My grandmother used to say a good matzo ball soup could fix almost anything. A cold, a bad day, even a broken heart got a little better after a bowl of hers.
I didn’t believe her until I made this soup myself for the first time, on a rainy Tuesday when I had zero energy and even less motivation to cook.
Twenty minutes later, my kitchen smelled like something out of a Jewish deli and I felt like a completely different person.
That’s the magic of this soup. It’s simple, it’s a little nostalgic, and it somehow tastes like comfort even if you’ve never had it before.
So if you’ve been wanting to try making matzo ball soup from scratch, this is your sign. I’m walking you through every single step, including the tricks nobody tells you about until you’ve already messed up the matzo balls once (I speak from experience).
What You’ll Need
For the chicken broth:
- 1 whole chicken (about 4 to 5 pounds), or 3 pounds bone-in chicken thighs
- 3 carrots, peeled and cut into chunks
- 3 celery stalks, cut into chunks
- 1 large yellow onion, quartered
- 4 garlic cloves, smashed
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- A handful of fresh dill and parsley (stems included)
- 12 cups water
- Salt, to taste
For the matzo balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup schmaltz (chicken fat) or vegetable oil
- 1/4 cup club soda or seltzer
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional, but I always add it)
For serving:
- 2 carrots, sliced into coins
- 2 celery stalks, sliced
- Fresh dill, chopped
Read this also: Cozy Sausage Gnocchi Soup You’ll Crave All Winter
Tools You’ll Need
- Large stockpot
- Fine mesh strainer
- Mixing bowl
- Baking sheet or plate lined with parchment paper
- Small cookie scoop (makes shaping matzo balls so much easier)
- Slotted spoon
How to Make Matzo Ball Soup
Step 1: Make the Broth
Add your chicken to a large stockpot along with the carrots, celery, onion, garlic, bay leaves, and peppercorns.
Pour in 12 cups of water, enough to fully cover everything. Bring it to a boil, then immediately drop the heat down to a gentle simmer. Skim off any foam that rises to the top.
Let it simmer uncovered for about 2 hours. Your whole house will smell incredible by hour one, fair warning.
Step 2: Strain and Shred
Once the broth is deeply flavorful, pull the chicken out and set it aside to cool. Strain the broth through a fine mesh strainer into a large bowl or pot, tossing out the vegetables and herbs. They’ve already given up all their flavor, so their job is done.
Shred the chicken meat once it’s cool enough to handle, and set it aside for later.
Step 3: Make the Matzo Ball Mixture
While the broth simmers, whisk your eggs, schmaltz, and club soda together in a mixing bowl.
Stir in the matzo meal, salt, and garlic powder until just combined. Don’t overmix here, or your matzo balls will turn out dense instead of fluffy.
Cover the bowl and refrigerate for at least 30 minutes. This step matters more than people think. The matzo meal needs time to hydrate, and a cold mixture is so much easier to roll.
Step 4: Shape and Cook the Matzo Balls
Bring a separate pot of salted water to a gentle boil.
Using wet hands or a small cookie scoop, roll the chilled mixture into balls about the size of a golf ball. They’ll puff up quite a bit, so don’t go bigger than that.
Drop them gently into the boiling water, cover the pot, and let them cook for 30 to 40 minutes without lifting the lid. I know the temptation is real, but peeking lets the steam escape and messes with how fluffy they get.
Step 5: Bring It All Together
While the matzo balls cook, add the sliced carrots and celery to your strained broth and simmer until tender, about 10 minutes.
Stir the shredded chicken back into the broth. Once the matzo balls are done, use a slotted spoon to transfer them straight into the soup.
Ladle into bowls, top with fresh dill, and you’re officially done.
Pro Tips
- Chill the matzo ball mixture properly. Skipping this step is the number one reason people end up with matzo balls that fall apart in the pot.
- Don’t overmix the batter. Overworking it develops the gluten in the matzo meal, and that’s how you get dense, chewy balls instead of light, fluffy ones.
- Use schmaltz if you can find it. It sounds like a small detail, but it adds a richness that vegetable oil just can’t fake.
- Keep the lid on while the matzo balls simmer. This one trips up almost everyone the first time around. Salt your broth generously. A bland broth means bland soup, no matter how good your matzo balls turn out.
Substitutions and Variations
- No schmaltz on hand? Vegetable oil, canola oil, or even melted butter (if you’re not keeping kosher) will work fine.
- Want a lighter version? Use bone-in chicken breasts instead of a whole chicken, and skip the skin when shredding.
- Gluten-free matzo meal exists and swaps in at a 1:1 ratio if that’s something you need.
- For an herby twist, add fresh thyme or a splash of lemon juice right before serving.
- If you like a thicker soup, add a handful of egg noodles along with the carrots and celery.
Read this also: The Chicken Noodle Soup Recipe That Actually Cures a Cold
Make Ahead Tips
This soup actually tastes better the next day, once all the flavors have had time to settle in together.
You can make the broth up to 3 days ahead and store it in the fridge. Just reheat it before adding freshly cooked matzo balls.
The matzo ball mixture can also be made a day in advance and kept covered in the fridge until you’re ready to shape and boil them.
Nutrition and Diet Notes
One serving of this soup (roughly 1.5 cups with chicken and one matzo ball) comes in around 280 to 320 calories, depending on how much schmaltz you use and how generous your chicken portion is.
It’s naturally high in protein thanks to the chicken and eggs, and pretty light on carbs if you skip the noodle variation.
For a lower sodium version, use a low sodium broth base or reduce the added salt and season more with fresh herbs instead.
Meal Pairing Suggestions
This soup is filling enough on its own, but a few things make it feel like a full meal:
- Warm challah bread for dipping
- A simple green salad with lemon vinaigrette
- Roasted root vegetables on the side
Leftovers and Storage
Store the soup and matzo balls together in an airtight container in the fridge for up to 4 days. The matzo balls will soak up some broth as they sit, which honestly only makes them taste better.
For longer storage, freeze the broth and matzo balls separately for up to 3 months. Matzo balls can get a bit softer after freezing, so fresh is best if you have the choice.
Reheat gently on the stovetop over medium low heat. Microwaving works too, just cover the bowl so the broth doesn’t splatter everywhere.
FAQs Related to Matzo Ball Soup
1. Why did my matzo balls turn out hard instead of fluffy?
This almost always comes down to overmixing the batter or not chilling it long enough before shaping.
2. Can I make matzo ball soup without a whole chicken?
Yes, bone-in chicken thighs or a mix of thighs and breasts work just as well and are often easier to find.
3. How long do matzo balls need to cook?
Plan on 30 to 40 minutes at a gentle simmer with the lid on the entire time.
4. Is matzo ball soup the same as chicken soup?
Not quite. Matzo ball soup starts with a classic chicken soup base, then adds fluffy dumplings made from matzo meal, eggs, and fat.
5. Can I make this soup ahead for a holiday dinner?
Definitely. Make the broth a few days early, then cook fresh matzo balls the day you plan to serve it for the best texture.
Wrapping Up
There’s a reason this soup has been passed down through generations of kitchens. It’s simple, it’s forgiving, and it somehow tastes like being taken care of.
Give this recipe a try this week, even if it’s just an ordinary Tuesday that needs a little extra warmth.
Once you make your own batch of fluffy matzo balls, I’d love to hear how it turned out. Drop a comment below with your experience, and don’t hesitate to ask if you run into any questions along the way.