Matzo ball soup is chicken soup with a dumpling made from matzo meal, which is ground matzo, the unleavened bread eaten at Passover. You have probably had it at a deli, but if you haven’t you should definitely try it. This is the version to make at home, with a golden broth that tastes like actual chicken and matzo balls that do not turn into rocks.
Floaters or sinkers? Fair question, because people have strong opinions. Floaters are light and fluffy, sinkers are dense and chewy, and both are right. For floaters, use seltzer and do not pack the balls. For sinkers, use broth and roll them firm. Either way they swell to about twice their size, so keep them small.
Fun fact: cook the matzo balls in a separate pot of salted water, not in the soup, or your golden broth turns cloudy. It is one extra pot.
Tips for Making Matzo Ball Soup
Chill the batter for the full hour. The matzo meal needs time to absorb the liquid. Skip the rest and the balls fall apart in the water.
Keep the water at a gentle simmer. A rolling boil knocks the balls around and breaks them. Small bubbles, and the lid on.
Use bone-in chicken, with some dark meat. Thighs and drumsticks give the broth more flavor and body than breast alone.
Do not lift the lid. Every peek lets steam out. Set a timer for 30 minutes, then cut one open to check.
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Matzo Ball Soup: Fluffy Dumplings in Golden Chicken Broth
- Total Time: 3 hours 30 minutes
- Yield: Serves 6 (about 12 matzo balls)
Description
Matzo ball soup is chicken soup with a dumpling made from matzo meal, which is ground matzo, the unleavened bread eaten at Passover. You have probably had it at a deli, but if you haven’t you should definitely try it.
Ingredients
For the Broth
- 1 whole chicken (about 4 lb / 1.8 kg), cut into pieces, or 3 1/2 lb (1.6 kg) bone-in chicken pieces
- 12 cups (2.8 L) cold water
- 2 yellow onions, peeled and halved
- 4 carrots, peeled (2 left whole for the broth, 2 sliced for serving)
- 3 celery stalks, halved
- 6 sprigs fresh parsley
- 6 sprigs fresh dill, plus 2 tbsp chopped dill for serving
- 10 whole black peppercorns
- 1 tbsp kosher salt, plus more to taste
For the Matzo Balls
- 4 large eggs
- 1/4 cup (60 ml) schmaltz (rendered chicken fat) or neutral oil
- 1 cup (about 120 g) matzo meal
- 1 tsp kosher salt
- 1/4 cup (60 ml) seltzer (for lighter matzo balls) or chicken broth (for denser ones)
- FOR COOKING THE MATZO BALLS
- 4 quarts (3.8 L) water
- 1 tbsp kosher salt
Instructions
To Make the Broth
Put the chicken in a large stockpot and cover with the cold water. Bring to a bare simmer over medium heat, skimming off the foam that rises to the top.
Add the onions, 2 whole carrots, celery, parsley, 6 dill sprigs, peppercorns and 1 tbsp salt. Keep it at a gentle simmer, partly covered, for 1 1/2 hours, until the chicken is falling off the bone.
Lift the chicken out and set it aside to cool. Strain the broth through a fine sieve into a clean pot and discard the vegetables and herbs. If you want to use the chicken fat for the matzo balls, chill the broth first and lift the fat off the top, or just use oil.
Pull the meat off the bones, discarding the skin and bones, and shred it. Slice the 2 remaining carrots into coins. Add the carrots to the broth and simmer for 15 minutes, until tender. Return the shredded chicken to the pot and taste for salt.
To Make the Matzo Balls
While the broth simmers, beat the eggs and schmaltz together in a bowl. Stir in the matzo meal and salt, then the seltzer or broth, just until combined. Do not overmix. Cover and refrigerate for at least 1 hour.
Bring the 4 quarts of water and 1 tbsp salt to a boil in a large pot. With wet hands, roll the chilled batter into 12 balls about 1 1/2 inches across. For fluffier matzo balls, roll them gently without pressing. For denser ones, roll them firm.
Drop the balls into the boiling water, reduce to a simmer, cover and cook for 30 to 40 minutes, without lifting the lid, until they are cooked through and have doubled in size. Cut one in half to check: it should be the same color all the way through.
To Serve
Reheat the soup. Use a slotted spoon to move 2 matzo balls into each bowl, ladle the hot broth, carrots and chicken over them, and top with the chopped dill.
Notes
- Make ahead: the broth keeps 4 days in the fridge and freezes for 3 months. Store cooked matzo balls separately from the soup, up to 3 days in the fridge, and reheat them in the hot broth.
- No schmaltz? Use any neutral oil, or skim the chicken fat that rises to the top of the cooled broth.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Comforting Soups
- Cuisine: Jewish
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Fat: 21 g
- Carbohydrates: 23 g
- Protein: 40 g
Frequently Asked Questions
Why is my matzo ball soup too salty?
The broth reduces as it simmers, and matzo balls soak up whatever they sit in. If it is already salty, add hot water or unsalted stock a cup at a time. Salt the broth at the end, after tasting it with the chicken back in.
How do I store and reheat matzo ball soup, and does it freeze?
Keep the broth 4 days in the fridge and the cooked matzo balls 3 days, separately, because the balls turn soggy sitting in broth. Both freeze: the broth for 3 months, the balls laid out on a tray first and then bagged. To serve, warm the balls in simmering broth for 5 minutes (10 to 15 if frozen).
Can I make matzo ball soup in a slow cooker or Instant Pot?
Yes, for the broth, but scale it down. A 6-quart Instant Pot holds about 8 cups of water with a 3 lb chicken and the vegetables, and you should never fill past the max line. Cook it 30 minutes at high pressure with a natural release. The full recipe fits a 7-quart or larger slow cooker, on low for about 8 hours. Cook the matzo balls on the stove either way.
Can I make matzo balls without eggs?
Not reliably. The eggs bind the matzo meal, and egg substitutes tend to give you balls that crumble in the water. If you need an egg-free version, use a recipe written for it rather than swapping here.
Is this matzo ball soup kosher for Passover?
The recipe has no leavened grain, but kosher for Passover also depends on the products. Use matzo meal and any oil or schmaltz that are labeled kosher for Passover, and check the label on anything else you add.
