Recipe

Wholesome Matzo Ball Soup

A rustic, homestyle bowl with tender matzo balls, golden chicken broth, and classic aromatics. Cozy, bright, and weeknight friendly.

By Matt Campbell

•

4.8

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Matzo ball soup is one of those recipes that feels like a reset button. The broth is clean and chickeny, the carrots are sweet, and the matzo balls are soft in a way that makes you slow down without even trying.

This version is rustic and homestyle on purpose. We are not chasing fussy perfection. We are chasing fluffy matzo balls that hold together, a broth that tastes like it has been simmering for a while, and enough dill and lemon to make the whole bowl feel awake.

If you are new to matzo balls, welcome. If you have opinions about matzo balls, also welcome. This recipe gives you a reliable base plus a couple simple choices so you can land on your ideal: floaters, not sinkers.

Why It Works

Fluffy, tender matzo balls thanks to chilled batter and gentle simmering.
Deep, golden flavor from sautéed aromatics and a longer, cozy simmer with chicken and herbs.
Bright finish with lemon and fresh dill so the soup tastes cozy, not heavy.
Make ahead friendly with clear storage tips so your matzo balls do not turn into sponges.

Pairs Well With

Storage Tips

The big rule: store the matzo balls and broth separately if you can. Matzo balls love broth so much they will drink it, and your leftovers can get overly soft.

Refrigerator

Broth and chicken: cool, then refrigerate in an airtight container for up to 4 days (or follow your publication’s food safety standards).
Matzo balls: refrigerate in a separate container for up to 3 days. A tiny splash of broth in the container helps prevent drying out.

Freezer

Broth and chicken: freeze up to 3 months (or follow your publication’s food safety standards).
Matzo balls: freeze on a tray until firm, then transfer to a freezer bag for up to 2 months.

Reheating

Warm broth gently until simmering, then add matzo balls for 2 to 4 minutes just to heat through.
If the broth tastes a little flat after chilling, fix it fast with a pinch of salt and a squeeze of lemon.

Timing note: The matzo batter chill happens while the soup simmers, so it does not usually add extra time if you start it during the simmer.

Common Questions

Why did my matzo balls come out dense?

Usually it is one of three things: the batter did not rest long enough, the simmer was too aggressive, or the fat to liquid ratio was off. Chill the batter at least 30 minutes, keep the cooking liquid at a gentle simmer, and measure the oil or schmaltz.

Do I have to use schmaltz?

Nope. Schmaltz gives that classic savory depth, but neutral oil works great. If you want a little extra savory flavor without making schmaltz, stick with oil and add a pinch more dill and black pepper, or use a little more chicken fat from the pot if you have it.

Can I make this with store-bought broth?

Yes. Use a good quality low-sodium chicken broth so you can season it properly. One of the easiest ways to make boxed broth taste more homemade is sautéing the aromatics first and finishing with dill and lemon.

Floaters or sinkers?

This recipe makes floaters, meaning light, tender, and a little airy (that is why they puff and rise). If you prefer slightly firmer matzo balls, use 4 eggs instead of 3 and reduce seltzer to 1/4 cup.

Can I cook matzo balls directly in the soup?

You can, but it is better to cook them in salted water or broth separately. It keeps your soup clearer and makes storage easier.

Do I need to strain the broth?

Totally optional. For a more rustic soup, leave the veggies in. For a clearer, more classic-looking broth, strain it after simmering the chicken (and then return the carrots and shredded chicken to the pot).

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot or Dutch oven (6 to 8 quarts)
Medium bowl (for matzo ball batter)
Whisk or fork
Measuring cups and spoons
Small cookie scoop or tablespoon (for portioning)
Slotted spoon
Knife and cutting board
Fine-mesh strainer (optional, for a clearer broth)
Tea infuser or spice sachet (optional, for peppercorns)

The first time I made matzo ball soup on my own, I treated the matzo balls like a high-stakes science project. I overmixed, I boiled too hard, and I ended up with what can only be described as broth with dumpling boulders.

