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!
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!! :)