With One Twist We Make This Matzo Ball Soup Taste Like a Warm Hug From the Past
Some soups just fill a bowl. But matzo ball soup? That’s the one that fills your soul.
Still, not every pot hits the mark.
A Quick Note from the Chef
While I deeply respect the traditions behind matzo ball soup, I want to be clear: I’m not an Orthodox or traditionally observant Jewish chef. This recipe comes from years of cooking in professional kitchens and at home—not from a kosher-certified kitchen. If you’re preparing this for Passover or any religious occasion, I encourage checking ingredients and preparation methods with your rabbi or community. This version is made with love and care, but it’s not intended to be a kosher-approved recipe.
Why Does My Matzo Ball Soup Taste… Off?
You did everything right.
Followed the recipe. Let it simmer. Stirred it with care.
But when you finally took a bite, it fell flat.
No richness.
No comfort.
And those matzo balls? Dense little boulders.
Maybe you’re fighting a cold. Or making this for your kid who is.
Or maybe you just needed that nostalgic hug only this soup can give.
And now you’re staring at your bowl wondering, what happened?
Here’s What We Figured Out
You don’t need ten cookbooks.
You don’t need your aunt’s voicemail instructions. You need a real recipe with structure and soul.
We pulled from the top recipes and chefs, found what they all agreed on, and made it better. There’s even a little ginger in this one.
Just a pinch.
It changes everything.
Ingredients (And Why They Matter)
Chicken – A whole bird builds a broth that actually tastes like something. Fat, bones, skin—it all goes in. Trust us.
Carrots, celery, onions – The classic trio. Carrots add a little sweet, celery cuts through with freshness, and onion brings that deep base note.
Fresh dill – Don’t skip this. Ever.
Matzo meal – It’s the backbone of your dumpling. Keep it simple. Don’t overthink it.
Eggs – Binder and softener.
Schmaltz (or oil) – Schmaltz makes it taste like grandma’s kitchen. Oil works too, but you’ll know the difference.
Seltzer water – Want floaters instead of sinkers? This is your magic.
Salt & Pepper – Generously. Don’t be shy.
Fresh ginger – Here’s the move. Just a little. Grated right into the broth. Adds warmth and a brightness you didn’t know you needed.
Instructions That Don’t Confuse You
- Make your broth. Chicken, water, carrots, celery, onion, garlic, salt, ginger, dill. Bring it all to a boil. Skim the gray stuff. Then simmer for 90 minutes.
- Mix the matzo balls. Eggs, schmaltz (or oil), salt, pepper, seltzer, matzo meal. Mix gently. Fridge for 30 minutes. Don’t skip the chill.
- Form the balls. Wet hands. Golf ball size. Drop into simmering salted water. Cover. Simmer low for 35–40 minutes. No peeking.
- Shred the chicken. Toss the skin and bones. Keep the meat.
- Put it all together. Chicken back in the broth. Add carrots and celery too, if you like ‘em soft. Spoon in the matzo balls.
- Garnish and go. More dill. Maybe a crack of pepper.
Tips for the Best Matzo Balls
- Don’t overwork the mix. That’s how you get bricks.
- Chill it. No shortcuts here.
- Seltzer makes them light. If you want dense, skip it.
Serving Suggestions That Actually Help
- Make it a meal: Add a toasted piece of challah on the side.
- Serve in wide bowls. Give those matzo balls room.
- Reheat gently. Don’t let the matzo balls fall apart.
Ingredient Alternatives (We Got You)
- No schmaltz? Use olive or avocado oil.
- No matzo meal? Grind up matzos.
- No dill? Use parsley, but it’s not the same.
- No seltzer? Use water. You’ll survive.
Nutritional Snapshot (Per Serving)
- Calories: ~370 kcal
- Protein: 26g
- Carbs: 17g
- Fat: 20g
- Sodium: 980mg
- Fiber: 2g
Variations That Don’t Ruin the Recipe
- Add parsnip to the broth for more sweetness.
- Use just wings and thighs if you’re short on time.
- For vegetarians, sub in a rich veggie broth and skip the chicken. Keep the matzo balls.
Matzo Ball Soup Recipe Card
Print
Matzo Ball Soup Recipe
- Prep Time: 30 minutes
- Chill Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Method: Simmering
- Cuisine: Jewish
Description
This traditional matzo ball soup brings comfort in every spoonful. With fluffy matzo balls and a rich chicken broth full of carrots, celery, and dill, this soup is perfect for Passover, chilly evenings, or any time you’re craving Jewish comfort food. A small touch of fresh ginger adds a subtle warmth and depth that feels soothing and fresh—especially welcome if you’re nursing a cold or want to make it feel a little more special.
