Nothing says comfort like a piping hot pot of matzo ball soup. I’ve spent years perfecting this classic chicken soup recipe with matzo balls. Consequently, it has become a family favorite with readers around the world. It’s a staple dish for the Jewish holiday of Passover. I am excited to share it with you! I’ve also included links to three tried-and-true matzo ball recipes – floaters, sinkers, and gluten free.
This is the way I make matzo ball soup for my family. It starts with my favorite homemade chicken soup… also known as Jewish Penicillin, the soup that can cure anything.
My recipe produces a rich, flavorful broth that is just right for serving with matzo balls (or egg noodles, or rice, or veggies). I make this throughout fall and winter; it’s truly nourishing and satisfying.
Chicken soup for matzo balls
Everybody has their own way of making matzo ball soup. It’s a simple concept and recipes abound, along with opinions on which way is the best way. I don’t pretend that one is better than another. This way just happens to be my family’s favorite.
Feel free to dress up the chicken stock the way you like it– add a parsnip for sweetness, thyme for a rustic flavor, or garlic for depth. Use your imagination, or your bubbe’s favorite ingredients. Play around until the flavor is right for you!
On its own, chicken soup is gluten free and very healthy– a great source of protein, with healing qualities. It helps to clear your sinuses and warm you from the inside.
From this basic soup recipe, a starch of your choice can be added– matzo balls for matzo ball soup, of course. But you can also add rice, egg noodles, kreplach, or vegetables like squash, zucchini, and potatoes.
How do you make matzo balls?
During Passover, matzo balls are the traditional and kosher starch of choice for the holiday. Some like their matzo balls light as a feather (floaters), whiles others prefer the more chewy, dense version (sinkers). Both are varieties are delicious in their own way. Likewise, there are always opinions on which herbs and spices to add to the mix, and which fat to use for binding the matzo.
My method for making matzo balls is pretty simple. Once upon a time I used Manischewitz mix, which I still think is a great option. But I’ve learned over the years that it’s just as easy– and cheaper– to make your own from scratch.
Making your own mix allows you more control over the flavor and texture of the matzo balls. I use a few spices, fresh dill, and melted schmaltz to bind the batter (you can use avocado or safflower oil if you prefer).
To check out my various matzo ball recipes, click the links below. In our family, we prefer floater matzo balls. I’ve also included my gluten free matzo ball recipe for those who can’t stomach the matzo; it’s potato based, and really delicious.
I typically cook my matzo balls in homemade chicken stock for the best flavor. You can also use boxed chicken broth, water flavored with bouillon, or simply salted water. I do prefer using something with more flavor than water.
Of course, if you’re not a matzo ball fan, feel free to make this chicken soup into something completely original by adding your own favorite ingredients. The possibilities are endless!
Recommended Products:
Matzo Ball Soup
Ingredients
Chicken Soup Ingredients
- 4 pounds whole chicken (use a whole chicken, or a mixture of white and dark meat chicken pieces – must be bone in, skin on)
- 2 pounds celery stalks, cleaned
- 1 pound carrots, peeled
- 1 yellow onion, skin on, rinsed clean
- 2 ounces fresh parsley (one large handful), rinsed clean
- 1.5 ounces fresh dill (one handful), rinsed clean
- 2 teaspoons black peppercorns
- 3 whole cloves (optional- do not add unless you like the flavor of cloves)
- 2 bay leaves
- 1 tablespoon sea salt or more to taste
- 1/8 teaspoon saffron threads (optional– adds a rich yellow color and depth of flavor to the broth; only use high quality expensive saffron, the other kind has no flavor)
Matzo Ball Recipes (choose one)
- 1 batch Floater Matzo Balls
- 1 batch Sinker Matzo Balls
- 1 batch Gluten Free Matzo Balls
Instructions
To Make Chicken Soup
- I've created very specific instructions here, but once you've made this soup a time or two, you'll see that this whole process is very flexible. Making chicken soup "your own" is part of the fun, so use whatever process and ingredients work best for you!I typically add celery and onion as the main vegetables when cooking my soup stock, though you can add carrots too. I prefer adding carrots at the end of cooking, to avoid the stock becoming overly sweet – we prefer a more savory broth. I highly recommend putting in fresh vegetables after the chicken stock is cooked; they'll be much more flavorful that way (otherwise they tend to be mushy and boring). For the first pound of celery, cut it into large 1-inch chunks (you can include any celery leaves as well).
- The rest of the celery and the carrots (which will end up in the finished soup that is served) should be sliced no thicker than 1/2 inch, with larger stalks and carrots halved lengthwise before cutting into chunks. The uniform size will ensure the pieces cook quickly and evenly. Reserve. (By the way, these veggies are optional – some people like their chicken soup without any vegetables.)
- If using saffron, crush the saffron threads in a mortar and pestle until pulverized to powder. Note: saffron adds a depth of flavor and a deep golden color to the broth, but true saffron (the only kind with flavor) is very pricey. It's got a very nice, but distinctive, essence, so don't add it unless you know you'll enjoy it. The soup will be delicious with or without it.
