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Delicious Matzoh Ball Soup Recipe – Staple Of Jewish Cuisine

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Indulge in the comforting embrace of our Matzoh Ball Soup, a timeless classic that brings the warmth of tradition straight to your bowl. Fluffy, tender matzoh balls float in a golden, savory broth, rich with the flavors of slow-cooked chicken and aromatic vegetables. Each spoonful is a journey through generations, capturing the essence of family, love, and culinary heritage. Dive into this bowl of soul-soothing goodness and let the delicate spices and hearty textures transport you to a place of comfort and joy.

Explore a delicious journey through this incredible recipe for Matzoh Ball Soup, an enchanting concoction that invites warmth to your table. Engage your senses with the aroma of simmering chicken broth, the harmonious blend of herbs, and the soulful charm of tender Matzoh balls in Matzoh Ball Soup Recipe . 

Matzoh Ball Soup Recipe

This recipe, deeply rooted in Jewish tradition, will transport you back to your grandmother’s kitchen, where love was often served in a soup bowl.

Navigate the labyrinth of flavors and textures, where each spoonful offers a bite of home and comfort. 

It’s not just a soup; it’s a heartwarming experience. Whether you’re preparing for a Passover Seder or seeking a nourishing meal, this Matzoh Ball Soup is your culinary solution. 

Indulge in this homely treasure, be it a sunny afternoon or a snowy evening. This recipe guarantees to warm your heart, soul, and of course, your taste buds.

Let the adventure of cooking and enjoyment begin with this timeless classic.

What Is Matzoh Ball Soup?

Matzoh Ball Soup is a traditional Jewish dish, typically served during Passover. The soup itself is a rich, hearty chicken broth, often simmered with herbs and vegetables to add depth of flavor. 

The dish’s star, the Matzoh balls, is made from Matzoh meal, eggs, water, and a fat such as oil or chicken fat, then boiled until tender and fluffy. 

The combination of flavorful broth and comforting Matzoh balls makes this soup a beloved staple in Jewish households, synonymous with warmth, comfort, and tradition.

Matzoh Ball Soup Recipe

Can You Vary The Recipe With Other Ingredients? 

The beauty of Matzoh Ball Soup lies in its adaptability to various dietary preferences and restrictions. Here are some variations:

  • Keto/Paleo: Due to the matzoh meal, traditional matzoh balls are not Keto or Paleo-friendly. You can make dumplings using almond flour or coconut flour for a low-carb variation. Ensure to keep an eye on the consistency, as these flours absorb liquid differently. The soup base can remain the same with Chicken and vegetables.
  • Gluten-Free: Gluten-free matzoh meal is available and can be used to make the matzoh balls. Do check the packaging to ensure it’s certified gluten-free.
  • Whole30: Since Whole30 excludes grains, traditional matzoh balls won’t comply. You could make chicken soup with vegetable “noodles” or use a compliant dumpling made of almond or coconut flour.
  • Vegetarian/Vegan: Use vegetable broth instead of chicken broth for a vegetarian or vegan version. For the matzoh balls, replace the eggs with a vegan egg substitute, such as a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water = 1 egg). Instead of schmaltz or oil, you can use plant-based butter or oil. Remember to use a vegan-certified matzoh meal.
INGREDIENTS

Recipe Directions

  • Trim the Chicken, reserve fat and skin. Cut into quarters, place in pot with onions and water. Boil, then simmer for 2 hours.
  • Add carrots, celery, simmer for another hour. Season with salt.
  • Remove Chicken, and keep covered at room temperature.
  • Dice and cook reserved skin and fat. Drain schmaltz, mince the grebenes.
  • Blend fat or oil and eggs, and mix matzoh meal and salt. Combine mixtures, and add soup stock and gribenes. Refrigerate for 20 minutes.
  • Bring soup to a boil, drop matzoh balls, and add dill. Cook covered for 30-40 minutes. Do not uncover while cooking.
Matzoh Ball Soup

Variations, Add-Ons, And Toppings

  • Variations: Consider adding turnips or parsnips to the soup for added depth of flavor. You might also incorporate spices like turmeric or ginger for an extra kick.
  • Add-Ons: You could add shredded Chicken back into the soup for a heartier meal. Another option is to include matzoh farfel, small pieces of matzoh, for added texture.
  • Toppings: Freshly chopped parsley or dill adds a burst of color and freshness. A squeeze of lemon could offer a bright tang, complementing the rich broth.
  • Vegan Version: For a vegan alternative, swap the chicken broth with vegetable broth and use a plant-based egg substitute and oil in your matzoh balls.
  • Gluten-Free Option: Substitute traditional matzoh meal with gluten-free matzoh meal to cater to gluten-free diets.
  • Different Meats: While Chicken is traditional, you can experiment with other meats like turkey or beef for a unique spin.
Matzoh Ball Soup

Can I Make Matzoh Ball Soup In A Slow Cooker Or Instant Pot?

