Matzo Ball Soup
So Here’s the Deal With My Matzo Ball Soup
If you’ve ever found yourself shivering on a rainy afternoon, craving something that tastes like a hug from your favorite aunt, you know where I’m coming from with this. I started making Matzo Ball Soup when my college roommate (hi, Sarah!) brought me a bowl for my birthday instead of cake. Not what I expected, but honestly? Life-changing. Since then, I make it whenever the weather’s gloomy or when I need to remind myself that carbs and broth can solve about 83% of my problems. And, okay—sometimes I serve it just to hear my family argue over whether the matzo balls should be floaters or sinkers (I’m a floater person. Sue me.).
Why You’ll Actually Want To Make This
I whip up this soup when my week’s gone sideways, or someone in the house is sniffling (I swear it’s 50% placebo, 50% chicken magic). My family fights over the biggest matzo balls, and even my picky cousin who claims to hate soup always ends up slurping the broth. For me, it’s about the smell, the steam, and the fact that it’s basically a culinary warm blanket. Side note: I used to be intimidated by the whole matzo-ball-forming thing—turns out, it’s way less fussy than it looks. Oh, and I sometimes double the recipe because leftover soup is, in my humble opinion, better the next day (but rarely survives that long around here).
What You’ll Need (Plus Some Easy Swaps)
- For the soup:
- 1 whole chicken (about 3-4 lbs) – or just use bone-in thighs if you’re in a rush, honestly it works
- 3 big carrots, sliced – sometimes I use baby carrots if that’s what’s in the fridge
- 2-3 celery stalks, chopped
- 1 large onion, quartered
- 4 cloves garlic, smashed (I skip it if I’m out, but it does add something)
- A handful fresh dill – dried works but my grandmother would’ve gasped
- Salt & pepper (I go heavy on the pepper, but you do you)
- About 3 quarts of water (or more, if you like it thinner)
- For the matzo balls:
- 1 cup matzo meal (any brand is fine, but Streit’s is what I usually have)
- 4 large eggs
- 1/4 cup schmaltz (aka chicken fat—vegetable oil works if you’re not feeling fancy)
- 1/4 cup seltzer water (or regular water, but the bubbles help—supposedly)
- Salt and a pinch of white pepper
How I Actually Make It (Real Talk)
- Start the Soup: Throw the whole chicken (yes, whole; don’t overthink it), carrots, celery, onion, garlic, and dill into a huge pot. Cover with water. Bring to a boil, then skim off that foamy stuff that looks, well, unappetizing. Lower the heat and let it simmer for about 1.5 to 2 hours. I sometimes wander off and forget it for a bit—hasn’t hurt it yet.
- Mix Up the Matzo Balls: While the pot’s doing its thing, beat the eggs in a big bowl. Add schmaltz (or oil), seltzer, salt, and white pepper. Stir in the matzo meal. It’ll look gloopy—that’s normal. Chill the mixture for at least 30 minutes. Seriously, don’t skip this part or you’ll end up with matzo pancakes. Ask me how I know.
- Shape and Cook the Balls: Once chilled, wet your hands and form balls the size of ping-pong balls (maybe a tad bigger if you like drama). Drop them gently into a big pot of salted boiling water (not the soup yet). Simmer, lid on, for about 30-35 minutes. Don’t peek too much; they need their privacy. If they collapse a bit, meh, they still taste good.
- Back to the Soup: Fish out the chicken, pull the meat off the bones, and chuck the bones and skin. Shred the chicken and put it back in. Give the broth a quick taste—more salt? More pepper? Go wild.
- Bring It Together: Serve the soup in bowls, plop in a couple matzo balls, and sprinkle with more dill if you’re feeling fancy. This is usually where I sneak a taste and burn my tongue. Every time.
A Few Notes (From Too Many Tries)
- If you use store-bought broth, nobody will come arrest you. Just add extra fresh herbs.
- The matzo ball mix really needs that fridge time, otherwise you’ll have sad, dense blobs (been there).
- Soup freezes, but matzo balls turn a bit rubbery after thawing. Not bad, just…different.
