Classic Kosher Matzo Ball Soup (Fluffy Matzo Balls Like Bubbe Made)

Let Us Get That Pot Simmering (Step by Step)

Take a deep breath, clear a little counter space, and know that none of this is hard, it just has a rhythm. Here is exactly how I make classic kosher matzo ball soup on a typical Sunday before a holiday or a cozy dinner.

1. 
   Build the chicken broth base. Add the chicken pieces, onion, carrots, celery, parsnip, garlic, parsley stems, dill sprigs, bay leaves, peppercorns, and 2 teaspoons kosher salt to a large stockpot. Pour in the water or low sodium chicken stock. Set the pot over medium high heat and bring it just up to a gentle boil.
   
2. 
   Skim and simmer until rich. As the liquid comes to a boil, skim off the grayish foam that rises to the top with a spoon. Once it hits a boil, immediately turn the heat down to low so you have a very gentle simmer. Partially cover and let it simmer for about 40 minutes, until the chicken is very tender and the broth smells deeply savory.
   

1. 
   Mix the matzo ball batter. While the broth simmers, whisk the eggs in a medium bowl until well blended. Whisk in the schmaltz or oil, seltzer, salt, pepper, and chopped dill or parsley. Sprinkle the matzo meal over the top and gently fold it in just until no dry spots remain. The mixture will look soft and a bit loose, more like thick porridge than dough.
   
2. 
   Let the batter rest and hydrate. Cover the bowl of matzo ball mixture and refrigerate it for at least 20 minutes. This rest lets the matzo meal fully absorb the liquid and gives the batter time to firm up. Skip this and you are almost guaranteed either dense or falling apart matzo balls.
   
3. 
   Strain and refresh the broth. When the chicken is tender, carefully lift it out to a plate and set it aside until cool enough to handle. Strain the broth through a fine mesh sieve into a clean pot to remove the spent vegetables and herbs. Taste and adjust the salt. Add fresh sliced carrots and celery to this pot and set it over low heat so the vegetables can gently cook while you form the matzo balls.
   
4. 
   Prepare a pot for cooking the matzo balls. Fill a wide pot with well salted water (it should taste pleasantly salty, like broth) and bring it to a simmer over medium heat. Cooking the matzo balls in water keeps your beautiful chicken broth clear and lets you control the heat more easily.
   

1. 
   Shape the matzo balls with gentle hands. Take the chilled matzo mixture out of the fridge. With wet hands or using a small cookie scoop, gently scoop about a heaping tablespoon of batter and roll it very lightly between your palms into a ball. Do not compress it tightly; you are just coaxing it into shape. Aim for about 16 evenly sized matzo balls so they cook at the same rate.
   

1. 
   Simmer the matzo balls until fluffy. Slip the matzo balls into the simmering salted water one by one. When they are all in, adjust the heat so the water is barely simmeringyou want tiny lazy bubbles, not a rolling boil. Cover the pot and cook for 30 to 35 minutes. Try not to lift the lid for at least the last 20 minutes; they need that steamy environment to puff up properly.
   
2. 
   Finish the soup and shred the chicken. While the matzo balls cook, remove the skin and bones from the chicken and shred or tear the meat into bite sized pieces. Add some of the chicken meat back into the gently simmering broth with the carrots and celery. By the time the matzo balls are done, your vegetables should be tender but not mushy.
   

1. 
   Assemble and serve. To serve, place a couple of matzo balls into each bowl. Ladle the hot chicken broth and vegetables over the top, making sure each bowl gets some shredded chicken if you are serving it that way. Finish with a sprinkle of fresh dill or parsley and serve right away while everything is piping hot.
   

Pro Tips (Learned Over Many Holiday Dinners)

• Measure matzo meal by fluffing, then scooping and leveling. Packed matzo meal means dense balls. I give the container a quick stir, then lightly scoop and level with a knife.
• Do not overmix the batter. Once the matzo meal goes in, stir just until combined. Overworking it develops too much structure and gives you rubbery results.
• Resting time is non negotiable. That 20 to 30 minute chill in the fridge lets the matzo meal hydrate and firm up the mixture. If it still seems too loose to shape, another 10 minutes usually fixes it.
• Keep the cook at a gentle simmer, not a boil. A hard boil can cause the matzo balls to bang around, crack, or cook unevenly. Think of it like poaching eggs; gentle heat gives tender texture.
• Wet your hands between every couple of matzo balls. Damp hands keep the mixture from sticking and let you shape quickly without compressing too much.
• Cook matzo balls in salty water, then serve in broth. This is my favorite method for clear soup and fluffy balls. The water should taste similar to lightly seasoned broth so the matzo balls are not bland.
• Salt in layers. Lightly salt the broth at the beginning, taste halfway through, and adjust again at the end. Broth reduces and can get salty fast, so start modest and build up.
• Make the broth ahead. The broth actually tastes better the next day, and the fat is easier to skim when it is cold. Then you can cook fresh matzo balls right before serving.

