If you’re searching for a cozy, heartwarming dish, this Matzo Ball Soup is exactly what you need. Tender, light matzo balls float in a flavorful, homemade chicken broth, making this soup a comforting meal for the entire family. Perfect for cold days or anytime you crave a bowl of nostalgic warmth, this soup is made from scratch but simple enough to prepare without feeling overwhelmed.
Why I Decided to Make This Recipe
You might be wondering why a Lebanese woman is making a traditional Jewish dish. Well, here’s the story!
I was having lunch with a Jewish friend who asked if I had ever tried Matzo Ball Soup. I admitted I hadn’t. He then shared the cherished recipe his mother had passed down, along with fond stories of how his family enjoyed it for generations. Inspired, I promised to try it myself—even though I had no idea what “schmaltz” meant at the time!
With a little research, a few tweaks, and some guidance from him over text, this version of Matzo Ball Soup was born. The beauty of this recipe lies in its simplicity: two main components—chicken broth and matzo balls. Using a homemade broth elevates the flavor, creating a rich and comforting base for the tender matzo balls.
If you love warming soups, you might also enjoy my recipes for Instant Pot Chicken Noodle Soup or Chicken and Cabbage Soup, both easy, wholesome, and packed with flavor.
Tips Before You Start
- Timing is everything – Make the matzo ball mixture as your chicken broth begins to cook. This allows the matzo meal to soak up the liquid, making the dough easier to handle.
- Use damp hands – When rolling the matzo balls, wet hands prevent the dough from sticking, keeping the process smooth.
- Strain for clarity – Line your colander with cheesecloth when straining the broth to ensure a clear, clean soup.
- Skim the foam – While cooking, remove any white foam from the broth for a cleaner flavor.
- Flavor upgrades – If available, use chicken fat (schmaltz) instead of butter in your matzo balls for an authentic taste.
Ingredients Needed
Below is a breakdown of what you’ll need to make this classic Matzo Ball Soup. Full quantities are in the recipe card at the bottom.
For the Soup:
- Chicken drumsticks (bone-in, skin-on)
- Chicken breast (boneless, skinless)
- Yellow onion
- Garlic
- Celery, carrots, parsnip
- Chicken bouillon cubes
- Filtered water
For the Matzo Balls:
- Eggs
- Fresh dill
- Matzo meal (or ground matzo crackers)
- Baking powder
- Melted butter (or schmaltz)
- Sea salt & black pepper
- Filtered water
The combination of chicken pieces adds depth to the broth: the drumsticks enrich the stock with flavor and gelatin, while the chicken breast provides tender, shreddable meat. Fresh vegetables like celery, carrots, and parsnip add subtle sweetness and earthy undertones, making this soup truly wholesome.
How to Make Matzo Ball Soup
Step 1: Prepare the Chicken Broth
Season the chicken with salt and pepper, then add it to a large soup pot with quartered onions, halved garlic, halved celery, halved carrots, and parsnip. Crumble in the bouillon cubes and pour in filtered water. Bring to a boil, then reduce to a simmer for about 1 hour, until the chicken is tender.
Step 2: Make the Matzo Ball Mixture
While the broth simmers, whisk together eggs, fresh dill, matzo meal, baking powder, melted butter, water, salt, and pepper in a medium bowl. Cover and let the mixture rest as the broth cooks—this helps the matzo meal fully absorb the liquid and makes rolling the balls much easier.
Step 3: Strain the Broth
Remove the cooked chicken and set aside. Strain the broth through a colander (lined with cheesecloth if desired) into a large bowl, discarding vegetables and foam. Return the clear broth to the pot over low heat.
Step 4: Add Chicken and Carrots
Shred the cooked chicken and add it back to the broth. Slice the remaining carrots and simmer them in the broth until tender. This step ensures your soup has the perfect balance of meat and vegetables.
Step 5: Shape and Cook the Matzo Balls
Using damp hands, roll spoonfuls of the matzo mixture into balls. Gently add them to the simmering broth and cook for 10–12 minutes until they puff up and are cooked through.
Step 6: Serve and Garnish
Ladle the soup into bowls, making sure each serving gets a few matzo balls. Sprinkle with fresh dill for a fragrant and colorful finish. Serve warm for the ultimate comfort food experience.
Matzo Ball Soup: A Classic Comfort Food for Any Season
- Total Time: 2 hrs
Ingredients
For the Soup:
1 lb chicken drumsticks, bone-in, skin-on
1 lb chicken breast, boneless, skinless
1 large yellow onion, quartered
1 medium head garlic, halved and cleaned
4 celery stalks, halved
1 medium parsnip, halved
4 large carrots (2 halved for broth, 2 thinly sliced for soup)
2 chicken bouillon cubes
10 cups filtered water
For the Matzo Balls:
5 large eggs
3 tbsp fresh dill, finely chopped
1 cup matzo meal (or finely ground matzo crackers)
½ tsp baking powder
2 tbsp melted butter (or schmaltz for authentic flavor)
¼ cup filtered water
Sea salt and freshly ground black pepper, to taste
Instructions
- Start the Broth
Season chicken with salt and pepper and place in a large soup pot. Add onions, garlic, celery, parsnip, and halved carrots. Crumble in bouillon cubes and add water. Bring to a boil, reduce heat, and simmer for 1 hour until chicken is fully cooked. - Make the Matzo Ball Mixture
In a medium bowl, whisk eggs. Add dill, matzo meal, baking powder, melted butter, water, salt, and pepper. Mix until smooth. Cover and allow to rest while the broth cooks. - Strain the Broth
Remove chicken from pot. Strain broth through a colander (lined with cheesecloth for extra clarity). Return clear broth to the pot over low heat. - Add Chicken and Carrots
Shred the chicken meat and add to the broth. Add sliced carrots and simmer until tender. - Shape and Cook Matzo Balls
Wet your hands and roll spoonfuls of matzo mixture into balls. Gently place them in simmering broth and cook for 10–12 minutes until fully puffed and tender. - Serve
Divide soup into bowls. Top with fresh dill and enjoy warm.
Notes
- Timing Matters: Prepare the matzo ball mixture while the broth simmers so the matzo meal absorbs liquid, making the balls easier to shape.
- Non-Stick Hack: Wet hands when rolling balls to prevent sticking.
- Clear Broth: Line your colander with cheesecloth for a pristine soup base.
- Extra Flavor: Substitute butter with chicken fat (schmaltz) for authentic flavor.
- Prep Time: 30 min
- Cook Time: 1 hr 30 min
