Name: Matzo Ball Soup Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Jewish
Ingredients: 1 Tbsp vegetable or canola oil; 2 cloves garlic, minced; 1 yellow onion, diced; 3 carrots, diced; 3 stalks celery, diced; 2 boneless, skinless chicken breasts (about 1.25 lb.); 6 cups chicken broth; 2 cups water; Freshly cracked pepper, to taste; Few sprigs fresh dill; 3 large eggs; 3 Tbsp vegetable or canola oil; 3/4 cup matzo meal; 1 tsp salt; 1/2 tsp baking powder; Freshly cracked pepper, to taste; 3 Tbsp water

Jump to Recipe· 4.3 from 79 reviews

If you've ever craved a comforting, hearty bowl that feels like a warm hug from the inside, you simply must try this Matzo Ball Soup Recipe. It’s an absolute classic that marries fluffy, tender matzo balls with a rich, flavorful chicken broth loaded with fresh vegetables and fragrant herbs. This recipe is a celebration of simple ingredients coming together to create something truly magical, a dish that feels like tradition and love with every spoonful. Whether you’re new to matzo ball soup or looking to perfect your technique, this recipe will guide you right into soup bliss.

Ingredients You'll Need

The image shows a white plate with two pieces of raw chicken, placed near a small wooden bowl filled with salt and a white bowl with chopped celery. Next to them are a brown onion, a head of garlic, and a black pepper grinder. On the right side, there is a white bowl filled with chopped carrots, three whole white eggs, a small clear bowl with a white powder, and a tilted orange and white container of matzo meal. At the bottom center, there is a small glass pitcher filled with clear yellow liquid. All items are arranged on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is like setting the stage for a beautiful performance. Each component in this Matzo Ball Soup Recipe plays an essential role, from the aromatic vegetables that build the broth’s depth, to the eggs and matzo meal that create perfectly light dumplings. Together, they transform humble pantry staples into a soul-soothing masterpiece.

Vegetable or canola oil: Used twice here; first to sauté the veggies gently and then to add moisture to the matzo balls, helping them stay light and tender.
Garlic: Just two cloves; they add an aromatic warmth without overpowering the broth.
Yellow onion: One onion creates a subtle sweetness that balances the savory broth.
Carrots: These three carrots contribute natural sweetness and a lovely splash of color to the soup.
Celery stalks: Three stalks provide a delicate, herbal crunch that’s quintessential in classic soups.
Boneless, skinless chicken breasts: About 1.25 pounds; they’re the hearty protein at the heart of the broth, which becomes tender and shreddable after simmering.
Chicken broth: Six cups of rich, savory liquid form the soup’s flavorful base.
Water: Two cups to balance the broth’s intensity and create the perfect cooking environment for the matzo balls.
Freshly cracked pepper: Just a pinch or two to season the soup and matzo balls perfectly.
Fresh dill: A few sprigs add a bright, herbal note that really brings the whole dish alive.
Eggs: Three large eggs bind the matzo balls and help them achieve that classic fluffy texture.
Matzo meal: Three-quarters of a cup forms the base of the matzo balls, absorbing moisture to create light dumplings.
Salt: One teaspoon to season the dough, with extra for the broth adjustment.
Baking powder: Half a teaspoon adds lift and fluffiness to the matzo balls.
Water (for matzo balls): Three tablespoons keeps the dough moist and easy to shape.

How to Make Matzo Ball Soup Recipe

Step 1: Saute the Aromatics

Start by finely mincing the garlic and dicing the onion, celery, and carrots. Sauté these veggies with vegetable oil over medium heat until the onions turn soft and transparent, about five minutes. This step builds the flavor base, gently coaxing out all those sweet and savory notes that will infuse your broth.

Step 2: Simmer the Soup

Add the chicken breasts, chicken broth, two cups of water, freshly cracked pepper, and a couple of dill sprigs to your pot. Bring everything to a boil, then lower the heat and let it simmer gently for 30 minutes. This slow simmer allows the chicken to cook to tender perfection while the flavors mingle beautifully.

