Matzo Ball Soup Recipe: Matzo Ball Soup is comfort in a bowl. It’s one of those classic dishes that warms your soul on a cold day, brings families together during holidays, and feels like a hug from your grandma—even if she never made it. At its core, it’s a chicken soup with dumplings made from matzo meal, eggs, oil, and a few other simple ingredients. These dumplings, known as “matzo balls,” are light, fluffy (when made right), and soak up the savory goodness of the broth like sponges.
You’ll often see matzo ball soup served during Jewish holidays like Passover, but it’s truly a year-round comfort food. Whether you’re feeling under the weather or just craving something cozy and hearty, this soup is a go-to remedy that never fails to satisfy.
What makes this soup magical is its simplicity. No fancy ingredients, no hard-to-pronounce spices. Just humble pantry staples coming together in a beautiful balance of flavor and texture. And yes, it’s easier to make than you think!
The Cultural and Traditional Roots
Matzo ball soup traces its roots to Ashkenazi Jewish traditions, particularly tied to the Passover holiday. During Passover, leavened bread is avoided, and matzo (unleavened bread) takes center stage. Matzo meal—essentially crushed matzo—is the base for these famous dumplings.
Beyond its religious connection, this soup represents a piece of cultural nostalgia. Jewish grandmothers (or “bubbes”) have passed this recipe down for generations, each adding their own twist. Some make their matzo balls “floaters” (light and airy), others prefer “sinkers” (denser and more filling). Either way, it’s about family, heritage, and love in every spoonful.
Ingredients Matzo Ball Soup
For the Matzo Balls
Let’s break down what you’ll need to make the actual stars of the soup—those pillowy matzo balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup schmaltz (rendered chicken fat) or vegetable oil
- 1/4 cup seltzer water (for fluffiness)
- 1 tsp salt
- 1/2 tsp pepper
- Optional: fresh chopped dill or parsley for added flavor
The ingredients are simple but each plays a key role. Eggs bind everything together, while the oil or schmaltz gives that rich, savory taste. The seltzer water? That’s the secret to getting them to float instead of sink.
For the Broth
You can go the easy route with a quality store-bought chicken broth, or make it from scratch for that deep, rich flavor:
- 8 cups chicken broth (homemade or store-bought)
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 onion, halved
- 2 garlic cloves, minced
- Fresh parsley, dill, or thyme (to taste)
- Salt and pepper to taste
If you’re going homemade, adding a bone-in chicken thigh or two to the simmering pot can create a heartier broth. Herbs bring freshness and balance to the savory richness.
Optional Add-ins and Variations
Want to make it your own? Here are a few fun additions:
- Shredded cooked chicken
- Noodles (for a hybrid-style soup)
- A squeeze of lemon juice for brightness
- Spinach or kale for added greens
You can even spice it up with a pinch of paprika or turmeric for a unique twist.
Tools You’ll Need
Making matzo ball soup doesn’t require fancy equipment, but here are the basics to have on hand:
- Large mixing bowl (for the matzo ball mixture)
- Medium pot (for boiling matzo balls)
- Large stockpot (for the soup)
- Slotted spoon (to remove matzo balls from boiling water)
- Ladle (to serve)
- Whisk or fork (to beat the eggs)
Optional but helpful:
- Ice cream scoop or spoon (for even matzo ball sizing)
- Mesh strainer (if making homemade broth)
Having everything ready before you start helps the process go smoothly and makes you feel like a pro in the kitchen—even if this is your first time!
How to Make Matzo Ball Soup – Step by Step Guide
Step 1: Prepare the Matzo Ball Mixture
Start by cracking your eggs into a large bowl. Beat them well, then add the schmaltz or oil, salt, pepper, and your matzo meal. Gently stir until combined. Next, pour in the seltzer water and mix just until everything comes together.
The mixture will look a little loose and sticky, and that’s perfect. Don’t overmix—just enough to get an even texture. If you’re adding herbs like chopped parsley or dill, now’s the time to toss them in. These add fresh, bright notes to the rich dumplings.
Pro Tip: Using cold seltzer gives a fluffier result. The bubbles help aerate the dough.
Cover the bowl with plastic wrap and pop it in the fridge for at least 30 minutes—an hour is better if you’ve got the time. This resting period helps the mixture firm up and makes the matzo balls easier to shape.
Step 2: Let the Mixture Chill
This step might seem skippable, but trust me—it’s crucial. Allowing the matzo ball mixture to chill gives the ingredients time to meld together and firm up. The matzo meal absorbs the liquid, and the texture becomes more pliable, making it easier to shape your dumplings later on.
Let it sit for at least 30 minutes, though an hour is even better. If you’re preparing ahead of time, you can even leave it in the fridge overnight. Just be sure to cover it tightly with plastic wrap so it doesn’t dry out.
