Matzo Ball Soup Recipe: There’s nothing quite like a warm bowl of matzo ball soup. Whether it’s served during Passover or on a chilly winter night, this traditional Jewish comfort food has won hearts with its soul-soothing qualities. The delicate, fluffy matzo balls floating in golden chicken broth is a nostalgic dish for many—and a new favorite for those just discovering it.
Let’s be honest—there’s a reason this soup is often called Jewish penicillin. It’s more than just delicious; it’s nurturing. With its deeply savory broth and pillowy dumplings, it wraps you in warmth from the inside out.
What Is Matzo Ball Soup?
Matzo ball soup is a traditional Ashkenazi Jewish dish typically served during holidays like Passover but beloved year-round. The star of the soup? Matzo balls—also known as kneidlach—which are dumplings made from matzo meal, eggs, water, and fat like schmaltz (rendered chicken fat) or oil. These dumplings are simmered in a flavorful broth, often chicken-based, alongside vegetables like carrots, celery, and onions.
Think of matzo ball soup as the Jewish answer to chicken noodle soup. But instead of noodles, you get soft, cloud-like matzo balls that soak up the flavors of the broth. It’s hearty yet light, rich but clean-tasting—basically everything you want from a bowl of comfort food.
History and Cultural Significance
Matzo ball soup has deep roots in Jewish culinary traditions. The matzo ball itself evolved from the unleavened bread (matzo) eaten during Passover. Since leavening is forbidden during this holiday, matzo is ground into meal and used to create alternative dishes—including the now-famous matzo ball.
Over generations, this humble dish became a symbol of comfort, healing, and family. It’s served at Shabbat dinners, High Holidays, and often when someone’s under the weather. While recipes vary by family and region, the soup remains a staple in Jewish homes around the world.
Why You’ll Love This Recipe
You don’t need to be Jewish or celebrating a holiday to fall in love with matzo ball soup. Here’s why this recipe is about to become a go-to in your kitchen:
- Comforting and nostalgic – Whether you grew up with it or not, this soup feels like a warm hug.
- Customizable – Make it vegetarian, gluten-free, or super hearty—there’s room to experiment.
- Meal prep-friendly – It stores well and gets even tastier after a day in the fridge.
- Simple ingredients – You probably have most of them in your pantry already.
Ingredients You’ll Need
Let’s break this down into two parts: one for the matzo balls and one for the soup base.
For the Matzo Balls
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup schmaltz (or vegetable oil)
- 1/4 cup water or seltzer (seltzer makes them fluffier!)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon baking powder (optional, not for Passover)
For the Broth
- 1 whole chicken (or 4–5 bone-in pieces like thighs or drumsticks)
- 10 cups water
- 4 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 large onion, quartered
- 3 garlic cloves, smashed
- 1 bunch fresh dill
- Salt and pepper, to taste
- Optional: parsley, turnip, parsnip for extra flavor
Kitchen Tools and Equipment
To make this recipe smooth and stress-free, have these tools ready:
- Large soup pot or Dutch oven
- Mixing bowl
- Slotted spoon
- Ice cream scoop or spoon for shaping matzo balls
- Knife and cutting board
- Measuring cups and spoons
- Whisk or fork for mixing
Tips for Perfect Matzo Balls
Getting the texture just right can be tricky. Here’s how to nail it:
- Use seltzer water – It gives the balls a lighter, fluffier texture.
- Don’t overmix – Just combine ingredients gently.
- Chill the mixture – This firms it up and makes shaping easier.
- Wet your hands – Matzo meal is sticky, so damp hands help shape perfect balls.
- Simmer, don’t boil – Boiling can break them apart or make them tough.
Step-by-Step Guide to Making Matzo Ball Soup
Step 1: Prepare the Matzo Ball Mixture
In a bowl, whisk together eggs, oil or melted schmaltz, and water or broth. Stir in matzo meal, salt, and a pinch of pepper. Mix just until combined—do not overmix, as this can make the matzo balls dense.
Step 2: Chill the Mixture
Cover the bowl and refrigerate for at least 30 minutes. Chilling allows the matzo meal to absorb moisture and helps the balls hold their shape during cooking.
Step 3: Shape the Matzo Balls
With damp hands, gently form the chilled mixture into balls about the size of a walnut. Handle lightly to keep them tender rather than compact.
Step 4: Boil the Matzo Balls
Bring a large pot of salted water or broth to a gentle boil. Carefully drop in the matzo balls, cover, and reduce to a simmer. Cook for 30–40 minutes until puffed and fully cooked through.