You can certainly prepare Matzoh Ball Soup in a slow cooker or Instant Pot.

Slow Cooker Method

  • Place the trimmed and quartered Chicken, onions, carrots, and celery in the slow cooker.
  • Cover with water, then cook on low for 6-8 hours or on high for 3-4 hours.
  • After the soup is done, remove the Chicken, shred it if you want to add it back to the soup. Strain the broth, add back the vegetables, and keep warm while you make the matzoh balls.
  • Prepare the matzoh balls as per the recipe and boil them in a separate pot of salted water or broth until they float.
  • Add the cooked matzoh balls to the soup in the slow cooker, and let them sit in the hot soup for about 15-20 minutes before serving.

Instant Pot Method

  • Place the trimmed and quartered Chicken, onions, carrots, and celery in the Instant Pot.
  • Add water until it reaches the max fill line.
  • Close the lid, set the valve to sealing, and cook on Manual High Pressure for 25 minutes. Let it naturally release for 15 minutes, then do a quick release.
  • Follow the same steps as above for removing the Chicken, straining the broth, and preparing the matzoh balls.
  • The matzoh balls can also be cooked in the Instant Pot: after forming the balls, clean out the pot, add the balls back into the pot with some broth, and cook on Manual High Pressure for 10 minutes, then do a quick release.
Matzoh Ball Soup

Can I Use Store Bought Broth, Or Should I Make My Own?

Making Matzoh Ball Soup, you have the flexibility to use either store-bought broth or homemade broth, depending on your time constraints, dietary preferences, and flavor expectations.

Store-Bought Broth

  • This is a convenient option, especially when you’re short on time. Opt for low-sodium versions, allowing you to control the salt content. 
  • For more robust flavor, look for brands labeled as “stock,” as they’re typically made with more bones, resulting in a richer taste.

Homemade Broth

  • Making your own broth gives you total control over the ingredients, flavors, and salt content. 
  • It can be healthier, without preservatives or additives found in some store-bought versions. Homemade broth also typically has a deeper, more nuanced flavor.
Matzoh Ball Soup

How To Serve?

Serving Matzoh Ball Soup is as much about tradition as it is about taste. Here are some tips for the best ways to serve it:

  • Preheat Bowls: Warm your serving bowls before dishing out the soup. This helps to keep the soup hot for a longer time.
  • Portioning: Make sure each serving bowl gets a generous portion of the vegetables, at least one matzoh ball, and enough broth. You want a good balance of all elements in each serving.
  • Garnishing: Sprinkle fresh chopped dill or parsley on top of each serving for color and a burst of fresh flavor.
  • Accompaniments: Matzoh Ball Soup is traditionally served with a side of matzoh. You can also offer crusty bread or crackers for an added crunch.
  • Serve Immediately: Matzoh balls continue to soak up the broth as they sit, so serve the soup as soon as it’s ready for the best texture.
Matzoh Ball Soup Recipe

Perfect Side Dishes

  • Matzoh: This is the traditional accompaniment for Matzoh Ball Soup, often served during Passover.
  • Fresh Salad: A light, crisp salad with a simple vinaigrette dressing can balance the hearty soup.
  • Roasted Vegetables: Roasted root vegetables or green vegetables like Brussels sprouts or broccoli can provide a flavorful contrast.
  • Challah: This traditional Jewish bread is slightly sweet and pairs well with savory soup.
  • Latkes: These crispy potato pancakes make a great side dish and can be served with applesauce or sour cream.
  • Kugel: A sweet or savory kugel can complement the soup, depending on your preference.
Matzoh Ball Soup Recipe

Storage And Make Ahead

  • Storage: After cooking, let the soup cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
  • Freezing: Matzoh ball soup freezes well. Allow the soup to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Make Ahead: You can prepare the matzoh balls ahead of time. After shaping them, place them on a baking sheet and freeze until solid. Transfer the frozen matzoh balls to a freezer bag and store for up to 1 month. To use, cook them directly from frozen, adding a few extra minutes to the cooking time.
Matzoh Ball Soup Recipe

What Can We Do With Leftovers? 

