Matzo Ball Soup

5 from 1 vote

This post may contain affiliate links! For more info, check out our privacy policy.

This Matzo ball soup recipe is a traditional Jewish dish that has become a staple in my life since I was a kid. The flavor just feels like a warm hug to me! This soup is absolutely perfect for any occasion. Matzo ball soup is traditionally served on Passover at the Seder table, however, I definitely eat this year round, and it is commonly found at other Jewish holiday throughout the year as well.

I love getting together with my family during Passover and having this delicious soup!

What is Matzo ball soup broth made of?

Matzo ball soup broth is made of chicken stock, tossed with carrots, celery and chicken. I like to make a Homemade Stock with chicken wings and chicken breast and loads of aromatics. I love to finish off the matzo balls with herbs like dill and parsley. It tastes like chicken soup, and the matzo balls taste similar to soft, pillowy dumplings!

Matzo Ball Soup

What ingredients do you need for this matzo ball soup?

To make your matzo balls: We are going to mix matzo meal, eggs, olive oil (or schmaltz (rendered chicken fat), seltzer or sparkling water, fresh chopped dill, kosher salt and black pepper. The seltzer really gives a nice fluffiness to these!

For the soup: We are using a homemade chicken stock, but you can also use store bought. It will be boiled and simmered with carrots and celery.

Then both the soup and matzo balls will be tossed together and garnish with herbs like parsley and dill.

Matzo Balls

Instructions to make this recipe

Make your matzo balls

In a large bowl, whisk together the matzo meal, eggs, oil, seltzer water, dill, salt, and pepper until the mixture is well combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour (2 hours or longer is even better, too!)

Make your soup

In the meantime, prepare the soup. In a large pot, bring the chicken broth to a boil. Add the chopped carrots and celery to the pot. Reduce the heat to low and let the vegetables simmer for about 30 minutes or until they are tender.

Form your matzo balls

Heat a separate pot of water and bring to a boil while you form your matzo balls. Once the matzo ball mixture has chilled, remove it from the refrigerator and begin shaping the mixture into balls. Using your hands, form the mixture into small balls, roughly 1 inch in diameter, or about 1 tablespoon. They will triple in size, so you don’t want these too big before boiling! Set aside your balls on a baking sheet with parchment or platter.

Boil your matzo balls

Once your pot of water is boiling, add in salt and drop the matzo balls into the boiling water and let them cook at a gentle simmer for about 30-40 minutes minutes or until they are fully cooked through. They may feel soft to the touch on the exterior, but it does take some time for the inside to be cooked throughout as well, so just be patient!

Serve

Ladle the chicken soup into bowls, making sure to include a few matzo balls in each serving from the other pot. Garnish with chopped fresh parsley, dill and loads of black pepper, if desired. Sometimes I like to add a squeeze of lemon juice as well.

Matzo Balls

Tips, Tricks and Substitutions

Can I make matzo ball soup vegetarian? Yes! You can make a deep vegetable broth as the base of this soup, and serve with the matzo balls and toppings.

Can you freeze matzo ball soup? To freeze, you will need to freeze separately. In an airtight container, store your broth and in another one store your matzo balls. Let both cool completely before transferring to the freezer. It will keep for up to 2 months in the freezer!

More of our favorite soup recipes

If you do make this Matzo Ball Soup recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!

In addition, we can also be found on YouTube, Facebook, and Pinterest!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Matzo Ball Soup
5 from 1 vote

Matzo Ball Soup

Matzo ball soup is a traditional Jewish dish that has become a staple in my life since I was a kid. The flavor just feels like a warm hug to me!
Prep: 30 minutes
Cook: 2 hours
Total: 2 hours 30 minutes
Servings: 6

Ingredients 

For the Matzo Balls

  • 1 cup matzo meal
  • 4 large eggs
  • 1/4 cup olive oil or schmaltz, (rendered chicken fat) vegetable oil works too
  • 1/4 cup seltzer water
  • 1/4 cup fresh dill, finely chopped, and more for serving
  • salt and pepper to taste

For the Soup

  • 6 cups chicken broth, homemade chicken stock is preferable but store-bought works
  • 3 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • Salt and pepper, to taste
  • Fresh parsley and fresh dill, chopped (for garnish)
  • lemon squeeze to finish, optional

Instructions 

  • Begin by making your chicken broth (from scratch) if you are, otherwise you can skip this step! A tip if you are making your broth from scratch is to strain directly in the pot you made the broth, then you can just add the carrots and celery and finish the soup from there.
  • In a large bowl, whisk together the matzo meal, eggs, oil, seltzer water, dill, salt, and pepper until the mixture is well combined. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour (2 hours or longer is even better, too!)
  • In the meantime, prepare the soup. In a large pot, bring the chicken broth to a boil. Add the chopped carrots and celery to the pot. Reduce the heat to low and let the vegetables simmer for about 30 minutes or until they are tender.
  • Heat a separate pot of water and bring to a boil while you form your matzo balls. Once the matzo ball mixture has chilled, remove it from the refrigerator and begin shaping the mixture into balls. Using your hands, form the mixture into small balls, roughly 1 inch in diameter, or about 1 tablespoon. They will triple in size, so you don't want these too big before boiling! Set aside your balls on a baking sheet with parchment or platter.
  • Once your pot of water is boiling, add in salt and drop the matzo balls into the boiling water and let them cook at a gentle simmer for about 30-40 minutes minutes or until they are fully cooked through. They may feel soft to the touch on the exterior, but it does take some time for the inside to be cooked throughout as well, so just be patient!
  • Ladle the chicken soup into bowls, making sure to include a few matzo balls in each serving from the other pot. Garnish with chopped fresh parsley, dill and loads of black pepper, if desired. Sometimes I like to add a squeeze of lemon juice as well.

Video

Nutrition

Calories: 107kcal, Carbohydrates: 21g, Protein: 4g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Cholesterol: 5mg, Sodium: 877mg, Potassium: 88mg, Fiber: 1g, Sugar: 1g, Vitamin A: 165IU, Vitamin C: 2mg, Calcium: 18mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Rate and comment below!

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating