Nothing says comfort like a piping hot pot of matzo ball soup. I’ve spent years perfecting this classic chicken soup recipe with matzo balls. Consequently, it has become a family favorite with readers around the world. It’s a staple dish for the Jewish holiday of Passover. I am excited to share it with you! I’ve also included links to three tried-and-true matzo ball recipes – floaters, sinkers, and gluten free.
This is the way I make matzo ball soup for my family. It starts with my favorite homemade chicken soup… also known as Jewish Penicillin, the soup that can cure anything. My recipe produces a rich, flavorful broth that is just right for serving with matzo balls (or egg noodles, or rice, or veggies). I make this throughout fall and winter; it’s truly nourishing and satisfying.
Chicken soup for matzo balls
Everybody has their own way of making matzo ball soup. It’s a simple concept and recipes abound, along with opinions on which way is the best way. I don’t pretend that one is better than another. This way just happens to be my family’s favorite. Feel free to dress up the chicken stock the way you like it– add a parsnip for sweetness, thyme for a rustic flavor, or garlic for depth. Use your imagination, or your bubbe’s favorite ingredients. Play around until the flavor is right for you!
On its own, chicken soup is gluten free and very healthy– a great source of protein, with healing qualities. It helps to clear your sinuses and warm you from the inside. From this basic soup recipe, a starch of your choice can be added– matzo balls for matzo ball soup, of course. But you can also add rice, egg noodles, kreplach, or vegetables like squash, zucchini, and potatoes.
How do you make matzo balls?
During Passover, matzo balls are the traditional and kosher starch of choice for the holiday. Some like their matzo balls light as a feather (floaters), whiles others prefer the more chewy, dense version (sinkers). Both are varieties are delicious in their own way. Likewise, there are always opinions on which herbs and spices to add to the mix, and which fat to use for binding the matzo.
My method for making matzo balls is pretty simple. Once upon a time I used Manischewitz mix, which I still think is a great option. But I’ve learned over the years that it’s just as easy– and cheaper– to make your own from scratch. Making your own mix allows you more control over the flavor and texture of the matzo balls. I use a few spices, fresh dill, and melted schmaltz to bind the batter (you can use avocado or safflower oil if you prefer).
To check out my various matzo ball recipes, click the links below. In our family, we prefer floater matzo balls. I’ve also included my gluten free matzo ball recipe for those who can’t stomach the matzo; it’s potato based, and really delicious.
I typically cook my matzo balls in homemade chicken stock for the best flavor. You can also use boxed chicken broth, water flavored with bouillon, or simply salted water. I do prefer using something with more flavor than water.
Of course, if you’re not a matzo ball fan, feel free to make this chicken soup into something completely original by adding your own favorite ingredients. The possibilities are endless!
Recommended Products:
Matzo Ball Soup
Ingredients
Chicken Soup Ingredients
- 4 pounds whole chicken (use a whole chicken, or a mixture of white and dark meat chicken pieces – must be bone in, skin on)
- 2 pounds celery stalks, cleaned
- 1 pound carrots, peeled
- 1 yellow onion, skin on, rinsed clean
- 2 ounces fresh parsley (one large handful), rinsed clean
- 1.5 ounces fresh dill (one handful), rinsed clean
- 2 teaspoons black peppercorns
- 3 whole cloves (optional- do not add unless you like the flavor of cloves)
- 2 bay leaves
- 1 tablespoon sea salt or more to taste
- 1/8 teaspoon saffron threads (optional– adds a rich yellow color and depth of flavor to the broth; only use high quality expensive saffron, the other kind has no flavor)
Matzo Ball Recipes (choose one)
- 1 batch Floater Matzo Balls
- 1 batch Sinker Matzo Balls
- 1 batch Gluten Free Matzo Balls
NOTES
Instructions
To Make Chicken Soup
- I've created very specific instructions here, but once you've made this soup a time or two, you'll see that this whole process is very flexible. Making chicken soup "your own" is part of the fun, so use whatever process and ingredients work best for you!I typically add celery and onion as the main vegetables when cooking my soup stock, though you can add carrots too. I prefer adding carrots at the end of cooking, to avoid the stock becoming overly sweet – we prefer a more savory broth. I highly recommend putting in fresh vegetables after the chicken stock is cooked; they'll be much more flavorful that way (otherwise they tend to be mushy and boring). For the first pound of celery, cut it into large 1-inch chunks (you can include any celery leaves as well).
