Matzo Ball Soup Recipe How to Make the Best Matzo Ball Soup

When the weather turns chilly or you’re just craving something comforting, nothing hits the spot like a bowl of homemade matzo ball soup. 

This classic Jewish dish has been a staple in my kitchen for years, ever since my grandmother taught me her recipe during a rainy afternoon. 

The fluffy matzo balls, tender veggies, and rich, savory broth come together to create a hug in a bowl. 

I love how this recipe feels like a tradition passed down through generations, yet it’s simple enough for anyone to make. 

Whether it’s for a holiday or just a cozy night in, this soup always brings warmth and nostalgia. Let’s get cooking!

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Why You'll Love This Matzo Ball Soup Recipe

This matzo ball soup recipe is a crowd-pleaser that’s easy to whip up and endlessly comforting. It’s perfect for beginners and seasoned cooks alike, with straightforward steps and ingredients you likely already have in your pantry. 

The matzo balls are light and fluffy, the broth is golden and flavorful, and the whole dish feels like a warm embrace. Plus, it’s versatile—you can tweak it to your taste or dietary needs.

  • Comforting and Nostalgic: Evokes memories of family gatherings and cozy evenings.
  • Simple Ingredients: Uses pantry staples and fresh veggies for an accessible recipe.
  • Customizable: Easily adaptable for gluten-free or vegetarian diets.
  • Perfect for Any Occasion: Great for holidays, sick days, or weeknight dinners.
  • Make-Ahead Friendly: The broth and matzo balls store well for quick meals.

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Ingredients For Matzo Ball Soup

You’ll need just a handful of ingredients to make this hearty matzo ball soup. Here’s what to gather:

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Kitchen Equipment Needed

Here’s the basic equipment you’ll need to make this matzo ball soup:

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Step-by-Step Instructions

Making matzo ball soup is easier than you might think, but it does take a bit of time to get that rich broth just right. Follow these detailed steps, and you’ll have a delicious pot of soup in no time.

1. Prepare the Chicken Broth

Start by making a flavorful broth, which is the heart of this soup. 

Place the whole chicken in a large stock pot and cover it with 12 cups (2.8 liters) of water. 

Add the carrots, celery, onion, garlic, bay leaves, 1 tablespoon kosher salt, and ½ teaspoon black pepper. 

Bring to a boil over medium-high heat, then reduce to a simmer. 

Skim any foam that rises to the surface with a large spoon. 

Let it simmer gently for 1.5 to 2 hours, until the chicken is cooked through and the broth is fragrant.

2. Strain the Broth

Once the broth is ready, carefully remove the chicken and set it aside to cool. 

Use a fine mesh strainer to strain the broth into a clean large pot, discarding the solids (or save the veggies for another use). 

Taste the broth and adjust seasoning with additional kosher salt or black pepper if needed. 

Set the broth aside.

3. Shred the Chicken

When the chicken is cool enough to handle, shred the meat into bite-sized pieces using your hands or two forks. 

Discard the skin and bones. You’ll need about 2 cups (300 g) of shredded chicken for the soup; save any extra for another dish, like chicken salad.

4. Make the Matzo Ball Batter

In a mixing bowl, whisk together 4 eggs, ¼ cup vegetable oil, ¼ cup seltzer water, 1 teaspoon kosher salt, and ½ teaspoon black pepper. 

Add 1 cup matzo meal and stir until just combined—don’t overmix, as this can make the matzo balls dense. 

Cover the bowl with plastic wrap and refrigerate for 30 minutes to let the batter firm up.

5. Form the Matzo Balls

Wet your hands to prevent sticking, then scoop out tablespoon-sized portions of the chilled matzo ball batter. 

Roll each portion into a smooth ball, about 1.5 inches (4 cm) in diameter. You should get about 12-14 matzo balls. 

Place them on a plate and set aside.

6. Cook the Matzo Balls

Fill a large pot with water and bring it to a gentle boil. Add a pinch of kosher salt to the water. 

Carefully drop the matzo balls into the boiling water, ensuring they have enough space to expand. 

Reduce the heat to a simmer, cover, and cook for 30-40 minutes, until the matzo balls are fluffy and cooked through. 

Use a slotted spoon to remove them and set aside.

7. Assemble the Soup

Return the strained broth to medium heat and bring it to a simmer. 

Add the shredded chicken, 1 tablespoon chopped fresh dill, and any additional sliced carrots or celery if you want extra veggies. 

Simmer for 5-10 minutes to heat through. 

Add the cooked matzo balls to the broth just before serving to warm them up.

8. Serve the Soup

Ladle the hot soup into bowls, making sure each serving has a few matzo balls, some shredded chicken, and plenty of broth. 

