Growing up, I never quite understood the magic of matzo ball soup until my neighbor Mrs. Goldstein invited me over one cold winter evening. She ladled out steaming bowls of golden broth filled with the fluffiest dumplings I’d ever seen, and I was instantly hooked.

That evening sparked a decade-long journey of perfecting my own Matzo Ball Soup Recipe. I’ve made countless batches, experimented with different techniques, and learned from every mistake along the way.

The result is this foolproof recipe that delivers tender, fluffy matzo balls swimming in rich, comforting broth every single time.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	45 minutes
Total Time	1 hour 5 minutes (plus 30 minutes chilling)
Servings	6 servings
Difficulty Level	Easy

One-Pot Matzo Ball Soup Recipe for Families

Table of Contents

Why You’ll Love This Matzo Ball Soup Recipe

This recipe strikes the perfect balance between traditional flavor and modern convenience. You don’t need hours of simmering bones to achieve restaurant-quality results.

The matzo balls come out impossibly light and fluffy, not dense or heavy like so many recipes produce. I’ve tested every ratio of matzo meal to eggs until I found the sweet spot.

The broth is deeply flavored with vegetables and herbs, creating that golden, soul-warming base that makes this soup so special. It’s comfort food at its finest, perfect for cold days, holidays, or anytime you need a bowl of pure warmth.

Here’s what makes this recipe stand out:

Fluffy, tender matzo balls: The secret is in the folding technique and proper chilling time
Rich, flavorful broth: Built with aromatic vegetables and fresh herbs for maximum depth
Make-ahead friendly: Perfect for meal prep or entertaining
Customizable: Easy to adjust for dietary preferences
Authentic taste: Just like the deli versions you love, but made at home

For a Greek-inspired twist on comforting soup, you might also enjoy Avgolemono Soup.

Ingredients

This recipe uses simple, wholesome ingredients that come together to create something truly magical. I’ve specified exact amounts because precision matters when making matzo balls.

For the Matzo Balls:

1 cup matzo meal (120g)
4 large eggs
1/4 cup vegetable oil or melted schmaltz (60ml)
1/4 cup seltzer water or club soda (60ml), chilled
1 teaspoon kosher salt (6g)
1/4 teaspoon freshly ground black pepper (1g)
1/4 teaspoon garlic powder (1g)
2 tablespoons fresh dill, finely chopped (optional)

For the Soup Broth:

8 cups chicken broth (1.9L), preferably low-sodium
3 medium carrots, peeled and sliced into rounds (about 2 cups)
3 celery stalks, sliced (about 1.5 cups)
1 medium onion, diced
3 garlic cloves, minced
2 bay leaves
1 teaspoon dried thyme (2g)
1/4 cup fresh parsley, chopped (15g)
2 tablespoons fresh dill, chopped (8g)
Salt and black pepper to taste
2 tablespoons olive oil (30ml)

Kitchen Equipment Needed

Having the right tools makes this recipe significantly easier. I learned this the hard way after my first batch when I didn’t have a proper slotted spoon and ended up breaking several matzo balls while fishing them out.

Large stockpot (8-quart or larger)
Medium mixing bowl
Small mixing bowl
Whisk or fork
Slotted spoon or spider strainer
Measuring cups and spoons
Sharp knife
Cutting board
Ladle for serving
Plastic wrap or bowl cover

Recommended Products for This Recipe

After years of making matzo ball soup, I’ve discovered a few products that genuinely make a difference in the final result. These aren’t just nice-to-haves; they actually improve the texture and flavor.

1. Manischewitz Matzo Meal

I’ve tested at least six different brands of matzo meal, and Manischewitz consistently produces the lightest, fluffiest matzo balls. The grind is perfectly fine and consistent, which means your dumplings won’t turn out dense or gummy. It’s the gold standard for a reason.

Get it on Amazon

2. Le Creuset Enameled Cast Iron Stockpot

This 8-quart stockpot has been my go-to for years. It heats evenly so your broth simmers gently without hot spots, and the heavy lid traps moisture perfectly while the matzo balls cook. The wide opening makes it easy to retrieve matzo balls without breaking them.

Get it on Amazon

3. OXO Good Grips Spider Strainer

This tool changed my matzo ball game completely. The wide basket and long handle let you scoop out matzo balls without crushing them, and the fine mesh catches any stray bits. It’s also perfect for blanching vegetables or retrieving other delicate foods.

