Ultimate Matzo Ball Soup Recipe

Ultimate Matzo Ball Soup recipe with fluffy dumplings and rich chicken broth. Learn professional techniques for authentic Jewish comfort food that warms the soul.

Hi, I’m Linda, and welcome to Tasty at Home—where bold flavors meet everyday kitchens. Last winter, my neighbor Sarah invited me for Shabbat dinner, and one spoonful of her grandmother’s matzo ball soup transported me straight to a Brooklyn kitchen circa 1955.

The steam rising from that bowl carried stories of resilience, tradition, and unconditional love.

Well, I’ve spent months perfecting this recipe—accidentally creating hockey pucks instead of fluffy dumplings more times than I care to admit—so you don’t have to suffer through the same disasters.

Whether you’re honoring family traditions or discovering Jewish comfort food for the first time, this recipe delivers restaurant-quality results in your home kitchen.

Let me tell you, there’s something magical about watching matzo balls transform from dense dough into pillowy clouds floating in golden broth. Because here, every dish tells a story—and this matzo ball soup might just become the centerpiece of your own family traditions.

About This Traditional Matzo Ball Soup Recipe

This authentic matzo ball soup recipe combines time-honored techniques with modern convenience. Moreover, it delivers the perfect balance of tender vegetables, succulent chicken, and impossibly light matzo balls that practically melt on your tongue.

What makes this recipe unique? First, we use both oil and eggs in the matzo ball mixture, creating the ideal texture that’s neither too dense nor falling apart.

Additionally, the secret lies in proper resting time—patience transforms good dumplings into extraordinary ones. Furthermore, we build layers of flavor through careful vegetable sautéing and proper seasoning at each step.

The technique I learned from studying Julia Child’s approach to French soups applies beautifully here: build your flavor foundation first, then let time work its magic. Similarly, Thomas Keller’s emphasis on precision timing ensures consistently perfect results every time you make this soup.

What is a matzo ball made of?

Shopping Tips for US Grocery Stores

You know what? Finding matzo meal used to intimidate me until I discovered it’s stocked year-round in most major supermarkets. Look for it in the international aisle, kosher section, or near the breadcrumbs. Manischewitz and Streit’s are reliable national brands available at Walmart, Target, and most chain groceries.

For the best chicken broth, I recommend spending a bit extra on organic or low-sodium varieties. Moreover, Pacific Foods and Swanson offer excellent quality that makes a noticeable difference in your final soup. Additionally, fresh dill transforms this dish—dried simply can’t match its bright, aromatic impact.

Bold Add-ins for Creative Variations:

• Parsnips instead of carrots for earthier flavor
• Leeks replacing half the onion for subtle sweetness
• Bay leaves during simmering for deeper complexity

Equipment and Preparation Steps

Essential Equipment

You’ll need a large, heavy-bottomed pot (at least 6-quart capacity), a medium mixing bowl, and a whisk for matzo ball preparation. Additionally, keep a slotted spoon handy for removing chicken, and wet your hands when forming dumplings—trust me on this one.

DIY Alternative: No large pot? Use your biggest soup pot and work in batches, though the flavor develops better when everything simmers together.

Step 1: Build Your Flavor Foundation

Start by mincing 2 garlic cloves and dicing your onion, celery, and carrots into uniform pieces. Heat 1 tablespoon vegetable oil in your large pot over medium heat. Once the oil shimmers slightly, add the minced garlic and diced vegetables.

Sauté everything for approximately 5 minutes, stirring occasionally until the onions become translucent and fragrant. You’ll hear a gentle sizzling—that’s exactly what you want. However, if the vegetables start browning too quickly, reduce your heat immediately.

Pro Tip: I learned this the hard way after burning my first batch of vegetables—they became bitter and ruined the entire soup base.

Step 2: Create the Chicken Soup Base

Add the chicken breasts, chicken broth, 2 cups water, freshly cracked pepper, and 1-2 sprigs of fresh dill to your pot. Place the lid securely and bring everything to a rolling boil over medium-high heat.

Once boiling, immediately reduce heat to low and let the soup simmer gently for exactly 30 minutes. The chicken will become tender enough to shred easily, while the vegetables release their flavors into the golden broth.

Timing Matters: Set a timer—overcooking creates stringy chicken, while undercooking leaves you with tough, chewy meat.

Step 3: Prepare Perfect Matzo Ball Dough

While your soup simmers, whisk together 3 eggs and 3 tablespoons vegetable oil in a medium bowl until well combined. The mixture should appear smooth and slightly pale yellow.

Add matzo meal, salt, baking powder, and freshly cracked pepper to the egg mixture. Stir until everything comes together—don’t overmix, as this creates dense dumplings. Finally, add 3 tablespoons cold water and stir just until the dough becomes smooth again.

Cover the bowl and refrigerate for exactly 30 minutes. This resting period allows the matzo meal to absorb moisture completely, creating the perfect texture for shaping.

Critical Mistake I Made: Skipping the refrigeration time results in dumplings that fall apart during cooking—learned that lesson the hard way during my first attempt.

