Matzo Ball Soup
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Soul-warming matzo ball soup, affectionately known as Jewish penicillin, reigns as the ultimate comfort food. Step into tradition and learn the secret to its hallmark savory broth and perfectly fluffy matzo balls.
Chicken soup with matzo balls, affectionately known as Jewish penicillin or “matzo ball soup” for short, is a traditional Jewish comfort food. It is traditionally served on Passover, along with other classics like brisket and matzo crack, but Jewish mothers and grandmothers think of it as a year-round cure-all for everything. Got a cold? Matzo ball soup! Feeling blue? Matzo ball soup! It’s also a beloved Jewish deli staple.
This recipe comes from my dear friend Dana Kaminsky, who is known in my family for making the world’s best matzo ball soup. Holiday gatherings at Dana’s are never complete without a matzo ball eating contest—my daughter proudly holds the record for six (impressive or concerning, we’re not entirely sure)—and we’ve yet to find another matzo ball soup that rivals Dana’s. If you can, make a double batch and freeze some; you’ll thank yourself later.
Table of Contents
“I made this recipe for my family, and we all loved it! I was a little nervous at first because I had never made matzah ball soup from scratch before…My family even thought it was better than Bubbie’s.”
The Essentials: Broth and Balls
Matzo ball soup is a two-part recipe that includes from-scratch chicken broth and matzo balls. Making the broth is a bit of a potschke, as my mother would say, a Yiddish term meaning it requires some fussing. It’s not hard—you pretty much throw everything into a pot and forget it—but it’s a two-day process, so you need to plan ahead.
The matzo balls, or knaydelach in Yiddish, are much easier to prepare. A quintessential Jewish dish, especially in Ashkenazi households, they’re made from matzo meal, eggs, water, and fat, and can vary in texture from light “floaters” to dense “sinkers.” Dana’s version consistently yields perfect floaters using Streit’s Matzo Ball Mix (don’t knock it—it’s genuinely good!)
What You’ll Need To Make Matzo Ball Soup
- Whole chicken: Provides the base for the broth, contributing rich flavor and nutrients. The meat can be used in the soup or for other dishes, like chicken salad.
- Onions, turnips, carrots, celery: These vegetables add depth and sweetness to the broth, enhancing its flavor and nutritional content.
- Bay leaves and parsley sprigs: Herbs that infuse the broth with aromatic flavors.
- Celery seed: Adds a slightly bitter, earthy flavor that complements the other vegetables and enriches the overall taste of the broth.
- Chicken bouillon powder: Boosts the chicken flavor of the broth, making it more robust and savory.
- Vegetable oil: Used in the matzo ball mixture to add moisture and help bind the ingredients together.
- Eggs: Act as a binding agent in the matzo balls, helping them hold together while cooking and providing a light, fluffy texture.
- Streit’s Matzo Ball Mix: The primary ingredient for the matzo balls, providing the specific flavor and texture associated with traditional matzo balls. This mix simplifies the preparation process and ensures consistent results.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Chicken Broth
Begin by placing the chicken and vegetables in a 12-quart soup pot. Add about 6 quarts of water to fill the pot.
Bring to a gentle boil.
Boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms.
Reduce the heat to low and add the bay leaves, parsley sprigs, celery seed, 1 teaspoon of salt and 1/4 teaspoon white pepper.
Cover and simmer 3½ hours more. Let the soup cool on the stovetop until the pot is no longer hot; then place the soup pot in the refrigerator overnight.
The next day, remove the pot from the refrigerator and skim most – but not all – of the fat from the surface of the soup. Using tongs and a slotted spoon, remove the chicken and large vegetables from the soup and discard (they will be too mushy to serve). Place a fine mesh strainer over a very large bowl or soup pot, and pour the soup through the strainer to strain out all the remaining solids. Refrigerate or freeze until ready to serve.
Step 2: Make the Matzo Balls
Combine the oil and eggs in a large bowl, then add both bags of matzo ball mix.
Mix to combine, then let sit for 15 minutes.
Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!).
Carefully drop the matzo balls into the boiling water.
Bring back to a boil, cover with a tight-fitting lid, and simmer for 30 minutes. The matzo balls will increase significantly in size. The reason for cooking the matzo balls separately is that they would make the chicken broth cloudy and soak up much of the soup.
Use a slotted spoon to transfer the matzo balls to a large plate or plastic container. Let cool to room temperature, then cover and refrigerate until ready to serve. (Note: if you’re making the matzo balls at the last minute, you can transfer them right from the boiling water into the chicken soup.)
Step 3: Serve the Soup
Bring the chicken broth to a simmer. Add the powdered bouillon, salt, and pepper to taste. Keep in mind that you’ll need a lot of seasoning – without enough salt, chicken soup is very bland.
Next, carefully drop the chopped carrots and matzo balls into the simmering broth. Cook until the carrots are cooked and the matzo balls are hot throughout. You’ll know everything is ready when the carrots are tender and the matzo balls float to the top.
Ladle the soup into bowls, sprinkle with some fresh parsley or dill and serve.
