Cold days, long weeks, or just a craving for something cozy—this matzo ball soup is the answer. With its fluffy matzo dumplings, rich broth, and tender vegetables, it’s the kind of meal that feels like a warm hug. The broth carries deep flavor, the matzo balls soak it up, and every spoonful delivers a simple yet nourishing bite.
This soup isn’t just filling and flavorful—it’s also easy to prepare with everyday ingredients. Whether you’re making it for a holiday meal or just a casual night, it’s a go-to bowl of warmth.
Why You’ll Keep Coming Back to This Soup
Matzo ball soup has a way of making everything feel a little better. It’s light yet filling, simple yet packed with flavor, and always a great choice for any meal.
- Soft, pillowy matzo balls soak up every drop of the broth, making each bite rich and flavorful.
- The broth is warm, rich, and infused with aromatics, adding layers of comfort.
- Carrots, celery, and onions add natural sweetness and depth, making the soup feel complete.
- A great option for a starter or a main dish, depending on your appetite.
- Easy to prepare ahead and stores well, making it a meal-prep favorite.
This soup is as simple as it is delicious, making it a staple in many homes for a reason.
What You Need to Make Matzo Ball Soup
Every ingredient in this soup has a purpose. The combination creates a balanced, flavorful, and comforting dish that’s both wholesome and easy to prepare.
- Matzo Meal – The foundation of the dumplings, giving them structure while keeping them light.
- Eggs – Help bind the matzo mixture and create a tender texture.
- Chicken Broth – The heart of the soup, carrying deep, rich flavors in every spoonful.
- Carrots & Celery – Add sweetness and crunch, bringing freshness to the broth.
- Onions & Garlic – Build a strong, flavorful base that enhances every ingredient.
- Fresh Herbs – Dill or parsley add a light, fragrant finish that brightens the soup.
- Salt & Pepper – Simple seasoning that makes all the flavors pop.
With just a few everyday ingredients, this soup feels special without being complicated.
How to Make Matzo Ball Soup
Making this soup takes just a few steps, and each one builds flavor and texture to create a dish worth savoring.
- Mix and Chill the Matzo Dough – Combine matzo meal, eggs, broth, and seasonings in a bowl. Let it rest in the fridge to allow the mixture to firm up.
- Shape and Boil the Matzo Balls – Form small balls from the chilled dough, then drop them into simmering water or broth. Cook until they puff up and become tender.
- Prepare the Broth – In a separate pot, sauté onions, garlic, carrots, and celery until softened. Pour in the broth and let everything simmer for deep flavor.
- Combine the Matzo Balls and Broth – Once the broth is fragrant and the matzo balls are ready, gently place them in the pot. Let them soak in the broth for a few minutes.
- Finish with Fresh Herbs and Serve – Sprinkle with fresh dill or parsley, then ladle into bowls. Serve hot and enjoy every bite.
A simple process that yields deep, comforting flavors in every bowl.
Side Dishes That Go Well with Matzo Ball Soup
Pairing this soup with a side dish creates a balanced meal with different textures and flavors.
| Side Dish | Why It Works |
|---|---|
| Challah Bread | Soft, slightly sweet bread that pairs beautifully with the savory broth. |
| Crispy Latkes | Golden, crispy potato pancakes for added crunch. |
| Roasted Vegetables | Brings extra depth with caramelized flavors. |
| Bagels with Cream Cheese | A hearty side that complements the light soup. |
| Green Salad | A fresh contrast to the rich broth. |
| Blintzes | Light, slightly sweet crepes that balance the meal. |
| Pickles | Adds a tangy, crisp contrast to the warm soup. |
These sides enhance the overall meal while keeping the focus on the comforting soup.
How to Store and Reheat Matzo Ball Soup
Matzo ball soup keeps well in the fridge and is easy to reheat for another comforting meal.
Storage
- Refrigerate: Store leftovers in an airtight container for up to 4 days. Keep the matzo balls separate from the broth to prevent them from absorbing too much liquid.
- Freeze: The broth freezes well for up to 3 months, but matzo balls can become mushy when thawed. If freezing, store them separately.
Reheating
- Stovetop: Warm the broth over low heat, then add the matzo balls and simmer until heated through.
- Microwave: Heat individual portions in a microwave-safe bowl, adding a splash of water or broth if needed.
Keeping the matzo balls separate helps maintain their texture, ensuring they don’t break apart when reheated.
Frequently Asked Questions
Why Are My Matzo Balls Too Dense?
If your matzo balls turn out too heavy, the dough may not have rested long enough. Chilling allows the matzo meal to absorb moisture, creating a lighter texture. Over-mixing can also make them dense.
Can I Use Store-Bought Broth?
Yes, a high-quality store-bought broth works well. If using, add extra aromatics like garlic, onions, or herbs to enhance the flavor.
How Do I Make the Matzo Balls Extra Fluffy?
Adding a little seltzer water to the matzo dough helps create a lighter texture. Letting them cook gently in simmering (not boiling) water also keeps them tender.
What’s the Best Way to Keep Matzo Balls from Falling Apart?
Make sure the dough is properly chilled before shaping, and handle them gently when transferring to the broth. Simmer, don’t boil, to keep them from breaking apart.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the broth and matzo balls separately in advance. Store them apart and combine when ready to serve.
Matzo Ball Soup
Equipment
- Large pot For cooking the broth and matzo balls
- Mixing bowl For preparing the matzo ball dough
- Ladle For serving the soup
- Slotted spoon For removing matzo balls from water
Ingredients
- 1 cup matzo meal
- 2 eggs lightly beaten
- 2 tablespoons chicken broth or water, for the matzo mixture
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt for matzo dough
- 4 cups chicken broth for the soup base
- 1 small onion diced
- 2 medium carrots sliced
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1/2 teaspoon black pepper adjust to taste
- 1/4 cup fresh dill chopped, for garnish
Instructions
- In a mixing bowl, combine matzo meal, eggs, chicken broth, vegetable oil, and salt. Mix until well combined and refrigerate for 30 minutes.
- Bring a large pot of salted water to a gentle simmer. Shape the chilled matzo mixture into small balls and drop them into the water. Cover and cook for about 25 minutes until they puff up and are cooked through.
- In another pot, heat oil and sauté onions, garlic, carrots, and celery until softened.
- Pour in the chicken broth and bring to a gentle simmer. Let it cook for 15 minutes to allow the flavors to meld.
- Using a slotted spoon, transfer the cooked matzo balls into the soup. Let them sit in the broth for a few minutes to absorb flavor.
- Season with black pepper to taste and garnish with fresh dill before serving.
Notes
- For extra fluffy matzo balls, add a splash of seltzer water to the mixture.
- Store leftovers with the matzo balls and broth in separate containers to prevent them from becoming too soft.
- Reheat on low heat to keep the matzo balls intact.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.