Now I keep it simple: chill the batter, simmer gently, and taste the broth like I mean it. When it clicks, it is magic. The kitchen smells like onions and dill, the pot is quietly doing its thing, and suddenly you have a bowl that makes everyone act a little more human.

Wholesome Matzo Ball Soup

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings 6

Ingredients

For the soup

2 tablespoons olive oil (or schmaltz, if you have it)
1 large yellow onion, diced
2 carrots, peeled and sliced into coins
2 celery ribs, sliced
3 garlic cloves, smashed
8 cups low-sodium chicken broth (or homemade stock)
2 cups water
1 to 1 1/2 pounds bone-in chicken thighs, preferably skin-on (or a small mix of thighs and drumsticks)
2 bay leaves
8 to 10 black peppercorns (see note)
1 teaspoon kosher salt, plus more to taste
2 to 3 tablespoons chopped fresh dill, plus more for serving
1 to 2 tablespoons fresh lemon juice (optional but recommended)

Peppercorn note: If you do not want to fish peppercorns out later, tuck them into a tea infuser, spice sachet, or tied piece of cheesecloth.

For the matzo balls

1 cup matzo meal
1 teaspoon baking powder (optional, for lighter “floater” style)
1 teaspoon kosher salt
3 large eggs
3 tablespoons schmaltz or neutral oil (avocado, grapeseed, canola)
1/3 cup seltzer or chicken broth (cool or room temperature)
1 tablespoon chopped fresh dill (optional)

For cooking the matzo balls: 3 to 4 quarts water or broth, plus 1 tablespoon kosher salt

Instructions

1) Start the soup base

In a large pot over medium heat, warm the olive oil or schmaltz. Add onion, carrots, and celery. Cook 8 to 10 minutes, stirring occasionally, until the onions look soft and glossy.
Add garlic and cook 30 seconds, just until fragrant.

2) Simmer the broth and chicken

Add chicken broth, water, chicken thighs, bay leaves, peppercorns, and 1 teaspoon salt.
Bring to a gentle simmer, then lower heat to keep it calm. Skim any foam that rises in the first 10 minutes.
Simmer 35 to 45 minutes, until the chicken is tender and easily pulls from the bone.
Remove chicken to a plate. When cool enough to handle, shred the meat and discard skin and bones. Set shredded chicken aside.
Optional for a clearer broth: Remove bay leaves and peppercorns (or lift out the sachet), then strain the broth through a fine-mesh strainer. Return the broth to the pot. You can add the carrots back in, too, if you like them in the final bowl.

3) Make the matzo ball batter

While the soup simmers, whisk matzo meal, baking powder (if using), and salt in a medium bowl.
In a second bowl, whisk eggs with schmaltz or oil. Add the seltzer (or broth) and whisk quickly to combine. Tip: If you are using schmaltz and it starts to clump when it hits a cold liquid, do not stress. Whisk briskly and it will smooth out. Using cool (not ice-cold) seltzer also helps.
Stir in dill if using.
Pour wet ingredients into dry and stir just until combined. Do not overmix.
Cover and refrigerate for at least 30 minutes and up to 2 hours.

4) Cook the matzo balls

Bring a separate pot of well-salted water (or broth) to a gentle boil, then reduce to a steady simmer.
With wet hands or a small scoop, form matzo balls about 1 to 1 1/4 inches wide. They will puff as they cook, so do not go huge.
Drop them into the simmering liquid, cover, and cook 30 to 35 minutes. Do not uncover often. Steam is part of the fluff factor.
Use a slotted spoon to transfer matzo balls to a plate. If you want a quick confidence check, cut one open: the center should look set and tender, not wet.

5) Finish and season

Return shredded chicken to the soup pot. Simmer 5 minutes.
Turn off heat. Stir in dill and lemon juice, then taste and adjust salt.
Serve hot with 1 to 2 matzo balls per bowl and extra dill on top.

Cook’s tip: If your broth tastes good but not great, you do not need to panic. Add a pinch of salt, a squeeze of lemon, and a tiny extra spoon of dill. Taste again. Repeat until your spoon says yes.

Nutrition information is estimated.

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