- Remove the root end of the onion, then slice the whole onion into two halves. Leave the skin on, but make sure it is rinsed clean.
- If using a whole chicken, make sure any gizzards that might be hidden inside are removed (they'll make the stock murky and cloudy). Place the chicken into a 10 quart or larger stock pot. Cover with 5 quarts (20 cups) of water.
- Bring water to a boil over medium high heat, then reduce to an even simmer. Let the chicken simmer for 10-15 minutes, skimming the foam and particles that rise to the surface of the water periodically, until most of the foam is gone.
- Replenish the liquid that was removed during scumming with hot water (it's usually around 1-2 cups).
- Do a final skimming to remove any leftover foam. Add the first pound of celery (the larger pieces), onion, parsley (unchopped), 2/3 of the dill (unchopped), peppercorns, cloves, and bay leaves to the pot. Add 1 tablespoon of sea salt to the water (if you're salt sensitive or using a kosher salted bird, you may wish to salt less). Bring back to a simmer. From this point on, it's important not to let the soup come to a rolling boil. A slow and even simmer is best – if the soup boils quickly, the broth may become cloudy.
- If you are adding the saffron, add it to the pot now. Spoon a little of the hot water from the pot into the mortar, stir, then pour it out to make sure you get every bit of saffron into the pot.
- Put the lid on the pot and vent it. Reduce heat to medium low so the soup is slowly simmering. Let the soup cook for roughly 90 minutes.
- Test for doneness by pulling the leg from the chicken. It should easily separate, showing that the chicken has become quite tender. If not using a whole chicken, stick a fork into one of the dark meat pieces to see if it flakes tenderly. When chicken is ready, turn off the heat. Use a pair of tongs to carefully pull the chicken from the broth (it may fall apart into pieces as you pull it out – that's a good sign!). Put it on a plate or in a bowl.
- Allow the chicken and the broth to cool down for 20-30 minutes, until the pot handles are cool enough to touch and lift. Carefully strain the broth into another pot or large bowl (6 quart) through a mesh strainer. Discard the celery and onion (which will be very mushy and flavorless at this point), spices, herbs, and onion halves. If you used a bowl here, clean the pot and add the strained stock back to the pot again – it will need to cook a little longer.
- Note: When the soup is completely cool, you can skim the fat from the top of the broth if you want to– it will come off in a gel-like layer (this is the "schmaltz"). I actually don't like to skim the fat; those droplets on the surface make the broth silky and give it flavor.
- Pull the meat from the chicken bones into bite-sized pieces.
- Now is the time to add the reserved fresh sliced veggies to the pot (1 pound celery, 1 pound carrots). Bring the broth to a simmer – not a boil – and let the vegetables cook for 20-30 minutes until tender. (If you're not adding additional veggies, just skip ahead to the next step).
- Remove stems from the remaining fresh dill and chop it up.
- Stir the cooked chicken pieces and the dill into the soup with the vegetables, and simmer for a couple of minutes more. Taste the chicken broth and season with additional salt, if desired.
To Make Matzo Balls
- This recipe is for the chicken soup that is served with matzo balls. You'll want to make the matzo balls separately, then serve this soup together with the matzo balls. I recommend one of these three recipes for the matzo balls – floaters, sinkers, or gluten free. Follow the links for each specific process.
- I generally cook my matzo balls in homemade chicken stock in a separate pot. Technically you can cook matzo balls (or kreplach or noodles or whatever) directly in the soup broth, but it will soak up a lot of the yummy stock, leaving you with very little broth for serving. If you prefer to cook your starch of choice directly in the soup, do so before you add the reserved vegetables and chicken pieces – just know you'll be left with very little broth for serving.
- Serve individual portions of soup ladled over the matzo balls. I usually add about 1.5 cups of soup per bowl, and 2 matzo balls per serving (depending on the size of the matzo balls).
NOTES
Nutrition
tried this recipe?
Let us know in the comments!
OMG I love this soup Mahalo Nui Loa
Looks so good. I need some.
Best ever healer !!
Yum
I think I’ll make some tomorrow
One of my favs! I love matzo balls!!!!!
I am sooooo very envious
Looks lovely
Looks delicious, just what any Jewish Dr. would have ordered.
that looks soooo tasty.
That looks delish !!
Hello Tori, please if you can help, how many quarts of soup do I need for 150 people.
Emmie, it depends on if you’re serving the soup as a starter or as an entree. A good rule of thumb per person is: 1 cup of soup as an appetizer, 2 cups soup as an entree– which, for 150 people, would be about 9 1/2 gallons of soup for an appetizer, and about 19 gallons of soup for a main. I rounded up, which will leave you with a little extra. That’s always a good thing when feeding a crowd. 🙂
Hello Tori
I am trying to cure my mother in law from cold, and while searching for chicken soup I found Your recipe.
I even manage to buy fowl (which is getting very hard in London).
The questions are as follow:
– I left the chicken, and run to the shop for missing celery. By the time I came back it was already boiling, so I didn’t collect all that foam. Will that affect taste a lot?
– Is cooking for 90min mandatory? Will cooking longer affect the result? I read somewhere that if using fowl, it is better to cook for longer. Could you please advise?
