Few soups carry the kind of emotional weight that a good Matzo Ball Soup does.
It’s the soup that shows up when someone is sick, when a family gathers for Passover, or when you just need something warm and deeply comforting in a bowl.
Fluffy, tender matzo balls floating in a golden, herb-scented chicken broth, this is old-world cooking at its finest.
The classic version uses rendered chicken fat (schmaltz) for rich, traditional flavor, but butter or vegetable oil work just as well if that’s what you have on hand.
Once you make this from scratch, it’s hard to go back to anything else.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes (plus 30 minutes chilling) |
| Cook Time | 1 hour 30 minutes |
| Total Time | About 2 hours 20 minutes |
| Servings | 6 to 8 servings |
| Difficulty Level | Intermediate |
If you love cozy, broth-based soups, you’ll also want to check out this Avgolemono Soup Recipe, another classic that delivers incredible depth of flavor from a simple ingredient list.
Why You’ll Love This Matzo Ball Soup
This soup is one of those recipes that rewards you every single time.
The broth is clear, golden, and deeply savory, built from scratch with whole chicken pieces, aromatic vegetables, and plenty of fresh herbs.
The matzo balls themselves are the star. Done right, they’re pillowy, light, and just barely hold their shape as you press a spoon through them.
It’s a one-bowl meal that feels complete on its own, yet simple enough to let every ingredient shine.
Here’s why this recipe stands out:
- Made entirely from scratch for the richest, most authentic flavor
- Fluffy, light matzo balls using the classic schmaltz (or butter) method
- Deeply golden chicken broth simmered low and slow for real depth
- Family-friendly and perfect for Passover, holidays, or any cold evening
- Leftovers taste even better the next day as the flavors continue to develop
- Customizable with fresh herbs or a squeeze of lemon to brighten things up
Ingredients
This recipe uses two components: the chicken broth and the matzo balls.
Both use simple, wholesome ingredients that come together beautifully. Here is everything you need:
For the Chicken Broth:
- 1 whole chicken (about 3.5 to 4 pounds), cut into pieces, or use a combination of bone-in chicken thighs and a carcass
- 3 large carrots, peeled and cut into chunks
- 3 stalks celery, cut into chunks
- 1 large yellow onion, quartered (skin on for color)
- 1 parsnip, peeled and roughly chopped (optional but traditional)
- 4 cloves garlic, smashed
- 1 small bunch fresh dill, plus more for garnish
- 1 small bunch fresh parsley
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 tablespoon kosher salt, plus more to taste
- 12 to 14 cups cold water
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs, lightly beaten
- 1/4 cup schmaltz (rendered chicken fat), melted butter, or neutral vegetable oil
- 1/4 cup cold seltzer water or plain cold water
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder (optional)
- 2 tablespoons fresh dill or parsley, finely chopped (optional)
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few reliable kitchen tools. Here’s what to have ready before you start:
- Large stockpot or Dutch oven (at least 8-quart capacity) for the broth
- Fine mesh strainer for straining the finished broth
- Large mixing bowl for the matzo ball dough
- Whisk or fork for mixing
- Ladle for serving
- A separate large pot for cooking the matzo balls
- Plastic wrap to cover the matzo ball mixture while it chills
- A spoon or cookie scoop for shaping the matzo balls
- Sharp knife and cutting board
- Measuring cups and spoons
Recommended Products for This Recipe
These are my personal picks based on making this recipe many times. They genuinely make the process easier and the results better.
1. Streit’s Matzo Meal
Streit’s is one of the most trusted matzo meal brands for traditional Jewish cooking, and it’s the one I reach for every time I make this soup.
The texture is consistent and fine, which is exactly what you want for light, fluffy matzo balls that don’t turn out dense or gummy.
2. Rendered Chicken Fat (Schmaltz)
Using schmaltz instead of oil gives your matzo balls that unmistakable traditional richness.
If you’ve only ever made them with vegetable oil, schmaltz is worth trying at least once since the flavor difference is significant.
3. Large Stainless Steel Stockpot
A high-quality, heavy-bottomed stockpot makes all the difference when simmering broth for a long time.
Even heat distribution means a clearer, better-tasting broth without scorching.
4. OXO Fine Mesh Strainer
Straining your homemade broth through a fine mesh strainer gives you that beautiful clear, golden liquid you see in restaurant-quality versions.
This OXO strainer is sturdy, easy to clean, and sits perfectly over a large pot.
