I kind of wore myself out this past weekend with long days and lots of exciting activities. So when I finally made it home to New Orleans, I was feeling tired, achy, and in need of a warm cozy meal. Matzo ball soup has been on my “to do” list for a looooong time, so I thought this was the perfect opportunity to give it a try.
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What Is Matzo Ball Soup?
Matzo or Matzah Ball Soup is a traditional Ashkenazi Jewish dish that is often served during Passover. It’s a chicken soup filled with delicious dumplings made out of matzah meal (crushed unleavened bread), eggs, chicken fat (or another fat or oil), and broth. The dumplings cook in the soup and soak up all the delicious flavor of the soup as they cook. This soup is absolutely delicious and soul-warming, and there’s just nothing in the world like it.
I’m a Newbie
I’ll readily admit, I’ve never made matzo ball soup before this week, but part of this blog is sharing with you as I learn how to make new things. I read through some fantastic tutorials and myth busters about matzo balls over at Serious Eats, looked through a bazillion matzo ball soup recipes, and then I finally felt confident trying it myself. I created a hybrid recipe between what was on the package of my matzo meal and the tips given by Serious Eats. They were surprisingly simple to make and the final soup was like a big, warm hug. Success!
Try These Authentic Matzo Ball Soup Recipes
Before you try the version I made below, make sure you check out some of these authentic Matzo Ball Soup Recipes to see what it’s really all about. And hopefully, you’ll get to learn some more about the rich culture and history behind this awesome soup in the process.
Matzo Ball Soup
Servings 5 (2 cups soup, 3 matzo balls each)Ingredients
SOUP
- 1 Tbsp vegetable or canola oil ($0.04)
- 2 cloves garlic ($0.16)
- 1 yellow onion ($0.37)
- 3 carrots ($0.32)
- 3 stalks celery ($0.56)
- 1 chicken breast (about 3/4 lb.)* ($1.33)
- 6 cups chicken broth** ($0.76)
- 2 cups water ($0.00)
- Freshly cracked pepper ($0.05)
- Few sprigs fresh dill ($1.19)
MATZO BALLS
- 3 large eggs ($1.13)
- 3 Tbsp vegetable or canola oil ($0.12)
- 3/4 cup matzo meal ($0.80)
- 1 tsp salt ($0.05)
- 1/2 tsp baking powder ($0.02)
- Freshly cracked pepper ($0.02)
- 3 Tbsp water ($0.00)
Instructions
- Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).
- Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.
- While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.
- After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
- Once the matzo ball mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. Once all the matzo balls are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.
- Add a couple sprigs of fresh dill just before serving.
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Notes
Nutrition
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How to Make Matzo Ball Soup – Step by Step Photos
I made a very simple/quick chicken soup as a vehicle for my matzo balls. It begins with 2 cloves of garlic, one yellow onion, three carrots, and three stalks of celery. Mince the garlic and dice the onion, carrots, and celery.
Sauté the garlic, onion, carrots, and celery with 1 Tbsp vegetable or canola oil in a large pot over medium heat until the onions are soft and transparent (about five minutes). Once the onions are soft, add one chicken breast (about 3/4 lb.). You can buy skin on and bone in chicken, just be sure to remove the skin first. The bones can be removed when you shred the chicken and will give the soup great flavor.
Also Add six cups of chicken broth and two cups of water (or all chicken broth, if you prefer). Also, add a couple of sprigs of dill and a little freshly cracked pepper. Place a lid on the pot, let it come up to a boil, then turn the heat down to low. Let the soup simmer for 30 minutes. I use Better Than Bouillon to make broth because it has great flavor, is quite inexpensive compared to boxed or canned broths, and it keeps in the refrigerator for just about forever.
While the soup is simmering, mix the matzo ball dough. Add 3 large eggs and 3 Tbsp vegetable or canola oil to a bowl. Whisk until smooth.
Add 3/4 cup matzo meal, 1 tsp salt, 1/2 tsp baking powder, a little freshly cracked pepper, and 3 Tbsp of water to the bowl. Stir until smooth. Let the mix refrigerate for 30 minutes so the matzo has time to absorb water and plump up.
This is what the matzo meal looks like, BTW. Kind of like bread crumbs, but it’s cracker crumbs. Take note, this is plain matzo meal, not matzo ball “mix”.
Once the soup has simmered for about 30 minutes, remove the chicken breast and use two forks to shred it. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.
After the matzo ball mix has been refrigerated, it should be more stiff and dry.
Start forming the matzo ball dough into small balls, about the size of ping pong balls. Keep in mind that they’ll puff up a little as they cook. I got about 15 balls out of my mix. Drop the balls into the simmering soup one by one as they’re formed, making sure to return the lid after each one (to keep the broth simmering).
Once all the matzo balls are in the broth, let them simmer for about 20 minutes. Make sure the broth is simmering the whole time and the lid is not removed.
Once the matzo balls are puffed and cooked through, add a few more sprigs of fresh dill, then serve!
Mmmm, so warm and delicious!
You can’t go wrong with chicken and dumplings… in any form!
So good i made it for my family
Can the matzo meal/dough/mix be made the night before?
Yes, it can!
Easy to get ingredients, straightforward, simple recipe!
Jewish penicillin!
Tried the soup out of curiosity, the simmered broth came out amazing. However, I’d like to point out that there’s an error in the recipe. The ingredients list mention 6 cups of broth, yet the recipe only mentions 2 cups. I re-re-reread the recipe but I couldn’t find when the other 4 cups were supposed to be added in. Unsure of the total amount of broth needed as well. Please check this one!
I am not Jewish, but I am trying this recipe for the first time. As my friends practice the Jewish religion. Any tips for making this recipe? I cook all the time, but have never made matzoh balls. I also wondered if it can go in a crockpot? Thank-you very much. I look forward to trying this recipe.