How to Tell When Everything Is Just Right

One thing I wish someone had told me early on is what perfectly cooked matzo ball soup actually looks and feels like. Here is how I check without obsessing.

• The matzo balls float. By the end of cooking, your matzo balls should be floating toward the top of the pot, looking plump and slightly puffed. If they are still sitting stubbornly at the bottom after 35 minutes, give them a few more minutes.
• The texture is tender all the way through. When you cut one open, the inside should be uniform in color, moist, and tender with no dense, dark center. If the middle feels gummy, they needed a few more minutes of gentle cooking.
• The broth is clear but golden. You should be able to see your matzo balls and vegetables clearly through the broth. A little bit of shimmer from chicken fat or schmaltz is good; a thick slick of oil on top means you can skim some off.
• The vegetables are soft but not collapsing. The carrots and celery in the finished soup should be tender when you bite into them but still hold their shape. If they are falling apart, you just went a little long; it will still taste wonderful.
• The aroma fills your kitchen. When the soup is ready, it will smell like dill, cooked chicken, and gentle sweetness from the vegetables. If it smells flat, it almost always needs a pinch more salt or a few more minutes of simmering.

Twists and Variations I Actually Make

Once you have the classic down, this soup becomes a cozy canvas for lots of little tweaks. I am not talking about wild reinventions (please do not email me about adding curry paste to your Seder soup), but gentle shifts that suit different seasons and preferences.

• Vegetarian or parve version: Use a very rich vegetable stock instead of chicken broth and skip the chicken pieces entirely. Roast the vegetables first for deeper flavor, and use oil in the matzo balls instead of schmaltz. It will not taste exactly the same, but it is still deeply comforting.
• More chicken in the bowl: In my house, some people want mostly broth and matzo balls, others want a full on chicken soup. If I am feeding the latter, I add extra thighs to the pot and pile the shredded meat generously into the bowls.
• Herb heavy matzo balls: For springtime holidays, I double the fresh herbs in the matzo balls and in the garnish. All that dill and parsley makes the bowls look like little edible gardens.
• Gluten conscious version: If you or someone you love needs to avoid gluten, you can use gluten free matzo meal. Start with a bit less than the recipe calls for, since some gluten free blends absorb more liquid, and adjust by adding a teaspoon at a time until the mixture has that soft, spoonable texture.
• Lean broth: If you prefer a lighter broth, chill it overnight and scrape off the hardened fat from the top before reheating. I often do this before big holiday meals when the rest of the menu is already quite rich.
• Extra cozy add ins (non holiday nights): On weeknights that are not during Passover, I sometimes add a handful of egg noodles or extra vegetables like peas to stretch the soup into a full one pot meal.

Over the years, I have also tried some experiments that I would not repeat. Too much baking powder made the matzo balls taste oddly cakey, and skipping the resting time gave me sad, heavy sinkers. So if you feel tempted to rush, that is one place I would urge you to trust the process.

Making Matzo Ball Soup Work in Every Season

Even though a lot of us associate matzo ball soup with Passover and chilly weather, it is actually a beautiful, flexible soup you can adapt year round with what looks best in the market.

• Spring: Lean into the herbs. Add extra dill, parsley, or even a bit of fresh chives. Tender carrots, young celery, and a squeeze of lemon at the end keep everything bright.
• Summer: On hot days, I make a lighter broth with more vegetables and slightly less chicken, and I chop the vegetables smaller. A smaller portion of soup with a simple salad on the side feels just right.
• Fall: This is when I reach for parsnips and sometimes a small piece of turnip or rutabaga for extra sweetness and earthiness. It tastes like a gentle nudge toward the cozier months.
• Winter: Go full comfort. I add plenty of dark meat chicken, maybe an extra carrot or two, and I do not skim quite as aggressively so the broth has a little more richness and body.

The core recipe stays the same; you are just nudging the vegetables and herbs to match the season and your mood. It is one of the reasons this soup shows up on my table far more often than just once a year.

