Pull Up a Chair for Classic Kosher Matzo Ball Soup If you are chasing that soul-warming bowl of matzo ball soup that tastes like it came straight from a Jewish holiday table, you are absolutely in the right kitchen. This classic kosher matzo ball soup gives you tender, fluffy matzo balls floating in a rich, golden chicken broth that feels like a hug in a …
Pull Up a Chair for Classic Kosher Matzo Ball Soup
If you are chasing that soul-warming bowl of matzo ball soup that tastes like it came straight from a Jewish holiday table, you are absolutely in the right kitchen. This classic kosher matzo ball soup gives you tender, fluffy matzo balls floating in a rich, golden chicken broth that feels like a hug in a bowl.
I have tested this version more times than I care to admit, tweaking the amount of matzo meal, fussing with seltzer versus water, and timing the simmer down to the minute, all to land on that perfect balance: matzo balls that are light but not disintegrating, and broth that is deeply savory but not greasy.
Whether you are making this for Passover, Rosh Hashanah, Shabbat dinner, or just a Tuesday night when the week has been a lot, this recipe is meant to be both holiday-worthy and weeknight-manageable. You do not need fancy equipment, and I will walk you through every step like we are standing side by side at the stove.
How My Matzo Balls Went From Golf Balls to Fluffy Little Clouds
The very first time I made matzo ball soup was for my then-boyfriend, now husband, for his familys Passover Seder. I had eaten plenty of matzo ball soup at friends homes, but making it myself for a table full of lifelong connoisseurs was a whole different level of pressure. I wanted to impress his mom so badly that I overthought every single step.
I followed a random recipe, ignored my gut, and made the batter exactly as written even though it felt way too stiff. The result? Perfectly seasoned, absolutely beautifuland dense little golf balls that just sat on the bottom of the bowl looking offended. Everyone was kind, but his grandmother gently said, Next time, nu, a little lighter. I went home determined.
Over the years I collected tips from aunties, friends, and one incredibly patient bubbe who told me, while we stirred chicken soup together, You have to treat matzo balls like babies. Gentle hands, no poking, and let them rest. I learned not to overwork the mixture, to give the batter a good chill, and to keep the simmer low and steady with the pot covered and my impatient self not peeking every two minutes.
Now, when I bring a big pot of this soup to the table and those matzo balls are bobbing on top like soft little clouds, I think about that first slightly disastrous Seder and smile. If your first batch is not perfect, trust me, you are in very good company. We will get you to fluffy.
What You Will Need (And How Not to Stress About It)
One of the most liberating things I learned about matzo ball soup is that it is actually very forgiving. Yes, there are a few rules that matter, but you do not need one specific brand of matzo meal or the fanciest chicken in the store. Here is how I think about the ingredients and where you can be flexible.
For the matzo balls:
Matzo meal: This is the backbone. Regular matzo meal, not cake meal. Different brands absorb differently, but this recipe is balanced to work with most mainstream brands. If your mixture looks too thin or too thick, I will tell you how to fix it in the tips.
Eggs: They give structure and richness. Room temperature eggs mix more easily, but I will be honest, I have grabbed them straight from the fridge plenty of times and it was fine.
Fat (schmaltz or oil): Schmaltz (rendered chicken fat) gives you that classic Jewish deli flavor. Neutral oil works, too, especially if you are keeping things a bit lighter or do not have schmaltz on hand.
Liquid (seltzer or water): Seltzer water is my go to for extra fluffy matzo balls because the bubbles help loosen the texture. Cold water works if that is what you have, you will just lean a little more on technique.
Seasoning and herbs: Kosher salt, black pepper, and a good handful of chopped dill or parsley make the matzo balls taste like something you would happily eat even outside of soup.
For the soup:
Chicken: Bone in, skin on pieces make the best broth. I usually use a mix of legs and thighs or a cut up whole chicken. Just make sure it is kosher if you are keeping the meal kosher.
Water or low sodium chicken stock: Water plus chicken and time makes beautiful broth, but if I am in a rush I will sometimes use a mix of water and good quality boxed stock to boost the flavor.
Aromatics: Onion, carrot, celery, parsnip, garlic, fresh dill, and parsley stems are my usual lineup. The parsnip adds subtle sweetness that makes people ask what your secret is.