Check this post for a lot of detail! https://www.seriouseats.com/the-best-matzo-balls-recipe
Looking forward to trying this recipes and others. Thank you.
This is our favorite recipe! We like chicken breast only so this is perfect for us. I make this recipe often and it is always a big bowl of delicious comfort. I do have to double the recipe just so may have leftovers. Thank you!
Quick, affordable, easy and delicious!
So delicious! An absolute comfort food but in a flash! Definitely going on permanent rotation! Can the leftovers be saved and reheated? I’m thinking specifically if the matzo balls… Thanks!
Yes, it reheats really well. :)
2 cloves of garlic for $0.16! What are you crazy? Where are you shopping? What a rip off. I wouldn’t pay a penny over $0.12. Other than that I really enjoyed the recipe.
Have made this recipe many times, and it always turns out beautifully. Easy to make and delicious to eat. Can’t beat that combination.
Today is the second time I made Matzo Ball soup. I love it, it is absolutely delicious. Thank you very much !!
Truly fantastic recipe and really easy to make, thank you so much ✨
I’ve made this twice now and it’s amazing. The perfect comfort food. I will note that I make a little packet of herbs in cheese cloth and add that to the soup for texture-free flavoring.
I make this delicious soup at least 4-5 times a year, and my partner absolutely loves it. He’s new to Jewish food in general, but says this is one of his favorite comfort foods. This recipe is pretty amazing, easy to follow and makes for a delicious meal. Highly recommend!
I swap out chicken breasts for chicken thighs on occasion, and remove the skin to fry for later (it’s so tasty!), and debone them once cooked. Either or work so well, it’s hard to pass up.
If you’re thinking of making this recipe, I really can’t compliment it enough. Go for it, you won’t be disappointed.
Can the matzo balls be made the night before?
You can definitely make matzo balls ahead of time! You can make the batter and shape your balls and let them sit overnight to cook off the next day.
I made Matza Ball Soup today for the first time, and it is so easy to make and so delicious. Perfect comfort food.
I can’t wait to make this for a potluck Passover Seder I’m going to! I’ve heard so much about Jewish comfort food, but never tried this particular dish. I’ll just leave out the garlic, onion, and black pepper.
I simmered the matzo balls in water first for 15 minutes before transferring them to the broth for 20 minutes, following the instructions in Cook’s Illustrated. They turned out light and fluffy.
I am making this right now.
I never made Matzo Ball soup before SOOOOOOOO I am going to add my traditional chicken soup seasoning which is Thyme Basil Dill for the soup stock which I made from 2 chicken carcasses last night, this time I wont be using the BTB cause I prefer my own stock unless that isn’t possible
It made enough chicken fat which has been refrigerated overnight & is now solid for the Matzo Balls.
I am so looking forward to this, I added 2 leeks & one shallot & 5 cloves of garlic to ensure I feel better over the next few days.
I am also adding 2 tbsp of Coconut sugar to the onions to partially caramelize them before I add the stock, when that has finally simmered in the stock I will then add my celery & carrot & later chopped spinach, then the matzo balls to finish it off.
I made with Better than Buillon vegetable so I could share with a vegetarian friend (I added rotisserie chicken after I portioned hers out). Huge hit. Getting ready to make again toay!
Great sub! XOXO -Monti
I’m surprised this soup would be used for Passover since it includes baking powder.
are you sure? it may become chametz since it isnt made within 18 minutes
Can you freeze the matzo ball soup and if you can how do you go about it . Thank You
Had trouble with the matzo balls. Was sticking to my hands too much. So didn’t have as many balls. Not sure where it went wrong. Any advice would be good.
It sounds like the liquid to breadcrumb ratio was a bit off, which could have been caused by different measuring techniques, inconsistency in measuring cup accuracy, or even using a different size egg. In that situation, you could just try to mix in a little bit more breadcrumbs until the dough is manageable. :)
if you didn’t, remember to oil up your hands with schmaltz or other oil you’re using for the matzo balls. I refrigerate my matzo dough, even overnight, so the dough isn’t wet, but stiff and easy to form into balls then… Hope this helps.
Mostly vegetarian but this soup caught my eye. I have been craving some good old fashioned simple matzo ball soup for some time. This met every craving and them some!! Added an extra clove of garlic because garlic is the best. Seriously simple soup and so good!!
I have made this recipe several times and it is always a hit. Because of recent health issues, I used ground chicken breast instead of shredded chicken. The broth is not as clear, but just as tasty and my husband was able to enjoy more than one bowl. Thank you for this very simple, very tasty recipe.
UPDATE: Wish I could upload a picture this Soup is absolutely amazing, it didnt taste what my mind had already burned into my brain how I thought it would.
I used Whole Wheat NON GMO Matzo Crackers & coarsely ground them, I might not use as much Chicken fat next time but the taste isn’t anything I tried before & I think this soup will be the one I make from now on when I am under the weather or just because I want it. The garlic was perfect at 5 cloves, I squeezed lemon Juice into the broth after I put it into a bowl. I am super happy how it tastes & how uncomplicated it is to make. Next time I will make the Matzo balls a bit denser, these ones I am eating now are very light & airy A very soothing soup. Thank you so much for sharing this recipe :)
Thanks so much! Glad you loved it. Send that photo to us on Facebook or Instagram Stories and tag @BudgetBytes! We’d love to re-share it with our followers. ~ Marion :)
Amazing soup I was looking for a simple recipe this is a keeper 🥰
Thank you!!
I omit the dill because I don’t like dill and I add extra matzo meal because I like a dense matzo ball, but make no other adjustments. It’s outstanding every time.
SO GOOD!! I just made the soup, all according to the ingredients & instructions & it tastes amazing! It was very easy to follow & a simple recipe. Will definitely save this recipe & make it again in the future.
