This classic Matzo Ball Soup is the ultimate comfort food that warms both body and soul. A hearty homemade broth, paired with tender, fluffy matzo balls, creates a nourishing meal that’s worth the 3.5-hour preparation time.
With 37g each of protein, carbs, and healthy fats per serving, this traditional Jewish recipe delivers both incredible flavor and balanced nutrition. Perfect for cold winter evenings, holiday celebrations, or whenever you need a bowl of pure comfort.
Ingredients for Classic Matzo Ball Soup
- For the Broth: Whole chicken (cut into pieces), celery ribs with leaves, large carrots, onions, bay leaves, fresh parsley, peppercorns, and kosher salt. All these create a rich, flavorful base.
- For Matzo Balls: Large eggs, schmaltz (traditional chicken fat – can substitute with oil), matzo meal (preferably Manischewitz), kosher salt, spices, and seltzer water for perfect fluffiness.
- For Final Assembly: Additional diced celery, sliced carrots, minced garlic, and fresh dill for garnish.
Step-by-Step Instructions
- Prepare the Broth: Combine chicken and vegetables in a large pot with cold water. Simmer gently for 2 hours, skimming occasionally for clarity.
- Strain and Season: Remove chicken, strain broth, and add fresh vegetables. Season to taste with bouillon base. Pro tip: Refrigerate to easily remove excess fat.
- Mix Matzo Balls: Combine eggs with fat, add dry ingredients, then seltzer water. Let rest for 30 minutes minimum. This ensures perfect texture!
- Shape and Cook: Form into golf-ball sized portions with wet hands, then cook in boiling water for 30 minutes until perfectly tender.
- Final Assembly: Add cooked matzo balls and shredded chicken to hot broth, garnish with fresh dill, and serve steaming hot for the ultimate comfort meal.
Cooking Techniques
Making matzo ball soup is all about patience and gentle handling! The two main skills you’ll master are making a rich chicken broth and forming perfect matzo balls. For the broth, keep it at a gentle simmer – never boiling – to get that clear, golden color.
When making the matzo balls, use a light touch when rolling them – think “fluffy clouds” rather than dense snowballs. Wet your hands before forming each ball to prevent sticking, and remember that they’ll grow bigger as they cook!
Variations & Substitutions
This classic soup is super flexible! No schmaltz? No problem! You can use vegetable oil or melted butter in the matzo balls instead. For the liquid in the matzo mix, feel free to swap between seltzer water, regular water, or broth – though seltzer gives the fluffiest results.
If you’re short on time, you can use store-bought chicken broth as your base, but adding some fresh vegetables and herbs will still give you that homemade taste.
Storage Tips
Your matzo ball soup will stay fresh in the fridge for up to 4 days. Store the broth and matzo balls separately – this keeps the balls from getting too soft.
When you’re ready to eat, warm the broth first, then add the matzo balls and heat until everything’s nice and warm. If you want to freeze it, the broth freezes beautifully for up to 3 months. The matzo balls can also be frozen, but they’re best enjoyed fresh!
Matzo Ball Soup
Equipment
- 8-quart stock pot
- Fine sieve strainer
- Mixing bowl
- Baking sheet
Ingredients
Broth
- 1 whole chicken, cut into pieces
- 3 ribs celery, with leaves, cut into chunks
Matzo Balls
- 4 large eggs
Soup
- 2 ribs celery, diced
Instructions
- Add chicken to an 8-quart or larger stock pot. Add celery, onion, carrot, bay leaf, parsley, peppercorns, and salt. Cover the ingredients with about 3.5 quarts (14 cups) cold water. Bring to a simmer, then reduce heat to medium low and cook, uncovered, for about 2 hours. Skim off foam that rises to the surface.
- Remove chicken pieces to a large bowl and set aside until cool enough to handle and remove the meat from the bones.