Get it on Amazon

4. Pacific Foods Organic Chicken Broth

When you’re not making homemade broth from scratch, this is the next best thing. It has a clean, rich flavor without being too salty, and it’s made with real organic chicken. The difference between good and mediocre boxed broth is noticeable in the final soup.

Get it on Amazon

Matzo Ball Soup Recipe Like Grandma Made

Step-by-Step Instructions: How to Make Matzo Ball Soup

Follow these detailed instructions carefully, especially for the matzo balls. The technique matters more than you might think, and small variations can affect the final texture.

1. Prepare the Matzo Ball Mixture

Crack the 4 eggs into a medium mixing bowl and beat them thoroughly with a whisk or fork until the yolks and whites are completely combined and slightly frothy, about 1 minute
Add the 1/4 cup vegetable oil (or melted schmaltz) to the beaten eggs and whisk vigorously for another 30 seconds until the mixture becomes slightly pale and emulsified
Pour in the 1/4 cup of chilled seltzer water and mix gently with a fork, using a folding motion rather than vigorous stirring
Add 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, and optional 2 tablespoons chopped fresh dill to the liquid mixture and stir to distribute evenly
Gradually add the 1 cup matzo meal to the liquid mixture, folding it in gently with a spatula or large spoon using broad, gentle strokes from the bottom of the bowl upward
Continue folding just until the matzo meal is incorporated and no dry pockets remain, being careful not to overmix (the mixture will look slightly wet and sticky, which is exactly what you want)
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours (this chilling step is crucial for light, fluffy matzo balls)

2. Prepare the Soup Broth

While the matzo ball mixture chills, heat the 2 tablespoons olive oil in your large stockpot over medium heat until it shimmers slightly, about 2 minutes
Add the diced onion to the hot oil and cook, stirring occasionally with a wooden spoon, until softened and translucent, about 5 minutes (don’t let it brown)
Add the minced garlic to the pot and cook, stirring constantly, for 1 minute until fragrant but not browned
Add the sliced carrots and celery to the pot and stir to coat them in the oil, cooking for 3 to 4 minutes to release their flavors
Pour in the 8 cups chicken broth and add the 2 bay leaves and 1 teaspoon dried thyme
Increase heat to high and bring the mixture to a rolling boil, then immediately reduce heat to medium-low to maintain a gentle simmer
Season the broth with 1/2 teaspoon salt and 1/4 teaspoon black pepper (you’ll adjust seasoning later after the matzo balls cook)
Let the broth simmer uncovered for 15 minutes while you prepare to shape the matzo balls, stirring occasionally

Another comforting soup option: Easy Chicken Noodle Soup.

3. Shape the Matzo Balls

Fill a small bowl with cold water and keep it nearby for wetting your hands
Remove the chilled matzo ball mixture from the refrigerator (it should be firm and easier to handle than before)
Dip your hands in the cold water, shake off excess, and scoop about 1.5 tablespoons of the matzo mixture into your palm
Gently roll the mixture between your wet palms to form a ball slightly smaller than a golf ball (about 1.5 inches in diameter), applying just enough pressure to hold it together without compacting it
Place each formed matzo ball on a plate and continue shaping the remaining mixture, re-wetting your hands between each ball to prevent sticking
You should get approximately 12 matzo balls from this mixture, though the exact number depends on how large you make them

4. Cook the Matzo Balls

Bring a separate large pot of well-salted water (at least 8 cups) to a rolling boil over high heat (do not cook the matzo balls directly in the soup broth, as they’ll absorb too much flavor and make the broth cloudy)
Once the water reaches a full boil, reduce the heat to medium to maintain a gentle but steady simmer
Carefully lower each matzo ball into the simmering water using a slotted spoon, working in batches if necessary to avoid overcrowding (the matzo balls need room to expand)
Cover the pot with a tight-fitting lid and do not remove it for the first 20 minutes (this is crucial: peeking will release steam and prevent proper cooking)
After 20 minutes, remove the lid and check one matzo ball by cutting it in half; it should be light, fluffy, and cooked through with no dense or gummy center
If needed, continue cooking uncovered for an additional 5 to 10 minutes until the matzo balls are fully cooked and have approximately doubled in size
Using your slotted spoon or spider strainer, carefully transfer the cooked matzo balls directly into the simmering soup broth

5. Finish the Soup

Once all matzo balls are transferred to the soup broth, let them simmer together for 5 minutes to absorb some of the broth’s flavor
Taste the broth and adjust the seasoning with additional salt and pepper as needed (remember, the matzo balls will be slightly salty, so don’t over-season)
Remove and discard the bay leaves
Stir in the 1/4 cup fresh chopped parsley and 2 tablespoons fresh chopped dill just before serving
Ladle the soup into bowls, ensuring each serving gets 2 matzo balls and a generous portion of vegetables
Serve immediately while piping hot, with extra fresh dill on the side for garnishing

Traditional Jewish Matzo Ball Soup Recipe

Tips for The Best Matzo Ball Soup

These tips come from years of trial and error, including some spectacular failures that taught me valuable lessons about what not to do.

