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
NOTES
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).
Nutrition
tried this recipe?
Let us know in the comments!
Cyndi says
It’s below zero today in Maine and I feel a cold coming on. I’m punching out early but not before I stop at the store for a chicken to make your chicken soup recipe. I usually wing it but your wonderful words have inspired me. thanks in advance!
Irene says
My mom passed away in 2011. She used to make the most wonderful chicken noodle soup and I have been trying to copy it ever since without any luck. Today I followed your recipe and feel that mom had a hand in the kitchen. With many thanks I am very grateful.
shelli says
this is really REALLY good chicken soup. I’ve always just put in a little of this, a little of that, and then a little more of this….but this one was simple, efficient and incredibly tasty! I admit, I didn’t include the peppercorns or cloves (my taste has no sense of adventure) but I am definitely holding on to this one. Thank you for such great directions!
Abby says
I love this recipe ! It takes me back to a place when you had your first bowl of perfect matza ball soup !! I add parsnip to the mix ov veggies (just because it’s tradition) ! Many thanks for amazing recipes !!!!!!!
Danielle Walton Larner says
My grandmother died unexpectedly when I was 8. My mum never bothered learning her chicken soup recipe as we’d just go visit whenever she was craving the soup and so her recipe died with her. The taste of her soup has always stayed with me and over my adult years I’ve tried with no avail to match it. I’ve just tasted your recipe and its the closest I’ve got. All these memories came back. I think its the cloves which was a new addition. I was a bit scared of making it too strong so went easy on the cloves and pepper and so I had to add a little stock at the end. Next time I’ll be braver and follow your recipe to the t. Thanks for bring back a little but of my Grandma back into my house after 30 years!
Mary says
I grew up eating Matza Ball soup all my life, and my dad would call it ‘Jewish penicillin’ too. That’s what caught my attention as I was searching for this recipe online. Thanks for posting this!
jay says
and…happy Passover to all!
jay says
Tory,
I lost my Mom’s chicken soup recipe and have tried literally 10’s of recipes, attempting to find one similar, yours finally hit the target.
Great memories now that i have your recipe
Thank you
Tori Avey says
Jay that makes me so happy! Thanks for writing, and happy Passover!
Harry B says
This is a good “master recipe,” which I define as one that is great by itself and can be easily modified to the preference of the cook. My thoughts:
1) The soup recipe shows the easy way to boil a chicken for any reason (e.g., chicken salad, chicken hash, etc.) and make a delicious and nutritious stock without the need to reserve chicken carcasses. My preferred way is similar but simpler, consisting of throwing the chicken in the pot, covering it with water, adding the mirepoix, bringing to a boil, turning off the heat and then letting it sit covered for 45 minutes or until done, taking out chicken, reserving the broth as stated in the recipe, etc. I used to boil down the stock in half for a richer flavor, but my family doesn’t like it as much as the “thinner” version.
2) You can always throw in the peel of an onion to darken the stock, but that is a matter of personal preference and entirely unnecessary.
3) Using the baking powder in the “floater” recipe is easy and eliminates other methods of making floaters that take more time and don’t taste any better.
4) The seasonings are fine as is.
5) Matza is flavorless, but important for the obvious reasons. Making it taste good creates family traditions.
6) Avey’s recipes are winners. It is the consistency of what is published that keeps me coming back to this site.
Tori Avey says
Haha, love this detailed report! Thanks for writing Harry, and so happy you’re enjoying the recipes 🙂
Laura says
This looks great and I am going to give it a try this weekend for passover (along with one of your chicken and brisket recipes). We are having 6 adults and 5 kids, do you think I need to double the recipe? Thank you
Tori Avey says
Matzo ball soup is always the most favorite and requested Passover dish at my house. So I would say yes, it’s a good idea to double it!
Rose says
BEST soup I have ever made. The cloves made the difference for me. So Happy !! Thank you.
Didi Plein says
It’s sooooo good!
Jhennia-Jane Solovyov says
I’ve used your matza ball recipe many times before and it’s truly the best!! Thank you for sharing.
Tori Avey says
That makes me so happy Jhennia-Jane Solovyov!
Jhennia-Jane Solovyov says
You have made many of my guests for Shabbat even happier? thank you!
Marny CA says
Taking out the scum can get tedious – so I decided to try using a paper towel, sorted of rolled up.
It seemed to work for me!
As I used the end of the ‘roll’ I rolled the end up and continued – until the scum was gone. Just be careful not to accidentally dip your fingers into the hot broth.
Katia says
Good idea!
Margarita says
I have made this delicious soup several times, as far as removing the scum and fat, I remove everything from the slow cooker (6 hours cooking while at work) and pour the broth into another pot and refrigerate. The following day, I remove everything that’s floating on top with a spoon. Fats have solidified, then I place the chicken and other vegetables back in; it’s still very flavorful and it has less fat-healthy!
Keet says
Love It.. I’ve made a half dozen times. by far the best around. I love make the floater matzo balls. I roll my balls using gloves and they come out perfect each time. Thanks Tori
Madeline Adler says
Hi Tori, I just found your web and love you and your site. I make your recipes the same as you. But I make my chicken soup in the pressure cooker and it takes about 15 min. I also cook my Brisket in the cooker and it is perfect in just one hour. Happy holidays, Madeline Adler
Tori Avey says
Thank you Madeline! Welcome 🙂
Diane S says
Wonderful recipe, very rich and flavorful
francine rosen says
Hi, quick question for you. I have thighs and legs in my freezer. will there be a big differnce if I dont use a whole chicken or that I am defrosting chicken?
Thanks so much.
love your recipes
Tori Avey says
Hi Francine– it will work just fine, I do that all the time. Enjoy! 🙂
Robbie says
I love this soup! I thought the cloves would make it to strong but it was perfect. This is a recipe I will add to my favorites.
jess says
Can you make chicken soup with just thighs and legs? Will it come out OK without the white meat?
I’m only making a small amount and don’t want to buy a whole entire chicken.
Thanks.
Tori Avey says
Yes it will turn out great, as long as you use the same amount of meat pound for pound. If you’re using less meat, cut the other ingredients accordingly (especially liquid) otherwise you’ll end up with a bland broth.
Jess says
Hey, just wanted to say thanks for answering- and wanted to let you know I did this and it turned out amazing 🙂 Thanks for a great recipe