Matzo Ball Soup Recipe

This Matzo Ball Soup Recipe is the ultimate comfort food. Fluffy dumplings made from matzo meal are simmered in a rich chicken broth with carrots, celery, and onions. Perfect for holidays, cozy dinners, or when you need a soothing bowl of warmth.

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Prep Time 20

Cook Time 1

Resting Time 30

Total Time 1 50

Servings: 6

Course: Healthy Soup

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

For the Matzo Balls:
1 cup matzo meal
4 large eggs
4 tbsp schmaltz chicken fat or vegetable oil
4 tbsp water or chicken broth
1 tsp salt
½ tsp black pepper
2 tbsp fresh dill or parsley optional, finely chopped
For the Soup Base:
8 cups chicken broth homemade or store-bought
2 large carrots sliced
2 celery stalks sliced
1 medium onion chopped
2 cloves garlic minced
2 bay leaves
1 tbsp olive oil
Salt and black pepper to taste
Fresh dill or parsley for garnish

Equipment

1 Large Stockpot for making the broth
1 Mixing Bowl to prepare matzo ball mixture
1 Slotted Spoon for removing matzo balls from broth
1 Ladle for serving soup
1 Medium Pot optional, for boiling matzo balls separately

Method

Prepare the Matzo Ball Mixture: In a mixing bowl, whisk together eggs, schmaltz (or oil), water, salt, and pepper. Stir in matzo meal and fresh herbs (if using). Mix until combined, then cover and refrigerate for at least 30 minutes.
Make the Broth: In a large stockpot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery, and sauté for 5 minutes. Pour in chicken broth, add bay leaves, and bring to a gentle simmer for 30 minutes.
Shape the Matzo Balls: Wet your hands and roll the chilled mixture into 1-inch balls. Don’t pack too tightly, this keeps them fluffy.
Cook the Matzo Balls: Gently drop the balls into the simmering broth. Reduce heat to low, cover, and cook for 30–35 minutes until the dumplings are cooked through and puffed up.
Finish the Soup: Remove bay leaves, taste the broth, and adjust seasoning with salt and pepper.
Serve: Ladle the soup into bowls, making sure each serving includes carrots, celery, broth, and 2–3 matzo balls. Garnish with fresh dill or parsley.

Notes

Make-ahead option: Prepare the matzo balls and broth separately. Store them in the fridge for up to 2 days, then reheat together before serving.
Fluffy vs. Dense: For fluffier matzo balls, add an extra egg and keep the mixture loose. For denser ones, reduce the liquid slightly.
Vegetarian option: Use vegetable broth instead of chicken broth for a meat-free version.
Freezer-friendly: Cooked matzo balls can be frozen separately, then reheated directly in broth.