Easy Matzo Ball Soup Recipe Anyone Can Make (2024)

5K Shares

This post may contain affiliate links (disclosure).

This is the easiest recipe for Matzo ball soup that you will ever find. Even a beginner can make this Jewish matzo ball soup, and it tastes amazing! Soft delicious Matzo balls in a tasty chicken stock – so warm and comforting!

Easy Matzo Ball Soup Recipe Anyone Can Make (1)

Matzo ball soup is a classic Jewish recipe that’s been around for thousands of years. Matzo balls are ball-shaped dumplings that are served in a chicken soup. Matzo ball ingredients are matzo meal, eggs, oil and water.

Matzo ball soup is a historic Jewish comfort food and it is always a part of traditional Jewish holiday menus. Matzo ball soup is a staple recipe for the Jewish holiday of Passover that celebrates the Exodus of the Jewish people from Egyptian slavery. Matzah is an unleavened bread that is a symbol of freedom for Jews as it was the first food eaten by the newly freed people. During Passover, leavened breads are forbidden and only Matzah is allowed, so it’s a perfect time to make a Matzo ball soup! But of course, you don’t have to wait until Passover to make this delicious soup – Matzo ball soup can be enjoyed year around!

If you searched for Matzo ball soup recipes online, I’m sure you found that most of them are really complicated and impractical for today’s busy cook. Well, look no further – this is the easiest Matzo ball recipe you will ever find! It uses store-bought chicken broth so you don’t need to make it from scratch. No simmering the chicken for hours, straining the stock and removing chicken bones :) You just concentrate on the star of the recipe – the Matzo balls!

How To Make The Matzo Ball Soup Step By Step:

These easy instructions take the mystery out of the matzo ball soup making process :)

Step 1: Make the Matzo balls

Mix the Matzo ball dough ingredients, shape into balls and cook them in boiling water

Step 2: Flavor the chicken stock

While the Matzo balls are cooking, flavor the chicken stock by simmering it with carrots, onion and celery.

Step 3: Add the Matzo balls to the soup

Put the cooked Matzo balls into the chicken stock and finish cooking them there so they soak up the chicken soup flavor.

That’s all there is to it :) You might be thinking – why not cook the Matzo balls directly in the chicken stock to save a step? The reason why we cook Matzo balls in water first, as opposed to cooking them right away in the chicken stock, is to avoid making the soup cloudy.

Enjoy this delicious Matzo ball soup – it’s a true comfort food!

Easy Matzo Ball Soup Recipe Anyone Can Make (2)

Click Here To Pin This Recipe

Easy Matzo Ball Soup Recipe Anyone Can Make (3)

Print Recipe Pin Recipe Rate Recipe

5 from 1 vote

Easy Matzo Ball Soup Recipe

This easy Matzo ball soup recipe is made in under an hour from start to finish! Delicious Matzo balls in comforting chicken broth - so yummy!

Course: Soup

Cuisine: Jewish

Author: MelanieCooks.com

Ingredients

Matzo balls

Chicken soup

Garnish

  • 1/4 bunch fresh dill or parsley chopped

Instructions

  • Mix the Matzo meal with eggs and oil, then refrigerate it for 15 minutes.

  • Bring a large pot of water with 1 tbsp of salt to a boil.

  • Using wet hands, roll the Matzo mixture into 1-inch balls (to not over-mix, or it will make the Matzo balls tough).

  • Carefully drop the Matzo balls in the water using a slotted spoon.

  • Reduce the heat to simmer and cook the Matzo balls for 30 minutes.

  • While the Matzo balls are cooking, add chicken stock, onion, carrots and celery to a separate pot. Bring to boil, then reduce the heat to Low and simmer for 20 minutes. Remove the onion with a slotted spoon and discard. Add salt and pepper to taste.

  • Carefully take out the Matzo balls with a slotted spoon and transfer them into the chicken stock. Simmer for another 10 minutes.

  • To serve, laddle the soup into bowls and garnish with fresh chopped dill or parsley.

NEVER MISS A RECIPE!I publish a new recipe several times per week. Want the new recipes in your inbox? Sign up for FREE notifications!

Save This Recipe

Save this for later on your social media:

5K Shares


Get Melanie's FREE Recipes In Your Inbox!

You also need these yummy recipes in your life:

5K Shares

Easy Matzo Ball Soup Recipe Anyone Can Make (2024)

FAQs

Why didn t my matzo balls fluff up? ›

Go by texture and doneness. It won't be light and fluffy unless it is fully saturated with broth and cooked all the way to the center. Serve two or three matzo balls per bowl with hot chicken soup ladled over them.

Can I make matzo balls the day before? ›

The matzo ball mixture can be made 1 day ahead, covered and stored in the refrigerator; then form into balls, just before cooking. Matzo balls can be fully assembled and simmered up to 2 days ahead and kept submerged in chicken stock in the refrigerator.