Step 3: Mix the Matzo Ball Dough

While the soup simmers, grab a medium bowl and whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and some pepper, stirring well to combine. Pour in three tablespoons of water and mix until you have a smooth dough. Pop this into the fridge for about 30 minutes so the matzo meal can soak up all the moisture, which is key to those melt-in-your-mouth matzo balls.

Step 4: Shred the Chicken

Once your soup has simmered, remove the chicken breasts carefully and shred them with a fork. Returning the shredded chicken to the pot adds texture and protein to every spoonful. Taste your broth now and adjust the seasoning with salt if needed — the base of any great soup is perfectly balanced flavor.

Step 5: Form and Cook the Matzo Balls

With your chilled dough ready, wet your hands to prevent sticking and form it into ping pong–sized balls. Drop each matzo ball gently into the simmering soup and cover the pot again. Let them cook, undisturbed, for 20 minutes. This slow simmer steams the dumplings to fluffy perfection, absorbing all the delicious broth flavors.

Step 6: Garnish and Finish

Just before serving, toss in a couple more fresh dill sprigs. This final touch gives a burst of color and a fresh herbal aroma that brightens the whole dish beautifully.

How to Serve Matzo Ball Soup Recipe

A white pot sits on a white marbled surface, filled with a layer of chopped orange carrots, green celery pieces, and small white onion bits. On top of this vegetable mix, two raw pale pink chicken pieces rest side by side in the middle of the pot. From the left side of the image, pale yellow broth is being poured into the pot from a clear glass measuring cup. The overall scene is bright with natural light, showing fresh ingredients being prepared. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh dill is your go-to garnish here; its feathery green tops add both visual appeal and an aromatic finish that complements the savory broth. You can also sprinkle a little fresh cracked black pepper on top for an inviting spice kick right before serving.

Side Dishes

If you’re creating a meal around this Matzo Ball Soup Recipe, think light and fresh. A simple mixed greens salad with lemon vinaigrette or crusty challah bread makes the perfect companion. The bread’s slightly sweet, fluffy crumb is just right for soaking up that incredible broth.

Creative Ways to Present

For a fun twist, serve this soup in small, clear glass mugs as an appetizer at dinners or parties so guests can admire those beautiful matzo balls floating in golden broth. You can even add a few extra herbs, like parsley or chives, for pops of green and fresh flavor that make it extra special.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in airtight containers in the fridge for up to three days. Keep the matzo balls in the broth to prevent them from drying out. The flavors actually deepen after sitting, making it even better the next day.

Freezing

Freezing this soup is possible, though matzo balls can change texture slightly after freezing. For best results, freeze the broth and shredded chicken separately from the matzo balls, then combine and reheat gently when you're ready to enjoy.

Reheating

Reheat your soup gently on the stove over low heat to keep the broth clear and prevent the matzo balls from breaking apart. Stir occasionally and add a splash of water or broth if it looks too thick. Avoid microwaving if possible, as it can toughen the dumplings.

FAQs

Can I make matzo balls without baking powder?

Yes, you can, but baking powder helps give the matzo balls that signature light and fluffy texture. Without it, they may be a bit denser and less airy, but still delicious!

What can I use if I don’t have fresh dill?

Dried dill works in a pinch, though fresh dill provides a brighter flavor and prettier garnish. You might also try fresh parsley or chives for a slightly different but lovely herbal note.

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs will make the broth even richer due to their higher fat content. Just adjust the cooking time slightly if needed to ensure they’re tender and easy to shred.

How do I prevent matzo balls from falling apart?

Make sure to chill the dough for at least 30 minutes before shaping, and handle it gently without packing the balls too tightly. Also, simmer them gently without boiling hard to keep their shape intact.

Is this Matzo Ball Soup Recipe gluten-free?

Traditional matzo meal contains gluten, so this recipe is not gluten-free. However, gluten-free matzo meal alternatives are available if you need to accommodate dietary restrictions.

Final Thoughts

This Matzo Ball Soup Recipe is more than just a meal; it’s a cozy, heartwarming experience that brings comfort and joy with every bite. Whether you make it for a family dinner or a special occasion, it’s sure to become a treasured favorite. So grab your apron and dive in—there’s nothing quite like the satisfying feeling of creating a bowl of homemade matzo ball soup that tastes like pure love.

Matzo Ball Soup Recipe

Ingredients You'll Need