Matzo ball soup, lovingly known as “Jewish penicillin,” is the miracle worker of soups. Light, fluffy and slightly salty, matzo balls are doughy dumplings served in chicken broth, making this soup the ultimate comfort food.
The main ingredient in matzo balls is matzo, the unleavened bread of Passover that resembles a cracker. It’s ground up and mixed with oil or schmaltz, eggs and baking powder, then slowly cooked in simmering stock. In this recipe we save some time with the matzo balls by using the boxed mix, but you can always make matzo balls fully from scratch if you prefer. Either way, this soup is a labor of love, and it’s worth it when you catch those aromas wafting out from the kitchen and into the house.
This soup is served on holidays like Passover and Rosh Hashanah, and on Friday nights for Shabbat dinner, but it’s also perfect any time you’re under the weather. It’s one of the most beloved Jewish foods, something you’ll always seek out when you need some comfort.
Ingredients
- Matzo ball mix: Making matzo balls is a breeze with the mix, even though we doctor it up a bit. The mix includes leavening agents and salt, so you just need to add some oil and eggs. Make sure not to overmix the batter to keep the balls light and fluffy.
- Chicken: Similar to making homemade chicken broth, you simmer a whole chicken in water for the base of this soup. It also leaves you with perfectly tender chicken to add later. When you strain the solids from the broth, remove the chicken and allow it to cool before pulling the meat from the bones to set aside for the soup.
- Vegetables: Carrots and celery are classic ingredients in matzo ball soup. When you’re cooking the soup, make sure to test your carrots so that they don’t get overcooked! No need to peel your carrots unless they’re particularly dirty, since the skin has lots of nutrients.
- Parsley: Fresh parsley adds so much to this soup, and a little goes a long way. If at all possible, make sure to use fresh flat leaf parsley. If you do need to use dried herbs, use this fresh to dried herb conversion.
Directions
Step 1: Boil the chicken
Place the chicken in a large soup pot, and add the broth, 1 teaspoon kosher salt, and enough water to cover the chicken. Bring to a boil. Reduce the heat, and simmer for 55 to 65 minutes or until the meat is tender, skimming the surface as foam rises to the top.
Editor’s Tip: Use a long-handled spoon (without holes!) to skim the surface and remove any foam that’s bubbling on top. You’ll want to skim the top mostly at the beginning of the cook time, but it might need help along the way.
Step 2: Make the soup
Remove the chicken, and set it aside until it’s cool enough to handle. Strain the broth, and skim the fat from the surface. Return the broth to the pot, and add the carrots, celery, onion, garlic, pepper and remaining salt. Bring everything to a boil. Reduce the heat, and let it simmer for 15 minutes or until the carrots are tender.
Editor’s Tip: Skimming the fat on the surface is similar to skimming the foam. Use a spoon without holes, and gently run it across the top of the stock, where there will be a fatty layer. Try not to remove too much actual stock.
Step 3: Make the matzo ball batter
Meanwhile, in a small bowl, whisk the eggs and oil. Add matzo ball mix and onion, and mix with a fork just until combined. Do not overmix the batter! Cover and refrigerate for 15 minutes.
Editor’s Tip: Be careful not to mix the batter too much! Overhandling it will affect the texture of the matzo balls and make firmer balls, also known as “sinkers.”
Step 4: Cook the matzo balls
Remove and discard the skin and bones from the chicken. Shred the meat, and add it to the soup. Stir in the parsley, then bring to a boil.
Drop tablespoonfuls of matzo ball dough into the boiling soup. Reduce the heat, cover the pot, and simmer for 20 to 25 minutes or until a toothpick inserted into a matzo ball comes out clean.
Editor’s Tip: For perfect balls, and to avoid handling them too much, use a cookie scoop to ball them out. Remember, they will expand quite a bit, so use a scoop that is about half as big as the size matzo balls you’d like.
Step 5: Serve and enjoy
With a slotted spoon, carefully remove the matzo balls, and divide evenly among soup bowls. Ladle soup over top. If desired, top with additional parsley and pepper.
Matzo Ball Soup Variations
- Add more herbs: I love to add fresh chopped herbs to my matzo balls, anything from dill to parsley to cilantro.
- Make it vegetarian: Making vegetarian matzo ball soup will make your vegetarian friends and family very happy! Simply skip all parts of the recipe with the chicken, and substitute in vegetable broth.
- Make it a turmeric broth: I love to add a small spoonful of turmeric to the broth in Step 2, along with the salt and pepper. It gives the soup a lovely golden hue and adds a peppery, earthy flavor.
How to Store Matzo Ball Soup
As with most soups, matzo ball soup is even better after the flavors have some time to meld. The soup and matzo balls will be good in the refrigerator for up to five days. Store the matzo balls separately so they don’t fall apart from absorbing too much liquid. Reheat on the stove or in the microwave.
Can you make matzo ball soup ahead of time?
You can absolutely make matzo ball soup ahead of time. If you want to make the soup far ahead, make just the broth. Let it cool, then store it in a freezer-safe container in the freezer for up to three months. Let the broth thaw in the fridge, then reheat and make the matzo balls when you’re ready to serve the soup.
Matzo Ball Soup Tips
Can you overcook matzo balls?
The longer you cook matzo balls, the denser they become. It’s a matter of preference. Some people like heavy, dense matzo balls, known as “sinkers.” Other people prefer light, fluffy “floaters.” Mixing also plays a role in matzo ball consistency, as with dumplings or quick bread. To make light, floating balls, use a gentle touch and avoid overhandling the dough. If you crave dense sinkers, mix the dough more thoroughly.
How long can matzo balls sit in soup?
Store your matzo balls separately from the soup in a covered container, rather than in the soup. This will prevent them from falling apart, and then you can reheat them in the hot broth to serve. If you’re freezing them, it’s really chef’s choice—many cooks freeze the matzo balls right in the soup, while others cook a large batch of matzo balls and freeze them separately for easy meal prep.
Why is my matzo ball soup cloudy?
The broth can get cloudy when the matzo balls are cooked directly in the soup. If you want crystal-clear soup, poach the matzo balls separately in salted water, then add them to the soup after they are cooked through.
How do you make matzo ball soup with schmaltz?
Schmaltz is rendered chicken fat, a product of times when home cooks were frugal and let very little go to waste. It also happens to be incredibly flavorful, and many people swear by schmaltzy matzo balls. You can substitute an equal amount of schmaltz for the cooking oil in your matzo ball recipe.
When can you serve matzo ball soup?
Matzo ball soup is traditionally served at Jewish holidays like the Passover Seder, alongside other Passover recipes, or on any Friday night for Shabbat dinner. But it is also served year-round whenever you’re feeling under the weather, and I swear it really does help!