- The rest of the celery and the carrots (which will end up in the finished soup that is served) should be sliced no thicker than 1/2 inch, with larger stalks and carrots halved lengthwise before cutting into chunks. The uniform size will ensure the pieces cook quickly and evenly. Reserve. (By the way, these veggies are optional – some people like their chicken soup without any vegetables.)
- If using saffron, crush the saffron threads in a mortar and pestle until pulverized to powder. Note: saffron adds a depth of flavor and a deep golden color to the broth, but true saffron (the only kind with flavor) is very pricey. It's got a very nice, but distinctive, essence, so don't add it unless you know you'll enjoy it. The soup will be delicious with or without it.
- Remove the root end of the onion, then slice the whole onion into two halves. Leave the skin on, but make sure it is rinsed clean.
- If using a whole chicken, make sure any gizzards that might be hidden inside are removed (they'll make the stock murky and cloudy). Place the chicken into a 10 quart or larger stock pot. Cover with 5 quarts (20 cups) of water.
- Bring water to a boil over medium high heat, then reduce to an even simmer. Let the chicken simmer for 10-15 minutes, skimming the foam and particles that rise to the surface of the water periodically, until most of the foam is gone.
- Replenish the liquid that was removed during scumming with hot water (it's usually around 1-2 cups).
- Do a final skimming to remove any leftover foam. Add the first pound of celery (the larger pieces), onion, parsley (unchopped), 2/3 of the dill (unchopped), peppercorns, cloves, and bay leaves to the pot. Add 1 tablespoon of sea salt to the water (if you're salt sensitive or using a kosher salted bird, you may wish to salt less). Bring back to a simmer. From this point on, it's important not to let the soup come to a rolling boil. A slow and even simmer is best – if the soup boils quickly, the broth may become cloudy.
- If you are adding the saffron, add it to the pot now. Spoon a little of the hot water from the pot into the mortar, stir, then pour it out to make sure you get every bit of saffron into the pot.
- Put the lid on the pot and vent it. Reduce heat to medium low so the soup is slowly simmering. Let the soup cook for roughly 90 minutes.
- Test for doneness by pulling the leg from the chicken. It should easily separate, showing that the chicken has become quite tender. If not using a whole chicken, stick a fork into one of the dark meat pieces to see if it flakes tenderly. When chicken is ready, turn off the heat. Use a pair of tongs to carefully pull the chicken from the broth (it may fall apart into pieces as you pull it out – that's a good sign!). Put it on a plate or in a bowl.
- Allow the chicken and the broth to cool down for 20-30 minutes, until the pot handles are cool enough to touch and lift. Carefully strain the broth into another pot or large bowl (6 quart) through a mesh strainer. Discard the celery and onion (which will be very mushy and flavorless at this point), spices, herbs, and onion halves. If you used a bowl here, clean the pot and add the strained stock back to the pot again – it will need to cook a little longer.
- Note: When the soup is completely cool, you can skim the fat from the top of the broth if you want to– it will come off in a gel-like layer (this is the "schmaltz"). I actually don't like to skim the fat; those droplets on the surface make the broth silky and give it flavor.
- Pull the meat from the chicken bones into bite-sized pieces.
- Now is the time to add the reserved fresh sliced veggies to the pot (1 pound celery, 1 pound carrots). Bring the broth to a simmer – not a boil – and let the vegetables cook for 20-30 minutes until tender. (If you're not adding additional veggies, just skip ahead to the next step).
- Remove stems from the remaining fresh dill and chop it up.
- Stir the cooked chicken pieces and the dill into the soup with the vegetables, and simmer for a couple of minutes more. Taste the chicken broth and season with additional salt, if desired.
To Make Matzo Balls
- This recipe is for the chicken soup that is served with matzo balls. You'll want to make the matzo balls separately, then serve this soup together with the matzo balls. I recommend one of these three recipes for the matzo balls – floaters, sinkers, or gluten free. Follow the links for each specific process.
