Classic Matzo Ball Soup

Nothing says comfort like a warm bowl of Matzo Ball Soup. This traditional Jewish soup features tender, fluffy matzo balls in rich, golden chicken broth with carrots and celery. Perfect for holidays, cozy dinners, or when you need a soothing meal, this soup is a timeless classic that everyone will love.

Why You’ll Love This Recipe

• Light, fluffy matzo balls that stay tender in the broth.
• Golden, flavorful chicken broth infused with vegetables and herbs.
• Perfect for Passover or as a year-round comfort food.
• Easy to make ahead; soup can be stored and reheated.
• Family-friendly, cozy, and nourishing.

Ingredients

For the Soup

• 8 cups chicken broth (homemade or low-sodium store-bought)
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 1 small onion, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon fresh dill (optional)

For the Matzo Balls

• 1 cup matzo meal
• 4 large eggs
• 1/4 cup vegetable oil or melted chicken fat (schmaltz)
• 1/4 cup water or chicken broth
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg (optional)

Step-by-Step Instructions

1. In a medium bowl, whisk eggs, oil, water or broth, salt, pepper, and nutmeg. Gradually stir in matzo meal until well combined. Refrigerate for at least 30 minutes to allow matzo mixture to firm up.
2. Bring chicken broth, carrots, celery, onion, salt, and pepper to a gentle boil in a large pot. Reduce heat to a simmer.
3. With wet hands, form matzo mixture into 1-inch balls. Carefully drop them into the simmering broth.
4. Cover and simmer for 30–35 minutes, until matzo balls are fully cooked and fluffy.
5. Taste and adjust seasoning; add fresh dill if desired.
6. Serve hot in bowls, ensuring each serving has 1–2 matzo balls and a generous portion of vegetables and broth.

Tips & Variations

• For extra fluffy matzo balls, separate egg whites and yolks; beat whites until stiff and fold in.
• Use homemade chicken broth for the richest flavor.
• Freeze uncooked matzo balls for up to 2 months; cook directly from frozen.
• Add parsnips or turnips to the broth for extra depth.
• Season the matzo ball mixture with fresh herbs like parsley or dill for variety.

Storage & Freezer Instructions

• Store cooked soup in an airtight container in the refrigerator for up to 3 days.
• Matzo balls may absorb broth; store separately for firmer texture.
• Reheat gently on the stovetop to avoid breaking matzo balls.
• Freeze cooked broth without matzo balls for up to 2 months; add fresh matzo balls when serving.

Serving & Pairing Ideas

• Serve with crusty bread or challah for dipping.
• Pair with a side salad or roasted vegetables for a complete meal.
• Garnish with fresh parsley or dill for a pop of color.
• Enjoy as a starter for a festive Passover meal or cozy dinner.

Frequently Asked Questions

Can I make matzo balls ahead of time?

Yes! Form matzo balls and refrigerate until ready to cook. They can also be frozen uncooked for months.

How do I keep matzo balls from falling apart?

Ensure the matzo mixture is chilled before forming and handle gently when adding to simmering broth.

Can I use store-bought broth?

Absolutely! Low-sodium chicken broth works well; homemade broth gives the richest flavor.

Are matzo balls gluten-free?

Traditional matzo meal contains gluten. For gluten-free options, use a certified gluten-free matzo meal.

Ready to Make It?

Enjoy this classic Matzo Ball Soup for cozy nights, Passover, or anytime you want a comforting, homemade soup. Tender matzo balls, rich broth, and wholesome vegetables combine into a dish that feels like a warm hug in a bowl. Save this recipe for your next comforting meal.

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