This is updated from just over a year ago. Of all the recipes I make of any foods, this is the top winner and most made. Whenever my youngest daughter gets sick, she requests her soup meaning this. I believe it’s actually helped her feel better. Tori Avery has a similar recipe on her website and mentions Kosher for Passover baking powder that can be used during Pesach (Passover). It’s made by Gefen and sold on Amazon. You also could make schmaltz and use that for good flavor. Tori also has a good schmaltz recipe. Anyway this is a fantastic recipe whether the author is Jewish or not. A Jewish person making this recipe will know not to add regular baking powder. If they didn’t, they aren’t very observant. But don’t worry about all that. Just make this!
Ahhhhh, Jewish Penicillin! Just recovering from a stomach virus for the last 2 days, a bowl of this was just what the doctor ordered! Then I started thinking, I’ve never really embraced my Ashkenazi Jewish roots! It’s high time I made a pot of this myself. Thanks for the guidance. Can’t wait to try it!
Yes…schmaltz is ideal. I recently found out through genealogy tracing that my father’s side is Ashkenazi via Lithuania. So many dishes are similar to the Scandinavian recipes my mother cooked: latkes, schmear, lox, etc.
Not a huge difference between Matzo ball soup and the dumpling soup my Norwegian mother made! She rendered chicken fat for the dish, so I already knew how to make schmaltz
Made this last night – culture food night – for Rosh Hashanah – it was delicious!!!! I made a rustic loaf of bread and a salad from our garden -it was a great meal. My matzo balls fell apart and I think I know why – lesson learned. I did have to add a bit more broth towards the end. Thanks so much for a great recipe.
Made great matzo ball soup! My first time making matzo ball soup since I’m now out on my own in the adult world, and it turned out perfect!
I’ve always got a lot of matzo left over after Pesach (Passover) for making matzo brei, matzo ball soup and latkes.
I used four chicken thighs (since dark meat has more flavor than white meat), oiled and seasoned (salt, pepper, parsley and oregano, since I was out of dill) on both sides and seared under the broiler for about 10 minutes per side.
I removed the chicken from the pan, deglazed it with a little bit of white vinegar, sauteed the vegetables as described in the recipe.
I added the stock + 2 cups of water and simmered the stock, chicken and vegetables for 30 minutes.
Here’s the catch: I hand-crushed the matzo wafers into meal. It was a bit chunky and not homogenous, but it worked out fine in the end!
Took the meat off the bones, put it into the pot, dropped in the matzo balls (hand-formed) and simmered for 20 minutes.
The matzo balls were nice and dense but floated and it was delicious!
Jake
You should probably note that this recipe is NOT Kosher for Passover and why. The reason Matzo and Matzo Ball Soup exists is that Jews traditionally don’t eat anything leavened during passover. Matzo is unleavened bread. Baking Powder is a Leavening Agent! Taking the purpose of the making soup over Passover right out the window! I would hate for someone who didn’t know that’s what baking powder is, to serve this to an unwitting observant Jew over Passover. Who would never in a million years think to ask if there’s any leavening in it. I’m shocked you ever found a recipe with Baking Powder in it in the first place. This is the first time I’ve seen such a thing.
Marcy – what would you use instead to make it Kosher? Thanks,
Replace it with Kosher for Passover baking powder. It may say Parve or Pesadich. Gefen makes one for sale on Amazon so it is possible to use baking powder. I use regular the rest of the year.
I tried this but made it with vegetable broth to make it a little bit healthier. It was actually really good. Other recipes I found just were not as great.
This is the easiest and best recipe for matzo ball soup that I have ever found. I substituted 2 large shallots for the onion and added 2 slices of chopped green pepper. I also went to a Chinese market and bought Ga, which is Vietnamese chicken broth, which I feel makes the best soup of any kind. It costs about 99cents a can and I used 6 cans of 14.5 ounces each, so that upped the price of the soup, but it is very delicious and flavorful. My boyfriend had never had matzo ball soup and he had two big bowls of it and 5 of the matzo balls and loved it.
Hey. This is the first time I’ve ever seen a recipe, had the person mention it’s not of their culture/they’re a noob to it, and plug a few more authentic recipes. that’s super rad. Cheers.
– Jason
mine has no flavor :(
what should I add
You might just need to add a bit of salt. You’d be surprised how much salt can really make the flavors pop. If the chicken broth you used was not very good or doesn’t contain a lot of salt, the soup may end up bland.
Hi Beth, I mean this very respectfully but I wish you’d update this recipe to include a bit more specific information about this origins of matzo ball soup. It’s not just a cultural rendition of a dumpling – it’s a specifically Ashkenazi Jewish dish that is traditionally served at Passover dinners. Maybe I missed it but I don’t even see the word “Jewish” anywhere in this recipe post, which surprised me very much. I don’t expect a history lesson or anything if that’s not the style of your food blog, but a bit more information about the origins of cultural dishes like this one would be great!
I will absolutely do that. :) Thank you so much for bringing it to my attention. I definitely have a lot of work to do in this area and want to do the best I can to make things right. <3
Made for first time and now I am addicted! So tasty.
This was delicious, and somehow even better the second day. Thank you!
Never made Matzo Ball soup before this one and now I never have to look for another recipe. This was one of the best soups I have ever eaten. I am making a batch tonight for my wife to take down to My youngest daughter in college this weekend. She absolutely loves it and requests it whenever we visit. I never imagined the matzo balls would be as soft, creamy, and flavorful as they are. This will be one of my favorite recipes (and my kids) for a long, long time.
Thanks you so much for sharing
I’ve made this soup many times since Passover and first pinning it to never forget. My 10 yo daughter literally LOVES this recipe and has requested it a bunch of times in just a few months. I use 4 cups of Wegmans Food You Feel Good About chicken broth and then 1 T. of chicken Better than Boullion dissolved into 4 cups of hot water. If you have a Wegmans grocery, their broth adds much more flavor, but it has to be that particular one at least for our taste. I will always use this recipe, whether it’s Passover, Shabbos, or any day. These matzoh balls are the best recipe I’ve used.