Equipment:
- Large stockpot (at least 6 quarts)
- Mixing bowls
- Slotted spoon
- Measuring cups and spoons
- Whisk
- Ladle
Ingredients
For the Broth:
- 1 whole chicken (about 3 1/2 to 4 pounds), cut into parts
- 12 cups cold water
- 4 large carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 large yellow onion, peeled and halved
- 4 garlic cloves, smashed
- 1 tablespoon kosher salt (plus more to taste)
- 1/2 teaspoon black peppercorns
- 1 tablespoon fresh grated ginger (the twist!)
- 1 small bunch of fresh dill, tied with kitchen twine
- Optional: 1 parsnip, peeled and chopped, for a sweeter broth
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup schmaltz (rendered chicken fat) or vegetable oil
- 1/4 cup club soda or seltzer water
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/4 teaspoon baking powder (for extra fluffiness)
Instructions
Make the Broth:
- Place the chicken pieces in a large stockpot and cover with cold water (about 12 cups). Bring to a boil over medium-high heat, skimming off any foam that rises.
- Add carrots, celery, onion, garlic, salt, peppercorns, fresh grated ginger, and dill bundle.
- Lower heat and simmer uncovered for about 1½ hours. Skim occasionally to keep the broth clear.
- Once the chicken is cooked and the vegetables are soft, carefully remove the chicken and set it aside to cool slightly. Remove and discard the dill bundle, garlic, onion, and peppercorns.
- Shred the chicken meat and discard the skin and bones. Set the meat aside for serving.
- Strain the broth if you want it clear, or leave the carrots and celery for a more rustic soup.
Make the Matzo Balls:
- In a mixing bowl, whisk together eggs, schmaltz or oil, club soda, salt, and pepper.
- Stir in the matzo meal (and baking powder if using) until just combined. Cover and refrigerate the mixture for 30 minutes to firm up.
- Bring a separate pot of salted water to a gentle boil. With wet hands, form the matzo mixture into golf ball-sized rounds.
- Gently drop the matzo balls into the water. Reduce to a simmer and cover. Cook for 30 to 40 minutes, or until they are puffed and cooked through.
Assemble the Soup:
- Reheat the broth over low heat. Add the shredded chicken and cooked matzo balls to the pot.
- Taste and adjust seasoning with more salt if needed.
- Serve hot, garnished with extra chopped dill if desired.
Notes
The grated fresh ginger is a gentle twist on a beloved classic—it doesn’t turn this into a “fusion” dish, but it adds a soft aromatic note that plays especially well with the dill and garlic in the broth. It’s a small change that can make your soup feel extra nurturing, especially if you’re making this for someone under the weather.
If you prefer denser matzo balls (often called “sinkers”), you can skip the club soda and baking powder. For extra fluffy “floaters,” keep them in.
Matzo balls can be made ahead and stored in a sealed container in the fridge for up to 3 days, or frozen for longer storage.
A Quick Note from the Chef
While I deeply respect the traditions behind matzo ball soup, I want to be clear: I’m not an Orthodox or traditionally observant Jewish chef. This recipe comes from years of cooking in professional kitchens and at home—not from a kosher-certified kitchen. If you’re preparing this for Passover or any religious occasion, I encourage checking ingredients and preparation methods with your rabbi or community. This version is made with love and care, but it’s not intended to be a kosher-approved recipe.
Nutrition
- Serving Size: 1 Serving
- Calories: ~370 kcal
- Sodium: 980mg
- Fat: 20g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 26g
FAQs About Matzo Ball Soup Recipe
Yes. Cook them fully and store in broth or separate. They keep 3 days in the fridge.
Could be overmixing, skipping seltzer, or not chilling the dough.
Sure can. Freeze the broth and matzo balls separately for best texture.
A whole bird is best. If not, use a mix of bone-in thighs and wings.
Yes—if you use Passover-approved matzo meal and schmaltz.
You could. But then it’s not matzo ball soup. It’s confused.
They float and feel firm but springy when poked.
The Final Bite
If you made it this far, you probably care a little more about what you feed the people you love.
Same here. I’m Ryan Yates, executive chef, 20 years in the kitchen, still learning every day.
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About the Author
Ryan Yates is a culinary expert with over 20 years of experience in commercial kitchens. As a working executive chef, he has a passion for creating delicious, accessible recipes that bring joy to home cooks everywhere. Ryan believes in the magic of simple ingredients and loves sharing his knowledge to help others find happiness in cooking.