During this downtime, take advantage of the pause. You can start prepping your broth—chop your carrots, dice your celery, and get everything mise en place so you’re ready to go. Or maybe take a quick break. After all, cooking doesn’t always have to be a non-stop hustle, right?
Step 3: Shape the Matzo Balls
Once your mixture has had time to rest and set, it’s time to shape those iconic dumplings. Before you dive in, wet your hands with cold water. This will prevent the mixture from sticking to your fingers like glue.
Scoop out about a tablespoon of the mixture and gently roll it between your palms to form a ball. Try not to compress it too tightly—you want to keep them light and airy. Aim for golf-ball size or slightly smaller. They’ll expand as they cook, so don’t go too big unless you’re going for mega matzo balls!
Lay each ball on a plate or tray as you go. You should get about 12 balls from this recipe, depending on the size. If you’re cooking for a crowd, go ahead and double the recipe.
Tip: Keep a small bowl of cold water nearby for dipping your hands between each ball. This keeps things clean and smooth.
Step 4: Boil the Matzo Balls
Now it’s time to cook those fluffy spheres of goodness. Bring a large pot of salted water to a boil—just like you would for pasta. Once it’s boiling, reduce the heat slightly to a gentle simmer.
Carefully lower each matzo ball into the water using a spoon or your hands. Don’t overcrowd the pot; they need space to puff up and float.
Cover the pot with a lid and simmer the matzo balls for about 30 to 40 minutes. This gentle cooking allows them to cook through and stay soft. Don’t peek too much—keeping the lid on helps trap the steam, which is key for fluffiness.
When they’re done, they’ll be about double in size and should be floating. Use a slotted spoon to remove them from the water and set them aside. They’re now ready to join your delicious broth!
Step 5: Prepare the Broth
While your matzo balls are cooking, let’s work on that soul-warming broth. If you’re using homemade broth, start by placing your broth or water and chicken bones (if using) in a large stockpot. Add chopped carrots, celery, onions, garlic, and herbs.
Bring everything to a boil, then lower the heat and let it simmer gently for about 30 to 45 minutes. The longer it simmers, the more depth of flavor you’ll develop. If you see any scum rise to the top, skim it off with a spoon to keep the broth clear.
For extra richness, you can add a few chunks of bone-in chicken and let them cook along with the broth. Once done, remove the solids and strain the broth if you prefer a cleaner look.
Taste and adjust seasoning with salt and pepper. Remember, this is the liquid gold your matzo balls will soak up—make it count.
Step 6: Combine and Simmer
Now that your matzo balls are light, fluffy, and fully cooked, and your broth is rich and aromatic, it’s time to bring everything together.
Gently lower the cooked matzo balls into your simmering broth. Let them warm up in the soup for about 10 to 15 minutes. This step allows them to absorb the flavors from the broth without falling apart.
If you’re adding shredded chicken, now’s the time. Add it directly to the broth so it heats through. You can also stir in fresh herbs like chopped dill or parsley right before serving for an extra burst of flavor and color.
Ladle the soup into bowls, making sure each portion gets a couple of matzo balls and plenty of broth. The aroma will be absolutely irresistible!
And just like that, you’ve made a traditional, soul-satisfying bowl of matzo ball soup from scratch. Let’s talk about how to make it even better with a few tips.
Pro Tips for Perfect Matzo Balls
Getting that perfect texture—light and fluffy, not dense or mushy—can take a bit of practice, but these tips will get you pretty close on your first try:
- Don’t overmix: Stir your ingredients just until they’re combined. Overmixing can make the balls dense.
- Use seltzer water: It introduces air into the mixture, which helps with fluffiness.
- Rest the dough: Chill the mixture for at least 30 minutes so it firms up and is easier to handle.
- Keep them uniform: Try to make the balls the same size so they cook evenly.
- Simmer gently: A rolling boil can break apart the matzo balls. Gentle simmering ensures they hold their shape and cook through.
Experiment a bit—some people love “sinkers,” which are denser, while others swear by “floaters.” You can adjust the texture by playing with the fat content and how tightly you pack the balls.
Serving Suggestions
Matzo ball soup is comforting enough to stand on its own, but it can also shine as part of a larger meal. Here are some classic and creative serving ideas:
- Serve with Challah: A thick slice of warm, slightly sweet challah bread pairs beautifully with the savory soup.
- Top with herbs: Fresh dill or parsley adds a bright finish.
- Add a squeeze of lemon: This adds acidity and balances the richness of the broth.
- Pair with a salad: A crisp cucumber salad or coleslaw can add freshness to the meal.
- Make it a main course: Add shredded chicken or vegetables to bulk it up into a full, hearty meal.
