Is matzo ball soup healthy?

The rich broth, vegetables, and a boost in carbohydrates from the matzo balls makes this soup a nourishing choice for lunch or dinner, particularly when you're feeling under the weather.

What does matzo ball soup taste like?

Matzo ball soup tastes just like your favorite chicken noodle soup, but with tender, dumpling-like balls to bulk up the dish.

What is matzo made of?

Matzo is typically made of wheat flour and water, and has the texture of a crisp cracker.

Are matzo balls the same as dumplings?

Matzo balls are very similar to dumplings , but instead of a tender, biscuit-like dough, matzo balls are made with matzo meal. They soak up chicken broth and lighten as they cook for a fluffy texture and savory flavor.

Matzo Ball Soup Recipe

Matzo Ball Soup in individual bowls with spoons beside — Photo:
Caitlin Bensel; Food Stylist: Torie Cox

Active Time:

15 mins

Total Time:

4 hrs

Servings:

In the world of matzo ball soup, most folks are in one of two camps: a preference for fluffy matzo balls or a preference for dense ones. This matzo ball soup recipe will decidedly appeal to the former.

In other types of matzo ball recipes, cooks may separate the eggs and beat the whites to achieve fluffy matzo balls that adhere to the Passover food restrictions prohibiting leavened food. But for those who just want to enjoy this classic Jewish soup—which many swear has the same restorative properties as chicken noodle soup—baking powder* is an easier solution to lighten the matzo dumplings.

The addition of fresh herbs to both the matzo balls and the soup lends this soup a bright, fresh flavor. Make it a satisfying weeknight dinner by adding in some shredded rotisserie chicken to bulk up the dish.

*Be sure to look for kosher-for-Passover baking powder if you are making this soup for the holiday.

What Is Matzo Ball Soup?

Matzo (or matzah) ball soup is an Ashkenazi Jewish staple for holidays like Passover, although this soup can absolutely be enjoyed year-round, and can be particularly comforting when you're fighting a cold in the winter.

Typically made with a simple mix of matzo meal, eggs, water, and a fat (chicken fat, margarine, or vegetable oil are common choices), matzo balls are cooked in chicken broth or stock, where they plump up nicely for a dumpling-like accompaniment to classic chicken soup. Matzo balls can be light ("floaters") or dense ("sinkers"), depending on the preparation.

While the exact origin of matzo ball soup is unknown, it may have been the abundance of matzo meal produced in the Industrial Revolution in the 19th century that led to its creation, or as a way to repurpose leftover crumbs of matzo. Matzo balls may also have been inspired by dumplings, and created as a way to adapt this comforting dish according to dietary restrictions.

Ingredients for Matzo Ball Soup

If you choose to use it, chicken schmaltz adds great flavor to the matzo balls, with garlic powder, fresh dill, chives, and a flavorful broth take them to the next level. To make matzo ball soup, you'll need:

For the matzo balls:

Matzo meal: The base of the matzo balls, giving them their structure.
Garlic powder: Adds a savory depth to the matzo balls.
Kosher salt: Enhances the overall flavor.
Baking powder: Gives the matzo balls lift for a light and fluffy result.
Black pepper: For a hint of peppery spice.
Chicken broth: Adds a rich, savory flavor to the matzo balls.
Large eggs: Binds the matzo balls, and helps give them structure.
Vegetable oil or chicken schmaltz: Adds richness and tenderness to the balls.
Fresh dill and chives: To add a fresh, herbaceous flavor, and flecks of color within the matzo balls.

For the soup:

Vegetable oil: To sauté the vegetables.
Yellow onion, carrots, and celery: A flavorful foundation for the soup.
Chicken broth or stock: Liquid base of the soup, adding a rich, savory flavor.
Kosher salt and black pepper: Enhances the overall flavor.
Fresh parsley: Adds a fresh, herbal note.

Southern Living Matzo Ball Soup ingredients — Caitlin Bensel; Food Stylist: Torie Cox

How To Make Matzo Ball Soup

While the total time for making this soup might be four hours, only 15 minutes of it is hands-on time. Full instructions are below, but here's a brief recap before you get started:

Step 1. Make matzo ball mixture: In a bowl, mix to combine the matzo meal, garlic powder, salt, baking powder, and pepper. Stir in the chicken broth. In a small bowl, whisk together the eggs and oil or schmaltz. Stir into the matzo meal mixture to combine. Stir in the dill and chives. Cover and refrigerate several hours or overnight.
Step 2. Cook matzo balls: Bring a large pot of salted water to a boil. Scoop tablespoon-sized balls into the water. Cover with the lid slightly offset and cook until balls are cooked through.
Step 3. Make soup: In a large pot or Dutch oven, heat the oil. Add the onion, carrots, and celery, and cook, stirring, until softened. Add the broth, and simmer. Stir in salt, pepper, and fresh parsley just before serving.
Step 4. Serve: Place four matzo balls in each soup bowl and top with soup to serve.

