Few dishes offer the same deep sense of comfort and tradition as Matzo Ball Soup. From steaming bowls set on holiday tables to casual lunches on a chilly day, this dish serves as both a culinary and cultural touchstone. A clear chicken soup studded with perfectly tender carrots, celery, and onion becomes even more special when pillowy matzo balls are bobbing on top. Whether you’re seeking a classic recipe to uphold a cherished family tradition or simply craving a hearty soup that packs an abundance of cozy flavor, look no further. In this post, we’ll dive deep into how to prepare a flavorful pot of Matzo Ball Soup at home, including tips for creating the most tender dumplings and how to keep the broth bursting with flavor.

Who Is This Recipe For?

Traditionalists and Home Cooks with Cultural Ties
If you grew up in a household where Matzo Ball Soup was a staple—perhaps during Passover or other festive events—you already know that no store-bought soup can replicate the taste of homemade. This recipe can help you reconnect with those traditions, or create new ones for your own family.
Beginner Cooks
Don’t be intimidated by matzo balls. This recipe walks you through the entire process step by step, ensuring that even first-timers can craft tender, flavorful dumplings. The soup itself is built on straightforward, familiar ingredients—chicken, aromatic vegetables, and broth.
Anyone Seeking Comforting One-Pot Meals
There’s something undeniably soothing about chicken soup. Add in the matzo balls, and you have a complete one-pot meal that warms you from the inside out—ideal for a cozy dinner on a winter night, or when you simply need something comforting.
Budget-Conscious Home Chefs
While the recipe uses chicken breasts for a lean, protein-packed approach, you could easily adapt it with other cuts to reduce costs. Plus, carrots, celery, onion, and matzo meal are all wallet-friendly items. This dish yields multiple servings of satisfying soup—great for feeding a crowd or meal prepping.

Why It’s Great

Deeply Flavorful Broth: Slowly simmering chicken, onions, garlic, carrots, and celery creates a rich, well-rounded broth that can stand on its own.
Light, Fluffy Matzo Balls: Achieving that perfect airy texture can sometimes feel like an art form, but by following the instructions carefully—especially the resting period for the dough—you’re likely to master it on your first try.
Versatile: You can serve Matzo Ball Soup as an appetizer for a grand holiday feast or as a hearty standalone lunch or dinner. It also pairs easily with side salads or simple breads.
Freezer-Friendly: Make a large batch and freeze portions for future meals. You’ll thank yourself when you’re craving a warm bowl but don’t want to spend time cooking.
Nostalgic and Comforting: With each spoonful, you’re reminded of how certain recipes transcend ordinary meals, connecting us to cultural roots, memories, and traditions.

Ingredients

Below you’ll find the ingredients for making both the soup and the matzo balls. Approximate costs are included, though they may vary based on your location and the brands you choose.

Soup

1 Tbsp vegetable or canola oil ($0.04)
- Helps sauté the vegetables and infuse the soup with a subtle richness.
2 cloves garlic ($0.16)
- Minced garlic provides depth and a gentle aroma.
1 yellow onion ($0.40)
- Diced onion softens into the broth, adding savory notes.
3 carrots ($0.75)
- Peel and slice for classic sweet undertones and bright color.
3 stalks celery ($0.56)
- A critical soup staple, it brings a fresh, crisp taste.
2 boneless, skinless chicken breasts (about 1.25 lb.) ($6.25)
- Lean protein that shreds easily after simmering.
6 cups chicken broth ($1.02)
- Forms the bulk of the soup’s liquid base.
2 cups water ($0.00)
- Helps adjust the consistency so the broth doesn’t become too thick.
Freshly cracked pepper ($0.01)
- Adds subtle heat and complexity.
Few sprigs fresh dill ($0.65)
- Infuses a fresh, herby brightness just before serving.

Matzo Balls

3 large eggs ($0.75)
- Provides structure and binding for the matzo dough.
3 Tbsp vegetable or canola oil ($0.12)
- Ensures a moist, tender texture for the dumplings.
3/4 cup matzo meal ($1.02)
- The main ingredient for forming the traditional dumpling base.
1 tsp salt ($0.05)
- Enhances flavor in the dough.
1/2 tsp baking powder ($0.04)
- Helps the matzo balls puff up.
Freshly cracked pepper ($0.01)
- For a touch of added seasoning.
3 Tbsp water ($0.00)
- Binds and loosens the dough for a workable consistency.

