Matzo Ball Soup is the ultimate Jewish comfort food that has been warming hearts and healing bodies for generations. This beloved dish features light, fluffy matzo balls floating in a rich, golden chicken broth filled with tender vegetables. The matzo balls are made from matzo meal, eggs, and a bit of fat, creating dumplings that are pillowy soft yet satisfying. The broth is deeply flavorful from simmering chicken with aromatic vegetables and herbs, creating a soup that tastes like pure nourishment. Whether you’re making it for Passover, serving it to someone under the weather, or simply craving a bowl of homemade comfort, this soup delivers warmth and tradition in every spoonful. It’s the kind of food that feels like a hug from the inside out.
Serving Quantity: 6 servings
Preparation Time: 30 minutes
Cooking Time: 1 hour 45 minutes
Total Time: 2 hours 30 minutes (including chilling time)
Ingredients:
- 1 cup matzo meal
- 4 large eggs
- Quarter cup vegetable oil (or schmaltz)
- Quarter cup club soda
- 1 teaspoon salt
- Quarter teaspoon black pepper
- 1 whole chicken (3 to 4 pounds, cut into pieces)
- 10 cups water
- 2 large onions (quartered)
- 4 large carrots (2 whole, 2 sliced)
- 3 celery stalks (2 whole, 1 sliced)
- 1 parsnip (whole)
- 6 cloves garlic (smashed)
- 1 bunch fresh dill
- 1 bunch fresh parsley
- 2 bay leaves
- 1 tablespoon salt (for broth)
- 1 teaspoon whole black peppercorns
- Fresh dill (chopped, for garnish)
Nutrition Information (Per Serving):
- Calories: 385
- Protein: 28g
- Carbohydrates: 26g
- Fat: 18g
- Sugar: 5g
- Sodium: 1145mg
- Fiber: 3g
- Cholesterol: 185mg
- Iron: 3mg
1. Make the Matzo Ball Mixture
In a medium mixing bowl, whisk together the eggs, vegetable oil or schmaltz, and club soda until well combined. The club soda is a secret ingredient that helps create lighter, fluffier matzo balls. Add the matzo meal, one teaspoon of salt, and black pepper. Stir with a fork until everything is just combined into a thick, sticky batter. Don’t overmix or the matzo balls will be dense. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours. This chilling time allows the matzo meal to absorb the liquid fully and makes the mixture easier to shape.
2. Prepare the Chicken Broth Base
While the matzo ball mixture chills, start your broth. Place the chicken pieces in a large stockpot or Dutch oven. Add the water, making sure the chicken is completely covered. Bring to a boil over high heat. As the water heats, foam and impurities will rise to the surface. Skim this off with a spoon and discard. This step creates a clearer, cleaner-tasting broth. Once boiling, reduce the heat to low so the broth simmers gently rather than bubbling vigorously.
3. Add Aromatics to the Broth
Add the quartered onions, two whole carrots, two whole celery stalks, whole parsnip, smashed garlic cloves, half the bunch of dill, half the bunch of parsley, bay leaves, tablespoon of salt, and whole peppercorns to the pot. These aromatics and vegetables will infuse the broth with deep, complex flavor. Partially cover the pot and let everything simmer gently for one hour. The chicken should be completely cooked through and tender, and the broth should be golden and fragrant. Avoid letting it boil hard or the broth will become cloudy.
4. Strain and Clarify the Broth
After simmering for an hour, remove the chicken pieces from the pot and set them aside to cool. Strain the broth through a fine mesh strainer into a large bowl or another pot, discarding all the vegetables and herbs. They’ve given their flavor to the broth and are no longer needed. If you want extra clear broth, line the strainer with cheesecloth. Once the chicken is cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces. Discard the skin and bones. Return the strained broth to the pot.
5. Cook the Matzo Balls
Bring a large pot of salted water to a gentle boil. This should be separate from your broth. Remove the matzo ball mixture from the refrigerator. Wet your hands with cold water to prevent sticking, then scoop out about 2 tablespoons of mixture and roll it between your palms into a ball about one and a half inches in diameter. The balls will expand during cooking, so don’t make them too large. Place each ball gently into the boiling water. Repeat until all the mixture is used, rewetting your hands as needed. You should get about 12 to 14 matzo balls. Reduce the heat so the water simmers gently. Cover the pot and cook for 35 to 40 minutes without lifting the lid. This steaming action helps the matzo balls puff up and become light.
6. Finish the Soup
While the matzo balls cook, add the sliced carrots and sliced celery to your strained broth. Bring to a simmer and cook for 10 to 15 minutes until the vegetables are tender but not mushy. Add the shredded chicken meat back to the broth. Taste and adjust the seasoning with more salt and pepper if needed. The soup should be well-seasoned and flavorful. Chop the remaining fresh dill and parsley and stir most of it into the soup, reserving some for garnish.
7. Assemble and Serve
When the matzo balls are done, they should be puffed up and tender throughout when you cut one open to test. Use a slotted spoon to carefully transfer the matzo balls from their cooking water into the chicken soup. Place two matzo balls in each serving bowl, then ladle the hot broth with vegetables and chicken over top. Garnish with the reserved chopped fresh dill and parsley. Serve immediately while piping hot. The matzo balls will continue to absorb broth as they sit, so it’s best to add them to individual bowls rather than leaving them in the pot.
Tips for Perfect Matzo Ball Soup
The great matzo ball debate is floater versus sinker. For light, fluffy floaters, use club soda and don’t overwork the mixture. For denser sinkers, skip the club soda and add an extra tablespoon of matzo meal. Both styles are traditional and delicious. Schmaltz, which is rendered chicken fat, creates the most authentic, flavorful matzo balls. You can make it by rendering chicken skin or buy it at kosher markets. Vegetable oil is a fine substitute. Don’t lift the lid while the matzo balls are cooking. The steam is crucial for making them light and fluffy. Peeking releases the steam and can result in dense, heavy matzo balls. Make the broth a day ahead for even better flavor and easier fat removal. Refrigerate overnight and skim the solid fat from the top before reheating. This also makes the soup healthier. A whole chicken makes the richest broth, but you can use bone-in chicken parts like thighs and drumsticks. Include at least some bones for the best gelatin and body. For a quicker version, use store-bought chicken broth and add rotisserie chicken meat. It won’t be as flavorful as homemade but works in a pinch. Matzo balls can be made ahead and frozen. Cook them completely, let cool, then freeze in a single layer before transferring to a freezer bag. Add frozen matzo balls directly to hot soup and simmer for 5 minutes to reheat. Add extra vegetables like zucchini, mushrooms, or peas during the last 5 minutes of cooking for more variety and nutrition. Some families add a pinch of ground ginger or turmeric to the matzo ball mixture for extra flavor and a slight golden color. Leftover soup keeps in the refrigerator for up to 4 days. The matzo balls will absorb broth and become larger and softer, which some people actually prefer. Store the matzo balls separately from the broth if you want to maintain their original texture. Simply reheat both components separately and combine when serving. For Passover, make sure all your ingredients are certified kosher for Passover, especially the matzo meal and any oils or seasonings you use.