You might also enjoy: French Onion Beef Short Rib Soup
Step-by-Step Instructions: How to Make Matzo Ball Soup
1. Make the Chicken Broth
- Place all the chicken pieces into your large stockpot or Dutch oven.
- Add the carrot chunks, celery, quartered onion (with skin on), parsnip, and smashed garlic cloves directly on top of the chicken.
- Lay the fresh dill and parsley bunches over the vegetables.
- Drop in the bay leaves and pour in the whole black peppercorns.
- Add 1 tablespoon of kosher salt.
- Pour in 12 to 14 cups of cold water, making sure everything is fully submerged. If needed, add a bit more water.
- Place the pot over medium-high heat and bring it to a boil, uncovered. This will take about 20 to 25 minutes.
2. Skim the Broth and Simmer Low
- As the broth comes to a boil, you’ll notice a foamy gray scum rising to the surface. This is coagulated protein from the chicken, and you want to remove it.
- Use a large spoon or ladle to skim off and discard this foam. Skim it every few minutes until it mostly stops appearing, which typically takes about 10 minutes after the boil begins.
- Once skimmed, reduce the heat to low so the broth maintains a very gentle simmer. You should see small bubbles occasionally breaking the surface, but no rolling boil.
- Cover the pot partially with a lid and let it simmer for 1 hour and 15 minutes to 1 hour and 30 minutes.
- Do not rush this step. A slow simmer is what produces a rich, clear, golden broth.
3. Prepare the Matzo Ball Mixture
- While the broth is simmering, make your matzo ball mixture so it has time to chill.
- In a large mixing bowl, whisk together the 4 eggs, the 1/4 cup of schmaltz (or melted butter or oil), and the 1/4 cup of cold seltzer or water until combined.
- Add the matzo meal, 1 teaspoon of kosher salt, freshly ground black pepper, garlic powder (if using), and fresh dill or parsley (if using).
- Stir everything together gently with a fork or spoon until just combined. Do not overmix. The mixture should look like a soft, sticky dough.
- Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. This step is non-negotiable. Chilling allows the matzo meal to absorb the moisture and helps the balls hold together when cooked.
4. Strain the Finished Broth
- After the broth has simmered, remove the pot from heat.
- Set a large fine mesh strainer over a second large pot or a very large bowl.
- Carefully ladle or pour the broth through the strainer, discarding the solids (chicken pieces, vegetables, herbs, peppercorns, and bay leaves).
- If you want to serve the chicken meat in the soup, pull it off the bones, shred it, and set it aside. Discard the skin and bones.
- Taste the strained broth and adjust the salt as needed.
- Return the strained broth to the original pot and keep it at a low simmer while you cook the matzo balls.
5. Shape and Cook the Matzo Balls
- Fill a second large pot with water, add about 1 tablespoon of kosher salt, and bring it to a rolling boil over high heat.
- Remove the chilled matzo ball mixture from the refrigerator.
- Wet your hands lightly with cold water to prevent sticking.
- Scoop out about 2 tablespoons of the dough and gently roll it between your palms to form a ball roughly the size of a golf ball. Work quickly and do not pack the balls tightly. A gentle, loose roll gives you fluffy matzo balls.
- Carefully lower each ball into the boiling water using a spoon. Repeat until all the dough is used. You should get about 12 to 16 matzo balls.
- Once all the balls are in, reduce the heat to a steady simmer (not a hard rolling boil, as this can cause them to fall apart).
- Cover the pot with a lid and cook the matzo balls for 30 to 35 minutes without lifting the lid. They will puff up significantly.
- To test doneness, remove one matzo ball and cut it in half. The center should look uniform with no dense, dark ring. If the center looks underdone, cook for another 5 minutes.
6. Assemble and Serve the Soup
- Use a slotted spoon to transfer the cooked matzo balls directly into the simmering chicken broth. Do not crowd the pot if you have a large batch. You can keep extra matzo balls in a separate container and add them to individual bowls when serving.
- Add the shredded chicken back to the broth at this point if desired.
- Let the matzo balls rest in the broth for 5 minutes to absorb some of the flavor before serving.
- Ladle the soup into bowls, making sure each serving gets 2 to 3 matzo balls, plenty of golden broth, and shredded chicken if using.
- Garnish with fresh dill or sliced carrots if you like.
- Serve immediately.
Read Also: Crockpot Chicken Noodle Soup
Tips for The Best Matzo Ball Soup
Getting perfect matzo balls takes a little practice, but a few simple techniques make a huge difference in the result. Keep these tips in mind every time you make this recipe.
