Go Back
Matzo Ball Soup Recipe

Matzo Ball Soup

Steven
This classic matzo ball soup recipe features fluffy, tender dumplings floating in a rich, golden chicken broth with soft vegetables and fresh herbs. Affectionately known as Jewish penicillin, it's the ultimate comfort food that warms you from the inside out.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Soup
Cuisine French
Servings 6 bowls
Calories 285 kcal

Equipment

  • Large stockpot (at least 8 quarts/7.5L)
  • Medium mixing bowl
  • Whisk or fork
  • Large slotted spoon
  • Sharp knife
  • Cutting board
  • Vegetable peeler
  • Measuring cups and spoons
  • Ladle
  • Plastic wrap or bowl cover
  • Large pot or deep skillet (for cooking matzo balls) - about 3-4 quart capacity

Ingredients
  

  • 4 large eggs
  • 0.25 cup schmaltz or vegetable oil - 60ml
  • 0.25 cup chicken stock, water, or seltzer - 60ml
  • 1 cup matzo meal - 120g
  • 1 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.25 teaspoon baking powder - optional, for lighter matzo balls
  • 1 pinch 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 chicken stock - 1.9L
  • 2 cups cooked, shredded chicken - 280g, optional
  • 2 bay leaves
  • 1 teaspoon kosher salt - plus more to taste
  • 0.5 teaspoon black pepper - plus more to taste
  • 0.25 cup fresh dill - 15g, chopped
  • 2 tablespoons fresh parsley - optional, chopped

Instructions
 

  • In a medium bowl, beat the eggs until frothy. Add schmaltz, chicken stock, salt, and pepper, and whisk until emulsified.
  • Sprinkle matzo meal over wet ingredients and stir gently with a fork until just combined. Do not overmix.
  • Cover bowl with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.
  • While mixture chills, heat oil in a large stockpot over medium heat. Sauté onion for 4-5 minutes until translucent.
  • Add carrots and celery, cooking for 4-5 minutes until slightly softened. Add garlic and cook for 30 seconds until fragrant.
  • Pour in chicken stock, add bay leaves, salt, pepper, and shredded chicken if using. Bring to a boil, then reduce to a gentle simmer.
  • Partially cover and simmer for 30-40 minutes until vegetables are tender.
  • Meanwhile, bring a large pot of salted water to a rolling boil. Wet your hands with cold water.
  • Scoop 1 heaping tablespoon of chilled matzo mixture and gently roll into a golf ball-sized ball. Do not pack tightly.
  • Carefully drop matzo balls into simmering water, cover with a tight-fitting lid, and cook for 30-35 minutes without lifting the lid.
  • Transfer cooked matzo balls to the simmering soup broth using a slotted spoon.
  • Remove bay leaves. Stir in fresh dill and parsley. Taste and adjust seasoning with salt and pepper.
  • Place 2-3 matzo balls in each bowl, ladle hot broth and vegetables over them, and garnish with extra fresh herbs. Serve immediately.

Notes

  • Chill time is essential: Refrigerate the matzo ball mixture for at least 1 hour to allow proper hydration. Overnight chilling improves texture even more.
  • Floaters vs. sinkers: For light, fluffy matzo balls (floaters), use seltzer water and baking powder. For dense, chewy matzo balls (sinkers), use chicken stock or water and omit baking powder.
  • Keep the lid on: Do not lift the lid while matzo balls are cooking. Each peek releases steam that helps them puff up and become tender.
  • Prevent sticking: Always wet your hands with cold water before shaping matzo balls to prevent the mixture from sticking.
  • Make-ahead option: Prepare the matzo ball mixture up to 24 hours in advance and keep refrigerated. Cooked matzo balls can be stored separately from broth for up to 4 days.
  • Storage tip: Store leftover matzo balls and soup separately to prevent the dumplings from becoming soggy and mushy.
  • Freezing instructions: Freeze soup broth for up to 3 months. Freeze cooked matzo balls on a baking sheet, then transfer to a freezer bag for up to 2 months.
  • Vegetarian version: Replace chicken stock with high-quality vegetable broth and use vegetable oil instead of schmaltz. Omit the shredded chicken and add extra vegetables like mushrooms or zucchini.
  • Richness boost: Add 2-3 chicken wings or a small chicken carcass to the broth while simmering for deeper flavor and more collagen.
  • Bright lemon variation: Squeeze fresh lemon juice into each serving bowl and add thin lemon slices to the broth for a bright, citrusy twist.
Keyword chicken soup dumplings, homemade matzo balls, jewish penicillin, matzo ball soup