Garnish with a sprinkle of fresh dill for a pop of color and flavor.

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Tips for Success

To make sure your matzo ball soup turns out perfect every time, keep these tips in mind:

  • Don’t skip the seltzer water—it’s the secret to light, fluffy matzo balls.
  • Refrigerate the matzo ball batter for at least 30 minutes to make it easier to handle.
  • Cook matzo balls in a separate pot of water to keep the broth clear.
  • Skim the broth regularly while simmering to remove impurities for a cleaner taste.
  • Taste the broth before serving and adjust seasoning as needed.

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Serving Suggestions

This matzo ball soup is a meal on its own, but pairing it with the right sides can elevate the experience. It’s perfect for cozy dinners, holiday gatherings, or when someone needs a little TLC.

  • Serve with crusty bread for dipping.
  • Pair with a light salad for a balanced meal.
  • Offer alongside pickles or a deli-style side for a traditional Jewish meal.
  • Enjoy with a glass of crisp white wine or herbal tea.
  • Top with extra fresh dill or parsley for freshness.

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Variations to Try

This recipe is super versatile, so feel free to mix it up based on your preferences or dietary needs:

  • Vegetarian: Swap the chicken broth for vegetable broth and omit the shredded chicken.
  • Gluten-Free: Use gluten-free matzo meal for the matzo balls.
  • Herb-Infused: Add fresh parsley or thyme to the matzo ball batter for extra flavor.
  • Spicy Kick: Stir in a pinch of red pepper flakes to the broth.
  • Veggie-Packed: Add zucchini or spinach to the broth for more greens.

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Storage and Reheating

Store leftover matzo ball soup properly to enjoy it later. Keep matzo balls separate from the broth to prevent them from getting soggy.

  • Store broth and shredded chicken in an airtight container in the fridge for up to 4 days.
  • Keep cooked matzo balls in a separate container in the fridge for up to 3 days.
  • Freeze broth and chicken in a freezer-safe container for up to 3 months.
  • Reheat broth on the stove over medium heat; add matzo balls for the last 5 minutes to warm through.

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Nutritional Facts

Here’s the approximate nutritional breakdown per serving (based on 6 servings):

  • Calories: 320 kcal
  • Protein: 22 g
  • Fat: 15 g
  • Carbohydrates: 25 g
  • Fiber: 2 g
  • Sodium: 900 mg

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Health Benefits of Key Ingredients

This matzo ball soup isn’t just delicious—it’s packed with ingredients that offer health perks. From the protein-rich chicken to the nutrient-dense veggies, this dish is as nourishing as it is comforting.

  • Chicken: High in protein, supports muscle growth and repair.
  • Carrots: Rich in beta-carotene, promotes eye health and immunity.
  • Celery: Low in calories, provides fiber and hydration.
  • Garlic: Boosts immunity with its anti-inflammatory properties.
  • Fresh Dill: Contains antioxidants and aids digestion.

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FAQs

1. Can I make matzo ball soup ahead of time?

Absolutely! Prepare the broth and shred the chicken up to 2 days in advance and store in the fridge. Make the matzo balls the day you plan to serve, as they’re best fresh. Reheat the broth and add the matzo balls just before serving to keep them fluffy.

2. How do I keep matzo balls from falling apart?

To ensure sturdy matzo balls, don’t overmix the batter and refrigerate it for at least 30 minutes before shaping. Wet your hands when forming the balls to prevent sticking, and cook them in gently simmering water to avoid breaking them apart.

3. Can I freeze matzo ball soup?

You can freeze the broth and shredded chicken for up to 3 months in a freezer-safe container. However, matzo balls don’t freeze well, as they can become dense. Make fresh matzo balls when you’re ready to serve the thawed broth.

4. What can I substitute for seltzer water in the matzo balls?

If you don’t have seltzer water, you can use plain water or club soda. The carbonation in seltzer helps make the matzo balls lighter, but the recipe will still work without it—just expect slightly denser results.

5. Is matzo ball soup gluten-free?

Traditional matzo meal is made from wheat, so it’s not gluten-free. However, you can use gluten-free matzo meal or a substitute like almond flour for a gluten-free version, though the texture may vary slightly.

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Final Thoughts

This matzo ball soup recipe is more than just a meal—it’s a way to bring warmth and comfort to your table. 

I love how it fills the house with the most inviting aroma, and every spoonful feels like a little piece of home. 

Whether you’re making it for a special occasion or just because, this soup is sure to become a favorite in your kitchen. 

So grab your stock pot, gather your ingredients, and enjoy the process of creating something truly special. Happy cooking!

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