  • Shred Leftover Chicken: If you have leftover Chicken from the soup, shred it and add it to salads, sandwiches, or even tacos for a quick and tasty meal.
  • Matzoh Ball Salad: Toss chilled matzoh balls with fresh greens, cucumber, cherry tomatoes, and your favorite light dressing for a unique, hearty salad.
  • Veggie Stir-fry: Use the leftover veggies in a stir-fry. Add some soy sauce, garlic, and serve over rice for a quick and easy meal.
  • Matzoh Ball Omelet: Add a matzoh ball to an omelet along with cheese and herbs for a comforting breakfast.
  • Soup Base: Use the leftover broth to make other soups or stews.
  • Grain Bowl: Top cooked quinoa or rice with warmed leftover veggies and matzoh balls from the soup, adding some fresh herbs, avocado, or a boiled egg for extra protein.
  • Freeze for Later: If you can’t use your leftovers immediately, freeze them. They can be quickly defrosted for a comforting meal on a busy day.

TIPS

  • Perfect Consistency: Ensure the matzoh ball mixture is well chilled before shaping to achieve the ideal light and fluffy texture.
  • Flavorful Broth: Enhance the broth by simmering it with aromatic vegetables like carrots, celery, and onions, along with a bouquet garni of herbs.
  • Consistent Size: Make sure to shape the matzoh balls into uniform sizes to ensure even cooking.
  • Gentle Cooking: Cook the matzoh balls in gently simmering broth to prevent them from falling apart.
  • Serving Suggestions: Serve the soup piping hot with a sprinkle of fresh dill or parsley for a burst of freshness.
Delicious Matzoh Ball Soup Recipe - Staple OfJewish Cuisine

Delicious Matzoh Ball Soup Recipe – Staple OfJewish Cuisine

0 from 0 votes
Course: Soup Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

3

hours 

30

minutes
Calories

200

kcal

Matzoh Ball Soup is a beloved staple of Jewish cuisine, the epitome of comfort food. It features fluffy, delicate matzoh balls – made from matzoh meal, eggs, and fat – floating in a rich, savory chicken broth brimming with aromatic vegetables. 

Ingredients

  • 4 pounds 4 Whole Chicken (bone-in)

  • 2 cube 2 Onions

  • 3 3 Carrots (sliced)

  • 2 2 Celery (sliced)

  • 1 cup 1 Fresh Dill Weed

  • Salt (to taste)

  • 2 tablespoons 2 Vegetable Oil

  • 2 tablespoons 2 Chicken Cracklings (Grebenes)

  • 2 2 Eggs (beaten)

  • 1/2 cup 1/2 Matzo Meal

  • 1 teaspoon 1 Salt

  • 1/4 cup 1/4 Vegetable Broth

Step-By-Step Directions

  • Trim off the neck flap of the Chicken up to the wishbone. Remove fat and skin from the back cavity. Reserve both for schmaltz and grebenes.
  • Cut the Chicken into quarters. Place the chicken meat in a large pot with onions. Cover the ingredients with about 4 quarts of water.
  • Bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 2 hours.
  • After 2 hours, add carrots and celery to the soup. Allow it to simmer for an additional hour. Season it to your liking with salt.
  • Remove the chicken pieces from the soup, setting them aside. You can use the Chicken for another recipe or shred the meat for the soup. Keep the Chicken covered and at room temperature before shredding
  • Take the reserved skin and fat and dice them into 1-inch pieces. Cook these pieces in a heavy-bottomed skillet over medium heat, turning occasionally. Ensure the pan doesn’t get so hot that the rendered fat smokes.
  • Once the greens are crisp and brown, remove them from the skillet. Drain the schmaltz into a small non-plastic bowl to cool slightly. When cool enough to handle, finely mince the greens.
  • Blend the fat or oil with the eggs to make the matzoh balls. Mix the matzoh meal and salt together. Combine the two mixtures, mixing well. Add 4 1/2 tablespoons of soup stock or water and stir until uniform. Stir in the minced greens. Cover the bowl and place it in the refrigerator for 20 minutes.
  • Bring the soup back to a boil. Reduce the flame and carefully drop in the matzoh balls, approximately 1 inch in diameter, into the slightly boiling soup. Add the dill. Cover the pot and cook for 30 to 40 minutes. Remember, do not remove the cover from the pot while cooking.
  • EQUIPMENT LIST
  • Large Pot
  • Cutting Board and Sharp
  • Skimmer or Slotted Spoon
  • Mixing Bowl
  • Ice Cream Scoop or Spoon
  • Ladle

Notes

  • For fluffier matzoh balls, avoid overmixing the batter. Let it rest in the fridge, allowing the matzoh meal to absorb the liquid fully.
  • Homemade broth will yield the best flavor, but a good quality store-bought one can save time.
  • Adjust the vegetables based on personal preference or what’s in season.
  • Keep an eye on the simmering soup to ensure it doesn’t boil vigorously, which can break apart the matzoh balls.
  • The soup and matzoh balls can be prepared a day ahead, making it a great make-ahead dish for gatherings or busy days.
  • Leftovers are fantastic and can be used in various ways, from salads to stir-fries or even a quick breakfast.

Nutrition Table 

Nutrition Table 

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