Step-by-Step Instructions

1. Prep the Aromatic Base

Mince the garlic and dice the onion, celery, and carrots into uniform pieces. Consistent sizes help everything cook evenly.
Heat 1 Tbsp vegetable oil in a large pot over medium heat. Add the minced garlic, diced onion, celery, and carrots. Sauté for about five minutes, until the onions turn translucent and fragrant.

2. Build the Soup

Add the chicken breast, chicken broth, and 2 cups water to the pot.
Season the soup with some freshly cracked pepper and toss in one or two sprigs of dill. The dill lends a pleasant herbal note, but don’t overdo it if you prefer a more understated flavor.
Place a lid on the pot and bring it to a boil. Once it reaches a rolling boil, reduce the heat to low. Simmer for 30 minutes, allowing the chicken to cook thoroughly and the soup’s flavors to meld together.

3. Prepare the Matzo Ball Dough

While the soup is simmering, whisk together 3 large eggs and 3 Tbsp vegetable oil in a medium bowl.
Add 3/4 cup matzo meal, 1 tsp salt, 1/2 tsp baking powder, and a little freshly cracked pepper. Stir until the ingredients form a cohesive mixture.
Finally, add 3 Tbsp water and continue to stir until the dough is smooth.
Cover the bowl and refrigerate the matzo dough for 30 minutes. This rest period is critical—allowing the matzo meal time to absorb the moisture ensures your matzo balls will be light and airy, not dense.

4. Shred the Chicken

After the soup has simmered for 30 minutes, carefully remove the chicken breasts from the pot.
Using two forks, shred the chicken until it’s in bite-sized pieces.
Return the shredded chicken to the soup. Taste the broth and adjust the salt, pepper, or dill if needed. Some broths contain more sodium than others, so it’s important to taste as you go.

5. Form the Matzo Balls

Remove the matzo ball dough from the refrigerator. It should feel firmer and less sticky.
Moisten your hands with a bit of water to prevent the dough from adhering. Scoop out small amounts of dough and roll them into ping pong–sized balls.
Carefully drop each matzo ball into the simmering soup. After each addition, replace the lid on the pot to maintain steady heat.

6. Simmer and Serve

Let the matzo balls simmer for about 20 minutes with the lid on. Resist the urge to lift the lid or stir vigorously, as that can interfere with how well the dumplings cook and rise.
Once done, your matzo balls should be plump and floating. Add a couple more sprigs of fresh dill if you like a stronger dill flavor.
Serve the soup immediately in wide bowls, with a matzo ball or two in each portion alongside plenty of shredded chicken and vegetables.

Notes, Tips, and Shortcuts

Don’t Overmix the Dough: When preparing the matzo balls, gently combine the ingredients. Overworking the dough can lead to dense, tough dumplings.
Allow Enough Space: Make sure your cooking pot is large enough to accommodate the expanding matzo balls. They grow in size as they cook.
Flavor Adjustments: If you prefer a more robust herbal note, add extra dill or even parsley. For a spicier take, sprinkle in a dash of cayenne or red pepper flakes—though this isn’t traditional, it can be a fun twist.
Time Saver: Use pre-chopped vegetables from the produce section or a frozen mirepoix blend to cut down on prep work.
Matzo Ball Consistency: For extra-fluffy matzo balls, some cooks substitute seltzer water for the regular water in the dough, claiming it enhances lightness.
Use Thighs for Richness: If you like a richer flavor, swap chicken breasts for bone-in, skin-on thighs. Just be sure to skim off any excess fat or remove the skin before shredding the meat.

Recipe Swaps and Variations

Vegetarian Version: Skip the chicken and use vegetable broth. For protein, consider adding chickpeas or tofu. You’ll still have delicious dumplings in a hearty broth, though you’ll need to adjust seasoning for a more robust flavor.
Herb Variations: While dill is a traditional addition, you can experiment with parsley, cilantro, or even thyme to change the soup’s flavor profile.
Add More Veggies: Throw in sliced mushrooms, parsnips, or even spinach toward the end. Matzo Ball Soup can handle extra produce without losing its identity.
Gluten-Free Tweaks: Regular matzo meal contains wheat. For those who need a gluten-free option, search for gluten-free matzo meal or mixes specifically designed for matzo balls.
Spice It Up: Though not traditional, a pinch of turmeric or smoked paprika can offer a unique spin on the classic soup, both in color and taste.

