Matzo ball soup is a traditional Jewish dish for the Passover holiday. It is light and airy matzo meal balls served in a clear chicken broth with veggies. Here’s a simple and easy recipe to make this dish.
I didn’t grow up eating matzo ball soup… but now I make it every single year.
Married into a Jewish family, started making it for Passover, and that was it — my kids are obsessed, my husband won’t skip it, and now it’s just part of what we do.
There’s something special about cooking traditions that aren’t originally yours… and making them your own.
Why make this soup?
- You don’t need to be Jewish to enjoy this wonderful light and airy soup.
- And most of the ingredients used are simple pantry staples plus matzo meal, which are available in most grocery stores.
- Also, the matzo balls take less than 30 minutes to make, and you can prepare them ahead of time.
Ingredients and substitutes
- Chicken broth – You can make chicken broth from scratch, but I love to use premade chicken stock. This way, you reduce time and effort on festive occasions. And if you choose to make your own, I have given instructions below.
- Eggs – Use large eggs at room temperature so that when you whip them, they create volume, which contributes to the light and airy matzo balls.
- Matzo meal – This is basically ground matza bread, which is a combination of flour and water. It resembles finely ground bread crumbs.
- Schmaltz – This is rendered fat, usually from chicken or goose. Traditionally, this saturated fat adds richness and flavor to the matzo balls. Personally, I prefer to use cooking oil, but you can also use coconut oil, avocado oil, and olive oil.
- Mustard – Is always a nice combination with chicken, so I have used mustard powder.
Step-by-step: Easy matzo ball soup
Matzo balls
- Dough – In a medium bowl,
- Whip the whole eggs until light and foamy.
- Then, add the salt and pepper and continue to whip some more. Next, add the garlic powder, baking powder, and chicken bouillon.
- Then, gradually add the matzo meal and combine well, making sure no dry flour is visible.
Pro tip – It is very important to whip the eggs until they are light and foamy; this will make them light and airy.
- Rest – Next, gradually add the water/seltzer, making sure there are no lumps. The dough needs to be a paste consistency that you can spread. Cover lightly and leave in the fridge to rest for 30 minutes up to overnight.
Pro tip – The matzo meal will absorb the water. So, keep the dough soft, spreading consistency. And before shaping, if the dough is too dry, add 1 tbsp of water and combine well. - Poach liquid – Meanwhile, in a large pot, add 4 cups of water and 1 tbsp of salt. Bring to a boil and turn the heat to medium.
Pro tip – You can also use chicken broth as a poaching liquid, but I feel it gives the finished dish a very strong chicken flavor. I like mine mild. - Shape – Take about 1 tbsp of dough onto wet hands and shape it into a smooth ball. Then, place on a clean plate and continue until you use all the dough.
Pro tip – Using oiled hands to make the balls prevents sticking. The balls will become 3 times their original size, so do not make them too large.
- Cook the balls – Drop the matzo balls in the poaching liquid, one at a time. Once all the balls are in, cover the pot and continue to simmer for 45 minutes. The balls will increase three times their original volume. Turn the heat off and set it aside.
Pro tip – DO NOT remove the balls from the water, as they will lose volume. Keep them there until the soup is ready. You can make the balls a day ahead and keep them in water in the fridge. Bring to a boil again, then transfer to the soup.
Chicken soup
- Sauté – In a large pot over medium heat, add the oil and saute the garlic and onions, followed by the carrots and celery. Season with salt and pepper.
Pro tip – If using commercial chicken stock, add less salt, as some commercial stocks have extra salt added for preservation. - Simmer – Next, add the chicken broth along with the thyme, parsley, and dill leaves. Cover the pot and simmer for 20 minutes. Then, remove the leaves. Taste and adjust seasoning.
Pro tip – If too much liquid has evaporated, add more hot water to the pot so the matzo balls have enough liquid to soak up. - Combine – Using a perforated spoon, gently pick the matzo balls from the poaching liquid and drop them into the chicken stock. Keep warm.
Pro tip – If necessary, add more chicken stock or water to the pot. - Serve – In a soup bowl, serve three balls with a generous portion of the soup and veggies. Garnish with chopped parsley.
Frequently asked questions
How long will this matzo soup keep?
Matzo ball soup can be made a day ahead of serving, but you can keep leftovers in the fridge for a few days.
Is matzo ball soup healthy?
Chicken soup is the base for matzo ball soup and is often referred to as “Jewish penicillin.” It is considered a remedy for colds and ailments. You can also use cooking oil or healthier oils instead of Schmaltz (rendered chicken fat) in the matzo balls to make this soup healthier.
What is the significance of matzo ball soup?
During Passover, Jews refrain from eating leavened bread to commemorate the haste with which the Israelites left Egypt and the lack of time to make bread rise. Matzo ball soup is made with matzo meal, which is unleavened bread, and a way to incorporate tradition into a delicious and comforting soup.
Matzo Ball Soup
Matzo ball soup is a traditional Jewish dish for the Passover holiday. It is light and airy matzo meal balls served in a clear chicken broth with veggies. Here's a simple and easy recipe to make this dish.