Step 4: Finish the Soup and Shape Dumplings

After 30 minutes of simmering, carefully remove the chicken breasts using tongs or a slotted spoon. Let them cool briefly, then shred into bite-sized pieces using two forks. Return the shredded chicken to the pot and taste the broth for seasoning.

Now comes the fun part—shaping matzo balls! Wet your hands with cold water (this prevents sticking), then form the chilled dough into ping pong-sized balls. Drop each dumpling directly into the gently simmering soup, replacing the lid after each addition.

Essential Technique: Keep the soup at a gentle simmer—aggressive boiling breaks apart delicate dumplings before they set properly.

Step 5: Final Cooking and Serving

Once all matzo balls are added, cover the pot and simmer for exactly 20 minutes without lifting the lid. Resist the urge to peek—steam creates the fluffy texture we’re after.

Add fresh dill sprigs during the final 2 minutes of cooking. The dumplings will roughly double in size and float proudly on the surface when properly cooked.

Expert Tips and Creative Variations

Professional Secrets for Success

First, always use room-temperature eggs—they incorporate more easily and create smoother dough. Additionally, never skip the oil in matzo balls; it provides tenderness that makes the difference between good and extraordinary dumplings.

Furthermore, maintain consistent heat throughout cooking. Julia Child emphasized this principle in her soup techniques, and it applies perfectly here. The gentle simmer allows flavors to develop while keeping delicate textures intact.

Storage and Make-Ahead Wisdom:

Creative Variations for Every Occasion

Classic Comfort Variation: Add extra carrots and celery for a more vegetable-forward soup that’s perfect for cold winter nights. This version pairs beautifully with crusty bread rolls for a complete meal.

Holiday Elegance: Incorporate thin egg noodles alongside matzo balls for Passover celebrations or special family gatherings. The combination creates textural interest while honoring traditional flavors.

Modern Health-Conscious Version: Substitute half the chicken broth with vegetable broth and add extra herbs like parsley and chives. This lighter version still delivers authentic taste with reduced sodium content.

Regional American Twist: Include diced potatoes and green beans for a heartier, almost stew-like consistency that appeals to Midwestern palates. Man, oh man, this version becomes a complete one-pot meal that’s perfect for Sunday dinners.

Perfect Pairings and Serving Suggestions

Serve this matzo ball soup alongside traditional Jewish favorites or American comfort foods. Consider pairing it with holiday cookies for Hanukkah celebrations, or simple crackers for everyday meals.

For beverage pairings, choose light white wines like Sauvignon Blanc, or stick with traditional options like sparkling water with lemon. Hot tea, particularly Earl Grey or chamomile, complements the soup’s warm, comforting qualities perfectly.

Matzo Ball Soup FAQs

Embrace the Tradition

This ultimate matzo ball soup recipe connects you to generations of Jewish home cooks who understood that food carries love, tradition, and healing power. Whether you’re continuing family customs or creating new ones, this soup delivers the authentic taste and comforting warmth that makes ordinary meals feel special.

Try serving it alongside traditional holiday treats during winter celebrations, or pair it with comfort food favorites for casual family dinners. The versatility makes it perfect for any occasion where you want to show love through food.

Share your matzo ball soup creations with us—we’d love to see how this recipe becomes part of your family’s story. After all, the best recipes aren’t just about ingredients and techniques; they’re about the memories we create around the table together.

Ultimate Matzo Ball Soup

This traditional Jewish comfort food combines fluffy matzo ball dumplings with rich chicken broth, tender vegetables, and fresh dill for a soul-warming meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Resting Time 30 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Soup

Cuisine Jewish

Servings 6 servings

Equipment

• Large soup pot
• Mixing bowl
• Whisk
• Slotted spoon
• tongs

Ingredients

  

For the Soup

• 1 Tbsp Vegetable oil Canola oil works well, for sautéing
• 2 cloves Garlic Fresh, minced
• 1 medium Yellow onion Dice uniformly
• 3 medium Carrots Adds natural sweetness
• 3 stalks Celery Include leaves for flavor
• 1.25 lbs Chicken breasts Boneless, skinless; thighs work too
• 6 cups Chicken broth Low-sodium preferred
• 2 cups Water Filtered if possible
• Few sprigs Fresh dill Garnish and flavor

For the Matzo Balls

• 3 large Eggs Room temperature
• 3 Tbsp Vegetable oil Neutral flavor oil
• ¾ cup Matzo meal Found in kosher section
• 1 tsp Salt Kosher salt preferred
• ½ tsp Baking powder Provides lift
• 3 Tbsp Water Cold water

Instructions

 

• Dice onion, carrots, and celery; mince garlic. Heat oil in pot, sauté vegetables and garlic until translucent.
• Add chicken, broth, water, pepper, and dill. Bring to boil, then simmer 30 minutes.
• Whisk eggs and oil. Add matzo meal, salt, baking powder, and water. Mix gently. Refrigerate 30 minutes.
• Remove chicken, shred, and return to pot. Shape matzo mixture into balls with wet hands and drop into simmering soup.
• Simmer covered 20 minutes without lifting lid. Add fresh dill before serving.

Notes

Use room-temperature eggs for fluffier dumplings. Never skip resting the dough. Variations include adding parsnips, leeks, or bay leaves for extra flavor.

Keyword chicken soup, matzo ball