- Chill the dough fully. 30 minutes is the minimum. If you have extra time, chilling for 1 to 2 hours produces even better results.
- Handle the dough gently. Over-rolling or packing the balls too tightly leads to dense, heavy matzo balls. Roll with a light, quick touch.
- Never lift the lid while the matzo balls cook. Steam is what makes them fluffy. Opening the lid lets steam escape and can deflate the balls.
- Use seltzer water in the dough. The carbonation adds lightness to the final texture. Plain water works, but seltzer gives you an edge.
- Schmaltz makes a difference. If you have access to rendered chicken fat, use it. The flavor is richer and more traditional than oil or butter.
- Make the broth ahead. The chicken broth can be made 1 to 3 days in advance and stored in the refrigerator. This makes the day-of cooking much faster.
- Cook matzo balls in water, not broth. Cooking them in broth can make the soup starchy and cloudy. Always cook separately and transfer to the broth right before serving.
- Taste and season your broth generously. A well-seasoned broth is the backbone of this whole dish.
Serving Suggestions
Matzo Ball Soup is satisfying on its own, but it also fits beautifully into a larger spread. Here’s how to serve it for maximum enjoyment.
Ladle it into wide, shallow bowls so the matzo balls can sit comfortably in the golden broth.
Finish each bowl with a sprig of fresh dill and a small handful of thinly sliced cooked carrots for color.
For a Passover Seder, serve it as the soup course before a roast chicken, brisket, or Sheet Pan Lamb Chops as a main.
For a weeknight dinner, pair it with:
- Crusty bread or Buttery Dinner Rolls on the side for dipping
- A simple green salad or Cucumber Tomato Salad for a light, refreshing contrast
- A plate of Classic Egg Salad alongside for a deli-style meal
- Creamy Mashed Potatoes on the side for an extra-comforting spread
- A squeeze of fresh lemon juice added to individual bowls just before eating, which brightens the whole flavor profile
Variations of Matzo Ball Soup
The classic version is hard to beat, but there are plenty of ways to put your own spin on this beloved soup. Here are some popular adaptations worth trying.
Classic Matzo Ball Soup is already deeply versatile, and small changes can take it in entirely new directions without losing that soul-warming quality.
- Seltzer vs. water matzo balls: Seltzer gives you lighter, fluffier balls. Water gives slightly denser, “sinker” style balls, which some people actually prefer.
- Add extra vegetables to the broth: Turnip, leek, and fennel are all traditional additions that add more sweetness and body.
- Herbed matzo balls: Add 2 tablespoons of finely minced fresh parsley, dill, or chives directly to the dough for a more pronounced herby flavor.
- Vegetarian version: Use a rich homemade vegetable broth and replace the schmaltz with olive oil or vegan butter.
- Add noodles: Some families serve matzo balls alongside thin egg noodles for an even heartier bowl.
- Spiced matzo balls: A pinch of ginger and turmeric in the dough adds warmth and beautiful golden color.
- Lemon matzo ball soup: Finish the broth with a tablespoon of fresh lemon juice just before serving for a bright, tangy note similar to Avgolemono Soup.
Storage and Reheating
Matzo Ball Soup stores well and tastes even better the day after cooking as the flavors deepen. Keep these tips in mind to maintain the best texture and quality.
The one important thing to note is that matzo balls absorb broth over time, so they will grow larger and the soup will become thicker the longer they sit together.
- Refrigerator: Store the broth and matzo balls together in an airtight container for up to 4 days.
- Freezer (broth only): Freeze the chicken broth separately for up to 3 months in a freezer-safe container.
- Freezer (matzo balls): Cooked matzo balls can be frozen separately on a baking sheet until solid, then transferred to a zip-lock bag. Freeze for up to 1 month.
- Reheating: Reheat on the stovetop over medium-low heat. Add a splash of water or additional broth if the soup has thickened too much.
- Do not microwave matzo balls alone: They tend to become rubbery. Reheat them gently in the broth on the stove for best results.
- Fresh matzo balls are best: For the fluffiest results, make a fresh batch of matzo balls when reheating stored broth rather than reheating ones that have been sitting in liquid for days.
Another cozy soup to add to your rotation: Thai Chicken Soup
Nutritional Facts
The following is an approximate breakdown per serving (1 to 2 matzo balls with broth and chicken), based on 8 servings from this recipe.
| Nutrient | Per Serving (Approx.) | ||| | Calories | 280 kcal | | Protein | 22g | | Total Fat | 12g | | Saturated Fat | 3g | | Carbohydrates | 20g | | Fiber | 1g | | Sugar | 2g | | Sodium | 780mg |
Nutritional values will vary based on the type of fat used (schmaltz vs. oil), the size of your matzo balls, and whether you include the chicken meat in your servings.