I used leg and thigh meat (skinned and deboned) and made schmaltz from the removed skin and used the removed bones to make a broth… also used bouillon, pulverized matzoh crackers in a food processor for the balls, and followed the directions faithfully otherwise (ok I used dried dill instead of fresh…) it’s PERFECT. Light, herbal, the balls float… LOVE IT!
you can freeze the soup but not the matzah balls
I make this a few times a year for my Jewish boyfriend and his pop. Pop says this is the second best Matzo ball soup he’s ever had (his mother’s is number one)!! I pre-make matzo ball dough the night before. This allows balls to become very moist and enables them to float in the soup! Great recipe, it’s now a family favorite ❤️
This was really easy and pretty quick. Tasted fantastic! Good consistency for the matzah balls too.
Very tasty! I used homemade chicken broth which really amped up the flavor. The matzo balls were very tasty, I appreciate the photographs to show the texture at each step. I will definitely come back to this recipe!
Love this recipe, is totally better with lemon zest in the matzo balls!
I’m a 78 yr. old husband expanding my cooking skills beyond Breakfast and BBQ. My wife of 55 years deserves a break and asked me to make this soup for Valentine’s Day dinner. I followed this recipe to the letter including wetting my hands to form the balls. My wife has never tasted a Matzo Ball but I get the soup when we eat at my favorite Jewish Deli. My wife really liked it and it was very close to Deli taste. I had read that light Matzo Balls float and was really unhappy when mine sank as I put them in the pot. 5 minutes later I checked for a soft simmer and had 9 big Matzo Balls floating in the broth. I’ve been burned by some Internet recipes but this one is a winner. It goes good with candlelight, flowers, and best friends.
Can I use flour instead of matzo?
We haven’t tried it that way but a few commenters below have tried it with flour. “I make the balls of dough from eggs, butter, and buttermilk left at room temperature, add sifted self-raising cake flour gently until moistened, don’t over stir or handle too much; let dough sit at room temp 30 minutes to melt flavors together; when pot of bone broth; chicken or turkey or duck; is simmering with tender veggies like parsnips , carrots, cubes of sweet potato or yams; cubed pumpkin; are tender; drop T of dough balls; put on see thru glass lid on pot ; let dough balls puff up fluffy; turn off heat simmer; let the steam puff up dough balls 15 to 20 minutes; mince parsley, sage, rosemary, thyme, chives – fresh!- for top sprinkle on each bowl.😃😁😘”
I used leftover turkey and a nice, rich turkey broth. This recipe for matzo balls was light and tender. The only thing I did differently was to put a bit of oil on my hands as I formed the balls. Worked like a charm.
Oh yes they can be sticky! Oiling your hands can be really helpful.
Have not made this recipe yet. To Wendy: my mom used freezer containers for freezing matzah balls separately from the broth. Be sure to thaw the containers 24 hours before re- warming everything.
You’ll have to let us know when you make it Marsha! But great freezing tip, thank you for sharing.
I can only comment on the Matzah ball recipe. I followed directions, had the meal and these are very dense. We get matza soup in philly often and the matza is light as a cloud, literally. A soup spoon slides through those like cutting a cloud.
I had this same problem. They were extremely dense and tough. The soup portion tasted great though.
I have been making this recipe for so a while and I just realized that I shouldn’t be using matzo mix!!! That said, I use low sodium broth so it hasn’t been too salty or over-seasoned. I love this recipe and everyone who I’ve made this for loves it too! Such a good soup!!!
I used 8 bone in skin on thighs, cooked 1 hour the put in fridge. Skimmed smalz off top and used in matzoh balls instead of oil. Used seltzer instead of water ( makes the calls more fluffy). Also added a little chopped dill to matzo batter. It was great!
I use thighs, too! (I boil the bones to add to the broth, and/but could see how they would enhance the flavor when just left in…) I love using the schmaltz from rendering the skins for the cooking oil and/or for the balls; yes! I haven’t tried using seltzer and/but will totally try that… and I LOVE dill and/so will try putting some in the batter; yum!
Listed is “Prep Time: 10 mins.” Walking into the kitchen and reading the recipe takes longer than that! What are you including? Has someone processed all the ingredients for you??
The prep time is anything that happens outside of the cook time, so just mincing the garlic, and chopping the onion, carrot, and celery. The cook time is 1.5 hours, so the total time to make this recipe is 1 hour 40 minutes.
can you freeze the soup and matzo balls ?
I would think that would work, although I haven’t actually tried it to know for sure.
This is great and much faster and easier than a lot of recipes that use a whole chicken. I love making matzo ball soup that way for holidays but now I have a six month old baby and just don’t have time to skim the fat, etc with a whole chicken recipe. For this recipe, I also just used manischewitz matzo ball mix because it’s easier and they always turn out good. I also used more carrots and celery and I used low sodium broth instead of bullion cubes (for those who felt it was too salty, try low sodium broth instead?). I also used two chicken breasts because I like more meat. And then because I had more celery and carrots taking up more room I made the matzo balls separately in a pot of water and then added them. They still soak up the flavor but this way the soup stays soupier. So those were my tweaks, and I also added a lot more dill. I guess I made the non budget version …
Excellent Recipe!! Loved the flavor!! Only change I made was a trick my mother used to do was to put a beef bouillon cube in the broth, Yes I know it is chicken noodle but I doubled the recipe and used 3 bouillon cubes and WOW!!! I have to say this is my new Go to Soup recipe!! My 21 year old actually said Mom I think this is the best soup you have ever made!!! I give you 5 thumbs up!! Thank you soooo much for sharing!!! Big Hugs!!!