Our Tips for the Best Matzo Ball Soup

For the best matzo ball soup, keep these tips in mind:

Salted water or broth: Simmer the matzo balls in salted water or chicken broth to help infuse them with additional flavor.
Flavorful fats: If you have schmaltz (chicken fat) on hand, it adds great flavor to the matzo balls, although vegetable oil, margarine, or even duck fat can be used in its place.
Carbonation: Some traditional recipes call for seltzer as the liquid component in the matzo balls to help lighten the mixture for a fluffier result.
Mix gently: Don't overmix or overhandle the matzo balls to keep them tender.
Rest the batter: Resting and chilling the matzo ball batter has a dramatic affect on the texture, making them much easier to scoop and shape.
Cook the matzo balls separately: While it may seem silly not to cook the matzo balls directly in the soup, doing so could cause a cloudy broth.

Can I Make Matzo Ball Soup Ahead?

Matzo balls can be made and cooked up to 24 hours in advance, and wrapped and refrigerated until ready to use. The soup can be made and refrigerated up to three days ahead, or frozen for up to three months. Thaw overnight before reheating. Reheat the soup on the stovetop until hot throughout, and add the matzo balls toward the end just to heat through.

How To Store and Reheat Leftover Matzo Ball Soup

When storing leftover matzo ball soup, store the matzo balls and soup separately, if possible. Refrigerate for up to four days or freeze for up to three months. Thaw overnight before reheating. Reheat the soup on the stovetop until hot throughout, and add the matzo balls toward the end to heat through. You can also reheat small portions in the microwave. Avoid overcooking the matzo balls, as they can start to fall apart.

What To Serve With Matzo Ball Soup

What to serve with matzo ball soup depends largely on the occasion. Matzo ball soup is a comforting dinner option (especially when adding shredded chicken to bulk it up for a main course), and can be paired with dinner rolls, roasted potatoes, or any desired side dishes. During Passover, it's traditionally enjoyed as part of a larger meal, with gefilte fish, charoset, roast chicken, brisket, kugel, tzimmes, and more.

More Comforting Chicken Soup Recipes You'll Love

In those cold winter months where you need every bit of comfort you can get, these cozy chicken soup recipes will give you a warm and nourishing boost:

Editorial contributions by Katie Rosenhouse.

Ingredients

Matzo Balls:

1 cup matzo meal
1 tsp. garlic powder
1 tsp. kosher salt
1/2 tsp. baking powder
1/4 tsp. ground black pepper
1/2 cup chicken broth
3 large eggs
1 Tbsp. vegetable oil or chicken schmaltz
2 Tbsp. fresh dill, minced
1 Tbsp. fresh chives, minced

Soup:

1 1/2 tsp. vegetable oil
1 medium yellow onion, chopped (about 1 cup)
2 medium carrots, peeled, halved lengthwise, and sliced into half-moons
2 stalks celery, sliced crosswise
8 cups chicken broth or stock
1 tsp. kosher salt
1/2 tsp. black pepper
1 Tbsp. chopped fresh parsley

Directions

Make matzo ball mixture:

In a medium bowl, combine the matzo meal, garlic powder, salt, baking powder, and pepper. Stir with a fork to combine. Stir in the chicken broth until moistened.

Caitlin Bensel; Food Stylist: Torie Cox

In a small bowl, whisk together the eggs and the vegetable oil or schmaltz. Add the egg mixture to the matzo meal mixture; stir until evenly combined. Stir in the dill and chives.

Caitlin Bensel; Food Stylist: Torie Cox
Chill matzo ball mixture:

Cover and refrigerate for at least 3 hours or overnight.

Caitlin Bensel; Food Stylist: Torie Cox
Cook matzo balls:

Bring a large pot of salted water to a boil. Using a small cookie scoop (about 1 tablespoon in size), scoop up the matzo meal mixture, making sure to pack it well into the scoop, and drop each portion into the simmering water. Cover, with the lid slightly offset to allow steam to escape, and adjust heat to maintain a steady simmer. Cook for 45 minutes or until matzo balls are fluffy and cooked through.

Caitlin Bensel; Food Stylist: Torie Cox
Make soup:

While the matzo balls are cooking, make the soup. In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, carrots, and celery, and cook, stirring frequently, for 5 minutes or until softened.

Caitlin Bensel; Food Stylist: Torie Cox

Add the broth, and bring to a simmer over medium-high heat. Simmer for 20 minutes, adjusting the temperature as needed to maintain a simmer. Stir in salt and pepper, adding more to taste if needed. Stir in the fresh parsley just before serving.

Caitlin Bensel; Food Stylist: Torie Cox
Serve:

To serve, remove the matzo balls from their cooking liquid with a slotted spoon. Place four matzo balls in each soup bowl and spoon about a cup of soup over the matzo balls.

Caitlin Bensel; Food Stylist: Torie Cox

Frequently Asked Questions

Is matzo ball soup healthy?

The rich broth, vegetables, and a boost in carbohydrates from the matzo balls makes this soup a nourishing choice for lunch or dinner, particularly when you're feeling under the weather.
What does matzo ball soup taste like?

Matzo ball soup tastes just like your favorite chicken noodle soup, but with tender, dumpling-like balls to bulk up the dish.
What is matzo made of?

Matzo is typically made of wheat flour and water, and has the texture of a crisp cracker.
Are matzo balls the same as dumplings?

Matzo balls are very similar to dumplings, but instead of a tender, biscuit-like dough, matzo balls are made with matzo meal. They soak up chicken broth and lighten as they cook for a fluffy texture and savory flavor.