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A warm bowl of matzo ball soup with fluffy matzo balls and fresh herbs

Matzo Ball Soup

A heartwarming traditional Jewish dish made with chicken, vegetables, and fluffy matzo balls, perfect for comforting gatherings or a chilly evening.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Jewish
Calories: 250
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 pound chicken drumsticks (bone-in, skin-on) This cut adds depth to your broth; boneless variations can be used, but may lack flavor.
  • 1 pound chicken breast (boneless, skinless) For added lean protein; feel free to substitute with turkey if you prefer.
  • 1 large yellow onion (quartered) Adds sweetness to the broth; white or red onion can work in a pinch.
  • 1 medium head garlic (cut in half) Infuses the soup with aroma and flavor; use garlic powder if needed.
  • 4 medium celery stalks (halved) Provides crunch and flavor; you can swap with fennel for a different taste.
  • 1 medium parsnip (halved) Delivers a unique sweet, earthy flavor; carrots can be a substitute.
  • 4 large carrots (2 halved and 2 thinly sliced) Essential for color and flavor; baby carrots are an easy alternative.
  • 10 cups filtered water Keeps things clean and pure; broth can replace water for more flavor.
For the matzo balls
  • 5 large eggs Binding ingredient for the matzo balls; egg substitutes like flaxseed can be considered.
  • 3 tablespoons fresh dill (finely chopped) Pays homage to traditional recipes; fresh parsley works if dill is unavailable.
  • 1 cup matzo meal (ground matzo crackers) Central ingredient for matzo balls; gluten-free breadcrumbs can work, but texture may vary.
  • 1/2 teaspoon baking powder Lightens the matzo balls; omit if you prefer a denser texture.
  • 2 tablespoons melted butter Adds richness; you can use olive oil for a dairy-free option.
  • 1/4 cup filtered water Ensures the matzo mixture is not too dry; add more if necessary.

Method
 

Preparation
  1. Season the chicken drumsticks and chicken breast with salt and pepper. Place them in a large soup pot.
  2. Add the quartered onion, halved garlic, celery, parsnip, and 2 halved carrots to the pot. Include the crumbled bouillon cubes and pour in 10 cups of filtered water.
  3. Bring the soup to a boil, then reduce the heat to a simmer. Cook for 1 hour until the chicken is fully cooked through.
Making Matzo Balls
  1. While the soup simmers, prepare the matzo balls. In a medium bowl, whisk the eggs and mix in the dill, matzo meal, baking powder, melted butter, 1/4 cup of water, and a generous pinch of salt and pepper. Combine thoroughly and set aside for 20–30 minutes to rest.
Final Assembly
  1. Once the soup is ready, create a station: place a large colander over a bowl and carefully pour the soup into it, sifting the broth. Return the strained broth to the pot and keep it on low heat.
  2. Add in the remaining sliced carrots and let it simmer.
  3. Remove the cooked chicken, shred it, and add it back to the pot, discarding any bones or skin.
  4. Roll the matzo mixture into small balls and drop them into the simmering broth. Cook for 10–12 minutes until the matzo balls are light and fluffy.

Notes

To serve, ladle the soup into deep bowls, garnished with additional dill if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze just the broth and chicken, storing the matzo balls separately.