- Sometimes I toss in parsnip for a sweeter vibe. Or not. Depends on my mood (and the fridge).
Stuff I’ve Tried (Some Good, Some Not)
- Added ginger once. Actually, it was amazing—like a Jewish-grandma-meets-your-favorite-takeout moment.
- Tried gluten-free matzo meal for a friend—totally works, just a tad grainier texture, which didn’t bother us.
- Messed around with parsley instead of dill. Honestly? Not my favorite. Dill wins this game hands-down.
Don’t Have a Big Soup Pot? No Worries!
Look, I once made this soup in a Dutch oven that was way too small—just ladled off extra broth as it cooked and added it back later. Or you could slow-cook the chicken in batches, but only if you really want to test your patience.
How to Store It (If By Some Miracle You Have Leftovers)
Store the soup and matzo balls separately in the fridge, otherwise they get weirdly soggy. Lasts 2-3 days, though honestly, in my house it never makes it past day one. You can freeze the broth, but the matzo balls get a little funky. Still edible, but not winning any beauty contests.
Serving: How I Like To Do It (Take It or Leave It)
I usually serve this with a fat slice of challah on the side (because, carbs). My uncle insists on a squeeze of lemon over his bowl, which I resisted for years but now secretly love. Sometimes I’ll toss in extra dill right before serving, even though my kids claim it looks like lawn clippings. Your table, your rules.
Lessons Learned (Sometimes the Hard Way)
- I once tried to rush the chilling step for the matzo balls—big mistake. They were heavy as bricks (not recommended).
- Don’t skip skimming the soup, or you’ll get greasy broth. I did once, and no one let me forget it.
- Actually, I find it works better if you let the soup cool a bit before removing the chicken—easier to handle. But I always try to rush it anyway, because I’m impatient.
Questions I Get (And My Best Attempts at Answers)
- Can I use boxed broth?
- Yep, use what you have. Just add as many fresh veggies and herbs as you can. It’s still homey.
- Why did my matzo balls sink?
- Probably didn’t chill the mixture long enough, or the matzo meal was packed down a bit. Honestly, even sinkers taste good, so don’t sweat it.
- Can I make this vegetarian?
- Sure thing. Use veggie broth and skip the chicken. It’s not traditional, but—live your best soup life!
- What do you serve with it?
- Mostly challah or a salty cracker. Sometimes I just eat it straight out of the pot, standing over the stove (no shame).
- Is there a trick to perfect matzo balls?
- I wish! But seriously, don’t overmix, don’t rush the chilling, and use seltzer if you can. That’s about it.
Quick Digression (Because Why Not?)
Once—I swear this is true—I made the broth with a leftover turkey carcass after Thanksgiving. Not bad at all, but my family still brings it up like it was some wild culinary experiment. So if you see weird bones in my freezer, just mind your business.
By the way, if you want to see a super thorough matzo ball breakdown, check out Serious Eats’ matzo ball guide (I borrowed a tip or two), or if you want to geek out on chicken soup, Bon Appétit’s version is pretty solid. Oh, and if you’re into kitchen gear, Wirecutter’s stockpot review actually helped me pick my current favorite.
Soup’s on, friend. Enjoy—and don’t forget to save a matzo ball for yourself. (Or don’t. I won’t judge.)
Ingredients
- 4 large eggs
- 1 cup matzo meal
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 8 cups chicken broth
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 small onion, diced
- 2 tablespoons fresh dill, chopped (optional)
Instructions
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1In a large bowl, beat the eggs. Add matzo meal, vegetable oil, seltzer water, salt, and pepper. Mix until combined. Cover and refrigerate for at least 30 minutes.
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2While the matzo ball mixture chills, bring chicken broth to a gentle boil in a large pot. Add carrots, celery, and onion. Simmer for 20 minutes.
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3With wet hands, form the chilled matzo mixture into 1-inch balls. Gently drop them into the simmering broth.
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4Cover the pot and simmer for 40 minutes, until matzo balls are cooked through and vegetables are tender.
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5Ladle soup and matzo balls into bowls. Garnish with fresh dill if desired and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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