Step 5: Make the Broth
In a separate pot, simmer chicken broth with carrots, celery, onion, garlic, and herbs. Let it cook until the vegetables are tender and the broth is flavorful.
Step 6: Combine and Simmer
Transfer the cooked matzo balls into the broth. Simmer gently for 5–10 minutes to let the flavors meld. Serve hot with fresh herbs.
Serving Suggestions
You can serve matzo ball soup as an appetizer or make it the main course. Here are a few ideas:
- Starter: Serve smaller portions as a prelude to a larger meal.
- Main dish: Pair with challah bread or a side salad.
- Garnish ideas: Fresh dill, cracked pepper, and even a squeeze of lemon can enhance the flavor.
Bonus: It pairs beautifully with brisket, roasted chicken, or latkes during holiday meals.
Variations to Try
Want to mix things up a little? Here are some fun ways to put a spin on your traditional matzo ball soup:
- Herbed Matzo Balls: Add chopped parsley, dill, or even chives to the dough.
- Vegetarian Version: Use veggie broth and skip the chicken—still cozy and delicious.
- Spicy Kick: Add a touch of cayenne or a few drops of hot sauce to the broth.
- Garlic-Lovers Edition: Roast garlic and blend into your broth for deep, mellow flavor.
- Mini Matzo Balls: Roll them smaller and serve as a fun bite-sized soup experience.
Storage and Reheating Tips
Matzo ball soup keeps incredibly well, and in many cases, it tastes better the next day.
To store: Let the soup cool completely. Store broth and matzo balls separately in airtight containers in the fridge for up to 4 days.
To freeze: Freeze the broth and matzo balls separately in freezer-safe containers. The broth can be frozen for up to 3 months. Matzo balls can also be frozen—just reheat them gently in simmering broth before serving.
To reheat: Gently warm the broth on the stovetop. Drop in the matzo balls and simmer for 10 minutes until heated through.
Common Mistakes to Avoid
Even seasoned cooks can run into issues with matzo ball soup. Here are some pitfalls and how to avoid them:
- Boiling too hard: Always simmer, don’t boil, or you’ll end up with tough or broken dumplings.
- Skipping the chill time: If you don’t let the dough rest, the texture won’t turn out right.
- Crowding the pot: Give your matzo balls space to expand while cooking.
- Undercooking: Cut one open to check if it’s cooked all the way through.
- Salting too late: Season both your water and your broth early for best results.
Health Benefits of Matzo Ball Soup
Matzo ball soup is more than comfort food—it’s genuinely good for you.
- Bone broth benefits: Homemade chicken broth is full of nutrients like collagen, amino acids, and minerals that support joint and gut health.
- Easy on digestion: It’s light yet filling, making it ideal when you’re feeling under the weather.
- Hydration helper: Soups in general help you stay hydrated, especially in cold or dry climates.
- Immunity booster: Garlic, carrots, and onions are known to support the immune system.
Plus, it’s low in processed ingredients and packed with fresh, wholesome flavors. It’s a hug in a bowl, but also a bit of medicine.
FAQs about Matzo Ball Soup Recipe
1. Can I make matzo ball soup ahead of time?
Absolutely! In fact, it often tastes better the next day. Store the matzo balls and broth separately to keep the texture just right.
2. What’s the secret to fluffy matzo balls?
Seltzer water and proper chilling! Also, simmer gently—don’t boil.
3. Can I make this recipe gluten-free?
Yes! Use a certified gluten-free matzo meal substitute. Many brands offer one during Passover.
4. Is matzo ball soup vegetarian?
Traditionally, no—it’s made with chicken broth. But you can easily make a vegetarian version with veggie broth and no meat.
5. Can I freeze matzo ball soup?
Definitely. Just freeze the broth and matzo balls separately for best results. Thaw and reheat gently before serving.
Conclusion
There’s a reason matzo ball soup has stood the test of time. From its humble origins to its place in holiday feasts and healing traditions, this soup is a classic for good reason. It’s cozy, nourishing, and surprisingly easy to make at home with just a few simple ingredients.
Whether you’re craving nostalgia or just want to try something new, matzo ball soup delivers every time. Light, flavorful, and loaded with comfort, this recipe belongs in your kitchen repertoire.
Go ahead—grab that matzo meal and start simmering. You’re about to taste why this dish is beloved in Jewish homes and beyond.