Matzo Ball Tips:

Use seltzer water instead of regular water: The carbonation creates tiny air pockets that make the matzo balls lighter and fluffier
Don’t skip the chilling time: This allows the matzo meal to fully hydrate and makes the mixture easier to shape
Wet your hands frequently when rolling: This prevents sticking and creates a smoother surface on the matzo balls
Don’t overmix the batter: Overmixing develops gluten in the matzo meal, resulting in dense, heavy matzo balls instead of light, fluffy ones
Cook in plain water, not the broth: This prevents the broth from becoming cloudy and allows better control over the matzo ball texture
Keep the pot covered for the first 20 minutes: Steam is essential for proper cooking; removing the lid releases moisture and affects texture
Let them expand: Matzo balls will nearly double in size during cooking, so make them smaller than you think they should be
Test for doneness: Cut one open to check; it should be uniformly light and airy throughout with no dense center

Broth Tips:

Use low-sodium broth: This gives you better control over the final seasoning
Add vegetables at the right time: Adding them too early makes them mushy; too late and they’re undercooked
Fresh herbs at the end: Adding dill and parsley right before serving keeps their flavor bright and vibrant
Skim any foam: If foam forms on top of the broth while simmering, skim it off with a spoon for a clearer soup

What to Serve with Matzo Ball Soup

Matzo ball soup is hearty enough to be a meal on its own, but these accompaniments turn it into a complete feast. I usually serve it with at least two of these options for a satisfying spread.

Classic Pairings:

Homemade Biscuit: Warm, buttery biscuits are perfect for soaking up the flavorful broth
Challah bread: Traditional braided bread that’s slightly sweet and wonderfully soft
Dinner Rolls: Soft, pillowy rolls fresh from the oven complement the soup beautifully
Simple green salad: Crisp lettuce with a light lemon vinaigrette provides a refreshing contrast
Coleslaw: Tangy, crunchy slaw adds textural variety
Pickled vegetables: Classic deli-style pickles, pickled onions, or sauerkraut add a bright, acidic punch
Roasted vegetables: Simple roasted root vegetables make this a heartier meal

Variations of Matzo Ball Soup

This recipe is wonderfully versatile and can be adapted to suit different tastes and dietary needs. Here are my favorite variations that I rotate through regularly.

Herb-infused matzo balls: Add 1 tablespoon fresh chopped parsley, 1 tablespoon fresh chopped chives, and 1/2 teaspoon dried tarragon to the matzo ball mixture for extra herbaceous flavor
Schmaltz matzo balls: Replace the vegetable oil with melted chicken fat (schmaltz) for traditional, ultra-rich matzo balls with deep savory flavor
Vegetable-loaded version: Double the amount of carrots, add 2 cups chopped kale or spinach, 1 cup diced parsnips, and 1 cup sliced mushrooms for a more substantial soup
Lemon herb variation: Add the zest of 1 lemon and 2 tablespoons fresh lemon juice to the broth in the last 5 minutes of cooking for a bright, citrusy note
Asian-inspired twist: Add 2 tablespoons fresh grated ginger, 2 tablespoons soy sauce, 1 teaspoon sesame oil, and top with sliced scallions and a soft-boiled egg
Spicy version: Stir in 1/2 teaspoon red pepper flakes and a splash of hot sauce to the broth for a warming kick
Gluten-free option: Use certified gluten-free matzo meal and ensure your broth is gluten-free (most are, but check labels)
Vegan matzo balls: Replace eggs with 4 tablespoons ground flaxseed mixed with 12 tablespoons water (let sit 5 minutes to gel), use vegetable broth, and swap oil for the schmaltz
Lighter matzo balls: Separate the eggs, beat the whites to stiff peaks, and fold them into the mixture after adding the matzo meal for an even airier texture

Read Also: Italian Wedding Soup Recipe

Storage and Reheating

Proper storage is key to maintaining the quality of your matzo ball soup. I’ve learned the hard way that storing everything together makes the matzo balls soggy and bloated.