Health Benefits of Key Ingredients
Beyond being deeply comforting, Matzo Ball Soup has a long history as a healing food, and modern nutrition backs up many of those claims.
Chicken broth made from scratch is a notable source of collagen, glycine, and proline, which are amino acids that support gut health, joint function, and skin health.
The long simmering process extracts these compounds from the bones and connective tissue, making homemade broth significantly more nutrient-dense than store-bought varieties.
Here’s a look at some of the key ingredients and what they bring to the table:
- Chicken: A lean, complete protein packed with B vitamins, selenium, and phosphorus, all essential for energy and immune function.
- Carrots: Rich in beta-carotene (converted to vitamin A), which supports vision, skin health, and immune response.
- Celery: Contains vitamin K, folate, and antioxidants, and contributes to the anti-inflammatory profile of the broth.
- Onion and garlic: Both are well-known for their antimicrobial and immune-boosting properties, thanks to allicin and quercetin.
- Fresh dill: A good source of calcium, manganese, and vitamin C. Dill also has mild carminative properties, which means it can help with digestion.
- Matzo meal: Made from unleavened wheat, matzo meal is a source of complex carbohydrates for steady energy. It’s also lower in fat than many other dumpling bases.
- Eggs: Provide high-quality protein, choline for brain function, and essential fat-soluble vitamins including A, D, and E.
FAQs About Matzo Ball Soup
1. What makes matzo balls float versus sink?
The key factors are the amount of fat and the gentle handling of the dough. More fat relative to matzo meal generally produces lighter, floating balls.
Additionally, not overmixing and chilling the dough adequately before cooking helps retain airiness.
Using seltzer water instead of plain water also contributes to a lighter texture.
2. Can I make this recipe ahead of time?
You can absolutely make the chicken broth 1 to 3 days in advance and keep it refrigerated.
The matzo ball dough can also be mixed and refrigerated overnight.
However, for the best texture, cook the matzo balls fresh on the day you plan to serve the soup.
Pre-cooked matzo balls stored in broth will absorb liquid and expand significantly.
3. What is schmaltz and can I substitute it?
Schmaltz is rendered chicken fat, a traditional ingredient in Ashkenazi Jewish cooking. It gives matzo balls a rich, savory flavor that neutral oils can’t fully replicate.
That said, melted unsalted butter or a neutral vegetable oil like avocado or canola oil are perfectly acceptable substitutes.
The texture will be similar, though the flavor will be slightly milder.
4. Why did my matzo balls turn out dense?
Dense matzo balls are almost always the result of one of three things: the dough was not chilled long enough, the balls were packed too tightly when shaping, or the lid was lifted during cooking.
Make sure to chill for at least 30 minutes, roll the balls loosely and gently, and keep the lid on the entire time they cook.
5. Is matzo ball soup the same as chicken soup?
Matzo Ball Soup is a specific type of chicken soup. The broth is made in much the same way as classic chicken soup, but the matzo balls (called kneidlach in Yiddish) replace noodles or rice as the main addition.
It is traditional in Ashkenazi Jewish cuisine and most commonly associated with Passover, though it is enjoyed year-round.
Matzo Ball Soup
Ingredients
- 1 whole chicken About 3.5 to 4 lbs, cut into pieces; or use a combination of bone-in chicken thighs and a carcass
- 3 large carrots Peeled and cut into chunks
- 3 stalks celery Cut into chunks
- 1 large yellow onion Quartered, skin on for color
- 1 parsnip Peeled and roughly chopped; optional but traditional
- 4 cloves garlic Smashed
- 1 small bunch fresh dill Plus more for garnish
- 1 small bunch fresh parsley
- 2 bay leaves
- 1 tsp whole black peppercorns
- 1 tbsp kosher salt Plus more to taste
- 12 cups cold water 14 cups (3.3 liters); or enough to fully submerge all ingredients
- 1 cup matzo meal About 115g
- 4 large eggs Lightly beaten
- 1/4 cup schmaltz (rendered chicken fat) 60ml; or substitute melted unsalted butter or neutral vegetable oil
- 1/4 cup cold seltzer water 60ml; or plain cold water — seltzer gives lighter texture
- 1 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder Optional
- 2 tbsp fresh dill or parsley Finely chopped; optional, for herbed matzo balls
Equipment
- Large stockpot or Dutch oven At least 8-quart capacity for the broth
- Fine-mesh strainer For straining the finished broth
- Large mixing bowl For mixing the matzo ball dough
- Whisk or fork For combining matzo ball ingredients
- Ladle For skimming broth and serving
- Large pot (separate) For cooking the matzo balls
- Plastic wrap For covering matzo ball mixture while chilling
- Cookie scoop or spoon For portioning and shaping matzo balls
- Sharp knife and cutting board For prepping vegetables
- Measuring cups and spoons
Method
- Place chicken pieces in a large stockpot and add the carrots, celery, quartered onion, parsnip, garlic, fresh dill, parsley, bay leaves, peppercorns, and 1 tablespoon kosher salt. Pour in 12 to 14 cups of cold water, making sure everything is fully submerged.
