reheat refrigerated soup, warm the broth gently in a pot over medium-low heat until steaming. Add the matzo balls and heat for 5 to 10 minutes until warmed through.
To reheat frozen soup, thaw overnight in the refrigerator, then reheat as directed above.
Microwave individual portions by heating the broth separately, then adding the matzo balls and heating for 1 to 2 minutes until hot.
Avoid boiling the soup during reheating, as this can make the broth cloudy and overcook the vegetables.

Read Also: Mulligatawny Soup

Nutritional Facts

Per serving (1 1/2 cups soup with 2 matzo balls, based on 6 servings):

Calories: 285
Total Fat: 14g
Saturated Fat: 3g
Cholesterol: 145mg
Sodium: 1245mg
Total Carbohydrates: 24g
Dietary Fiber: 2g
Sugars: 4g
Protein: 15g
Vitamin A: 85% DV
Vitamin C: 8% DV
Calcium: 4% DV
Iron: 12% DV

Note: Nutritional information is approximate and varies based on specific ingredients used and whether optional ingredients like chicken are included.

Health Benefits of Key Ingredients

This comforting soup delivers nutrition along with its soothing qualities. The ingredients work together to support overall wellness and recovery.

Chicken stock provides collagen and minerals that support joint health and digestive function. The gelatin released from simmering chicken bones helps reduce inflammation and may ease cold symptoms.

Carrots deliver beta-carotene, which converts to vitamin A in the body and supports immune function. Celery contains antioxidants and anti-inflammatory compounds that may help reduce inflammation.

Fresh dill offers vitamin C and manganese, plus digestive benefits that can help settle an upset stomach. Garlic contains allicin, a compound with natural antibacterial and antiviral properties.

Here are the key health benefits:

Rich in protein from eggs and chicken to support muscle maintenance and recovery
High in vitamin A from carrots for immune system support and vision health
Contains minerals like potassium, magnesium, and phosphorus from the chicken stock
Provides anti-inflammatory compounds from garlic and herbs
Easily digestible and gentle on the stomach, making it ideal when feeling under the weather
Hydrating and warming, helping to ease congestion and cold symptoms
Low in saturated fat when made with vegetable oil instead of schmaltz

Frequently Asked Questions

1. Why are my matzo balls falling apart?

The most common cause is not chilling the mixture long enough before shaping. The matzo meal needs at least 1 hour to fully hydrate and bind with the eggs and fat. Additionally, make sure you’re measuring the matzo meal correctly (spooning it into the measuring cup rather than packing it) and not adding too much liquid to the mixture.

2. What’s the difference between floaters and sinkers?

Floaters are light, fluffy matzo balls that rise to the top of the pot while cooking. Sinkers are denser, chewier matzo balls that stay at the bottom. To make floaters, use seltzer or club soda in the mixture and include baking powder. For sinkers, use stock or water and omit the baking powder entirely.

3. Can I make matzo ball soup without schmaltz?

Absolutely. While schmaltz (rendered chicken fat) provides traditional flavor, vegetable oil works perfectly well as a substitute. You can also use melted butter or olive oil. The matzo balls will still be tender and delicious, just with a slightly different flavor profile than the traditional version.

4. How do I prevent my matzo balls from being too dense?

Handle the mixture gently and don’t roll the balls too tightly when shaping them. Pressing them firmly compacts the mixture and prevents them from puffing up during cooking. Also, make sure to keep the pot covered while they cook and don’t peek under the lid, as this releases the steam they need to expand properly.

5. Can I cook the matzo balls directly in the soup?

While you can cook them directly in the soup, it’s better to cook them separately in salted water. Cooking them in the soup can make the broth cloudy and starchy. Cooking them separately keeps your broth clear and golden. Once they’re cooked, you can transfer them to the soup to absorb flavor before serving.

Read Also: Lasagna Soup

Final Thoughts

This matzo ball soup recipe brings timeless comfort to your table with every bowl. The fluffy matzo balls and rich, savory broth create a meal that warms you from the inside out.

Making this soup from scratch fills your kitchen with inviting aromas and delivers authentic flavor. The process is straightforward and rewarding, even if you’re making matzo ball soup for the first time.

Give this recipe a try the next time you’re craving something comforting and nourishing. I’d love to hear how it turns out for you. Share your experience in the comments below or tag me on social media with your soup photos.

Recommended: