Matzo Ball Soup Recipe

I’ve been making this matzo ball soup for years now, and I still don’t think I do it the same way twice. Some days I rush it, some days I let it simmer longer than needed, and somehow it always turns out like something I needed in that moment.

When I made it, I was honestly just tired and wanted something warm. Not fancy, not impressive. Just a bowl I could hold in my hands and sit quietly with. That’s still what this soup is for me.

It’s not the most traditional version out there, and I’m okay with that. It’s simple, full of soft veggies, shredded chicken, and those fluffy matzo balls that somehow feel like little pillows in broth. That’s what I keep coming back for.

Ingredients I Used for the Recipe

• 1 Tbsp vegetable or canola oil – for sautéing and building that first layer of flavor
• 2 cloves garlic, minced – adds a little warmth and depth right at the start
• 1 yellow onion, diced – gives the soup a soft, sweet base
• 3 carrots, sliced – for sweetness and color, I like them slightly chunky
• 3 stalks celery, chopped – adds that classic soup flavor and a bit of balance
• 2 boneless, skinless chicken breasts (about 1.25 lb.) – the main protein, gets shredded later
• 6 cups chicken broth – the heart of the soup, rich and savory
• 2 cups water – stretches the broth without losing too much flavor
• Freshly cracked pepper – I add this in layers as I go
• Few sprigs fresh dill – brightens everything at the end
• 3 large eggs – helps bind the matzo balls and gives them structure
• 3 Tbsp vegetable or canola oil – keeps the matzo balls tender
• 3/4 cup matzo meal – the base of the dumplings
• 1 tsp salt – brings out all the flavors in the matzo balls
• 1/2 tsp baking powder – this is what helps them stay light and fluffy
• Freshly cracked pepper – just a little for flavor
• 3 Tbsp water – loosens the dough so it comes together smoothly

How to make Matzo Ball Soup?

Step 1 – Start with the vegetables

I heat the oil in a big pot and toss in the garlic, onion, carrots, and celery. Nothing fancy here. I just let them cook until the onion turns soft and a little translucent.

This part smells really good, and I always think about stopping here and making something else entirely. But I keep going.

Step 2 – Build the soup base

I add the chicken breasts straight into the pot, then pour in the chicken broth and water. A little pepper, a couple sprigs of dill, and that’s it.

Once it starts boiling, I lower the heat and let it simmer. I don’t rush this. About 30 minutes feels right.

Step 3 – Mix the matzo ball dough

While the soup is doing its thing, I grab a bowl and whisk the eggs with the oil. Then I add the matzo meal, salt, baking powder, pepper, and water.

It looks a little loose at first, which used to stress me out. Now I know it just needs time.

Step 4 – Let the dough rest

I stick the bowl in the fridge for about 30 minutes. This step matters more than I thought it would.

I skipped it once and ended up with sad, falling-apart dumplings. Lesson learned the hard way.

Step 5 – Shred the chicken

After the soup has simmered, I take out the chicken and shred it with two forks. It usually falls apart pretty easily.

Then I put it right back into the pot. I taste the broth here too and adjust the salt if needed.

Step 6 – Form the matzo balls

Once the dough is chilled, I shape it into small balls, about the size of ping pong balls. They don’t have to be perfect.

If the dough sticks to my hands, I just wet them a little. Makes everything easier.

Step 7 – Cook the matzo balls

I drop each ball gently into the simmering soup and keep the lid on as much as possible. That part feels oddly important.

Then I let them cook for about 20 minutes without messing with them. No peeking. They puff up on their own.

Step 8 – Finish with dill and serve

Right before serving, I throw in a bit more fresh dill. It wakes the whole pot up.

And that’s it. I usually grab a big bowl, make sure I get at least two matzo balls, and sit down while it’s still steaming.

What I’ve learned after making this more times than I can count

The biggest thing I’ve learned is that this soup doesn’t need perfection. It just needs a little attention. If the broth tastes good, everything else kind of falls into place.

I used to worry a lot about whether my matzo balls were too dense or too soft. Now I just accept whatever I get that day. Some batches are fluffier than others, and honestly, I eat them all the same.

Also, I used to only use one chicken breast to save money. It works. The soup is still good, just a bit lighter. These days I usually go with two because I like it heartier, especially if I know I’ll have leftovers.

Tips

Let the dough rest, even if you’re impatient

I know it’s tempting to skip it, but the texture really changes after resting. The matzo meal absorbs everything and becomes easier to handle.

Keep the lid on while the dumplings cook

I used to check on them constantly, and it never helped. Keeping the lid on keeps the heat steady and helps them cook properly.

Wet hands make shaping easier

This is one of those small things that makes a big difference. Less sticking, less frustration.

Don’t overthink the size

I aim for something like a ping pong ball, but I’ve made bigger and smaller ones. They all turn out fine, just adjust cooking time a bit if needed.

Taste as you go

The broth is everything here. I always taste it after adding the chicken back in. Sometimes it needs a little more salt or pepper.

Store it the way that works for you

I usually keep everything together in one container, but if I know I won’t eat it soon, I separate the matzo balls so they don’t soak up all the broth.

This soup keeps for a few days in the fridge, and it reheats really well. On some days, I swear it tastes even better the next day.

Print Recipe

Matzo Ball Soup Recipe

Author: Kelsey Perez Cooking Method: Simmering Cuisine: Jewish Courses: Dinner, Lunch

Difficulty: medium Prep Time 20 mins Cook Time 50 mins Rest Time 30 mins Total Time 1 hr 40 mins

Cooking Temp: 95  C Servings: 4 Estimated Cost: $ 13.00 Calories: 525

Best Season: Fall, Winter, Spring

Description

This comforting Matzo Ball Soup is a simplified take on the traditional Ashkenazi Jewish dish often called 'Jewish penicillin.' Filled with tender shredded chicken, soft vegetables, savory broth, and the fluffiest matzo balls that float perfectly in your bowl, it's the ultimate cozy meal for when you need warmth and nourishment. Perfect for Passover or any day you crave soul-warming comfort food.

ingredients

Servings

Soup

• 1 Tbsp vegetable or canola oil
• 2 cloves garlic (minced)
• 1 yellow onion (diced)
• 3 carrots (sliced)
• 3 stalks celery (sliced)
• 2 boneless, skinless chicken breasts (about 1.25 lb total)
• 6 cups chicken broth
• 2 cups water
• Freshly cracked pepper (to taste)
• Fresh dill (few sprigs)

Matzo Balls

• 3 large eggs
• 3 Tbsp vegetable or canola oil
• ³⁄₄ cup matzo meal
• 1 tsp salt
• ¹⁄₂ tsp baking powder
• Freshly cracked pepper (to taste)
• 3 Tbsp water

Instructions

1. Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent, about 5 minutes.
2. Add the chicken breasts, chicken broth, 2 cups water, freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and bring to a boil. Once boiling, reduce heat to low and simmer for 30 minutes.
3. While the soup simmers, prepare the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper. Stir until well combined. Add 3 Tbsp water and stir until smooth. Refrigerate the mixture for 30 minutes to allow the matzo meal to absorb moisture.
4. After the soup has simmered, carefully remove the chicken breasts and shred with a fork. Return the shredded chicken to the soup. Taste the broth and adjust salt if needed.
5. Once the matzo ball dough has chilled and firmed up, wet your hands slightly and form the dough into ping pong-sized balls. Drop each ball into the simmering soup as you form them, replacing the lid after each addition. Once all dumplings are added, simmer gently for 20 minutes without removing the lid.
   Wetting hands prevents sticking
6. Add a couple fresh sprigs of dill just before serving. Ladle soup with matzo balls into bowls and enjoy warm.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 525kcal

% Daily Value *

Total Fat 25gg39%

Saturated Fat 5gg25%

Trans Fat 0gg

Cholesterol 180mgmg60%

Sodium 1200mgmg50%

Potassium 600mgmg18%

Total Carbohydrate 35gg12%

Dietary Fiber 4gg16%

Sugars 8gg

Protein 40gg80%

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Calcium 80mg mg

Iron 3mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Let the dough rest: Refrigerating the matzo ball mixture for 30 minutes helps it firm up and prevents the balls from falling apart in the soup.
• Wet hands for shaping: If the dough is sticky, lightly wet your hands to make forming balls easier and cleaner.
• Don't lift the lid: Keep the lid on while the matzo balls simmer to maintain steady heat and ensure they cook through evenly.
• Make ahead: Prepare the matzo ball dough up to a day in advance and store covered in the fridge until ready to shape and cook.
• Adjust chicken amount: Use one chicken breast instead of two for a lighter, more brothy soup, or add more for extra heartiness.

Keywords: matzo ball soup, jewish penicillin, chicken soup, passover recipe, comfort food, easy soup recipe, homemade matzo balls