Matzo Ball Soup
This classic Matzo Ball Soup features pillowy, tender matzo balls simmered in a deeply golden, slow-cooked chicken broth seasoned with fresh dill, parsley, and aromatic vegetables. Made entirely from scratch using traditional techniques, including schmaltz for rich, authentic flavor, this recipe delivers the kind of soul-warming comfort that has made it a beloved staple of Jewish cooking for generations. Perfect for Passover, holidays, or any time you need a truly nourishing bowl of soup.
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
Ingredients
For the Chicken Broth
- 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
For the Matzo Balls
- 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
Instructions
- 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.
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.
Nutrition
Serving: 1BowlCalories: 280kcalCarbohydrates: 20gProtein: 22gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 135mgSodium: 780mgPotassium: 420mgFiber: 1gSugar: 2gVitamin A: 45IUVitamin C: 8mgCalcium: 4mgIron: 10mg
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