This Matzo ball soup recipe has tender chicken pieces, colorful vegetable slices, and matzo balls in a flavorful chicken broth. It’s the perfect comfort food for rainy and sick days. And it’s a beloved classic that is often served for Jewish holidays like Passover and Rosh Hashanah and for shabbat.
My grandma taught me how to make classic chicken soup with matzo balls from scratch, and now I’ve been making it for family and friends for years. This homemade recipe is even better than a deli version because the matzo balls have a more delicate texture and the broth is fresh and natural tasting.
From decades of experience, I’ve gathered all the tips to help you make the best version of this soup. These matzo balls aren’t bland and have more flavor thanks to nutmeg and parsley. Also, I’ve included directions for how to make matzo balls soft or hard, so you pick if you are team “floater” or “sinker.”
If you’re looking for more classic Jewish recipes, then be sure to try my Grandma’s Potato Latkes, Brisket with Onion Gravy, Sweet Apple Noodle Kugel, and Mini Potato Kugels. These recipes have the taste of a home-cooked holiday dinner.
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What are Matzo Balls?
Matzo balls are dumplings made with eggs, oil, and matzo meal. Matzo meal is finely crushed matzo, similar to breadcrumbs.
Matzo balls are made from simple ingredients, and it’s one of those dishes where the sum is greater than the parts. They deliver big on comfort, warmth, and satisfaction.
Matzo balls are generally served in chicken broth as a soup. Matzo balls are filling, so I like to serve a small portion when the soup is served as a holiday appetizer course. Or matzo ball soup can be served as a casual main dish with a hearty serving, especially when chicken pieces are included in the soup bowl.
Ingredient Notes and Substitutions
See the recipe card below for a complete ingredient list and measurements.
- Matzo meal - If you don’t have matzo meal on hand, use a food processor to grind a few sheets of matzo into a powder to make matzo meal. If you bought a canister of matzo meal and are looking for more recipes to make with it, then check out my Matzo Meal Pancakes and Crispy Baked Chicken Schnitzel recipes.
- Baking powder - This is the secret ingredient for fluffy matzo balls. If you like a more dense texture, leave it out.
Regarding Passover: Many kosher markets sell kosher for Passover baking powder. Rabbis from a few different Jewish denominations have declared that it is OK to use baking powder during Passover. If you don’t use baking powder during Passover, you can make your matzo balls fluffy with egg whites: separate the eggs, mix the yolks with the wet ingredients, whip up the egg whites and add them as the last ingredient by gently folding them in. - Neutral oil - Use a neutral tasting oil like avocado oil or any that you prefer. Can substitute the oil with chicken schmaltz or melted chicken fat. Some people swear that schmaltz, a traditional ingredient, is the secret to making the best matzo balls. I chose to update the recipe without it, but the choice is yours, and it will be delicious either way.
- Seasonings - Adding freshly grated nutmeg adds extra flavor to these matzo balls along with garlic powder, white pepper, and parsley. It’s optional to add a little chopped fresh dill too if you want a punch of spring flavor.
- Eggs - Essential for binding the matzo balls together.
- Chicken broth - I recommend making homemade chicken broth because it’s a key component of the dish and won’t be the same without it. If you use my chicken broth recipe, you will already have the cooked chicken breasts to include. However, if you need an alternative, use a store-bought chicken broth from the deli counter, a high-quality jar on the shelf, or a high-quality frozen option.
How to Make Matzo Ball Soup
See the recipe card below for complete directions.
Make homemade chicken broth. It’s best made the day before if possible for easy fat removal. Otherwise, you can make the broth the day of.
To make the matzo balls, combine the dry ingredients and mix well. In a second bowl, combine the wet ingredients. Beat eggs with a fork, then add in oil, then finally the broth. Pour wet ingredients into dry and mix until combined. Let the batter rest for at least 45 minutes, but up to overnight.
Bring a large pot of water up to a rapid boil with salt. While the water is boiling, roll matzo ball mixture into 1 inch balls. Once the water is rapidly boiling, add in the matzo balls. Cover the pot and reduce heat. Simmer for at least 30 minutes for more firm matzo balls and 45 minutes for light and fluffy ones.
The matzo balls should rise and float to the top (photo 1). Remove them with a slotted spoon to a pan in a single layer (photo 2).
Heat the chicken broth and bring to a gentle boil. Add the cooked matzo balls, chicken pieces, and sliced carrots. Cook for about 15-20 minutes or until the carrots are just tender and the matzo balls are warmed through (photo 3). Sprinkle the parsley and season with salt and pepper to taste.