– Have no idea where to get matzo meal. Can I just use pasta?
Thank you
Hi Rafal. The foam isn’t a huge deal, it may just leave your broth looking slightly cloudy. It shouldn’t affect the flavor. In my experience the longer it cooks the better it tastes; 90 minutes is ideal on a low simmer. That said, don’t let it go much longer than 90 minutes or you’ll end up with chicken meat that is so soft it dissolves. Yes, you can use pasta/egg noodles instead of matzo balls if you prefer. Enjoy!
@Tori
Than you for Your reply.
Soup came out fantastic. Mother in law was very pleased.
I simply never tired matzo before (never heard of it before), but will try it next time, as I love trying new stuff while cooking.
I’m looking forward to check more of your recipes.
So happy you enjoyed it Rafal! Welcome to the site. 🙂
I thought I was the only person who grinds matzo to make matzo balls. I add kosher salt, fresh ground pepper, schmaltz, egg, chopped Italian parsley,chopped chives and broth to the mixture. They always float and have much more flavor than any box mix.
Once again, you bring memories of my childhood from ex Yugoslavia, Bosnia, and my grandmother’s cuisine.
This is the type of soup most women cook in Bosnia. I miss it so much. Thank you.
we are not Jewish but we attended a talk on Passover – the most delicious typical food was served including the chicken soup – and crumbed chicken – Will try your soup, do you have a crumbed chicken recipe (they were breast) and a (for my own purposes – a sour cream cheese cake?) Thanks for care you have taken (step-by-step photos and explanations) it all helps.
p.s. and any other recipe that you think is yummy!
Hi Augustine, I’m not sure what you mean by “crumbled chicken,” but here is a cheesecake recipe that includes sour cream: http://theshiksa.com/2010/05/14/shavuot-ruth-and-cheesecake/
Can I just say that I love your blog? It’s so great to find a blog that has yummy traditional Jewish/Israeli recipes!
Also it’s cool how similar your chicken soup is to my mum’s 🙂
It sounds if you have a good time.It sounds like a really nice meal. That a good time as well.
Good soup recipe. I have a tip to make it an easier recipe. I put the chicken in a turkey stuffing bag or wrap it in cheesecloth. Easy to tak out. I also put the veggies in a cheesecloth bag. When the soup is done, lift out the bags, let soup drain from bags, unwrap bags and put back what you want to keep in the soup. No need to strain, only take fat off top after soup is chilled.
Wow, can’t thank you enough for your quick response!! I am so glad that I can freeze the soup; the more I can prepare ahead of time, the better I feel. My matzoh balls are already in the freezer (made your floater recipe!), so I will defrost them in the soup once that has defrosted. I will use your suggestions for the soup, using 2 smaller chickens and doubling the veggies. Will I be doubling the seasoning as well? And I am assuming I should fill the stock pot with as much water as I can, not just use the 4 quarts you say in the original recipe.
Yes, you should double the seasoning and fill the pot with as much liquid as possible. You might want to go easy with the cloves, I like the flavor it adds but some don’t– so this would be the one spice I’d be careful about doubling. Also salt with care, start with 1 1/2 tbsp and add more to taste as the broth develops. You can always add more salt to taste, but it’s hard to “unsalt” a soup once it’s been oversalted.
Hi, Tori,
I will add matzoh balls/carrots/celery and bits of cooked chicken to the broth for my Seder, but I am wondering if this recipe will comfortably serve 9-10 people. If not,I don’t want to make another whole recipe but am wondering what I can do without compromising the flavor by adding water or canned broth. I will be using a 12 quart stock pot so should have room for additional ingredients, but would appreciate your advice on how to make it go a bit further. Also, is it possible to make the broth ahead, freeze, and defrost for the Seder meal?
I love your website, have used many of your recipes, and I appreciate your responses to my questions (sometimes not so smart!) Thanks, Tori!
No silly questions here Marcia! A 12 quart pot is very big. I would say use two small/medium chickens (2-3 lbs. each) in the pot and double the veggies so your stock is nice and rich. Be aware that when you cook the matzo balls, they soak up a lot of the broth… perhaps you can cook the matzo balls separately, then add them to the soup? I like the flavor of cooking them in broth, but you can also cook them in well salted water. Or, you can make a separate smaller pot of broth (with a few leg quarters) just for cooking the matzo balls. I have done that for a larger crowd and it works well. I think that even if you cook the matzo balls directly in the soup broth, a 12 quart stock pot should make plenty of soup for 9-10 people (make walnut-sized balls that will expand as they cook, not those huge enormous balls). As for freezing, yes, you can absolutely freeze the broth and defrost for the Seder. You can also cook the matzo balls ahead of time and freeze them. Let them come to room temp, freeze them on a baking sheet evenly spaced (not touching). When they are frozen, remove them from the sheet and place them in a sealed plastic freezer bag till the Seder. Once the soup has defrosted, you can put the matzo balls into the soup and defrost them directly in there. I prefer to make the matzo balls fresh, but the soup itself will taste absolutely fine after freezing and defrosting. Hope that helps!