I came up with a slight tweak to the recipe I wanted to share. Usually when I make your matzo ball soup, I use schmaltz (chicken fat) instead of the vegetable oil. I didn’t have any this time, so when I added the oil, I added a little bit of the Better than Boullion base to the matzo ball mix. It really made up for the missing schmaltz!
K be Matzo ball soup. My good friebd, Gail , who was Jewish,, made it when I visited to her. She has since passed, every time I make it, it’s like having a meal with het! I used to use the mix, but none of our stores carry it. Tried another recipe and it was awful. Hoping this turns out!
Hi Beth!
Thank You for this easy Matzo Ball Soup recipe…My Family have been asking me to make Matzo Ball soup forever…I have never heard of it until a Jewish friend mentioned it. I have been looking for Matzo Meal in the grocery stores in my area….but no luck!…I was wondering if you could recommend a substitute?…I was thinking something like bread crumbs!, given that the matzo balls are made from bread crackers that have been baked at a very temperature and grounded into crumbs, any idea if regular bread crumbs would work?.
Looking forward to your reply I hope to try on Sunday!
Hmm, if anything I think saltine crackers (unsalted) would be much closer than breadcrumbs, but I honestly don’t know if that would work here. It’s hard to say without having tried any substitutes for matzo meal. Have you checked the International food aisles in your grocery stores? That’s where it usually is, and it’s one of the more common “international” foods that grocery stores carry. You can probably order online, as well, if you’re really desperate. :)
If you can’t find it you should try Amazon. They have Matzo meal. I don’t think you can substitute it for anything. A matzo ball would just not be the same.
I LOVE this recipe and make it frequently! It’s delicious just as it is. The only change I ever make is to add more celery and carrots, which is merely a personal preference. I truly don’t understand any of complaint reviews, as it was never claimed to be the “world’s most authentic matzo ball soup recipe.” Take it for what it is, a wonderful and easy-to-make spin on a classic soup recipe.
Beth, thank you for making cooking accessible! Your recipes always turn out extremely well and are easy to follow. As a person trying my best to become a better cook and prepare more meals at home, I use your website frequently and so appreciate what you do. :)
I really loved the flavors when i tasted the broth, however, when i served it the whole thing was salty. Not sure what happened. :-(
Also, my balls came out soft, I’m not sure where i went wrong but i see the beautiful potential of this recipe
Thanks just made this for my wife who is under the weather and she loved it. The only problem I had was in using bullion cubes it made it a bit salty but I’ll fix
Can’t go wrong using Better Than Bullion. But my matzoh balls came out very dense, hard and dry though still edible. I used water not seltzer. Do you think that’s the reason? Others I’ve tried weren’t hard like mine. They were nice and soft but didn’t fall apart. Could you give me some tips to make them soft? Thanks for the recipe!
I’ve seen recipes that use seltzer, but I’ve never tried that myself. I think that would definitely give you a softer effect because it will add more leavening action. Other than that, I’m not sure. I’d need to do some more research to find out what other techniques people use. :) Unfortunately I’m not a matzoh expert.
The first time I made this soup, the matzo balls turned out perfect…But the second time I made it, I had this same problem happen as you did – hard dense matzo balls – the worst!
I just made it today for the third time and the one thing I made especially sure NOT to do was to overmix/overwork the matzo ball mixture! I did a lot of googling after the bad batch and that was the advice I kept hitting on. I mixed the matzo meal in after mixing everything else (except the water), and only stirred/folded it JUST ENOUGH to mix it thoroughly. Then, after adding the water, again only just gently mixed/folded it until it was mixed.
I also made sure to follow Beth’s advice about ensuring the pot was gently simmering the whole time that the matzo balls are in the pot.
This seemed to do the trick because the matzo balls came out perfectly tender and cooked through at the 30 minute mark!
I made this today in my cooking class (for kids on autism spectrum). It was absolutely delicious and the kids enjoyed peeling and cutting the vegetables as well as cracking eggs and measuring the dry ingredients. Most of the kids had a big bowl ( we doubled the recipe) and the assisting staff enjoyed it as well! Thank you for sharing this recipe. Oh, and it was my first attempt at making this soup.
That is so awesome!! ❤️
This soup is amazing and simple to make. I doubled the amount of chicken, and it was even better. Freezing the soup and reheating it at a later date made it incredibly flavorful!
I didn’t actually interpret any comments to be “hateful”. The invitation started out saying that, like any cultural dish, nearly every cook has their own take on the theme. Y’know, just like there are a dozen different ways to spell “matzah” in English lol.
That said, here’s mine.
1) Matzah ball dough is generally sticky. Mom and Grandmom kept oiling their hands. I just use water. A bowl of tepid water next to the bowl of dough, alongside the stove. Simply dip hands into the water after every few matza balls.
2) I use plain seltzer instead of regular water.
3) Sometimes I add a little nutmeg to the dough.
4) Before refrigerating the dough, cover it with a piece of plastic wrap, placing it against the surface of the dough. (Also, the dough can stay in the fridge up to several hours.)
I give the recipe 4 stars bc I prefer my chicken diced, rather than shredded.
I made this recipe last night and it was amazing. I did not put garlic (my great grandmother would kill me) but i’m intrigued to try it next time. You inspired me to make the the Chunky Lentil and Vegetable tonight. Thank you!
Thank you for this recipe. Another Jewish girl here. I have been making matzoh ball soup since I was young. I basically make mine the same way as you except for using schmaltz. The rendered chicken fat just add another depth of flavor. I prefer to make my own matzoh balls from matzo meal as the store-bought ones are never as good.
We are Chinese, so to add a little Asian twist, we use sesame oil instead of schmaltz to our matzoh ball recipe. The nutty flavor of sesame pumps up the flavor volume! We also add ginger to the broth and top the soup off with chopped green onions. If you are feeling under the weather, you can add more ginger and fresh black pepper to relieve congestion.
