Lunch

Matzo Ball Soup

Name: Matzo Ball Soup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Ingredients: For the broth:; 3 lbs chicken (bone-in thighs, breasts, or a whole chicken cut up); 1 large onion, halved; 3 large carrots, cut into chunks; 3 celery stalks, cut into chunks; 1 tablespoon kosher salt; 1 teaspoon freshly ground black pepper; 6 sprigs fresh dill or parsley; 10 cups water; For the matzo balls:; 4 large eggs; ¼ cup rendered chicken fat (schmaltz), melted, or vegetable oil; 1 cup matzo meal; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons seltzer or club soda; 1 tablespoon fresh dill, finely chopped (optional)

Homemade chicken broth simmered with vegetables and studded with light, fluffy matzo balls made from matzo meal, eggs, and fat. A comforting Jewish classic, often called 'Jewish penicillin' for its warming, restorative qualities.

477calper serving 27gprotein 26gcarbs 29gfat 30min prep 90min cook 6serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Matzo Ball Soup — common questions

Can I make matzo ball soup ahead?

Yes. Make the broth a day ahead and refrigerate; it keeps for up to 4 days in the fridge or 3 months in the freezer. Form matzo balls ahead and refrigerate covered for up to 12 hours. Cook them in the reheated broth just before serving for best texture.

What if the matzo balls are dense and sink?

Dense balls are caused by overmixing the batter, packing them too tightly, or boiling instead of simmering. Mix gently with a fork, form balls loosely in wet hands, and maintain a gentle, barely-bubbling simmer throughout cooking.

Can I use store-bought matzo ball mix?

Yes, it works in a pinch, but homemade tastes better and is just as fast; follow the package instructions, but add a tablespoon of seltzer to the batter for extra fluffiness.

Can I freeze matzo balls?

Yes. Cook them fully in broth, cool to room temperature, then freeze in the broth in an airtight container for up to 3 months. Reheat gently over low heat in the broth for 10–15 minutes until warmed through.

What else can I serve in the broth besides matzo balls?

Sliced carrots, diced celery, shredded cooked chicken, fresh dill, and noodles (egg noodles or traditional fettuccine) are all common additions.

How do I store and reheat leftover soup?

Cool to room temperature, then refrigerate in an airtight container for up to 4 days. Reheat gently over medium-low heat on the stovetop, or in a microwave in a covered bowl, stirring occasionally until warmed through; do not boil, or matzo balls may fall apart.