Frequently Asked Questions
Yes, matzo ball soup can definitely be made ahead of time. You can prepare and cook the broth and matzo balls separately, storing them separately in the refrigerator for up to 3 days. When ready to serve, reheat the broth, bring it to a simmer, and then add the matzo balls and let them simmer for 20 to 30 minutes, or until they are heated through.
Yes, the soup and the matzo balls can be frozen separately for up to 3 months. To enjoy later, defrost both the soup and the matzo balls in the refrigerator overnight. When you’re ready to serve, reheat the soup on the stovetop over medium heat until hot. Once the soup is simmering, add the defrosted matzo balls and let them simmer for 20 to 30 minutes, or until they are soft in the center and thoroughly heated through.
No worries! You can simply divide all of the ingredients between two smaller pots, using a cut-up chicken divided equally between them.
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Matzo Ball Soup
Soul-warming matzo ball soup, affectionately known as Jewish penicillin, reigns as the ultimate comfort food. Step into tradition and learn the secret to its hallmark savory broth and perfectly fluffy matzo balls.
Ingredients
For the Soup
- 1 (4 to 5) pound chicken, giblets removed, whole or cut into pieces (see note)
- 3 medium yellow onions, peeled and quartered
- 3 turnips, peeled and quartered (optional)
- 6 carrots, peeled and roughly chopped (or substitute 1 lb. baby carrots)
- 5 celery stalks with greens, roughly chopped
- 2 bay leaves
- About 10 fresh parsley sprigs
- ¼ teaspoon celery seed
- Salt
- White pepper
- About 2 tablespoons chicken bouillon powder (preferably kosher, such as Osem Chicken Style Consommé Instant Soup and Seasoning Mix)
For the Matzo Balls
- ½ cup vegetable oil
- 4 large eggs
- 1 box Streit's Matzo Ball Mix (2 bags of matzo ball mix)
For Serving
- 4 carrots, peeled and cut on the diagonal into 1-inch pieces
- ¼ cup freshly chopped parsley or dill
Instructions
For the Soup
- Place the chicken, onions, turnips (if using), carrots and celery in a large 12-quart stock pot. Add about 6 quarts of water to fill the pot, and bring to boil. Let the soup boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley, celery seed, 1 teaspoon of salt, and ¼ teaspoon white pepper. Cover and simmer 3½ hours more. Let the soup cool on the stovetop until the pot is no longer hot; then place the pot in the refrigerator overnight.
- The next day, remove the pot from the refrigerator and skim most – but not all – of the fat from the surface of the soup. Using tongs and a slotted spoon, remove the chicken and large vegetables from the soup and discard (they will be too mushy to serve). Place a fine mesh strainer over a very large bowl or clean soup pot, and pour the soup through the strainer to strain out all the remaining solids. Refrigerate or freeze until ready to serve.
For the Matzo Balls
- Combine the oil and eggs in a large bowl. Stir in both bags of matzo ball mix and and sit for 15 minutes.
- Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!). Carefully drop the matzo balls into the boiling water. Bring back to a boil, cover with a tight-fitting lid, and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or plastic container. Let cool to room temperature, then cover and refrigerate until ready to serve. (Note: if you're making the matzo balls at the last minute, you can transfer them right from the boiling water into the chicken soup.)
For Serving
- Bring the soup to a simmer. Add the chicken bouillon powder, along with more salt and pepper to taste. The amount of seasoning you add will depend on your personal preference and how much water you used. I like a well-seasoned soup, so I add at least 2 tablespoons of bouillon powder, 2 teaspoons salt, and ¼ teaspoon pepper (in addition to the salt and pepper already added); just add the seasoning gradually, tasting as you go, until the soup tastes flavorful.
- Add the carrots and cooked matzo balls to the pot and simmer until the carrots are tender and the matzo balls are hot throughout, 20 to 30 minutes. You'll know the matzo balls are heated through when they float to the surface. Ladle the soup into bowls and sprinkle with fresh parsley or dill.
- Freezer-Friendly Instructions: The soup and the matzo balls can be frozen separately for up to 3 months. Defrost the soup and the matzo balls in the refrigerator overnight. Reheat the soup on the stovetop over medium heat until hot. Once the soup is hot, add the matzo balls and simmer until the matzo balls are soft in the center and heated through, 20 to 30 minutes.
- Note: If you don't have a 12-quart stock pot, use two smaller pots and a cut-up chicken, divided between the two pots.
- Note: If you'd like to use the meat from the chicken in the soup or other dishes, use a cut-up chicken and pull out the chicken breasts after simmering for 20 to 30 minutes; let them cool slightly, pull the meat and reserve, then return the bones to the simmering broth. This will prevent the meat from drying out.
Nutrition Information
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- Per serving (12 servings)
- Calories: 212
- Fat: 14 g
- Saturated fat: 2 g
- Carbohydrates: 12 g
- Sugar: 5 g
- Fiber: 3 g
- Protein: 10 g
- Sodium: 430 mg
- Cholesterol: 81 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This was my first time making this, my matzo balls were not great but the soup was tasty anyway
Don’t you cut up the chicken first?
No Debbie, no need to!