Yum, I love the personal twist!
Jewish girl here! I love seeing traditionally Jewish recipes on mainstream blogs! Thanks for spreading the word on our cure-all (no joke, we call it the Jewish penicillin). Don’t worry if it’s not how our great great jewish grandmothers made it, sometimes theirs isn’t that great, anyway!
Thank you! :)
Thank you so much for this recipe! I’m looking forward to making this for the second time. I really appreciate that you have taken this traditional recipe and made it accessible to us, gentiles. I’ve never commented before on anything, but your blog is one of my go-to sources whenever it’s time to make my grocery list. There are some dishes on here that I make again and again.
Visiting the deli’s on Fairfax (Los Angeles) as a kid (now 66) they always had the tiny egg noodles added to the soup.
I’ve been making matzo ball soup my entire adult life and never saw it made this way. I take a whole chicken, cut up and boil in water for 30 minutes. I remove the chicken and add some boullian with the onion, celery, carrots and parsley. While that is reaching a boil I debone the chicken and remove the skin and also skim the fat from the soup. I dice the chicken and put aside. An old friend told me that she removes the vegetables, cuisinarts them and then adds them back to the soup, which is a great idea and gives more body to the soup. I do use packaged matzo ball mix but add chopped parsley. I am willing to part with my secret for great matzo balls: I put a dish towel under the lid to make sure to keep steam from escaping and I cook the matzo balls for at least 30 minutes, not 20. They always come out light and fluffy. Add chicken back to the soup before serving.
For Authenic Jewish Matzoh balls don’t use cooking oils, use chicken fat (schmaltz) that’s what gives the Authenic taste. Don’t worry about the cholesterol, you only use that in the matzoh balls( and I’m sure you don’t make them too frequently) My Grandmother lived until she was 94 and was sharp as a tack! One day I’m sure that the’ll say butter and schmatz are healthy for you. PS, Matzos are not crackers. Not even close. No leavning . That’s the idea, it’s for Passover and leavning is not allowed.
the author never stated it was authentic. Growing up my best friend was Jewish and her father made this soup and it was soooooo good. I’m going to try this recipe. The soup I remember didn’t have chicken or celery pieces or carrot pieces in it but I like this idea. Sounds like a good Christian way of making the soup to me. All you haters go home, I’m going to give it 5 stars
This is absolutely delicious. My sister and I made it the week you first posted it because it sounded interesting and I have made it dozens of times since. My husband and kids request it often and I’ve shared it with family and friends who have then asked for the recipe. I’m reading a lot of negative comments saying it isn’t traditional or “their way” and therefore not 5 star worthy, but it’s so damn good and makes me SO happy every time I make it. Thanks so much for sharing it, Beth!
I just made this, me and my husband are eating it now! All I can say is Thank You! I’ve never had Motzo Ball soup before and hands down, this is the most delicious Chicken soup I have ever made or eaten, superb. A+++
Would you suggest an alternative to the vegetable oil? I don’t use vegetable/canola oil. Would coconut oil or grape seed oil work? Or another alternative? Excited to try and make this for my Jewish boyfriend!
For this one just about any cooking oil will do, since you’re not using excessively high temperatures. You can use your favorite oil. :)
Oh please! There is no garlic in a Jewish chicken soup. There is no sauteing! Believe me, I am 98% Ashkenazi Jewish! For REAL Jewish chicken soup take a whole chicken, cover it in water, add 2 celery stalks, 2 onions, 6 carrots, 2 parsnips, a large bunch of parsley. Bring to boil, reduce to a very slow simmer, skim off all the scum that floats to the surface. Cook for about an hour. Add salt and pepper to taste. Chill over night, the fat is easily removed as it forms a solid crust.
The matzo balls? Give yourself a break and buy a packet of ready mix from the supermarket.
This is a rude comment. She openly states she hasn’t made it before and there are many different takes on the recipe. I’m sure there are other Jewish people who have recipes that look quite different than yours.
Jacquie, my mom and grandmother cooked like you. But my great-grandmother and my dad’s side of the family cooked more like this and I think the younger generation is getting back toward everything-homemade because of our organic lifestyles.
I think the lack of seasoning in American Jewish cooking is generational, and related to the Depression and/or War era of our grandparents and great-grandparents, not “tradition” as you say. If you were all about tradition, you wouldn’t be using matzo mix from a box. But your soup sounds delicious, why don’t you create your own Real Jewish Cooking website…?
Jacquie,
I feel that this does not provide anything constructive to this recipe. Rather than commenting on how this recipe turned out for you, you are taking the opportunity to condescend and belittle. While I understand that your family has a traditional recipe, food is meant to be shared with others. Whatever makes this version easier or tastier to others does not affect you or your enjoyment of your own recipe. Also, she never claimed that this was an authentic representation of a traditional matzo ball soup.
Please treat others with politeness.
This was easy, delicious, and helped kick the colds and sniffles that have been hanging around our house. Thank you!
I had bought a box of Manischewitz matzo ball mix that was supposed to come with soup mix. But it only had the ball mix, no soup mix to be found! I used that to make the matzo balls, but this recipe to make the soup portion. I used thighs instead of breasts because it was cheaper, and regular bouillon cubes. It came out delicious, and it was very easy. A good weeknight recipe.
Any tips on making this vegetarian?
I think your best bet would to get a chicken flavored vegetarian broth. I don’t think vegetable broth would be good with this, but there are some brands that make “mock” chicken broths. I think even Better Than Bouillon makes one?
Wow, totally different recipe that I have ever seen or heard of. I have never made chicken soup that way. I always use either a whole chicken or parts, and the veggies are boiled with the chicken. Also, baking powder in matzoh balls? Never heard of that! I have been making both all my life. I will have to try the matzah balls that way just for ‘fun’, but not for Passover, of course. And your version of chicken soup WOULD be faster than mine (and my mother’s and my grandmothers, both of them.) Maybe I will give it a try this winter.
