recipes straight to your inbox. Matzo Ball Soup
Matzo Ball Soup
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!
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, salt and 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.
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.
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 my favorite soup recipes
- Japanese Sukiyaki
- Roasted Pumpkin Soup with Pesto
- Broccolini & Cheddar Soup with Crispy Prosciutto
- Heirloom Tomato Soup with Sesame Croutons
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 Facebook and Pinterest!
Watch How To Make This Recipe
Matzo Ball Soup
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
- 1/4th 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.
