There’s something deeply comforting about a steaming bowl of matzo ball soup—the soft, pillowy dumplings swimming in golden broth, fragrant with carrot and celery. After testing this recipe half a dozen times, I’ve dialed in precise chilling times and seasoning tweaks to coax out the lightest, fluffiest matzo balls on the block. Testing Note (Prep): After my first batch, I discovered that resting the matzo mixture for a full 20 minutes gave me neat, easy-to-scoop dumplings and a silkier crumb.
Why You’ll Love matzo ball soup
- Pillowy matzo balls with a tender bite, thanks to a touch of baking powder.
- A clear, savory broth studded with sweet carrots and tender celery.
- Hands-on prep that’s soothing and meditative—perfect for a chilly afternoon.
- This soup’s roots reach back to Eastern European kitchens, bringing a bit of cultural heritage to your table.
A Little Background
I first encountered matzo ball soup at a family Hanukkah gathering, where my grandmother’s old pot bubbled away in the corner. As I traced the recipe back online, I realized each cook adds subtle tweaks: more schmaltz for richness, extra pepper for warmth. Testing Note (Cooking): In early runs I lifted the lid too soon and my balls deflated. Now I wait the full 25 minutes without peeking to keep them perfectly pillowy.
Key Ingredients for matzo ball soup
- Matzo meal: Provides structure; use whole-grain if you like a nuttier bite.
- Chicken stock: The flavorful foundation—homemade or low-sodium store-bought both work.
- Eggs: Bind and lift; bring to room temperature for easier whisking.
- Schmaltz (or oil): Adds richness; swap in melted butter for a deeper flavor.
- Baking powder: Creates air pockets for that classic fluffy texture.
How to Make matzo ball soup
- Heat 2 tablespoons of oil in a large pot over medium heat. Add 1 small diced yellow onion, 2 sliced carrots, and 2 sliced celery ribs. Sauté until the vegetables soften and the onion becomes translucent, about 5–7 minutes.
- Pour in 8 cups of chicken stock. Stir in 1 teaspoon kosher salt and ¼ teaspoon black pepper. Bring the broth to a rolling simmer, then reduce heat and gently bubble for 10 minutes so the flavors meld.
- While the soup simmers, whisk together 2 large eggs, 2 tablespoons vegetable oil, ½ teaspoon kosher salt, and ¼ teaspoon baking powder until glossy. Gently fold in 1 cup matzo meal and 2 tablespoons water until just combined—the mixture will be tacky. Cover and chill for 20 minutes in the fridge to firm up.
- Return the broth to a gentle simmer. Using two spoons, scoop heaping tablespoonfuls of the chilled matzo batter and drop them carefully into the pot. Cover immediately and simmer, undisturbed, for 25–30 minutes. The matzo balls will swell, steam through, and become tender with a slight bite.
Pro Tips & Troubleshooting
- Whisk the eggs and oil until the mixture is glossy to prevent lumps in your matzo batter.
- If your matzo balls sink, increase the baking powder by ⅛ teaspoon next time for extra lift.
- Stir in a pinch of fresh dill or chopped parsley during the last minute of cooking for a bright, herbal note.
- Doubling the recipe? Use two pots to maintain a gentle simmer and avoid overcrowding the matzo balls.
Storage & Make-Ahead Guide
You can refrigerate both soup and matzo balls separately in airtight containers for up to 4 days. Reheat gently on the stove, bringing to 165°F to ensure safe temperatures. For longer storage, freeze the broth and dumplings (stored apart) for up to 2 months. Testing Note (Storage): I noticed that storing matzo balls separately preserved their light texture; when they sit in broth, they soak up liquid and become denser—so keep them apart until serving. Always discard any soup left at room temperature for more than 2 hours.
Serving Suggestions
Garnish with fresh chopped chives or dill for a pop of color. Serve alongside crusty challah, or add a spoonful of sautéed mushrooms for an earthy twist. A dollop of sour cream ladled on top makes for a silky finish.
Frequently Asked Questions
- How do I make matzo ball soup from scratch? Follow the steps above: sauté veggies, simmer broth, whip up the matzo mixture, chill, then gently steam the dumplings in the simmering soup.
- Why are my matzo balls dense? They may need more baking powder or a longer chill time. Make sure not to overmix the batter—fold until just combined.
- Can I make matzo ball soup ahead of time? Yes. Store soup and matzo balls separately in airtight containers in the fridge for up to 4 days.
- What’s the best way to reheat leftover soup? Gently warm on the stove over low heat until it reaches 165°F, stirring occasionally to prevent scorching.
- Can I freeze matzo ball soup? Yes, freeze broth and dumplings in separate freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- How do I get different textures in my matzo balls? For a lighter ball, use chilled eggs and add an extra ⅛ teaspoon baking powder. For a slightly chewier bite, use less baking powder and a shorter steam time.
Final Thoughts
My go-to way to enjoy this matzo ball soup is with a swirl of herb-infused oil and a side of garlic-crusted bread. I hope these tips and testing notes help you achieve those tender, lofty dumplings and a broth that warms you from the inside out. Let me know how your batches turn out by tagging your photos—happy cooking!
More Recipes You’ll Love
- Chicken and Dumplings – pillowy dumplings in a rich broth echoing matzo ball soup’s comforting texture
- Chicken Noodle Soup – timeless comfort with tender noodles and savory stock, a perfect companion to dumpling soups
- Dill Pierogi Soup – Eastern European dumpling soup with fresh herbs that complement matzo ball soup’s cultural roots
- Chicken Pot Pie Soup – hearty vegetables and creamy broth offering a seasonal twist alongside your matzo ball soup
Matzo Ball Soup
Ingredients
For the Broth
- 2 tablespoons vegetable oil
- 1 small onion diced
- 2 carrots sliced
- 2 celery ribs sliced
- 8 cups chicken stock
- 1 teaspoon kosher salt
- 0.25 teaspoon black pepper
For the Matzo Balls
- 2 large eggs
- 2 tablespoons vegetable oil
- 0.5 teaspoon kosher salt
- 0.25 teaspoon baking powder
- 1 cup matzo meal
- 2 tablespoons water
Instructions
For the Broth
- Heat 2 tablespoons of vegetable oil in a large pot over medium heat. Add the diced onion, sliced carrots, and sliced celery. Sauté until the vegetables soften and the onion becomes translucent, about 5–7 minutes.
- Pour in the chicken stock, then stir in the kosher salt and black pepper. Bring the broth to a rolling simmer, then reduce heat to maintain a gentle bubble for 10 minutes to meld the flavors.
For the Matzo Balls
- While the soup simmers, whisk together the eggs, vegetable oil, kosher salt, and baking powder until glossy. Gently fold in the matzo meal and water until just combined, then cover and chill the mixture for 20 minutes.
- Return the broth to a gentle simmer. Use two spoons to drop heaping tablespoonfuls of the chilled matzo batter into the pot. Cover immediately and simmer undisturbed for 25–30 minutes, until the matzo balls are tender with a slight bite.