Classic Matzo Ball Soup for Passover, Hanukkah, Yom Kippur, or when you’re feeling under the weather! Anyone can enjoy this soup, any time of year. It’s pure comfort and like a warm hug from your grandma!
We love serving this soup with our favorite popovers to mop up the last dribbles in the bowl. Delicious!
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What is Matzo Ball Soup?
Matzo Balls are dumplings made up of matzo meal, eggs, and schmaltz (rendered chicken fat), which are typically served in chicken soup and a staple for a lot of Jewish holidays.
There are a lot of Matzo Ball Soup recipes out there – some insist on the the Matzo balls be cooked in water, while others cook them in the soup. I’ve even heard of the matzo balls being cooked in seltzer water. Matzo Balls made with chicken fat or vegetable oil, homemade chicken stock or store bought, and some would never dream of putting noodles in their soup like I do. It’s all a matter of preference.
While Matzo Ball Soup is a traditional recipe to serve for Passover and Hanukkah, you can make it any time during the year. It’s wonderful during the chilly months or when you’ve got a bad cold. I promise you’ll feel better. It really is like medicine…the best tasting medicine.
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Matzo Ball Soup Recipe
Here’s what you’ll need to make this matzo ball soup recipe:
(Scroll below to the printable recipe card for details and measurements.)
For the Matzo Balls
- Matzo meal: This is finely ground matzo crackers sold in a container (pictured below), usually in the same aisle as the bread crumbs.
- Eggs: Helps bind the dumplings and give them structure.
- Schmaltz: This is rendered chicken fat and what gives the dumplings the absolute best flavor. (See note under “Tips”.)
- Baking powder: A leavening agent that makes the dumplings fluffy.
- Kosher salt: For flavor.
For the Soup
- Vegetables: Onion, carrots, and celery.
- Chicken stock: Ideally homemade, but store-bought is fine. Purchase the highest quality available.
- Seasonings: Kosher salt, black pepper, and fresh dill.
- Optional add-ins: Cooked egg noodles and roasted chicken pieces.
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Tips for Success
Even with all the variations out there, for the best Matzo Ball Soup, I do recommend following these tips:
(Scroll below to the printable recipe card for how to make matzo ball soup.)
- Use Matzo Meal. These are matzo balls, which means you want matzo meal (finely ground matzo crackers), so this is a nonnegotiable. Not saltine crackers, ritz crackers, butter crackers, etc. Matzo meal is fairly easy to find at most grocery stores.
- For the soup, use stock instead of broth. Broth is made using meat instead of bones and requires only a couple hours to cook. Stock is made up of the chicken bones which are cooked with vegetables for four times as long. Stock has a richer flavor due to the gelatin released by long-simmering bones.
- Don’t substitute vegetable oil for the schmaltz. Schmaltz is rendered chicken fat and what gives the matzo balls their rich flavor. Plain vegetable oil lends zero flavor and will leave the matzo balls bland. Look for it in the kosher section of your local grocery store or stocked near the oils and vinegars, freezer section, or ask the butcher. Or you can make your own schmaltz.
- Should I cook the matzo balls in water or the chicken stock? I’ve done it both ways! Cooking the matzo balls in the stock gives them a lot more flavor and also saves you from dirtying up another pot. Basically, it’s easier and more delicious. But this does render less soup (since the balls soak it up) and the starch makes the soup a little cloudy. If you want crystal-clear soup and also more of it, cook the matzo balls in 2 quarts of well-salted simmering water, then remove them with a slotted spoon and add them to the soup just before serving. (The instructions in the written recipe card include the latter, since I also boil up egg noodles and use that water to make the matzo balls.)
- Add some cooked chicken and egg noodles to the soup. Ok, this part is not traditional at all and purely optional, but I never make my matzo ball soup without some shredded chicken or egg noodles. It’s like a cross between Matzo Ball Soup and my Chicken Noodle Soup – the best of both worlds!
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Storing Leftovers
To store: I usually have 3 separate containers: 1 for the broth/carrots, 1 for the noodles, and 1 for the Matzo balls. I do it that way, to avoid the noodles and balls getting too soft and disintegrating.
In the refrigerator: Let cool completely, transfer to separate airtight containers, then store in the fridge for up to 3 days.
Can I freeze matzo ball soup? Yes. Let cool completely, transfer to separate freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight.