What causes matzo balls to fall apart? ›

After all, letting your dough rest in the fridge gives the matzo time to absorb the liquid in the recipe and bind together. Without this crucial step, your matzo balls will certainly fall apart before you even serve them.

How do you keep matzo balls from falling apart? ›

How do you keep matzo balls from falling apart? It is crucial to let the matzo meal rest for at least 30 minutes to absorb the liquid to form a cohesive dough. If you form the balls while its still fresh, they won't hold together while simmering and will fall apart.

Should matzo balls float or sink? ›

One thing is for sure though, every matzo ball floats right out of the pot, then sinks. Even the dense and chewy version sunk after soaking in broth overnight. All in all, there's no correct way to make a matzo ball. You can make them any way you like them!

What is the best oil to use for matzo balls? ›

We give you the choice: Using schmaltz (rendered chicken fat) produces the most flavorful matzo balls, while vegetable or canola oil offer convenience. Optional seltzer helps to aerate the matzo balls so that they're light and tender, while optional baking powder allows you to make insanely light and fluffy ones.

Do matzo balls float when done? ›

Whether you prefer a light and fluffy matzo ball or a chewier and denser one, there is a recipe out there for you to try. One thing is for sure though, every matzo ball floats right out of the pot, then sinks. Even the dense and chewy version sunk after soaking in broth overnight.

Can you overcook matzo balls? ›

If you overcook them, they'll become tough and rubbery. The best way to cook matzo balls is to simmer them in a pot of salted water for 30-40 minutes. Season the soup well. Chicken soup is a blank canvas, so you can season it however you like.

How do you know when matzo balls are done? ›

Carefully lower matzo balls into boiling water with a slotted spoon, adjusting heat as needed to maintain a low simmer. Cover pot and simmer over low heat, checking occasionally to make sure water isn't boiling too rapidly, until balls are very puffed and light in color, 30–40 minutes.

What is a substitute for schmaltz in matzo balls? ›

If a recipe calls for schmaltz and you don't have any, you can substitute melted butter, ghee, or your choice of cooking oil. You may miss the full-flavored goodness of schmaltz, but you can easily substitute any cooking fat in its place.

How long to refrigerate matzo balls before cooking? ›

Store the mixture, covered, in the refrigerator for a minimum of 2 hours, or overnight.

How long can matzo balls stay in soup? ›

How long can matzo balls sit in the soup? While matzo balls can cook in the soup, they tend to cloud the chicken broth. Try not to let the matzo balls sit in the soup longer than an hour or they may begin to absorb too much of the soup and fall apart. If separated from the soup, cooked matzo balls last about 5 days.

Why are my matzo balls mushy? ›

Don't be tempted to store matzo balls in your chicken soup; they will absorb the liquid and become mushy. It's much better to store them separately and heat them with your soup.

What is a substitute for matzo meal in matzo balls? ›

Can you make matzo balls without matzo meal? You've got a few different options. There's quinoa flour or almond flour, or if it's not Passover, you can use regular bread crumbs.

Why are my matzo balls so dense? ›

His answer was definitive: "When someone's matzo balls are super dense, it's typically because they have too many eggs, so it's too high in protein — so it binds a little too hard." So, if you're making matzo balls, pay attention to the ratios; a good recipe shouldn't lead you astray.

Why are my matzo balls too dense? ›

His answer was definitive: "When someone's matzo balls are super dense, it's typically because they have too many eggs, so it's too high in protein — so it binds a little too hard." So, if you're making matzo balls, pay attention to the ratios; a good recipe shouldn't lead you astray.

Why are my matzo balls so soft? ›

The density is directly related to the egg/matzo meal ratio. Too much matzo meal makes a golf ball. So, what you should do is add matzo meal according to whatever recipe you use less 1 or 2 tablespoons; mix and then add matzo meal a little at a time until you just "feel" the mixture change to a slightly stiffer mix.

Why are my matzo balls soft? ›

The manner of rolling the matzo ball mixture influences the consistency. I've found the matzo balls are denser when, after being rolled into balls, they are chilled again for a few minutes. Lastly, the matzo meal itself can make a difference. Be sure to use unsalted meal in the recipe below, not ``matzo ball mix.

Top Articles
Latest Posts
Recommended Articles
Article information

Author: Barbera Armstrong

Last Updated:

Views: 6077

Rating: 4.9 / 5 (59 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Barbera Armstrong

Birthday: 1992-09-12

Address: Suite 993 99852 Daugherty Causeway, Ritchiehaven, VT 49630

Phone: +5026838435397

Job: National Engineer

Hobby: Listening to music, Board games, Photography, Ice skating, LARPing, Kite flying, Rugby

Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.