No matter how you serve it, matzo ball soup brings comfort and warmth that few dishes can match.
Storage and Reheating Tips
Matzo ball soup stores and reheats beautifully, which makes it a great make-ahead meal. Here’s how to do it right:
- Refrigeration: Store the matzo balls and broth separately in airtight containers in the fridge. They’ll keep well for up to 4 days.
- Freezing: Freeze the broth and matzo balls separately. Matzo balls can be frozen on a baking sheet first, then transferred to a freezer bag. They’ll last for up to 3 months.
- Reheating: Reheat the broth in a pot until simmering. Add the matzo balls and heat through for about 10 minutes. Don’t microwave matzo balls alone—they can get rubbery.
Keeping them separate helps the balls maintain their texture and prevents them from soaking up too much broth and falling apart.
Common Mistakes to Avoid
Even simple recipes have their pitfalls. Here are a few common matzo ball soup mistakes—and how to avoid them:
- Skipping the chill time: If you don’t let the mixture rest, your balls will fall apart in the water.
- Overworking the dough: Mixing too much makes them tough and dense.
- Boiling instead of simmering: A rapid boil can break apart your dumplings.
- Not seasoning the broth: Your soup will taste flat if you forget to season properly.
- Using the wrong fat: Schmaltz is traditional and adds flavor. Using butter isn’t kosher for Passover or with a meat-based broth.
Remember: matzo ball soup is more about technique than fancy ingredients. Follow the steps, keep it simple, and you’ll be golden.
Nutritional Information
Here’s a rough breakdown for a standard serving of matzo ball soup (based on 1 cup of broth and 2 matzo balls):
| Nutrient | Amount |
|---|---|
| Calories | 250–300 |
| Protein | 10–15g |
| Fat | 15–20g |
| Carbohydrates | 15–20g |
| Fiber | 1–2g |
| Sodium | 600–800mg |
Note: These numbers will vary depending on the ingredients you use, especially if you add chicken or vegetables to your broth.
FAQs about Matzo Ball Soup Recipe
1. What is matzo ball soup?
Matzo ball soup is a traditional Jewish dish that features light, fluffy dumplings made from matzo meal, eggs, water, and oil or fat. These are cooked in a flavorful chicken broth, often accompanied by vegetables like carrots and celery. This soup is a staple during Passover but enjoyed all year round for its comforting qualities.
Yes, you can prepare matzo ball soup in advance. Both the matzo balls and the broth can be made ahead and stored separately in the refrigerator for up to 2-3 days. Reheat the broth and add the matzo balls when ready to serve to maintain the best texture of the matzo balls.
3. How do I prevent my matzo balls from falling apart?
To prevent matzo balls from disintegrating, make sure the matzo meal mixture is well combined and refrigerated for at least 30 minutes before forming the balls. This chilling time helps the matzo meal absorb moisture and bind together. Additionally, when cooking, ensure the broth is at a gentle simmer and not a rolling boil, as too vigorous boiling can break the balls apart.
4. Are there any variations to traditional matzo ball soup?
Absolutely! While traditional matzo ball soup is quite simple, many variations include adding different herbs like dill or parsley to the soup or the matzo balls themselves. Some recipes incorporate ginger or garlic for an extra flavor kick. For a vegetarian version, you can use a hearty vegetable broth instead of chicken broth.
5. How can I make my matzo balls extra fluffy?
For extra fluffy matzo balls, use seltzer or club soda instead of water in your matzo meal mixture. The carbonation in these beverages helps to lighten the texture. Also, be careful not to overmix the dough, and ensure gentle handling when forming the balls.
6. Is matzo ball soup healthy?
Matzo ball soup can be a healthy choice, especially when made with a low-sodium chicken or vegetable broth and loaded with vegetables. However, traditional matzo balls do contain some fat and are not very high in fiber. For a healthier version, you can use less oil or fat in the matzo balls and increase the number of vegetables in the soup.
7. Can I freeze matzo ball soup?
Yes, you can freeze matzo ball soup, but it’s best to freeze the matzo balls and broth separately. Freeze them in airtight containers or freezer bags. When ready to enjoy, thaw in the refrigerator overnight and reheat gently on the stove. Keep in mind that the texture of matzo balls might slightly change after freezing and reheating.
Conclusion
Matzo ball soup is more than just food—it’s a tradition, a remedy, and a warm memory in a bowl. Whether you’re honoring family customs or just discovering it for the first time, making matzo ball soup from scratch is a rewarding experience.
It’s the kind of dish that makes you feel like you’ve done something right. It takes a little time and love, but the result is worth every minute. Light, fluffy matzo balls floating in a rich, homemade broth—it doesn’t get more comforting than that.
So grab your spoon, take that first sip, and feel the warmth spread from the inside out.
