Matzo Ball Soup is more than just a recipe—it’s a memory. If you grew up in a Jewish home like I did, this bowl of warm, brothy comfort likely made regular appearances at Passover or whenever someone had a sniffle. Now, as an adult, it’s a go-to in my kitchen when I want to bring that same warmth and familiarity to the table for my own family.
Whether you’re making this for a holiday table or just need something soothing on a cold day, this soup delivers in both flavor and comfort. The best part? It’s surprisingly easy and endlessly customizable.
Why You’ll Love This Matzo Ball Soup
There’s a reason this soup has stood the test of generations. It’s warm, hearty, and nourishing—and each bite feels like a warm hug. The broth is rich and flavorful without being heavy, the veggies are perfectly tender, and the matzo balls? Light, fluffy, and just the right amount of indulgent.
What I love most is how forgiving it is. Whether you’re using rotisserie chicken, homemade broth, or swapping in whatever herbs you have on hand, it somehow always turns out right.
Matzo Ball Soup Ingredients
You only need pantry staples and a few fresh ingredients to bring this together:
- Matzo Meal: The base of the matzo balls. It’s basically ground matzo crackers and gives them that unique texture.
- Eggs & Oil or Schmaltz: Schmaltz (rendered chicken fat) gives them a deeper flavor, but vegetable oil works just fine if you want to keep it simple.
- Club Soda: My not-so-secret trick for airy, floaty matzo balls. The bubbles work magic.
- Baking Powder: Optional, but a little bit helps keep the matzo balls extra fluffy. You can leave it out if you like them dense and doughy.
- Chicken Broth: Use homemade if you have time. I often rely on a good-quality store-bought broth and just boost the flavor with herbs and garlic.
- Vegetables: Onions, carrots, celery, and garlic. I always dice up extras and freeze them so I can throw together this soup on a whim.
- Cooked Chicken: Leftover roasted chicken, rotisserie chicken, or even poached chicken breasts. It all works.
- Herbs: Fresh parsley adds brightness. Dill and thyme are also delicious additions if you want a little more flavor depth.
How I Make It at Home
Once you’ve made this soup once, it becomes second nature. Here’s how I do it, with a few tips from years of trial and error:
Make the Matzo Balls:
I mix the matzo ball ingredients and let it chill in the fridge for an hour. This is key! The resting time makes it easier to roll and helps the balls hold their shape while cooking.
Sauté the Base:
Start your soup by cooking the onions, carrots, celery, and garlic in a little oil or schmaltz. This gives the broth a deeper base flavor before you even pour anything in.
Add Chicken and Broth:
Once the veggies soften a bit, I stir in shredded chicken and pour in the broth. Then I season it well—don’t skimp here! A little Italian seasoning or even just salt, pepper, and a bay leaf go a long way.
Simmer the Matzo Balls:
I gently drop the matzo balls into the hot broth and let them simmer until they puff up and float. You’ll know they’re ready when they’re tender all the way through. I sometimes pull one out and cut it open just to be sure.
Finish with Herbs:
Right before serving, I toss in a handful of chopped parsley or fresh dill for brightness.
Real-Life Tips For the Best Soup
- Don’t Skip the Rest Time: The matzo ball mixture needs to chill to get the right texture.
- Taste as You Go: The broth needs to be well seasoned or the whole soup can fall flat.
- Make Extra: This soup is even better the next day. I always double the batch and freeze half for future you.
- Customize It: Got some leftover spinach? Toss it in. Want to stretch the soup? Add a handful of egg noodles. You really can’t mess it up.
Flavor Variations I Love
Growing up, my mom used to switch it up depending on the season or what we had in the fridge. Now I do the same:
- Add More Veggies: Parsnips, green beans, or even diced zucchini bulk it up and add flavor.
- Herb It Up: Dill gives it a classic Eastern European touch. Thyme is great for fall and winter.
- Toss in Noodles: Add some cooked egg noodles at the end if you’re feeding a hungry crowd.
- Go Vegetarian: Use veggie broth and skip the chicken. The matzo balls are still the stars of the show.
Make-Ahead and Storage Tips
- Matzo Balls: You can make and chill the mixture up to 24 hours in advance. Just roll and cook when ready.
- The Soup Base: Make the broth and vegetables ahead of time and store separately. Just reheat and drop in fresh matzo balls before serving.
- Freezing: I freeze the soup without the matzo balls since they get a little mushy. But the broth and veggies freeze beautifully.
- Reheating: Gently reheat on the stove. If the matzo balls have soaked up too much broth, just add a splash of extra stock or water to thin things out.
Final Thoughts
Matzo ball soup is pure comfort in a bowl. Whether you’re making it to celebrate tradition, nourish someone who’s under the weather, or just craving a warm, cozy meal—this recipe delivers. Every single time I make it, my kitchen smells like childhood.
And when it’s cold outside or life just feels a little too hectic, there’s something really grounding about this humble, homey soup. Make it once, and I promise it’ll become a staple in your house too.
Matzo Ball Soup
Matzo Ball Soup is more than just a recipe—it's a memory.
Ingredients
For the matzo balls
- 3 eggs
- 1/4 cup melted schmaltz OR vegetable oil schmaltz is rendered chicken fat
- 3 tablespoons club soda seltzer water
- 3/4 cup matzo meal
- 1/2 teaspoon baking powder
- 1 teaspoon salt
For the soup
- 1 tablespoon vegetable oil OR schmaltz
- 1/2 cup onion finely diced
- 3/4 cup carrots peeled, halved lengthwise, and sliced
- 3/4 cup celery sliced
- 1 1/2 teaspoons minced garlic
- 2 1/2 cups cooked chicken shredded
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 8 cups chicken broth I use low sodium
- 2 tablespoons chopped parsley
Instructions
- Place the eggs in a bowl and beat well. Whisk in the fat and club soda. Add the matzo meal, baking powder and salt, then stir until well combined. Cover the bowl and refrigerate for at least one hour.
- Place the oil in a large pot over medium heat. Add the onion, carrots and celery to the pot and cook for 4-5 minutes or until softened.
- Add the garlic to the pot and cook for 30 seconds.
- Add the chicken, Italian seasoning, salt, pepper and chicken broth. Bring to a simmer.
- Use a tablespoon or a small scoop to make 1 inch matzo balls. Drop the balls into the soup.
- Cover the pot and simmer for 25-30 minutes or until balls are puffed and vegetables are tender.
- Sprinkle with parsley, then serve.
Notes
- You can simmer a whole chicken to create your own chicken broth however I generally use a high quality store bought broth instead it saves so much time
- The use of baking powder produces light and fluffy matzo balls if you prefer a denser matzo ball either cut the amount of baking powder in half or omit it altogether
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 671Total Fat 52gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 39gCholesterol 154mgSodium 1773mgCarbohydrates 30gFiber 2gSugar 3gProtein 22g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