Top Tips
- Make your chicken broth the day before serving whenever possible. Once the broth has been refrigerated, the fat rises to the top and solidifies where it is so easy to remove. Alternatively, if your broth is fresh, the fat will be in a liquid state floating on the top of the broth where it can be skimmed off with a spoon. Save the fat for other use, or throw it out in the trash. Don’t put the fat down the drain where it can clog your pipes.
- Using seltzer water isn’t necessary. Some people think that the bubbles in seltzer water or club soda help aerate the matzo ball batter, but after mixing and resting, I don’t think there’s any bubble left. I tried using seltzer, and didn’t notice any difference. But if you want to use it in place of water, it’s fine to use.
- Don’t make the matzo balls too big or they might not cook all the way through in the center. If you want to double check that the center is cooked, take out one matzo ball and cut into it. The center should be the same color as the rest of the matzo ball. If the center is darker in color and firm, then the matzo ball is not fully cooked.
- Use your largest pot, and don’t over fill the pot. Leave room for the matzo balls to expand.
- Once the matzo balls are cooking in the pot, don’t open the lid until the timer goes off if you want fluffy matzo balls. Or at least that’s what my grandmother said, and I haven’t tested otherwise.
- Use chopped fresh parsley in both the matzo ball mix and as garnish for serving to add a nice pop of color and freshness to the dish.
- When heating the broth to serve, leave the lid on (either closed or slightly ajar) so you do not reduce the broth and lose too much of your soup. (Ask me how I know this!)
- Don’t leave the matzo balls sitting in the soup for too long, or they will absorb more broth.
Storage and Make Ahead
How to store: Store matzo ball soup covered in the refrigerated for up to 3 days. It is best to store the matzo balls separately from the soup, or they will absorb too much broth.
How to freeze: Freeze matzo balls for up to 1 month. To freeze, place on a cookie sheet without touching each other. Once frozen, transfer the matzo balls to a freezer safe container or resealable bag.
Chicken broth can be frozen for up to 6 months.
If you have leftover matzo ball soup, it freezes well combined together in individual portions in freezer-proof containers. Keep for up to 6 months.
How to reheat: Reheat broth and matzo balls in a covered pot over medium heat until heated through. Alternatively, the soup can be microwaved.
Make ahead: Both the broth and matzo balls can be made ahead and refrigerated for up to 3 days or frozen- 1 month for the matzo balls and 6 months for the chicken broth. Ideally make the chicken broth at least the day before so the fat has time to solidify on the top and is easy to remove.
Frequently Asked Questions
If your matzo balls come out hard in the middle, they are likely undercooked. Boil them a little longer. Test one by cutting in half before pulling them all out. The middle should be tender and the same color as the outside. If the center is darker than the rest of the matzo ball, then they are not fully cooked.
There are 3 main reasons that could have caused your matzo balls to fall apart: 1) If you didn’t wait at least 20 minutes for your batter to rest and hydrate. 2) If your batter was too wet and liquid-y. 3) If you cooked your matzo balls in boiling water (it needs to be more gentle and simmering).
There are a few tips for getting fluffy matzo balls, often called “floaters”. Use baking powder in the matzo mixture, don’t compact the raw ball when rolling, make smaller 1 inch balls, and boil for 40-45 minutes.
If you prefer a more dense matzo ball (called “sinkers”), skip the baking powder. Roll them more tightly and boil for less time, about 25-30 minutes.
The matzo balls absorb a lot of liquid as they cook. If you cook them in chicken broth, the matzo balls will absorb too much of your broth, leaving you with not enough broth for serving the soup.
Yes! You can use the mix instead of this “from scratch” recipe. I think the boxed mix (Manischewitz low sodium) is good, but it really doesn’t save that much time. Do not use the powder envelope to make broth though. It really doesn’t come close to a homemade chicken stock, and it has a chemical taste. If you need a broth shortcut, use a high end frozen or glass jar broth.
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Recipe
Chicken Matzo Ball Soup Recipe
Equipment
- Large pot
Ingredients
Matzo balls
- 1 cup matzo meal
- 1 teaspoon baking powder can use kosher for Passover version. Omit if you like a firm texture
- 1 ½ teaspoons Diamond Crystal kosher salt divided
- ¼ teaspoon garlic powder
- ⅛ teaspoon white pepper
- ½ teaspoon freshly grated nutmeg
- 1 tablespoon chopped fresh flat leaf parsley can do part fresh dill
- 4 large eggs
- ¼ cup avocado oil or other neutral oil
- ¼ cup water
Soup
- 12 cups chicken broth Use my homemade chicken broth recipe
- 2 cooked chicken breasts cut into bite sized pieces, can cook this when making homemade chicken broth
- 3 large carrots peeled and sliced thin
- 2 parsley roots optional, peeled and sliced thin, can substitute with parsnip
- 1 leek optional, white and green parts, sliced thin
- A few sprigs of fresh flat leaf parsley and/or dill chopped for garnish
- Salt and pepper to taste
Instructions
Chicken broth
- Make homemade chicken broth first. If possible, make the day before for easy fat removal. Otherwise, can make the day of.
