Matzo Ball Soup

By Laurel Perry

Published Jan 28, 2025

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.

A bowl of matzo ball soup featuring golden matzo balls in a clear chicken broth with vegetables and fresh dill, placed on a white surface with an orange-striped napkin. - 5

Whenever I want to switch it up from my go-to Tuscan chicken soup , I make this instead, and it always hits the spot. It’s a simple way to bring variety to our table while still serving a warm, comforting meal everyone loves. This traditional Ashkenazi Jewish dish is a classic Passover meal but also in everyday life. A classic chicken soup filled with tender vegetables and starchy dough balls.

The first time I made this, I was amazed at how simple it was. Matzo, an unleavened bread (bread made without a rising agent), is ground into a fine meal and mixed with eggs and butter (or fat) to form soft, pillowy dough balls. These delicate dumplings soak up the rich, flavorful broth as they cook, creating a perfect balance of lightness and heartiness. It’s a humble yet comforting recipe that transforms a few basic ingredients into something truly special.

What’s in This Matzo Ball Soup Recipe?

Chicken Thighs: I love bone-in, skin-on chicken thighs for extra flavor and nutrients.
Mirepoix: Classic mix of diced onion, carrot, and celery for a flavorful base.
Garlic: Adds an earthy, savory flavor.
Chicken Broth: I used a homemade chicken broth , but your favorite store-bought broth is fine.
Eggs : Binds the dough ball ingredients together.
Butter: Adds richness, flavor, and moisture to matzo balls. If you have access to it, schmaltz (rendered chicken fat) can be substituted for the butter in the matzo balls.
Matzo Meal: Matzo meal serves as the foundation for matzo balls. If you can’t find it, simply grind matzo bread or crackers in a food processor until they reach the consistency of fine breadcrumbs.
Baking Powder: Allows the balls to puff up in the soup. If you like denser balls, skip this step.

Tips For Success

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.

A ladle scooping matzo ball soup from a pot filled with broth, vegetables, matzo balls, and garnished with dill. - 7

How to Store

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.

A close-up of a bowl of matzo ball soup showcasing three fluffy matzo balls in a vibrant broth with carrots and herbs. - 8

Serving Suggestions

When I eat matzo ball soup, I’m looking for comfort. So if anything else gets added to the table, it’s got to be some potato latkes . Or I go deli-style, and pair it with a classic reuben and add homemade pickles for good measure!

Ingredients1x2x3x

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

Video

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.

Becky’s Tips

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 information is automatically calculated, so should only be used as an approximation.

How to Make Matzo Ball Soup Step by Step

Brown the Chicken: Place a large Dutch oven over medium heat. When it’s hot, add 4 chicken thighs skin-side down. Cook for 5–7 minutes until the fat renders and the skin turns a deep golden brown.

Raw chicken thighs sizzling in a black pot as the initial step of preparing matzo ball soup. - 9

Remove the Chicken: Remove the chicken thighs and leave the rendered fat in the pan.

Golden-browned chicken thighs on a white plate after searing, ready to be added to the soup. - 10

Sauté the Mirepoix: Add 1 diced yellow onion, 2 diced celery stalks, and 2 diced carrots to the pan. Cook for about 5 minutes until softened. Add 4 minced garlic cloves and cook, while stirring, for another minute.

A pot with sautéed vegetables and a hint of garlic, beginning to soften as the base for matzo ball soup. - 11

Simmer the Soup: Once the garlic is fragrant, pour in 6 cups of chicken broth and 2 cups of water. Season with 1 tsp salt, ¼ tsp black pepper, and 5 sprigs of fresh parsley. Stir to combine everything and return the browned chicken thighs to the pot. Allow the soup to come to a boil, reduce to a simmer, cover, and cook for 30 minutes.

A pot filled with chicken broth, vegetables, and browned chicken thighs, simmering with herbs to create the soup. - 12

Combine the Wet Ingredients: Prepare the dough balls while the soup cooks. Grab a mixing bowl and whisk together 3 large eggs and 3 tbsp melted butter.

A glass bowl containing a beaten egg mixture, prepared as part of the matzo ball dough. - 13

Prepare the Dough Balls: Mix ¾ cup matzo meal, 2 tbsp chopped fresh dill, 1 tsp salt, ¼ tsp black pepper, and ½ tsp baking powder into the egg mixture. Then, mix in 3 tbsp of chicken broth. Cover the mixing bowl and place in the refrigerator for 30 minutes.

A glass bowl containing a mixture of matzo ball dough with visible flecks of herbs like dill, ready to be formed into balls. - 14

Shred the Chicken: Return to the soup and remove the chicken thighs onto a plate. Shred the meat with 2 forks, discarding the skin and bones. Place the meat back into the pot and cover the soup so it remains warm.

Shredded cooked chicken arranged on a white plate, prepared to be added to the soup. - 15

Form the Matzo Balls: Take the matzo ball batter out of the refrigerator. Using your hands, form the mixture into 1-inch balls.

A large black pot filled with matzo ball soup, featuring matzo balls, vegetables, and a golden broth. - 16

Finish the Soup: Drop the dough balls into the soup, cover the pot, and return the soup to a simmer. Simmer for 20 minutes. Serve up with extra fresh dill sprinkled on top, and enjoy!

Close-up of a pot of matzo ball soup with herbs like dill floating on top, showcasing the vibrant broth and fluffy matzo balls. - 17

More Soup recipes to try

Tuscan Chicken Soup

Cowboy Stew

Butternut Squash Soup

three-quarters view of a hand dipping a spoon into a serving of beer cheese soup in a white bowl on a cutting board with 2 soft pretzels. - 24

three-quarters view of a hand dipping a spoon into a serving of beer cheese soup in a white bowl on a cutting board with 2 soft pretzels. - 25

Bacon Beer Cheese Soup

Matzo Ball Soup