Matzo Ball Soup

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It’s always the perfect time to enjoy a warm, cozy matzo ball soup. My husband and sons love the dumpling-like matzo balls swimming in hearty chicken soup. Whether for Passover, a weeknight dinner, or to soothe a cold, this classic dish always delivers comfort and flavor. It’s a family favorite we never tire of enjoying.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer, Dinner, Lunch

Cuisine: American

Servings: servings

Author: Laurel Perry

Ingredients

Soup

4 chicken thighs bone in skin on
1 yellow onion diced
2 celery stalks diced
2 large carrots diced
4 garlic cloves minced
6 cups chicken broth
2 cups water
5 sprigs fresh parsley
1 teaspoon salt
¼ teaspoon pepper

Matzo Balls

3 large eggs
3 tablespoons melted butter
¾ cup matzo meal
2 tablespoons chopped fresh dill
1 teaspoon salt
¼ teaspoon black pepper
1/2 teaspoon baking powder
3 tablespoons chicken broth or water

Instructions

Heat a large Dutch oven over medium heat. Once hot, add the chicken thighs, skin side down. Cook until the fat has rendered and the thighs are deeply golden, 5-7 minutes. Set the chicken thighs aside and leave the rendered chicken fat in the pan.
4 chicken thighs
Add in the onion, celery, and carrot. Cook until softened, about 5 minutes. Add in the garlic and cook, stirring for another 60 seconds.
1 yellow onion, 2 celery stalks, 2 large carrots, 4 garlic cloves
Pour in the broth and the water. Add in the salt, pepper, and parsley. Give it a stir, and return the chicken thighs to the pot.
6 cups chicken broth, 2 cups water, 5 sprigs fresh parsley, 1 teaspoon salt, ¼ teaspoon pepper
Bring to a boil, reduce to a simmer, cover, and cook for 30 minutes.
While the soup cooks, start on the matzo balls. In a medium bowl, whisk the eggs and melted butter.
3 large eggs, 3 tablespoons melted butter
Add the matzo meal, dill, salt, pepper, and baking powder, and mix well. Mix in the broth. Cover and refrigerate for 30 minutes.
¾ cup matzo meal, 2 tablespoons chopped fresh dill, 1 teaspoon salt, ¼ teaspoon black pepper, 1/2 teaspoon baking powder, 3 tablespoons chicken broth or water
Once the soup has simmered, remove the thighs to a plate. Shred the meat, discarding the skin and bones. Return the meat to the pot and cover with a lid to keep warm.
Form the matzo mixture into 1-inch balls. Drop them into the soup and return it to a simmer. Cover and cook, maintaining a simmer, for 20 minutes without removing the lid.
Serve with extra dill on top.

Video

Notes

If the skin wraps around your chicken thighs, flip the thighs over and cook until the skin is brown. If the skin does not wrap around, remove from the pan. No need to cook the other side
Mix just until combined to avoid dense matzo balls. Overmixing develops gluten, which can make the balls tough.
Don’t skip refrigerating the matzo ball mixture. This step helps your matzo balls hold together.
I like to keep my hands damp while shaping the dough balls to keep them from sticking.
If it’s your first time making this, try cooking one matzo ball as a test to ensure it holds its shape and texture. If it’s too soft and falls apart, you need a bit more matzo meal.
Prepare the broth and matzo ball mixture a day ahead and store them in the refrigerator to save time. For longer storage, cook the matzo balls, freeze them on a tray until firm, and transfer them to freezer bags for up to three months. Before serving, let them thaw overnight in the fridge.
Keep any leftover soup in an airtight container in the fridge, where it will stay fresh for up to four days.

Nutrition