If you’re craving comfort food that wraps you in warmth like a cozy blanket, you’re going to love this Perfect Matzo Ball Soup Recipe. I absolutely adore how the fluffy matzo balls melt in your mouth, swimming in a rich, homemade chicken broth that you’ll want to savor all winter long. Whether it’s a chilly evening or you need a little pick-me-up, this soup feels like a hug from your grandmother’s kitchen. Trust me, once you make this, it’ll become your go-to soup for family dinners and feeling-good moments.
Why You’ll Love This Recipe
- Fluffy Matzo Balls Every Time: Thanks to a chill time in the fridge and a little chicken schmaltz, the texture is unbeatable.
- Rich Homemade Broth: Using homemade chicken stock elevates the flavor well beyond store-bought versions.
- Comfort Food Classic: It’s nostalgic and perfect for soothing a cold or just a tough day.
- Simple Ingredients: You don’t need complicated or expensive items, just a handful of staples and some tasty additions.
Ingredients You’ll Need
The magic behind this Perfect Matzo Ball Soup Recipe lies in simple, fresh ingredients that come together beautifully. Also, using schmaltz (rendered chicken fat) adds a richness that I swear makes the matzo balls extra tender and flavorful. Feel free to grab freshly grated ginger and dill for that bright, fresh lift.
- Large eggs: They bind everything together while giving the matzo balls a light, airy texture.
- Schmaltz or vegetable oil: Schmaltz is traditional and adds amazing depth, but vegetable oil works well if you prefer plant-based.
- Low sodium chicken stock or seltzer water: This adds moisture and a gentle lift for fluffier matzo balls.
- Salt: Essential for seasoning the matzo balls and bringing out flavors.
- Fresh dill: Adds a burst of fresh, herbaceous brightness that I simply adore.
- Fresh ginger: Just a touch gives a lovely warmth without overpowering the soup.
- Matzo meal: The core ingredient for the balls, so make sure it’s fresh and not clumpy.
- Olive oil: Used to sauté the veggies and add a subtle richness to the broth base.
- Onions, carrots, celery: Classic soup trinity that provides sweetness and body.
- Homemade chicken stock: It really makes the soup sing, but good-quality store-bought is totally fine too.
- Shredded chicken (optional): Great for adding protein if you want a heartier soup.
- Black pepper and extra dill for garnish: To finish and season to your liking.
Variations
I love experimenting with this recipe depending on the season or dietary needs, and you’re totally welcome to make it your own. The basic framework is forgiving and welcoming of tweaks, so don’t hesitate to get creative or simplify as you prefer.
- Herb variations: Sometimes I swap fresh dill for parsley or add a pinch of thyme for an earthy twist—it’s surprisingly delightful.
- Vegetarian adaptation: Use vegetable broth and replace schmaltz with olive oil to make it meat-free without losing warmth.
- Gluten-free options: I discovered using gluten-free matzo meal alternatives works well, but watch the cooking time carefully.
- Spicy kick: Adding a small dash of cayenne or hot paprika gives your soup a cozy little heat that wakes up the senses.
How to Make Perfect Matzo Ball Soup Recipe
Step 1: Whisk Together the Matzo Ball Mixture
Start by whisking your eggs, schmaltz, and chicken stock in a big bowl until smoothly combined. Then, stir in salt, dill, ginger, and finally your matzo meal. Mixing well here is key—you want a cohesive dough without dry spots. Cover the bowl with plastic wrap and chill it for at least 30 minutes. This resting period is a game changer that allows the matzo meal to absorb the moisture and helps the balls hold their shape while cooking. I sometimes prepare this the night before, which just makes the flavor even better!
Step 2: Prepare the Soup Base
While your matzo ball mixture chills, heat olive oil in a large pot over medium heat. Toss in diced onions and cook until translucent—about 4-5 minutes. Adding carrots and celery gives this broth its classic sweetness and texture, so cook those for roughly 10 minutes until tender but still vibrant. This slow sauté really builds the soup’s flavor foundation, so don’t rush it!
Step 3: Boil the Matzo Balls
Meanwhile, fill a large pot with salted water and bring it to a rolling boil. Wet your hands (this is important—it helps prevent the dough from sticking!), then gently form golf-ball-sized matzo balls from the chilled mixture. Carefully drop them one by one into the boiling water. Cover the pot tightly and simmer on medium-low heat for 30-40 minutes without peeking too much—lifting the lid can cause them to deflate. This is the moment when patience truly pays off with perfectly light, tender balls.
Step 4: Combine Soup, Chicken, and Matzo Balls
Once your veggies have softened, pour in the homemade chicken stock and add shredded chicken if you’re using it. Bring the soup to a boil, then reduce the heat to a gentle simmer. When the matzo balls are done cooking, transfer 2-3 into each bowl of soup. Garnish with fresh dill, and season further with salt and pepper to your taste. Take a moment to enjoy that incredible aroma—you made something truly special!
Pro Tips for Making Perfect Matzo Ball Soup Recipe
- Use Schmaltz for Authentic Flavor: I used to skip schmaltz, but adding it transformed my matzo balls from good to unforgettable.
- Don’t Skip the Chill Time: Refrigerating the mixture is essential—it makes the matzo balls hold their shape and become fluffy.
- Wet Hands for Shaping: Keeps the dough from sticking and helps you form smooth, even balls without frustration.
- Simmer Without Disturbing: Resist the urge to peek or stir once the matzo balls are in the pot to avoid breaking them apart.
How to Serve Perfect Matzo Ball Soup Recipe
Garnishes
I love garnishing each bowl with a generous sprinkle of fresh dill—its bright herbiness perfectly balances the cozy broth. Sometimes I opt for a little cracked black pepper or a few drops of lemon juice to hit extra notes of freshness. If you like a touch of green, chopped scallions or parsley also add a cheerful pop.