Storing:

Store matzo balls and broth separately for best results: Place matzo balls in one airtight container and broth with vegetables in another
If storing together is necessary, the matzo balls will absorb liquid and expand significantly, so use a larger container and expect them to be softer
Both components will keep in the refrigerator for up to 4 days in airtight containers
For longer storage, freeze the matzo balls and broth separately in freezer-safe containers for up to 3 months
When freezing, leave about 1 inch of headspace in containers to allow for expansion

Reheating:

From refrigerator: Heat the broth in a pot over medium heat until simmering, then add the matzo balls and heat through for 5 to 7 minutes until warmed
From frozen: Thaw both components in the refrigerator overnight, then reheat as directed above
For a quick reheat, microwave individual portions in a microwave-safe bowl on high for 2 to 3 minutes, stirring halfway through
Add a splash of additional broth or water if the soup has thickened during storage
Avoid reheating more than once, as matzo balls will continue to absorb liquid and become mushy with repeated heating

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

Nutritional Facts

Per serving (1 bowl with 2 matzo balls and broth):

Calories: 285
Protein: 12g
Carbohydrates: 24g
Dietary Fiber: 2g
Sugars: 4g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 125mg
Sodium: 890mg
Potassium: 420mg
Vitamin A: 85% DV
Vitamin C: 12% DV
Calcium: 6% DV
Iron: 10% DV

Nutritional information is approximate and will vary based on specific ingredients used.

You might also enjoy: Chicken Gnocchi Soup.

Health Benefits of Key Ingredients

While matzo ball soup is primarily comfort food, it does offer genuine nutritional benefits that shouldn’t be overlooked. I appreciate that it’s both delicious and nourishing.

This soup provides several important health benefits:

Bone broth base: Rich in minerals, collagen, and amino acids that support joint health, gut health, and immune function
Carrots: Packed with beta-carotene and vitamin A for eye health and immune support
Celery: Contains anti-inflammatory compounds and provides hydration and fiber
Onions and garlic: Contain powerful antioxidants and compounds that support heart health and boost immunity
Fresh herbs: Parsley and dill provide vitamins K, C, and A, plus beneficial plant compounds with anti-inflammatory properties
Eggs in matzo balls: Excellent source of complete protein and contain choline, which supports brain health
Easily digestible: The combination of soft matzo balls and clear broth is gentle on the digestive system, making it perfect when you’re feeling under the weather
Hydrating: The high liquid content helps maintain hydration, especially important during illness or cold weather

FAQs About Matzo Ball Soup

1. Why are my matzo balls dense instead of fluffy?

The most common causes are overmixing the batter and not chilling it long enough. When you overmix, you develop too much gluten, which creates a tough, dense texture.

Always fold the matzo meal in gently and refrigerate for at least 30 minutes before shaping.

2. Can I make the matzo balls ahead of time?

Absolutely! You can make the matzo ball mixture up to 24 hours ahead and keep it refrigerated.

You can also cook the matzo balls up to 2 days ahead, store them separately from the broth in the refrigerator, and add them to reheated broth when ready to serve.

3. Should I cook matzo balls in the soup broth?

No, always cook them in separate salted water first. Cooking matzo balls directly in the broth makes it cloudy and causes the matzo balls to absorb too much broth flavor.

Transfer them to the finished broth only after they’re fully cooked.

4. How do I know when matzo balls are done cooking?

They should roughly double in size and feel firm but springy when pressed. Cut one in half to check: the interior should be light and airy throughout with no dense or gummy center.

If there’s a dense streak in the middle, they need more cooking time.

5. Can I freeze matzo ball soup?

Yes, but freeze the matzo balls and broth separately for best results. Frozen together, the matzo balls become waterlogged and mushy.

Both components freeze well for up to 3 months and can be reheated directly from frozen or after thawing overnight in the refrigerator.

Another hearty soup to try: Pasta Fagioli.

Final Thoughts

There’s truly nothing quite like a steaming bowl of homemade matzo ball soup on a cold day or when you’re feeling under the weather. This recipe has become my go-to comfort food, and I hope it brings as much warmth and joy to your table as it has to mine.

The beauty of this soup lies in its simplicity: quality ingredients, proper technique, and a little patience create something that tastes like it took all day but comes together in just over an hour. Don’t be intimidated by the steps; once you make it the first time, you’ll realize how straightforward it really is.

I’d love to hear how your matzo ball soup turns out! Drop a comment below with your experience, any creative variations you tried, or questions you might have. And if you loved this recipe, share it with friends and family who could use a bowl of comfort.

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