Hi Jenn,
I am interested in making this soup to feed a bunch of skaters at our local rink! Once I finish making the soup/ balls is it ok to combine them all in a crock pot on low and keep it warm for a couple hours while serving or would the balls break apart? Thanks!! Jen
Sounds like a nice thing when getting off the ice. If you can get ahold of another crock pot, I would store the soup and the matzo balls separately and then combine them when you’re serving. If not, the matzo balls will soak up much of the soup!
This was a terrific soup. I have made chicken broth many times before, but this was so much better. My child’s 12 year old friend had 3 servings!
I am looking for a recipe to duplicate the almond cake served in The Court of Three Sisters in New Orleans-a very rich and heavy almond cake. Most of the recipes I have tried make a light, almost sponge-like cake. Do you have one or know where I could find one?
BTW, I stumbled onto your website during the Snowstorm of this past weekend-something to be thankful for! Love your recipes. Have your French Apple Cake in the oven as I type this.
Thanks!
Valerie Wetstone
Hi Valerie, unfortunately I don’t have an almond cake recipe on the site, but this one looks good and is highly rated. (Keep in mind I haven’t tried it myself.)
What do you do with the chicken meat? It does not appear to go back in the soup.
You can add it back to the soup if you’d like, or you can use it for another meal. Some good options would be this Vietnamese Shredded Chicken Salad or Chinese Chicken Salad with Sesame Ginger Dressing.
Loved this soup! It reminded me of the chicken soup my grandmother used to make. She made her matzo balls from scratch but to be honest, I think the mix is just as good and it makes perfect “floaters” every time (sorry, Grandma!). The key is not to handle them too much while forming the balls…just quickly shape and drop into boiling water.
The broth had such a nice rich flavor. And thank you by the way for pointing out not to cook the matzo balls in it. I’ve also made this recipe minus the matzo balls for the purpose of stock. I just don’t use any salt then. I decided to try the matzo ball mix and got caught on the 1st bite my husband. He said it reminded him of his ex-wifes ones and he didn’t like hers. LOL. Anyway back to my homemade matzo balls. And I agree with the other lady that they need schmaltz. Happy Holidays!
Very disappointed to see you recommending to use a mix for matzah balls. They are so easy to make. There is a always a recipe on box of matzah meal. Schmaltz is also very easy. You can make it using the fat on the chicken you are cooking. 1/2 schmaltz, 1/2 butter. Schmaltz is also available in most city supermarkets but not in my small town. And it really makes the matzah balls taste great. The word render may xcare some people, but all it means is to melt the chicken fat, with some onions of course and salt and pepper. Very simple.
After the stock has been prepared, and the fat skimmed, could that be used to prepare a schmaltz? If I understand, schmaltz is made from rendered fat. I think this process is effectively rendering the fat. Any thoughts ?
I guess theoretically but I don’t think you’d end up with enough to make it worthwhile. You might be better off removing the skin from the chicken before making the soup and preparing it the old-fashioned way: http://www.splendidtable.org/story/how-to-make-schmaltz
Thanks Jenn,
You are correct, the chicken was a skinny thing and didn’t yield much fat – hardly even enough to skim (damn you, Frank Perdue!) I did saute a bit of onion in some butter (in place of the oil called for on the matzoh box). The overall result was really quite good, and not bad for a first try. Thanks for another great recipe!
Thanks for the great step by step recipe, Jenn, which I’ve sent to my daughter for her files. I also use the matzo ball mix! For some reason my from scratch versions never turn out as light.
My mom puréed the mushy vegetables and returned them to the soup. This may seem sacrilegious to clear-soup devotees, but it makes a wonderfully rich and slightly thicker soup, depending on how much of the purée you use. I almost always do this when I’m making chicken soup, with or without matzo balls. L’Shana Tova umetukah to you and your family.
Sounds delicious to me, Marlene. Happy New Year!
Hi! I LOVE all your recipes! You are amazing. Thanks so much for sharing. I’ve made this recipe and love it but when I take the pot out of the fridge the next day it’s not necessarily broth but more of a gelatin consistently so I can’t really skim the fat as the whole lot is gelatin/jello thickness stuck to all the veggies and chicken bones. I just heat it on the stove and then it turns to broth but I’m dieting and concerned this leaves too much fat for my diet. Any recommendations? I do use a small (young chicken) and not a metal pot more of a ceramic because it’s bigger. Not sure if that matters. Also, love your chicken tortilla soup recipe. Any plans to make more of a brothy version without the veggies blended and without tortillas/butter? I love any brothy soups with lots of veggies and keep hoping to see something like this on your site. Will make chicken soup today. Hope I can find the veggies. Everything has been sold out lately. Thanks!!!!!!!!!
Hi Natalie, Not sure there’s much you can do about the fat except it’s possible that if you let the soup cool a little on the counter before putting it in the fridge, some of the fat may rise to the top and you can skim it off. And, no, I don’t think your ceramic pot has any impact.
Not sure that I’ll be making a lighter version of the chicken tortilla soup, but I do have a number of lighter soups you may want to consider. You can find a few of them mixed in here.
Thanks Jenn! Appreciate ya!