Side Dishes
Pair this soup with some crusty challah or fresh rye bread for dunking—trust me, the combo is unbeatable. If you’re serving a larger meal, simple roasted vegetables or even a crisp cucumber salad balance the richness wonderfully.
Creative Ways to Present
For special occasions, I like serving the matzo balls and broth separately, letting guests scoop their own servings. It adds a bit of fun and keeps the balls from soaking too long if you want that firmer texture. Also, using clear glass bowls really shows off the beautiful vibrant colors of the soup—so inviting!
Make Ahead and Storage
Storing Leftovers
I store leftover soup and matzo balls separately in airtight containers in the fridge to keep them from getting too soggy. This way, when reheating, you can gently warm the matzo balls in the broth rather than letting them sit too long and become mushy.
Freezing
Freezing works best for the broth and shredded chicken—just portion into freezer-safe containers. I’ve found matzo balls freeze okay but can change texture slightly. If you do freeze balls, thaw in the fridge and reheat gently in stock to avoid them falling apart.
Reheating
To reheat, warm the broth gently on the stove, then add the matzo balls and simmer for a few minutes just until heated through. Avoid boiling to maintain that tender, fluffy texture everyone loves.
FAQs
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Can I make the matzo balls ahead of time?
Absolutely! You can prepare the matzo ball mixture and refrigerate it for up to 24 hours before cooking. This resting time actually helps the balls hold together better and develop even better flavor.
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What if I don’t have schmaltz?
No worries! Vegetable oil or even melted butter can be a good substitute. Schmaltz gives traditional flavor and richness, but the others keep the matzo balls moist and tender.
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How do I get the matzo balls fluffy and not dense?
Key factors include chilling the dough before shaping, using seltzer water or chicken stock to add lightness, and cooking the balls gently in simmering water (not boiling aggressively). Also, avoid stirring the balls in the pot while cooking.
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Can I make this soup vegetarian?
Yes! Swap out the chicken stock for vegetable broth and replace schmaltz with olive oil or another plant-based fat. You’ll still get comforting, delicious soup, just with a fresh twist.
Final Thoughts
This Perfect Matzo Ball Soup Recipe has truly become a kitchen staple for me. I love how it brings everyone to the table with its irresistible aroma and that pillowy texture of the matzo balls—it’s like a little celebration of tradition and heartwarming flavors in every bowl. If you’ve never made matzo ball soup before, give this recipe a try—you’ll feel like a pro in no time, and I promise your family or guests will be asking for seconds. Cooking this feels like sharing something truly special, and I know you’ll enjoy every delicious spoonful!
Print
Perfect Matzo Ball Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Description
This classic Matzo Ball Soup recipe features fluffy matzo balls made with eggs, schmaltz, and fresh herbs, cooked in a flavorful homemade chicken stock with aromatic vegetables. A comforting traditional Jewish dish perfect for any occasion, offering a rich and savory broth paired with tender matzo dumplings.
Ingredients
For the Matzo Balls:
- 4 large eggs
- 4 tablespoons schmaltz (rendered chicken fat) or vegetable oil
- 2 tablespoons low sodium chicken stock or seltzer water (for fluffier matzo balls)
- 1 teaspoon salt
- 1 tablespoon fresh dill, minced
- 1 teaspoon fresh ginger, grated
- 1 cup matzo meal
For the Soup:
- 1 tablespoon olive oil
- 2 medium onions, diced
- 5 large carrots, peeled and chopped
- 5 stalks celery, chopped
- 3 quarts homemade chicken stock (store-bought is acceptable)
- 4 cups shredded chicken (optional)
- Salt and black pepper, to season
- Fresh dill, to garnish
Instructions
- Prepare the matzo ball mixture: Whisk together the eggs, vegetable oil or schmaltz, and chicken stock or seltzer water in a large bowl. Stir in salt, minced fresh dill, and grated fresh ginger, then gradually add the matzo meal. Mix thoroughly until combined. Cover the mixture and refrigerate for at least 30 minutes or overnight for best results.
- Sauté the vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onions and cook, stirring frequently, for 4-5 minutes until translucent. Add chopped carrots and celery, stirring well to combine. Continue cooking for about 10 minutes until the vegetables soften.
- Prepare boiling water for matzo balls: Fill a large wide and deep pot with salted water (about 2 teaspoons salt), and bring it to a rolling boil over high heat.
- Add stock and chicken to vegetables: Pour approximately 3 quarts of homemade chicken stock and optional shredded chicken into the pot with softened vegetables. Bring the mixture to a boil, then immediately reduce the heat to low, cover, and let it simmer gently.
- Shape the matzo balls: With wet hands, form the chilled matzo mixture into small balls roughly the size of golf balls. Gently drop each ball into the pot of boiling salted water.
- Cook the matzo balls: Cover the pot with a tight-fitting lid and reduce the heat to medium-low. Let the matzo balls cook undisturbed for 30 to 40 minutes until fully cooked and fluffy.
- Serve the soup: Transfer 2-3 cooked matzo balls to each bowl and ladle the hot chicken soup with vegetables over them. Garnish with fresh dill and season with salt and black pepper to taste.
Notes
- For fluffier matzo balls, you can substitute chicken stock with seltzer water in the dough.
- Schmaltz adds traditional flavor but vegetable oil works well for a lighter alternative.
- The soup can be made ahead and reheated gently to develop richer flavors.
- Matzo balls can be made a day in advance and kept refrigerated before cooking.
- Adjust seasoning of the soup at the end to your taste preference.
Nutrition
- Serving Size: 1 bowl (including 2-3 matzo balls and soup)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 125 mg