Kitchen Equipment Needed

Large Pot or Dutch Oven: Big enough to hold the broth, chicken, vegetables, and matzo balls without overcrowding.
Cutting Board and Chef’s Knife: For chopping onions, carrots, celery, and mincing garlic.
Measuring Cups and Spoons: Helps ensure precise seasoning and proper proportions, especially for the matzo dough.
Medium Mixing Bowl: To whisk eggs, oil, and matzo meal into a proper dough.
Whisk or Fork: For combining wet and dry ingredients for the matzo balls.
Tongs or Slotted Spoon: Useful for removing the chicken breasts from the soup without splashing.
Two Forks: Ideal for shredding the chicken once cooked.
Lid: Essential to keep the soup at a steady simmer and retain moisture while cooking both the soup and matzo balls.

How to Store and Reheat Leftovers

Refrigeration: Allow the soup to cool slightly, then transfer to an airtight container. Store in the fridge for up to 3–4 days. Keep in mind that matzo balls can continue to absorb liquid, so the soup may appear thicker the next day.
Freezing: For longer-term storage, you can freeze portions of the soup with or without matzo balls. Some people prefer freezing the broth and chicken separately from the dumplings to maintain the dumplings’ texture. If freezing together, use sturdy, freezer-safe containers and label them with the date. Thaw overnight in the fridge before reheating.
Reheating: Warm the soup gently on the stovetop over medium heat. If the broth has thickened too much or been absorbed by the dumplings, add a bit more chicken broth or water to restore the original consistency.

Serving Suggestions and Pairings

Fresh Bread or Rolls: A crusty baguette or soft dinner roll can complement the soup, perfect for soaking up the broth.
Side Salad: A light green salad dressed with a simple vinaigrette can round out the meal, balancing the richness of the soup with bright, tangy flavors.
Wine or Non-Alcoholic Options: A crisp white wine like a Sauvignon Blanc can cut through the richness, while a dry cider also works nicely. For a non-alcoholic pairing, try sparkling water with a squeeze of lemon or a ginger-infused iced tea.

Frequently Asked Questions (FAQ)

1. Can I make the matzo balls ahead of time?

It’s best to prepare the dough and let it rest, but only form and cook the matzo balls when you’re ready to serve. Once cooked, matzo balls are at their best texture when freshly made. You could pre-cook them and store them, but they often become denser upon reheating.

2. What if my matzo balls turn out dense?

Dense matzo balls are usually the result of overmixing or not allowing the dough to rest properly. Make sure to gently combine the ingredients and give the mixture a full 30 minutes in the refrigerator before forming the balls.

3. Can I skip the baking powder?

Baking powder helps matzo balls become lighter and fluffier. While some traditional recipes exclude it, if you desire extra lift, keep it in. If you remove it, your matzo balls may be a bit denser.

4. Is this soup kosher?

It can be, depending on the ingredients you use. Make sure your chicken broth and matzo meal are certified kosher. Also, if you’re cooking for Passover, you should choose matzo meal labeled specifically for that holiday, as not all matzo meal is suitable for Passover.

5. Why does the soup ask for both chicken broth and water?

Adding a bit of water in addition to broth helps control the saltiness and keeps the soup from becoming overly rich or concentrated. However, if you prefer a more intense flavor, you could swap some or all of the water with additional chicken broth.

6. Can I use leftover roasted chicken?

Absolutely. If you have leftover roasted chicken, simply add it near the end since it won’t need additional cooking time to become tender. You can also use homemade chicken stock for an even richer broth.

7. Do I have to use fresh dill?

Fresh dill is highly recommended for its bright, herbal qualities, but dried dill can be a decent substitute if that’s all you have on hand. Just start with a smaller amount—about half a teaspoon—and adjust to taste.

8. What size should I make my matzo balls?

Aim for ping pong–sized balls. They will expand during cooking, so anything too large might not cook evenly or could become overly dense in the center.

Conclusion

Matzo Ball Soup isn’t just a dish—it’s an experience steeped in comfort, memory, and warmth. With a steaming bowl in hand, you can almost feel the nurturing power of generations of home cooks who have cherished this meal for its hearty satisfaction and sense of tradition. Whether you’re aiming to uphold family customs, looking to try something new, or simply craving a soothing one-pot dinner, this recipe will guide you toward a pot of irresistible, soul-warming goodness.

Easy Matzo Ball Soup Recipe