When Things Go Sideways (And How to Fix Them)

I have made every matzo ball mistake in the book, usually when I was distracted, tired, or trying to cook three other things at once for a holiday meal. So if something goes a bit wrong, you are not aloneand most issues are fixable or at least improvable.

• Dense, heavy matzo balls: This usually means too much matzo meal or overmixing. Next time, fluff the matzo meal before measuring and mix gently. If you realize the batter is too stiff before shaping, you can fold in an extra tablespoon or two of seltzer.
• Matzo balls falling apart: Either the batter was too loose, it did not rest long enough, or the simmer was too vigorous. If your mixture looks very runny before chilling, stir in an extra tablespoon of matzo meal and chill again. During cooking, keep the heat low and steady.
• Cloudy broth: Usually from boiling too hard or stirring too much. It is mostly a cosmetic issue. Next time, keep the simmer gentle and avoid boiling the matzo balls directly in the finished broth if you want restaurant clear soup.
• Broth too salty: Add a little hot water to dilute, or drop in a peeled raw potato and simmer for 10 to 15 minutes, then discard it. The potato absorbs some of the salt. Also remember that matzo balls and vegetables will slightly soften the saltiness in the final bowl.
• Broth not salty enough: This is easy; just add salt a pinch at a time at the very end, tasting between each addition. I like to taste it with a small piece of matzo ball and carrot on the spoon, which gives a better sense of how the whole bowl will taste.
• Matzo balls sticking to the bottom: Give the pot a gentle stir with a wooden spoon in the first couple of minutes of cooking to loosen them, then leave them alone to simmer.

Matzo Ball Cooking Methods: Broth vs Water vs Gadget

In my kitchen, I almost always cook matzo balls in salted water and serve them in chicken broth, but there are a few different methods you will hear people swear by. Here is how they compare from my experience.

• Simmered in salted water (my go to): Keeps the chicken broth beautifully clear, and you have more control over the temperature because you are not juggling vegetables and chicken in the same pot. Just make sure the water is well salted so the matzo balls are not bland.
• Simmered directly in the broth: This is how a lot of grandmothers did it, and it gives incredible flavor because the matzo balls soak up the chickeniness. The downside is that the broth will get a bit cloudy and slightly thicker from the starch in the matzo. If you do this, strain the broth first so you are not fighting vegetables while trying to shape and drop the balls.
• Pressure cooker or Instant Pot for the broth: I love an Instant Pot broth when I am short on time. Cook the chicken, aromatics, and water under high pressure, strain, and then switch to the stovetop for cooking the matzo balls. I do not recommend pressure cooking the matzo balls themselves; they tend to overcook and the texture gets a little strange.

Whichever route you choose, the real key is gentle heat and patience. No furious boiling, no poking at the matzo balls with a spoon every three minutes. Let them have their steamy little spa moment.

Gear You Really Need (And What You Can Improvise)

Good news: you do not need specialty gadgets to make excellent matzo ball soup. Most of this is basic, sturdy cookware that you probably already have.

• Large stockpot or Dutch oven: For the chicken soup. I like something in the 6 to 8 quart range so there is room for the chicken and plenty of liquid.
• Second wide pot or deep saucepan: For simmering the matzo balls separately in salted water. A wide surface lets them cook in a single layer without bumping into each other too much.
• Mixing bowl: For the matzo ball batter. A medium bowl with straight sides makes it easier to see if anything is not fully mixed in.
• Fine mesh strainer: To strain the broth for that restaurant clear look. If you do not have one, a regular colander lined with cheesecloth or a clean thin dish towel works.
• Slotted spoon: Essential for turning and lifting the matzo balls and scooping out vegetables neatly.
• Small scoop or tablespoon measure: Helps keep the matzo balls the same size so they cook evenly. I often use a small cookie scoop dipped in water.
• Ladle: For serving without splashing all over your stove and counters. Ask me how I know.

If you are missing a dedicated stockpot, a heavy Dutch oven does double duty beautifully. And if you do not have a strainer, just know your broth will be a little more rustic lookingwhich is often code for charmingly homemade.

Storing the Soup (On the Rare Chance You Have Leftovers)

In my house, leftovers only really happen if I have massively overcooked on purpose, which frankly I often do with this soup because it freezes so well. A little planning here keeps the texture of both the broth and the matzo balls at their best.

Short term storage (up to 3 days): I prefer to store the broth and matzo balls separately in the fridge. Transfer cooled broth with vegetables and chicken to an airtight container, and keep the matzo balls in a separate container moistened with a ladle or two of broth or their cooking liquid so they do not dry out.