I make the balls of dough from eggs, butter, and buttermilk left at room temperature, add sifted self-raising cake flour gently until moistened, don’t over stir or handle too much; let dough sit at room temp 30 minutes to melt flavors together; when pot of bone broth; chicken or turkey or duck; is simmering with tender veggies like parsnips , carrots, cubes of sweet potato or yams; cubed pumpkin; are tender; drop T of dough balls; put on see thru glass lid on pot ; let dough balls puff up fluffy; turn off heat simmer; let the steam puff up dough balls 15 to 20 minutes; mince parsley, sage, rosemary, thyme, chives – fresh!- for top sprinkle on each bowl.😃😁😘
Your way wouldn’t be kosher (you do not serve the child with the mother so no eggs and chicken and no milk with beef). That is why no eggs in matzo balls.
Eggs are pareve and treated like vegetables for kosher food. You can eat them with anything. Matzo ball recipes almost always have eggs–how else would they stick together?
The line from Deuteronomy is something like don’t boil a baby goat in its mother’s milk, which ofc has been interpreted to the nines by rabbis.
You are correct that adding the buttermilk would make it not kosher, if the soup is meat based.
Excellent especially with the Better than Bouillon chicken! This makes such a difference. I love soups my daughter doesn’t like noodles taking over the soup so Matzo ball soup is perfect and flavorful
I used two Rotisserie chickens ( left overs ) tossed them in a crock pot (deboned and skinned) drained broth and placed back in crock pot and followed recipe.
Made a perfect second home cooked meal with little products!
Saving this recipe!
Thank you
I have been searching for a recipe for Matzo Ball soup for months!!!! I never ate this before then went to dinner with friends and they ordered this soup for everyone. Tried and got hooked! I have been trying it at all different restaurants and thought, “I can do this”. Other recipes seemed too complex for something that shouldn’t have everything but the kitchen sink in it. Your recipe looks like it is exactly what I was looking for. I am so thrilled that I found this. Can’t wait to make it this weekend.
How much Better Than Bouillon do you use in proportion to 8 cups of water? Looks like a great recipe!
Well, technically I only made 6 cups of broth with the BTB and used 2 cups of plain water in addition to that. To make broth with BTB you add 1 tsp of BTB paste to 1 cup of water. So, for 6 cups of broth add 6 tsp (or 2 Tbsp) BTB to 6 cups water.
This was SO GOOD! It was my first time making matzo balls and they were awesome!
Thank you!
To add authentic Jewish touchy rom my grandma when making matzo balls add 1 teaspoon of onion powder 1 teaspoon garlic powder and a hand full Finely chopped parsley into the mix coat I also would add 1 more teaspoon of oil and 1 of water . When chilled it should be slightly sticky coat hands with oil to roll matzo ball . They will come out fluffy and so tasty . If you use store box mix you can add the onion and garlic powder and parsley .
Sometimes I add herbs, Rosemary or Dill to the Matzoh ball mixture.
I love your blog, but have never commented before! We make matzah ball soup regularly in my family, especially for the holiday of Passover in the spring. My mom’s secrets for the fluffiest matzah balls: 1) she follows the recipe on the matzah meal box container (so much for “secret”) and 2) she lets the matzah ball mixture sit overnight (or at least from that morning until dinner time) in the fridge so it *really* soaks up all the liquids.
We also always boil the matzah balls in a separate pot of boiling water.
I’ve added matzah balls to a wide variety of soups, one of my favorites is adding it to split pea soup!
I’ve made this three times now. I LOVE IT SO MUCH. I double the garlic, carrots, and celery. Thanks for sharing, Beth.
I just finished eating this soup and it was glorious! I made a bunch of changes since I didn’t have everything on hand, but man did it still turn out delicious. The changes I made were:
-using panko bread crumbs instead of matzo meal
-replacing the chicken with a 1/2-3/4 cup of split red lentils
-using 2.5 herb bouillon cubes instead of chicken broth
-using about 1 tsp of dried dill instead of fresh
Just figured I’d give you a rundown of what I did. Thank you for another wonderful recipe, I will definitely be making this again soon!
Does anyone know if matzo meal or matzo mix is gluten free? I want to make this but my sister is allergic to gluten. Thanks! :)
No, matzoh meal is made from wheat. There are such thing as glutin free matzoh so, but I heard they were vile.
Yes there are gluten free options but my advice is to use your favorite gluten free crackers and a food processor to make your own Matzo. You will be much happier in the long run.
Does anyone have a suggestion what to replace the dill with? I really can’t stand that herb, but the soup looks delicious!
Leave out the day LOL. It isn’t necessary.
Parsley!
looks great! Can’t wait to try it. Quick question- anyone know how long this would keep in the fridge? Do the matzo balls save well?
Mine was still great five days later (that’s when I finished it off) and I even stored the matzo balls in the soup, contrary to what most people suggested. :)
If you separate the matzoh balls from the soup, they can be frozen.
I’m no expert on matzo ball soup, but I made this last night and it was delicious! I took the commenters’ advice to poach the matzo balls in a separate pot (with salted water because I’m cheap). Turned out wonderful! Thank you for sharing this recipe.
I agree. I have never cooked matzoh balls in the soup. Sometimes they emit scum in the water, something I wouldn’t want in my chicken broth.
I’ve made matzo ball soup for years – I use a rotisserie chicken for the meat. LOVE IT. I’ve never added fresh dill but I absolutely will the next time!