- I generally cook my matzo balls in homemade chicken stock in a separate pot. Technically you can cook matzo balls (or kreplach or noodles or whatever) directly in the soup broth, but it will soak up a lot of the yummy stock, leaving you with very little broth for serving. If you prefer to cook your starch of choice directly in the soup, do so before you add the reserved vegetables and chicken pieces – just know you'll be left with very little broth for serving.
- Serve individual portions of soup ladled over the matzo balls. I usually add about 1.5 cups of soup per bowl, and 2 matzo balls per serving (depending on the size of the matzo balls).
Nutrition
tried this recipe?
Let us know in the comments!
I just made the broth for matzo ball soup we are having in 6 days for a late Passover celebration. Should I freeze it or can I keep it in the fridge for that time?
I would freeze it if keeping longer than 3 days – also any potential leftovers will be fresher that way.
It’s my first time hosting a Passover seder and this is a MUST. It came out amazing! I added a parsnip and used cheesecloth to have fewer pots around my very tiny kitchen. Thank you for the perfect recipe AND the best instructions hands-down.
If I am planning on freezong this, so I add the second batch of veggies before I feeze, or when I heat it up to serve?
Thanks!
Either way will work, whatever is easiest for you. If you add them when you heat to serve, make sure you leave enough cook time for the vegetables to become tender.
Can you recommend a type of noodles for chicken noodle soup?
Egg noodles would be the best choice for this.
So delicious! I’m autistic and really need detailed and specific instructions for cooking–this recipe was wonderfully written and easy to follow! I made it last month for the first time and it’s already a household staple!
Just wondering if you want to freeze the soup, can you freeze the chicken with it ?
Yes, but I recommend freezing the matzo balls separately.
I never leave reviews but had to give you Kudos on this one. I was nervous when my in-laws appointed me, a Chinese lady, the most important task of chicken broth for Passover… but it turned out to be the biggest hit because of your recipe!
I skipped saffron, shredded chicken, and dill (forgot it but would so add it next time) and followed the rest of the instructions. It’s way better than any other I’ve ever had. I am now forever responsible to show up for broth because it was that good. Thank you so much!
So glad you all enjoyed it!
This soup is amazing. Used to make matzoh ball soup from packages but after the store didn’t have any I decided to try my hand at homemade. Will never go back. This is delicious and super flavorful. Tastes even better the next day.
I have tried a lot of chicken soup from scratch recipes over the years. I always found them too watery and then had to cheat with adding chicken stock or bouillion. That includes the ones that have you boiling bones all day long (and Cook’s Illustrated that uses ground chicken+bone in chicken). I just made this and my husband and I are in awe! It is better than any I’ve ever had including at all the big Jewish delis in NYC. This is so legit!
Thank you Tori! All your attention to detail is so helpful and we are really going to enjoy this at our Passover Seder tonight. It is our new tradition, and a recipe I will use throughout the year and freeze to always have on hand. Happy Passover!
Notes: I did have use saffron that someone gave me as a gift. Worth it for the beautiful golden color of the finished soup. I also forgot to cover the soup while it simmered. I kept an eye on it while I was making other things in my kitchen to ensure it didn’t boil and it came out PERFECT.
So glad to hear this Carolyn! I really do work hard to make sure the details are there to get you a great result every time.
With respect, I found your broth did not have the strength of flavour I prefer. In my experience, this is common to a number of make from s ratch chicken soup recipes – they nearly all require the addition of a chicken stock cube.
Hi Jason! If you grew up eating stock with bouillon cubes added, then yes, it might not taste quite the same as you prefer. Bouillon gives a distinctive flavor that some people like, while others prefer a cleaner homemade stock flavor. However bouillon often contains additives and quite a bit of sodium, so if you decide to add it, be sure to choose a more natural bouillon and adjust salt content in the original stock recipe accordingly.
Fabulous soup, kneidlach, yum. I am 82 yrs. young and love a good homemade chicken soup like my mother in law used to make and soft fluffy balls. Thanks for your web site Tori.