Seasoning: Kosher salt, whole peppercorns, and bay leaves build a deep but clean flavor. Always taste and adjust the salt at the end; chicken soup is notorious for needing that last minute pinch.
If you need this to be dairy free (parve), you are already in luckthere is no dairy here, just be sure your stock and matzo meal are kosher certified for the level of observance you need. For vegetarian friends, you can use a rich vegetable broth and skip the chicken entirely, but I will talk more about that in the variations section below.
Quick Ingredient Swap Guide
Real life happens, pantries run low, and I am the last person who will tell you to abandon the whole idea just because you are missing one thing. Here is a quick look at some smart substitutions that I have actually used in my own kitchen.
Ingredient
Best Substitute
Notes
Schmaltz (chicken fat)
Neutral oil (canola, sunflower, avocado)
Oil keeps it kosher and lighter; you will miss a bit of chickeny flavor but the texture is still lovely.
Seltzer water
Cold still water
You may lose a touch of fluffiness; be extra gentle forming the balls and do not overpack them.
Fresh dill
Fresh parsley or a mix of dried dill and parsley
Fresh is best, but dried herbs work in a pinch. Use about one third the amount if dried.
Whole chicken pieces
Bone in thighs and drumsticks or a kosher rotisserie carcass plus extra wings
Can I double this recipe for a crowd?
Very easily. Use a bigger pot or two pots, and keep in mind that larger volumes can take a bit longer to come up to a simmer. I like to cook matzo balls in batches so they are not crowded, then hold them in a little broth until serving.
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Ingredients
For the matzo balls
For the chicken soup
Instructions
1
Start the chicken broth
Add the chicken pieces, onion, 1 carrot (in chunks), 1 celery stalk (in chunks), parsnip, garlic, parsley sprigs, dill sprigs, bay leaves, peppercorns, and 2 teaspoons kosher salt to a large stockpot. Pour in the water or stock. Set the pot over medium-high heat and bring it just up to a gentle boil.
Starting with cold water helps draw flavor from the chicken and aromatics as it heats.
2
Simmer and skim
As the liquid heats, skim off any foam that rises to the top with a spoon. Once it reaches a boil, immediately reduce the heat to low so the broth simmers very gently. Partially cover and cook for about 40 minutes, until the chicken is very tender and the broth smells rich and savory.
A gentle simmer keeps the broth clear and prevents the chicken from getting tough.
3
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, 1 teaspoon kosher salt, black pepper, and chopped dill or parsley. Sprinkle the matzo meal and baking powder (if using) evenly over the surface and gently fold it in just until no dry pockets remain. The mixture should be soft and spoonable.
Do not overmix once the matzo meal is added; a light hand keeps the texture fluffy.
4
Chill the batter
Cover the bowl of matzo ball mixture and refrigerate for at least 20 minutes, or up to about an hour. This resting time allows the matzo meal to hydrate fully and firms up the mixture so it is easier to shape.
If the mixture still feels very loose after 20 minutes, chill it for an additional 10 minutes.
5
Strain and refresh the broth
When the chicken is very tender, use tongs to transfer it to a plate to cool slightly. Strain the broth through a fine mesh sieve into a clean pot, discarding the spent vegetables and herbs. Taste and adjust the seasoning with more salt if needed. Add the remaining sliced carrots and celery to the strained broth and set it over low heat to gently cook while you form and simmer the matzo balls.
You can remove skin and bones from the chicken and return some shredded meat to the pot if you like a heartier soup.
6
Prepare a pot for the matzo balls
Fill a wide pot with plenty of water and add enough kosher salt so it tastes pleasantly salty, like a mild broth. Bring it to a gentle simmer over medium heat. This will be the cooking liquid for the matzo balls.
Cooking the matzo balls in salted water keeps your chicken broth clear and lets you control the heat more easily.
7
Shape the matzo balls
Take the chilled matzo mixture out of the fridge. With damp hands or using a small cookie scoop, gently scoop up about a heaping tablespoon of batter and roll it very lightly between your palms to form a ball. Do not compress tightly. Place each matzo ball on a plate or tray. Aim for about 16 evenly sized balls so they cook evenly.