Matzo balls
- Mix dry ingredients: In a medium mixing bowl, use a fork to mix the dry ingredients including ½ teaspoon of the salt, matzo meal, baking powder, garlic powder, pepper, nutmeg, and parsley. Distribute seasonings well.
- Mix wet ingredients: Use a second medium bowl for the wet ingredients. First beat the eggs with a fork. Mix in the oil first, and last incorporate the water. Combine well.
- Combine and rest: Pour the wet ingredients into the dry, and mix with a fork until just combined. Cover and let batter rest in the refrigerator for 45 minutes or up until overnight.
- Start the boiling water: Use a large pot with a fitted lid (about 6-8 quarts) and fill ¾s full with water. Stri in 1 teaspoon salt, and bring to a boil over high heat on the stovetop. Once the water is strongly boiling, turn the flame down for a gentle boil.
- Form and cook matzo balls in water (not broth): After refrigerating, the batter is usually a little stiff. Mix 1 to 2 tablespoons of water into the mixture so that it is the consistency of thick oatmeal. Form 1 inch matzo balls by scooping out batter with a heaping tablespoon (or a #30 cookie scoop), and then wet hands to gently roll each into a 1 inch ball. Handle as little as possible and press lightly while rolling. Once ball is formed, place softly in the gently boiling water. Continue to wet your hands as you roll. The balls should be in a single layer with a little extra room for expansion. When all the balls are in the water, put the lid on the pot, and turn the flame down to low to keep the water at a simmer. Don't lift the lid for at least 30 minutes. No peeking.
- When finished: Cook until the matzo ball center is cooked through and has even color throughout the ball- you can cut open one to check. The balls should rise and float to the top. 30 minutes is good for firmer matzo balls. 40 to 45 minutes is great for light and fluffy. Once ready, remove to a large shallow pan with a slotted spoon. Keep in a single layer.
- Serve cooked matzo balls immediately in hot broth, or let cool and store in the refrigerator in a single layer in a covered container.
Soup
- Heat on the stove for serving: Heat chicken broth in a large soup pot, and bring to a gentle boil. Add refrigerated matzo balls (if your matzo balls are freshly cooked and hot, then wait to add), chicken pieces, and sliced carrots and other vegetables. Cook for about 20 minutes or until the vegetables are just tender and the matzo balls are warmed through. Add salt and pepper to broth to taste if needed.
- Serve: Bring your serving bowls next to the stovetop, and put 1 to 2 matzo balls in each bowl. One matzo ball is good as an appetizer. Two matzo balls are good for a soup entree or for matzo ball fans and hearty appetites.Ladle in broth and vegetable pieces into each bowl. Use about ¾ cup of broth per bowl or fill broth about ½ way up the side of the matzo ball. Sprinkle chopped parsley/dill over the top as garnish. Do not leave the matzo balls sitting in the broth for a long time or they will absorb a lot of the broth.
Notes
- Matzo meal substitute: grind a couple sheets of matzo crackers into a powder in a food processor.
- For fluffy matzo balls: include baking powder, don’t compact the balls, and boil for 40-45 minutes.
- For firm matzo balls: skip the baking powder, and boil for 30 minutes.
- Storage: Matzo ball soup can be refrigerated in a covered bowl for 3 days. Store the matzo balls separately from the soup if possible to prevent the matzo balls from absorbing too much broth.
- Freeze matzo balls for 1 month. To freeze, place on a cookie sheet without touching each other. Once frozen, transfer the matzo balls to a freezer safe container or resealable bag.
- Make ahead: Both the broth and matzo balls can be made ahead and refrigerated for up to 3 days or frozen- 1 month for the matzo balls and 6 months for the chicken broth. Ideally make the chicken broth at least the day before so the fat has time to solidify on the top and is easy to remove.
Nutrition
Nutritional Disclaimer
Nutritional information is an estimation only.
Recipe inspiration: This matzo ball recipe was inspired by the Manischewitz Matzo Ball Mix box. The flavoring ideas and tips are my own.
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