matzo ball soup recipe

The Best matzo ball soup recipe

Classic Matzo Ball Soup

4.7 from 1800 votes

A comforting Jewish classic featuring light, fluffy matzo balls in a rich, golden chicken broth. This soul-warming soup is perfect for holidays or any chilly day.

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Prep Time20 mins

Cook Time2 hours

Resting Time0 mins

Total Time2 hours 20 mins

Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Matzo Balls

• 4 large eggs
• ¼ cup schmaltz (chicken fat) or vegetable oil
• ¼ cup chicken broth (from the soup)
• 1 cup matzo meal
• 1 tsp salt
• ½ tsp baking powder
• ¼ tsp black pepper
• 2 tbsp fresh parsley, finely chopped (optional)

For the Soup

• 10 cups chicken broth (homemade or high-quality store-bought)
• 2 carrots, peeled and sliced into rounds
• 2 celery stalks, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 bay leaf
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped

👨‍🍳Directions

1. 1
   Prepare the matzo ball mixture: In a large bowl, whisk together eggs, schmaltz (or oil), and chicken broth until well combined.
2. 2
   Add matzo meal, salt, baking powder, black pepper, and parsley (if using). Stir until just combined. Do not overmix. Cover and refrigerate for 30 minutes to firm up.
3. 3
   While the matzo mixture chills, prepare the soup: In a large pot, bring chicken broth to a gentle simmer over medium heat. Add carrots, celery, onion, garlic, bay leaf, salt, and pepper. Simmer uncovered for 30 minutes.
4. 4
   After chilling, wet your hands and form the matzo mixture into 12-14 small balls (about 1-inch diameter). Drop them gently into the simmering broth.
5. 5
   Cover the pot with a lid and simmer on low heat for 25-30 minutes. Do not lift the lid during cooking to ensure fluffy matzo balls.
6. 6
   Remove the bay leaf. Stir in fresh dill and parsley. Taste and adjust seasoning if needed.
7. 7
   Ladle the soup into bowls, ensuring each serving has 2-3 matzo balls. Garnish with additional fresh herbs if desired.

🔧Equipment

• Large mixing bowl
• Whisk
• Large pot with lid
• Slotted spoon
• Ice water bath (for chilling matzo ball mixture)
• Soup ladle
• Cutting board
• Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 140mg🧂Sodium: 1200mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 3g🥩Protein: 18g

📝Notes

Tips: For lighter matzo balls, use seltzer water instead of chicken broth in the dough. For a richer flavor, use homemade chicken broth. Matzo balls can be made ahead and refrigerated for up to 2 days before cooking.

❓ Frequently Asked Questions About Matzo Ball Soup

1. What is the secret to making light and fluffy matzo balls?

The key to light and fluffy matzo balls is not overmixing the batter and letting it rest in the refrigerator for at least 30 minutes before cooking. This allows the matzo meal to fully absorb the liquid. Also, avoid pressing the balls too tightly when shaping them, and use a light hand when stirring in the eggs and fat (like schmaltz or oil). Cooking them in simmering—not boiling—water helps prevent them from becoming dense.

2. Can I make matzo ball soup ahead of time?

Yes! Matzo ball soup actually tastes even better the next day as the flavors meld together. Store the matzo balls and broth separately in the refrigerator for up to 3 days. Reheat the broth gently on the stove, then add the matzo balls to warm through. Avoid freezing the matzo balls, as they can become rubbery, but the broth can be frozen for up to 3 months.

3. Why did my matzo balls fall apart in the soup?

Matzo balls can fall apart if the batter is too loose or if the water is boiling too vigorously. Make sure your batter has enough matzo meal to hold its shape—it should be thick but still scoopable. If it’s too wet, add a little more matzo meal. Also, keep the water at a gentle simmer (small bubbles, not a rolling boil) when cooking the matzo balls. Adding a pinch of salt to the cooking water can also help them hold together.

4. Can I make matzo ball soup gluten-free?

Yes! You can substitute the matzo meal with a gluten-free matzo meal or a blend of gluten-free breadcrumbs and almond flour. Keep in mind that gluten-free matzo balls may be slightly denser or more fragile, so handle them gently. The rest of the soup (broth, vegetables, and seasonings) is naturally gluten-free.

5. What’s the best way to store leftover matzo ball soup?

For short-term storage (up to 3 days), keep the matzo balls and broth in separate airtight containers in the refrigerator. This prevents the matzo balls from absorbing too much liquid and becoming mushy. For longer storage, freeze the broth (without the matzo balls) for up to 3 months. Reheat the broth on the stove and add fresh or refrigerated matzo balls when ready to serve.