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Matzo Ball Soup (Matzah Ball Soup)

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If I had to list my Top 5 favorite foods, matzo ball soup is high on that list. It is my ultimate comfort food. When I am sick, I want matzo ball soup. When I am happy, I want matzo ball soup. During Passover Seder, I want matzo ball soup. You get the idea.

matzo ball soup recipe

What is Matzo Ball Soup? //

Matzo ball soup (also called matzah ball soup) is a typical Ashkenazi Jewish dish made of flourless dumplings and a clear chicken broth. The dish is often eaten during the Jewish holiday of Passover but can be eaten all year long.

What are Matzo Balls? //

Matzo balls are little flourless dumplings made using matzo meal, chicken fat or vegetable oil and spices. They can be made them from scratch but using a pre-made matzo ball mix tastes almost as good.

People are very opinionated about matzo balls. I know that I am. Some like them light and fluffy. Some (like me) like them very firm. Every culture seems to have some sort of dumpling similar to a matzo ball. So even if you think that you do not like matzo balls, try them.

First – How to Make the Chicken Stock? //

I like making my own chicken stock. Chicken stock is so easy to make and it is a really good way to clean out your veggie drawer. I like to make a lot so that I have enough to make soup another time. I keep it in my freezer until I need it.

If you don’t want to make your own stock, go to the Matzo ball soup directly!

matzo ball soup recipe

Chicken Stock ingredients //

  • 3 (5-pound) roasting chickens
  • 3 large onions, unpeeled and quarted
  • 6 carrots, unpeeled and halved
  • 4 stalks celery (keep the leaves, they are the best part)
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in half
  • 2 Tablespoons kosher salt
  • 2 teaspoons freshly ground pepper
  • 7 quarts of water
matzo ball soup recipe

Steps for the Chicken Stock //

Step 1:

Put everything in a very large stockpot. My pot has a strainer in it, it makes it very easy to get everything out of the pot when it is done cooking.

matzo ball soup recipe

Step 2:

Cover with water.

matzo ball soup recipe

Step 3:

Bring the stock to a boil. Then simmer uncovered for 1 hour. Take two of the chickens out and let them cook slightly. Take the breast meat off of the chickens and save the meat for later. Put the chickens back in the pot. Let the stock simmer for another 3 hours.

matzo ball soup recipe

Step 4:

Not the prettiest picture, but you get the point. The stock will be very ugly looking, but that is okay. You are going to strain everything out of the pot and throw it away.

matzo ball soup recipe

Step 5:

Let everything drain and throw away the vegetables and the chickens.

matzo ball soup recipe

Step 6:

A layer of fat will rise to the top. Let the stock come to cool off and refrigerate overnight. The fat will solidify and it will be easy to remove when cold. Take the fat off and at this point it is ready to made into a soup. Or you can put it in smaller containers and freeze it.

Second – How to make the Matzo ball soup? //

matzo ball soup recipe

To make the soup, this is what you will need:

Ingredients for the Matzo ball soup //

  • 4 cups carrots, peeled and diced
  • 4 cups celery, diced
  • 1/4 cup fresh dill
  • 1/4 cup fresh parsley
  • matzo ball mix (and oil and eggs to make them)
  • salt and pepper
  • egg noodles
matzo ball soup recipe

Steps for the Matzo ball soup (Matzah ball soup) //

Step 7:

Make the matzo balls according to the directions on the box. Add the fresh parsley to the matzo balls.

matzo ball soup recipe

Step 8:

I use a small ice cream scoop to portion the matzo balls out (they really grown when they hit the soup) and let them sit while I get the soup ready….

matzo ball soup recipe

Step 9:

In a large pot (I love using a Dutch oven to make soup) cook the carrots and celery in a few Tablespoons of oil and cook until soft. Add the chicken broth and chicken breast that you set aside, dill, and let simmer. Season with salt and pepper

matzo ball soup recipe

Step 10:

Cook the matzo balls in the soup until they are finished, about 10 minutes. Season with salt and pepper.

matzo ball soup recipe

Step 11:

I like my matzo ball soup with egg noodles. I cook them separately and add them to my bowl right before I am going to serve it.

Hope you enjoy this delicious Matzo ball soup!

matzo ball soup recipe

Can you Freeze Matzo Ball Soup? //

Yes, you can. This soup makes a ton, so I freeze half of it for another time when I get the craving for matzo ball soup. Make sure to freeze the soup without the egg noodles and add them freshly cooked every time you serve.

matzo ball soup recipe
matzo ball soup recipe

Matzo Ball Soup (Matzah Ball Soup)

Yield: serves 8

Matzo Ball Soup is my favorite thing when I'm feeling homesick or not well. When I have the time I make my own stock, but if I don't have the time I use a good boxed stock.

Ingredients

  • 3 (5-pound) roasting chickens
  • 3 large onions, unpeeled and quarted
  • 6 carrots, unpeeled and halved
  • 4 stalks celery (keep the leaves, they are the best part)
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in half
  • 2 Tablespoons kosher salt
  • 2 teaspoons freshly ground pepper
  • 7 quarts of water

To make the soup:

  • 4 cups carrots, peeled and diced
  • 4 cups celery, diced
  • 1/4 cup fresh dill
  • 1/4 cup fresh parsley
  • matzo ball mix (and oil and eggs to make them)
  • salt and pepper
  • egg noodles

Instructions

  1. Put everything in a very large stockpot. My pot has a strainer in it, it makes it very easy to get everything out of the pot when it is done cooking.
  2. Cover with water.
  3. Bring the stock to a boil. Then simmer uncovered for 1 hour. Take two of the chickens out and let them cook slightly. Take the breast meat off of the chickens and save the meat for later. Put the chickens back in the pot. Let the stock simmer for another 3 hours.
  4. Not the prettiest picture, but you get the point. The stock will be very ugly looking, but that is okay. You are going to strain everything out of the pot and throw it away.
  5. Let everything drain and throw away the vegetables and the chickens.
  6. A layer of fat will rise to the top. Let the stock come to cool off and refrigerate overnight. The fat will solidify and it will be easy to remove when cold. Take the fat off and at this point it is ready to made into a soup. Or you can put it in smaller containers and freeze it.
  7. Make the matzo balls according to the directions on the box. Add the fresh parsley to the matzo balls.
  8. I use a small ice cream scoop to portion the matzo balls out (they really grown when they hit the soup) and let them sit while I get the soup ready.
  9. In a large pot (I love using a Dutch oven to make soup) cook the carrots and celery in a few Tablespoons of oil and cook until soft. Add the chicken broth and chicken breast that you set aside, dill, and let simmer. Season with salt and pepper.
  10. Cook the matzo balls in the soup until they are finished, about 10 minutes. Season with salt and pepper.
  11. I like my matzo ball soup with egg noodles. I cook them separately and add them to my bowl right before I am going to serve it.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

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Sharna Portigal

Tuesday 16th of July 2013

since the chicken breasts that you removed from the soup are fully cooked, why not add the cut up breasts after the matzoh balls are cooked, to prevent the chicken from getting overcooked.

bakedbree

Monday 22nd of July 2013

I am not really sure what you are getting at, but you can add the chicken however you like.

Melissa

Wednesday 23rd of November 2011

I had never even had matzo ball soup until I read this recipe about a year ago. It has since become a family favorite in our house. Thank you!

bakedbree

Thursday 24th of November 2011

you are welcome Melissa! At my house too.

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