Freezing: Matzo balls freeze surprisingly well. Arrange cooled, cooked matzo balls on a parchment lined tray, freeze until firm, then transfer to a freezer bag or container. Freeze the strained broth separately in containers, leaving a little room at the top for expansion. Both will keep for about 2 to 3 months.

Reheating: Warm the broth gently on the stove until steaming. If the matzo balls are refrigerated, let them warm in the hot broth for 10 to 15 minutes at a bare simmer. If frozen, drop them straight into simmering broth and give them closer to 20 minutes. Avoid microwaving matzo balls directly; they can turn rubbery around the edges.

How I Love to Serve This Matzo Ball Soup

On holidays, I ladle this soup into wide shallow bowls so everyone can admire those fluffy matzo balls floating on top. Each bowl gets one or two balls, plenty of carrots and celery, and a few generous pieces of chicken for the folks who want something to really sink their spoon into.

A sprinkle of fresh dill or parsley just before serving is more than garnish; it wakes up the whole bowl and makes it smell like you just finished it, even if you made the broth yesterday. If I am serving a big crowd, I keep the pot on a low burner and bring extra matzo balls to the table in a covered dish so people can help themselves.

For quieter, non holiday dinners, I sometimes treat this as a full meal on its own with a simple green salad on the side. On long, gray winter days, a big bowl of this soup eaten in comfy clothes on the couch absolutely counts as self care in my book.

What to Serve Alongside Your Matzo Ball Soup

If you are building a whole menu around this soup, here are some of my favorite pairings from many years of big family tables and slightly chaotic holiday spreads.

• For a classic holiday meal: Start with this soup, follow with brisket or roast chicken, roasted vegetables, and a big green salad with a bright vinaigrette. Finish with something citrusy or apple based to keep things light.
• For a soup centered Shabbat dinner: Serve generous bowls of matzo ball soup with a loaf of challah, a couple of simple salads (like cucumber and tomato or shredded carrots), and maybe some olives or pickles.
• For a cozy weeknight: Pair the soup with toasted bread or matzo, a quick slaw or chopped salad, and call it a day. Nobody at my table has ever complained about just soup when it is this soup.
• Drinks: I like sparkling water with lemon, light white wine, or a crisp apple cider alongside. Nothing too heavy; the soup is the star.

A Little Personal Note From My Stove to Yours

There is something uniquely tender about making matzo ball soup for people you love. It is not flashy or trendy, but it shows up when it really mattersfor holidays, for new babies, for hard weeks, and for those quiet evenings when someone just needs a bowl of something warm placed in front of them without a lot of words.

As a woman who has juggled work, kids, holidays, and that constant low level hum of am I doing enough, this is one recipe that always reminds me that enough can look like a big pot of soup and a table where people feel cared for. If your matzo balls are a little lopsided or your broth is not as clear as the photos online, I promise you, nobody who needs that comfort is going to mind.

I hope this recipe not only helps you nail the technique, but also becomes one of those dishes that lives in your own family storiesthe way my first too dense matzo balls and my later fluffy ones live in mine.

FAQReal Questions From My Kitchen

Can I make the matzo balls ahead of time?

Yes. I often cook the matzo balls earlier in the day or even the day before. Let them cool in a bit of their cooking liquid, then refrigerate. Before serving, warm them gently in simmering broth for about 10 to 15 minutes until heated through.

Can I freeze matzo ball soup?

Absolutely. For the best texture, freeze the matzo balls and broth separately. Freeze the matzo balls on a tray, then transfer to a container, and freeze the strained broth in portions. Reheat the broth on the stove and simmer the frozen matzo balls in it until hot and tender again.

Why are my matzo balls dense or hard in the middle?

Dense matzo balls usually mean too much matzo meal, not enough liquid, or not enough resting time. Make sure you measure the matzo meal lightly, do not overmix the batter, and give it at least 20 minutes in the fridge. Also be sure to cook them long enough at a gentle simmer so the centers have time to cook through.

How do I keep this kosher for Passover?

Use kosher for Passover matzo meal, schmaltz or oil that is certified for Passover, and make sure your stock and any seasonings have appropriate certification for your level of observance. Some families avoid baking powder and even avoid letting matzo contact liquid (no gebrokts), so follow your family or community customs there.

Can I use boxed broth or a rotisserie chicken?

For a regular weeknight, yes. Use a good quality low sodium chicken broth and kosher rotisserie chicken if needed, and build flavor with fresh herbs and vegetables. For formal holidays, I still prefer starting from raw chicken pieces so the soup feels truly homemade and special.

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.