Homemade Matzo Ball Soup Recipe – Comfort Food Classic

Matzo ball soup is a timeless comfort food that brings warmth and flavor to any table. A traditional Jewish recipe, this dish is especially popular during Passover but enjoyed year-round by food lovers everywhere. Made with fluffy matzo balls floating in a savory chicken broth, it’s hearty, nourishing, and incredibly satisfying. Whether you’re new to Jewish cuisine or simply craving a soul-soothing meal, this matzo ball soup recipe is the perfect place to start. It’s simple to prepare, family-friendly, and loaded with wholesome ingredients that will keep you coming back for more. Let’s bring tradition to your kitchen—one bowl at a time.

Ingredients Of Matzo Ball Soup Recipe

Why You Will Love This Matzo Ball Soup Recipe

This matzo ball soup recipe is comforting, flavorful, and incredibly easy to make. The matzo balls are tender and fluffy, while the broth is rich, savory, and infused with the natural sweetness of carrots and celery. It’s a wholesome, satisfying dish that’s perfect for cold days, holiday meals, or when you simply need a cozy bowl of something warm. Plus, it’s made with simple pantry ingredients and is easily adaptable for different diets.

Preparation Process Of Matzo Ball Soup Recipe

Making matzo ball soup involves preparing the matzo ball dough, chilling it, forming the balls, and cooking them in simmering water. Meanwhile, a flavorful broth is prepared with carrots, celery, onion, and chicken broth. Once the matzo balls are cooked and the vegetables are tender, they are combined for a classic, heartwarming dish.

Step By Step Instructions

Prepare the Matzo Ball Mixture: In a medium-sized mixing bowl, whisk together 4 large eggs, 1/4 cup schmaltz (or vegetable oil), 1/4 cup seltzer or water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir in 1 cup of matzo meal until fully combined. Cover the bowl with plastic wrap and refrigerate for at least 30 to 60 minutes to allow the mixture to firm up.

Shape the Matzo Balls: After chilling, remove the mixture from the refrigerator. Wet your hands slightly to prevent sticking, then gently form the mixture into small, evenly sized balls (about 1 to 1.5 inches in diameter). Handle the dough lightly to keep the balls fluffy.

Cook the Matzo Balls: Bring a large pot of salted water to a boil. Gently drop the matzo balls into the boiling water. Once all are added, reduce the heat to a simmer, cover the pot, and let them cook for 30 to 40 minutes. The matzo balls should expand and become tender.

Prepare the Soup Broth: While the matzo balls are cooking, heat 10 cups of chicken broth in a separate large pot over medium heat. Add 2 sliced carrots, 2 sliced celery stalks, and 1 halved yellow onion. Let the broth simmer gently for 25 to 30 minutes, or until the vegetables are soft and the broth is infused with flavor. Remove the onion before serving.

Combine and Serve: Once the matzo balls are fully cooked, use a slotted spoon to transfer them to the prepared broth. Let them sit in the hot broth for about 5 minutes to absorb flavor. Serve hot, garnished with freshly chopped dill or parsley for a bright, aromatic finish.

How to Serve?

• Serve hot as a main dish or appetizer
• Garnish with fresh chopped dill or parsley
• Pair with challah or crusty bread for a complete meal
• Add shredded chicken for extra protein
• Include a lemon wedge on the side for a citrusy kick

Tips & Variations

Nutrition

1. Calories: 220
2. Protein: 10g
3. Fat: 11g
4. Carbohydrates: 18g
5. Fiber: 2g
6. Sodium: 520mg
7. Sugar: 3g

Recipe Card

Homemade Matzo Ball Soup Recipe – Comfort Food Classic

Recipe by Rachael rayCourse: Banana Bread Recipe

Servings

1 bowl

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

220

kcal

Matzo ball soup is a beloved comfort food made with fluffy matzo balls and a hearty vegetable-infused chicken broth. Perfect for holidays or chilly nights, this traditional Jewish recipe delivers both warmth and flavor. It’s surprisingly easy to prepare using simple ingredients like matzo meal, eggs, and fresh veggies. Whether you’re celebrating Passover or looking for a cozy, satisfying meal, matzo ball soup is a nourishing and delicious choice. Light, flavorful, and family-approved, it’s a recipe that deserves a spot in your regular dinner rotation. One spoonful, and you’ll understand why it’s called “Jewish penicillin.

Ingredients

• Matzo meal

• Large eggs

• Chicken fat (schmaltz) or vegetable oil

• Seltzer or water

• Salt

• Ground black pepper

• Fresh parsley or dill (optional)

• Chicken broth (homemade or store-bought)

• Carrots

• Celery

• Yellow onion

• Fresh dill or parsley for garnish

Directions

• Step 1: Prepare the Matzo Ball Mixture
• In a medium-sized mixing bowl, whisk together 4 large eggs, 1/4 cup schmaltz (or vegetable oil), 1/4 cup seltzer or water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir in 1 cup of matzo meal until fully combined. Cover the bowl with plastic wrap and refrigerate for at least 30 to 60 minutes to allow the mixture to firm up.
• Step 2: Shape the Matzo Balls
• After chilling, remove the mixture from the refrigerator. Wet your hands slightly to prevent sticking, then gently form the mixture into small, evenly sized balls (about 1 to 1.5 inches in diameter). Handle the dough lightly to keep the balls fluffy.
• Step 3: Cook the Matzo Balls
• Bring a large pot of salted water to a boil. Gently drop the matzo balls into the boiling water. Once all are added, reduce the heat to a simmer, cover the pot, and let them cook for 30 to 40 minutes. The matzo balls should expand and become tender.
• Step 4: Prepare the Soup Broth
• While the matzo balls are cooking, heat 10 cups of chicken broth in a separate large pot over medium heat. Add 2 sliced carrots, 2 sliced celery stalks, and 1 halved yellow onion. Let the broth simmer gently for 25 to 30 minutes, or until the vegetables are soft and the broth is infused with flavor. Remove the onion before serving.
• Step 5: Combine and Serve
• Once the matzo balls are fully cooked, use a slotted spoon to transfer them to the prepared broth. Let them sit in the hot broth for about 5 minutes to absorb flavor. Serve hot, garnished with freshly chopped dill or parsley for a bright, aromatic finish.

Recipe Video

Notes

• Matzo balls expand during cooking, so avoid overcrowding the pot.
• The soup can be made a day ahead; store matzo balls separately to avoid sogginess.
• Schmaltz adds authentic flavor but can be substituted with oil for convenience.
• Make the matzo mixture first to chill while prepping the rest of the ingredients.

FAQs

Conclusion