Best tip: Do not boil matzo balls in the actual soup you plan to eat. The reason your broth is a bit scummy is because since they are made of meal, bits and pieces come free and cloud your broth. Every single jewish cook I know boils matzo balls in a different pot, preferably of stock (this is where I use better than bouillon, and reserve the actual real stock for the soup). Add the matzo balls to your finished soup – they have the flavor from the stock, but your broth will remain clear. This is especially important when using matzo ball soup as a starter (as most people do on shabbat) when it’s only broth and matzo balls.
Also, the matzo ball mixes are totally fine. And much easier. If you want fluffier matzo balls, use seltzer water and don’t roll the balls too densely. Happy matzo balling!
Thanks for the great tips!! :)
I almost bought matzo ball mix which was just matzo meal and salt 6 oz was $3.49. Then I saw this container of matzo meal! 12 oz for $4.29. Major budgetbytes score!
That’s EXACTLY what I did when I bought my matzo meal! hahah… Making it from scratch was probably just as easy as making the mix and so much cheaper. :)
I usually make chicken soup from scratch (2 whole chickens and a ton of veggies, no stock needed) but your simply made soup look pretty good for a weeknight dinner. I also add seltzer to my matzo balls and no baking powder, the matzo balls (while delicious all year) are traditionally made during Passover when you can’t use any leavening. The egg in the matzo balls act as the leavening while cooking. Also, I like to cook the matzo balls in a separate pot of salted water so it doesn’t make the broth cloudy or suck up too much liquid.
Have you tried any of the alternatives to better than boullion that you are willing to discuss? My store doesn’t have it, only a few different brands of what appear to be a dry product, chicken broth, and better than boullion’s product locator seems to only cover American Zip codes.
Is dried broth at all comparable?
Also…. is matzo meal something one has to go to an ethnic grocery store for? I didn’t find it either, though I will admit, my grocery store is more known for great prices than it is for a deep roster of exotic items. Worth looking in more generic grocery stores, or just go straight to an ethnic grocery store?
The dried broth or bouillon granules are the same concept, but I find that Better Than Bouillon usually has a better flavor than the dried counterparts. You can use just about any broth product, but the better the quality the better your soup will taste. It’s been such a long time since I’ve used a powdered bouillon that I don’t have any favorites to suggest. :P
I’ve seen matzo meal in most grocery stores that have a decent ethnic section, otherwise you may need to go to an ethnic store, but make sure it’s one that carries kosher or Jewish items.
I like the Manischewitz kosher consume chicken cubes best personally. I think they pack the most flavor.
Oh my gosh that looks good! I haven’t made matzo ball soup in a long time. I’ll have to make it again soon.
I love matzo ball soup and make it all the time! I’ve never put baking powder in the batter, but my secret for fluffy matzo balls is to use seltzer instead of water. I also recommend using bone in thighs then pulling the meat off the bone. I think the bones add to the flavor of the broth.
I agree! I have never used baking powder and I second the tip on seltzer! I prefer fluffy matzo balls, but my family likes them more firm. I use 1/2 c. seltzer to one cup of matzo meal, with the eggs and oil. Your pictures look great!
I really wanted to try the seltzer too, but I ran out of room in my weekly shopping trip budget! Maybe next time. :D Because there WILL be a next time. ;)
Thank you. I was just about to search for a recipe, but this one looks perfect! I’ve been craving the one from the Stage Delicatessen that is now gone. There’s a place nearby that serves a not quite right version. Very happy to see this.
my house smells wonderful
Hmm, this looks good. I think I’ll try it with some of the frozen leftover bone in chicken thighs from the yellow rice recipe a bit ago.
Can’t see why that wouldn’t work just as well.
Before I became a vegetarian, I made my soup from scratch (as in, whole chicken) following a recipe very similar to The Shiksa’s. The best advice I got was to skim the fat off the top of the pot while boiling the chicken, and add that to the matzo meal. Also: tons of fresh dill.
I also have to share that I once made Thai Green Curry matzo ball soup and it was DELICIOUS. Let the matzo balls be a blank canvas!
My (Jewish) grandma always added the schmaltz and I do as well. I make matzo ball soup every few months so that I always have some on hand. You can actually buy schmaltz from the kosher butcher as well. If you’re making enough for Passover, the amount you get from the soup itself isn’t enough for all the matzo balls.
haha I made matzo ball this weekend! Get out of my brain :D Make the balls first then put them in all at once and then close the lid. The opening closing messes with them. Also, it might be good to note in your recipe to take the balls out of the soup and put them in a separate bowl as soon as the soup is finished or they will suck up all the broth :D And for your soup, Toss in a whole onion WITH skin, the skin is what gives the broth that golden homemade color! Can’t wait to try your recipe!
I agree. Put them all in at once, close the lid, and don’t take it off again for 20 minutes until they are cooked.
If you don’t have glass lids (can be hard to maintain a simmer that you can’t see) or are making a huge quantity (I make 5 dozen at a time for seder every year), it works just as well to cook them separately in salted water and then transfer to the broth to take on flavor after they are completely cooked. The soup doesn’t need to be simmering if you are doing this, just hot.
Looks a proper recipe.
I’ve been making matzoh ball soup all of my life and I like to use shredded roast/rotisserie chicken added 15-20 minutes before the soup’s done and, my secret weapon, leeks. Leeks. Can’t stress it enough. Leeks.
I also sometimes like a thicker broth so I’ll go with arrowroot, flour, cream, whatever’s on hand and cheap to thicken it just a little bit so it’s more like a Southern-style chicken and dumplings. Not too much. Just slightly more rich and dense.
This looks better than my bubby’s.
I was going to make stock tomorrow and make chicken barley soup this weekend, but now I think I will make matzo ball soup instead. Thanks!!
You are seriously the best. I am sick and was craving my late grandma’s matzo ball soup, but it is a PROCESS. This is a really nice simplified version!!!!
mmm-mmmm looks good…printed off this one and it is on the menu for next week. Thanks
Mmmmmmmmmmm. I LOVE matzo ball soup! I need to make some.