Video
Ingredients
Matzo balls
- 2 large Eggs
- ½ tsp Kosher salt
- ½ tsp Black pepper powder
- ¼ tsp Garlic powder
- ½ tsp Baking powder
- ½ tsp Chicken bouillon stock powder
- 2 tbsp Schmaltz (rendered chicken fat) or cooking oil
- ½ cup Matzo meal
- 3 tbsp Water plain or sparkling (seltzer)
Chicken soup
- 4 cups Chicken broth I prefer pre prepared homemade
- 4 sprigs Thyme
- 4 springs Parsley
- 2 tbsp Oil
- 1 small Onion diced
- 1 large Carrot diced
- 2 large Celery stalks diced
- ¼ tsp Kosher salt or more to taste
- ¼ tsp Black pepper powder
Plus
- 2 tbsp Parsley chopped for garnish
Method
Matzo balls
- Dough – In a medium bowl, whip the whole eggs until light and foamy. Add the salt and pepper and continue to whip some more. Next, add the garlic powder, baking powder, and chicken bouillon. Then, gradually add the matzo meal and combine well making sure no dry flour is visible. Pro tip – It is very important to whip the eggs until they are light and foamy, this will make light and airy balls.
- Rest – Next, gradually add the water/seltzer making sure there are no lumps. The dough must be a paste consistency that can be spread. Cover lightly and leave in the fridge to rest for 30 minutes up to overnight. Pro tip – The water will be absorbed by the matzo meal, so keep the dough soft spreading consistency. Before shaping, if the dough is too dry add 1 tbsp of water and combine well.
- Poach liquid – Meanwhile, in a large pot, add 4 cups of water and 1 tbsp of salt. Bring to a boil and turn the heat to medium. Pro tip – You can also use chicken broth as a poaching liquid, but I feel it gives the finished dish a very strong chicken flavor. I like mine mild.
- Shape – Take about 1 tbsp amount of dough onto wet hands and shape it into a smooth ball. Place on a clean plate and continue until all the dough is used. Pro tip – Using oiled hands to make the balls prevents sticking. The balls will become 3 times their original size so do not make them too large.
- Cook the balls – Drop the matzo balls in the poaching liquid, one at a time. Once all the balls are in, cover the pot and continue to simmer for 45 minutes. The balls will increase three times their original volume. Turn the heat off and set aside.Pro tip – DO NOT remove the balls from the water as they will lose volume. Keep them there until the soup is ready. The balls can be made a day ahead and kept in water in the fridge. Bring to a boil again then transfer to the soup.
Chicken soup
- Saute – In a large pot over medium heat, add the oil and saute the garlic and onions followed by the carrots and celery. Season with salt and pepper. Pro tip – If using commercial chicken stock, add less salt as some commercial stocks have extra salt added for preservation.
- Simmer – Next, add the chicken broth along with the thyme, parsley, and dill leaves. Cover the pot and simmer for 20 minutes. Then, remove the leaves. Taste and adjust seasoning. Pro tip – If too much liquid has evaporated, add more hot water to the pot so the matzo balls have enough liquid to soak up.
- Combine – Using a perforated spoon, gently pick the matzo balls from the poaching liquid and drop them into the chicken stock. Keep warm. Pro tip – If necessary, add more chicken stock or water to the pot.
- Serve – In a soup bowl, serve 3 balls with a generous portion of the soup and veggies. Garnish with chopped parsley.
Notes
- Matzo balls are easy to make. The problem is that most people overthink the recipe. Keep it simple. Follow the recipe accurately.
- I like using cooking oil, but many cooks swear that they do not add flavor and that you must use saturated fat like schmaltz (rendered chicken fat). If you use schmaltz, prepare it beforehand to save time.
- Whether the balls become dense or light and airy depends on the ratio of the ingredients. 1 egg for every 1/4 cup of matzo meal plus 1 tbsp of fat and 1 tbsp of liquid. After that, look and feel for consistency.
- Use room temperature eggs and whip the eggs until they are light and airy.
- Also, baking powder helps keep the balls light and airy.
- I have great success using water to make the dough for light and airy balls, but you can also use sparkling water, club soda, or seltzer. Some claim it makes the balls light and airy.
- Make the matzo mixture and let it rest for no less than 30 minutes. The matzo meal needs time to soak up all the liquid. Otherwise, the balls will be dense and sink to the bottom of the soup.
- Also, I like to use water to poach the balls, as it keeps the flavor mild and refreshing. However, you can also use chicken broth, which keeps the flavor mild.
- The chicken stock is very important to this recipe, so make sure to use homemade or good-quality broth.
Nutrition
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
I had never had matzo ball soup before but have long wanted to try it. It was really very good and so much easier to make than I was expecting! Thank you!
Thank you, Jacqueline.
I have not tried this before, but it sounds delicious! I love that it is a spiritual dish. Excited to give it a try!
I’ve never tried matzo ball soup but always wondered about it. I learned a lot from this post, and the soup looks delicious. Thanks for sharing!
When I want something warm, comforting, and filling, I will turn to this super easy-to-make matzo ball soup.
I loved learning the history of this soup. It looks delicious too.
The chicken base was so comforting and the matzo balls were so good. Perfect for any day of the week.
Such a light and refreshing matzo ball soup, all the flavours are so good.
What a flavorful and delicious soup recipe to try. Thanks for sharing.
I’ve never made matzo balls before, but I followed your advice and just followed the recipe. Perfect and so tasty too.
Thank you, Amanda for the lovely feedback
These are great matzo balls and the broth is really tasty too. Next time I will make double as it seems the whole family loved it too. Cheers for a great recipe.
Thank you, Magane