Wet your hands every couple of balls to keep the mixture from sticking and to avoid overhandling.
8
Simmer the matzo balls
Gently lower the matzo balls into the simmering salted water. Adjust the heat so the water stays at a very gentle simmer with small bubbles, not a rolling boil. Cover the pot and cook for 30 to 35 minutes, resisting the urge to lift the lid for at least the last 20 minutes. The matzo balls are done when they are puffed and tender all the way through.
A too vigorous boil can make the matzo balls tough or cause them to break apart.
9
Finish the soup
While the matzo balls simmer, remove the skin and bones from the cooled chicken and shred the meat into bite sized pieces. Add some of the chicken back to the pot of gently simmering broth with the carrots and celery. Once the vegetables are tender and the matzo balls are cooked, taste the broth one more time and adjust the seasoning if needed.
You can reserve some chicken separately if not everyone wants meat in their bowl.
10
Serve
To serve, place one or two matzo balls into each bowl. Ladle the hot chicken broth, vegetables, and some shredded chicken around them. Garnish with extra chopped dill or parsley and serve immediately while piping hot.
If you are serving later, keep the broth hot over low heat and hold the matzo balls in a bit of their cooking liquid so they stay moist.
Notes & Tips
For the fluffiest matzo balls, give the batter at least 20 minutes to rest in the fridge, handle it gently when shaping, and keep the cooking water at a gentle simmer rather than a hard boil. I prefer to cook the matzo balls in salted water and serve them in chicken broth so the soup stays clear and you can control the seasoning. The broth can be made a day ahead, chilled, and skimmed, then reheated while you cook fresh matzo balls before serving. Nutrition, timing, and cost are approximate and will vary based on your ingredients and portion sizes.
The nutritional information provided is an estimate based on standard online calculators. Actual values may vary depending on exact ingredient brands, natural variations, and portion sizes. If you have allergies, celiac disease, or specific dietary health concerns, always verify ingredients and consult a medical professional.
Frequently Asked Questions
Yes. Make the chicken broth and cook the chicken and vegetables up to 2 days in advance, then chill and skim the fat once it solidifies. Cook the matzo balls the day of serving so they stay fluffy, or cook them a day ahead and warm them gently in the hot broth right before bringing the soup to the table.
Use matzo meal, stock, fats, and seasonings that are certified kosher for Passover according to your tradition. Many families avoid baking powder and some avoid letting matzo come into direct contact with liquid (no gebrokts), so adjust the matzo ball component to follow your familys customs while keeping the broth the same.
To keep things parve, swap the schmaltz for neutral oil and use a rich, homemade style vegetable stock instead of chicken broth. Include plenty of root vegetables, herbs, and maybe roasted garlic for depth. The flavor profile will be different but still very comforting.
Matzo balls that fall apart were usually made from batter that was too loose, that did not rest long enough, or that was boiled too vigorously. Next time, add a bit more matzo meal if the mixture looks runny before chilling, rest it for at least 20 minutes, and keep the cooking water at a very gentle simmer.
Yes, for weeknights you can absolutely start with low sodium boxed chicken broth. Simmer it with fresh carrots, celery, onion, garlic, herbs, and a few pieces of chicken if possible to give it more homemade flavor, then proceed with the matzo balls as written.
Dark meat gives great flavor. Rotisserie bones are a nice shortcut if you are not making this for a strict holiday meal.
Parsnip
Extra carrot or a small piece of turnip
Parsnip adds sweetness; carrot or turnip will give you similar cozy vibes.
Homemade chicken stock
Low sodium boxed chicken broth
Perfectly fine on a busy night. Taste and adjust seasoning since brands vary.
Matzo meal
Gluten free matzo meal
Texture is a little different but very workable. Start with slightly less and add as needed.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Calories380
% Daily Value*
Total Fat 18g23%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 175mg58%
Sodium 900mg39%
Total Carbohydrate 22g8%
Dietary Fiber 2g7%
Sugars 3g
Protein 25g50%
Vitamin A80%
Vitamin C10%
Vitamin D6%
Calcium6%
Iron12%
Potassium550%
Magnesium10%
Zinc15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.