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!
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.