To reheat: Warm the soup on the stovetop over medium heat until hot. Once the soup is hot, add the matzo balls and simmer until they are soft in the center and heated through. Add in fresh noodles and cooked chicken, if using.
NOTE: Matzo balls are delicate and will break down over time in the fridge and once thawed, if frozen.
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More Wonderful Jewish Foods:
Other Chicken Soup Recipes:
- Chicken Noodle Soup
- Chicken and Rice Soup
- Greek Lemon Chicken Soup {Avgolemono Soup)
- Chicken Wild Rice Soup
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
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Matzo Ball Soup
Ingredients
For the Matzo Balls
- 2 large eggs
- 2 tablespoons schmaltz (rendered chicken fat)
- 1/2 cup matzo meal
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
For the Soup
- 6 large carrots , peeled and ends trimmed, cut into thirds
- 3 stalks celery , ends trimmed, cut in half and tied together
- 1 large sweet onion , ends cut, outer skin removed, kept whole
- 8 cups low-sodium chicken stock (homemade or store bought)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fresh dill
- 12 ounces cooked egg noodles , optional
- 2 cups roasted chicken pieces , optional
Instructions
- For the matzo balls, beat the eggs and chicken fat together in a small bowl.
- In a medium bowl, whisk together the matzo meal, salt, and baking powder. Add in the egg mixture and gently mix with a fork until just combined (do not over mix!) Cover bowl and place in the refrigerator for at least 1 hour.
- For fluffy matzo balls, gently shape dough with your hands into 12, 1-inch balls (they will expand quite a bit as they cook.) When shaping the balls, don't compress the dough too much or you'll lose that light, airy texture. They don't need to be perfectly round.
- In the meantime, place carrots, celery, onion, chicken stock, salt, and pepper in a large pot. Bring to a boil; reduce heat to simmer. Cover and cook until vegetables are tender, but not mushy, about 20 minutes. Stir in fresh dill. Taste and adjust seasoning, if necessary.
- While the soup is simmering, bring salted water to boil in another large pot. Drop matzo balls into the bubbling water (they will sink), lower heat, cover pot and let gently simmer for 20-25 minutes until all the balls float to the top.
- Discard onion and celery from the soup.
- Place carrots, 2 matzo balls, noodles (if using), and chicken pieces (if using) into bowls and ladle soup on top. Serve hot and enjoy!NOTES: Calorie count does not include noodles or chicken. Don't miss all the tips and suggestions in the full article in order to get the best flavored matzo balls!
Nutrition
Other Notes
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Do you have a recommendation for what to use if you don’t have schmaltz?
Hi Christine. I do highly encourage you to get some – most grocery stores carry it now. BUT, the closest sub would be duck fat, although richer. Or the easiest option is butter (melted.) Even Crisco, which works the same as schmaltz, although won’t have any added flavor, so not my first choice.
Absolutely delicious. I went to 3 different markets trying to find the schmaltz and finally located a butcher that had some. Also, I think the fresh dill is a must.
Just made your soup and it came out Delicious! Thank you for the recipe.
Both me and my husband have terrible colds and this really hit the spot.
Question: If you have leftovers can you combine it all – or do you recommend keeping the broth, noodles, balls and soup/carrots separated? Thanks again!
Hi Ali! So glad you liked it! This is my go-to when anyone in my family is sick. I usually have 3 separate containers: 1 for the broth/carrots, 1 for the noodles, and 1 for the Matzo balls. I do it that way, to avoid the noodles and balls getting too soft and disintegrating.
I had a version of this many years ago at a restaurant in NYC and have been dreaming about it ever since. First time ever making it myself and I loved it so much. Maybe even better than the restaurant! Wonderful recipe!!
Looks like mine, smells like mine, tastes like mine….looks good enough to eat, so it passes the Mom test!
When I’m very ambitious, I make the stock from scratch, but the prepared chicken stock is a close second.
This was in a word excellent. I followed the instructions and also took your tip cooking the dumplings in the stock instead of water. Just loved it. LOVED IT.
Everyone’s favorite matzo ball soup is their mom’s or grandmother’s. I made this comparing it to my family’s recipe and dare I say I like yours better! I won’t tell my mom. Lol. Thanks for sharing – absolutely delish.
YUMMY! Everyone should make this once in their life. That is all.
Haha! Thank you so much, Kimberley. Glad you loved it!
I don’t have a cold, but with my allergies going crazy I might as well have one. I wish I had some of this soup now!