- Bring the pot to a boil over medium-high heat, then use a ladle to skim off any gray foam that rises to the surface. Continue skimming every few minutes for about 10 minutes until foam mostly stops appearing.
- Reduce heat to low, partially cover the pot, and simmer gently for 1 hour 15 minutes to 1 hour 30 minutes. Do not allow the broth to boil hard — a slow, gentle simmer is essential for a clear, rich broth.
- While the broth simmers, whisk together the eggs, schmaltz (or oil/butter), and cold seltzer in a large bowl. Add the matzo meal, salt, pepper, garlic powder, and fresh herbs if using, and stir gently until just combined — do not overmix.
- Cover the matzo ball mixture with plastic wrap and refrigerate for at least 30 minutes. This step is required — chilling allows the matzo meal to absorb moisture and helps the balls hold their shape during cooking.
- Remove the pot from heat and pour the broth through a fine mesh strainer set over a second large pot, discarding all solids. If desired, pull the cooked chicken off the bones, shred the meat, and set aside. Season broth with additional salt to taste.
- Bring a separate large pot of salted water to a rolling boil. With lightly wet hands, gently roll 2-tablespoon portions of chilled dough into loose balls and lower them into the boiling water. Reduce to a steady simmer, cover, and cook for 30 to 35 minutes without lifting the lid.
- Transfer cooked matzo balls into the simmering chicken broth using a slotted spoon, add shredded chicken if using, and let rest for 5 minutes. Ladle into bowls with 2 to 3 matzo balls per serving and garnish with fresh dill.
Nutrition
Notes
- Chill the matzo ball dough for at least 30 minutes — overnight chilling works even better and is a great make-ahead strategy.
- Never lift the lid while the matzo balls are cooking. Steam is what makes them fluffy; releasing it causes them to deflate or become dense.
- Always cook matzo balls in a separate pot of salted water, not directly in the broth. Cooking them in broth makes the soup cloudy and starchy.
- Schmaltz (rendered chicken fat) gives the most traditional, rich flavor. Substitute melted unsalted butter or neutral oil like avocado or canola oil if needed.
- Use seltzer water instead of plain water in the matzo ball dough for lighter, fluffier results. The carbonation adds airiness to the texture.
- The chicken broth can be made 1 to 3 days in advance and stored in the refrigerator. Skim off the solidified fat from the top before reheating.
- Store leftover soup in an airtight container in the refrigerator for up to 4 days. Matzo balls will absorb broth over time and grow larger — add extra broth when reheating if needed.
- Freeze the broth separately for up to 3 months. Cooked matzo balls can be frozen on a baking sheet until solid, then stored in a zip-lock bag for up to 1 month.
- For herb variations, add 2 tablespoons of finely minced fresh dill, parsley, or chives directly to the matzo ball dough before chilling.
- A squeeze of fresh lemon juice added to individual bowls just before serving brightens the flavor significantly without overpowering the broth.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Matzo Ball Soup is one of those rare recipes that carries warmth and meaning beyond the ingredients themselves.
It’s been served at Passover Seders, passed down through generations, and ladled out for anyone who needed a little extra comfort, all around the world.
Making it from scratch, with a proper slow-simmered broth and tender, fluffy matzo balls, is one of the most rewarding things you can do in a kitchen.
Give this recipe a try, and I have a feeling it’ll earn a permanent spot in your rotation too.
If you make it, I’d love to hear how it turned out. Leave a comment below, share your photos, or let me know if you added any personal touches to the recipe.
Recommended:
- Avgolemono Soup Recipe
- French Onion Beef Short Rib Soup
- Beef Barley Soup
- Broccoli Cheddar Soup
- Lentil Spinach Soup
