Matzo Ball Soup
This post may contain affiliate links. Read my full disclosure policy.
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.
You May Also Like
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
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’ve made this recently and it was the best chicken broth we’ve ever had. I’d like to use the broth for other recipes like soups/pilaf, etc. Should I make the broth with the Consommé seasoning or without it? Also any particular recipe you’d suggest to use the broth would be greatly appreciated! Thank you, Jenn!
Glad to hear you enjoyed this — particularly the broth! I’d probably start by adding 1/2 the consomme. You can always add more to taste if you think it’s needed. And you really can use it in any recipe that calls for chicken broth. 🙂
Hi there. Would love to make the soup for Sunday night Rosh Hashanah dinner and want to know how far in advance I can prepare it?
Hi Suzanne, I think you can prepare it up to 3 days ahead. (Make sure the store the matzo balls separately.) Hope you enjoy!
Many years ago I had made my chicken soup and went to make the matzo balls, but I was out of meal. Being the lazy girl I did not want to go to the store. I did have some matzo. I put matzo in plastic bag, crushed pretty fine with my rolling pin. I chopped parsley fine and used the broth from soup and the fat from soup with eggs. I refrigerated. I have never used meal again. So much better.
I followed the recipe using an 8 quart pot (which is the largest I own) and was surprised at the relatively low yield of soup. It tastes great, but would the recipe change for a smaller pot than a 12 quart? Should I have cut back on the size of the chicken (I used a 5 pound chicken) and the amt of veggies in the recipe? Thanks!
Yes, Debbie, the yield of soup was low because of the size pot you used. Had you used a larger pot, you would have been able to add more water at the beginning which would have resulted in more broth.
Jenn: I’m looking for a chicken and dumpling recipe. I don’t see one on your website, do you have one tucked away that you’ve made but not published online or in your first cookbook? I’d love to hear from you. I’ve not found a good recipe, so I turn to you for help. Would this recipe be similar to chicken and dumplings?
Hi Pamela, I don’t have a traditional chicken and dumpling recipe – I’m sorry! I guess you could technically look at this soup as a chicken and dumpling recipe although the dumplings are different in that matzo balls are made with matzo meal versus flour in the kind of dumplings I suspect you’re referring to. This recipe looks good and gets positive reviews, so it may be worth a try. (Please keep in mind that I haven’t tried it myself.)
Thanks Jenn: I looked at Ree Drummond’s recipe and will look at it again, but I always go to your website first. How does the Matzo Ball mix differ from a flour dumpling? Additionally, can I find Osem Chicken style consomme instant soup seasoning in most groceries on the west coast or do I need to go a Jewish deli or grocery store?
Thanks.
Pamela
Matzo ball mix is essentially matzo pulsed into a bread crumb-like texture and mixed with a little seasoning. And most large grocery stores should carry the Osem brand, but if you’re unable to find it, it’s not absolutely necessary that you use it. Hope that helps and that you enjoy if you make the soup!
Delicious! I’d definitely make it again.
Love this soup. However, why is my broth cloudy? I read never to boil the broth only bring it up to a simmer very slowly. Also, can this be made with bone-in chicken breast? it seems that the whole chickens gets too greasy for my liking. Any help is appreciated. I love a clear broth and do not put my matzo balls in till the end after they have been cooked in the water.
Hi Michelle, the bones and meat can give off particles that make the liquid cloudy. If you want to reduce the cloudiness, you could pass it through a fine mesh strainer. And, yes, it would be fine to make it with bone-in chicken breasts. Hope that helps!
Another Once Upon a Chef 5 star recipe that is PERFECT every time. I’m a lover of feather weight matzo balls. There is always a bag in the freezer ready.
Hi Chef Jenn, 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. But it turned out great! My family even thought it was better than Bubbie’s. I will definitely be making it again!
Hi Chef Jenn,
I made this Matzo Ball soup and it turned out wonderfully! The broth was slightly sweet possibly from turnips? and the Matzo Balls were light and just right to soak up the wonderful broth.
I wanted to add noodles to this next time and maybe the chicken meat.
1. which noodle shape/type/brand would you recommend? — and how much do I add so as the soup still looks like a soup and not a pasta dish?
2. How much of the chicken would I add, again not to over crowd the other ingredients and have a professional presentation?— Is it best to chop ( how big?) or shredd the meat?
thank you!
Hi JooJoo, Glad you enjoyed this! In terms of noodles, egg noodles would be a nice addition as they’re somewhat traditional for chicken soup. I’d cook them separately and add the amount that you’d like to each bowl when serving. Same goes for the chicken. And I probably shred the chicken into small to medium size pieces. Hope that helps!