Homemade Chicken Matzo Ball Soup
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There are few meals as soothing as a bowl of homemade chicken matzo ball soup. It is pure comfort, plain and simple. The broth is rich and golden, the chicken is tender, and the matzo balls are soft, savory, and just the right amount of cozy. So, if you want a soup that feels like a warm hug, this is it.
What makes this homemade chicken matzo ball soup special is the balance of flavors. A whole chicken simmers with yellow onions, garlic, celery, parsnips, carrots, parsley, kosher salt, black peppercorns, and cold water to build a deep, clean broth. Then the matzo balls come together with eggs, fresh dill, matzo meal, schmaltz or butter, salt, pepper, and either seltzer for a lighter texture or chicken broth for a denser bite. Finally, shredded chicken and sliced carrots finish the soup with color, comfort, and real flavor.
The method is easier than it looks, too. First, you simmer the chicken and vegetables for a long time to make the broth. Then you mix and chill the matzo ball batter, shape it, and cook the balls in salted water. After that, you combine everything in the broth and let it finish gently. Because the steps are simple and well paced, this is a very manageable recipe even if you are new to making matzo ball soup at home.
This recipe is perfect for chilly nights, family dinners, Passover, or anytime you want something comforting and filling. It is also a good make-ahead meal for holidays, potlucks, and quiet weekends. Since it makes 8 servings, it works well for feeding a crowd or saving a few portions for later.
Why You’ll Love This Homemade Chicken Matzo Ball Soup
- It uses simple, familiar ingredients that you can find in most grocery stores.
- The broth tastes slow-cooked and rich, yet the process is straightforward.
- You can make the matzo balls fluffy or dense, depending on your taste.
- It is ideal for family meals, holiday tables, and make-ahead cooking.
- Leftovers store well, so you get another easy meal later in the week.
Chicken Tips
The star of this homemade chicken matzo ball soup is the whole chicken. For the best broth, use a 4 to 5 pound chicken cut into 8 bone-in pieces. Bone-in pieces give the soup more body and a deeper flavor than boneless meat alone. If you can, choose a fresh chicken with a clean smell and firm flesh. Also, do not worry if the broth looks a little cloudy at first. A gentle simmer and time will bring out a rich, comforting flavor. In addition, keeping the skin on during simmering helps the soup develop more depth, even if you discard it later.
Options for Substitutions
- Use chicken thighs instead of a whole chicken if you want darker meat and a richer broth.
- Swap parsnips for more carrots if you cannot find parsnips.
- Use leeks in place of some of the onions for a milder broth.
- Replace fresh dill with parsley in the matzo balls if you prefer a softer herb flavor.
- Use unsalted butter instead of schmaltz if you do not have chicken fat.
- Use vegetable broth instead of chicken broth for the matzo ball mix if needed, though the soup will taste less rich.
Watch Out for These Mistakes
One common mistake is boiling the broth too hard. Instead, keep it at a gentle simmer. If it boils rapidly, the broth can turn cloudy and the chicken may become tough. So, take your time. Low heat gives you better flavor and a cleaner soup.
Another mistake is skipping the chilling time for the matzo ball mixture. The batter needs time to firm up, which helps the matzo balls hold their shape. If you try to roll them too soon, the mix may be sticky and hard to handle. Therefore, chill it for at least 2 hours, or even overnight if that fits your schedule.
Also, do not overcook the matzo balls in the water. They usually need about 10 minutes, just until they float and cook through. Then they finish in the soup for a few more minutes. If you leave them in the water too long, they can become heavy or mushy.
Finally, season in layers. Salt the broth, salt the matzo ball mix, and taste again before serving. Because homemade chicken matzo ball soup depends on a clear, balanced flavor, underseasoning can make it taste flat. A little black pepper and fresh dill at the end make a big difference.
What to Serve With Homemade Chicken Matzo Ball Soup?
This homemade chicken matzo ball soup is filling on its own, but it also pairs nicely with a few simple sides. Try serving it with warm challah, a crisp green salad with lemon dressing, or matzo crackers for a traditional touch. If you want something a little heartier, add roasted vegetables or a plate of cucumber salad. Since the soup is rich and savory, lighter sides work especially well.
Storage Instructions
Store: Keep leftover homemade chicken matzo ball soup in an airtight container in the refrigerator for up to 4 days. For the best texture, store the matzo balls separately if possible.
Freeze: Cooked matzo balls freeze well for up to 3 months. Freeze them flat on a sheet first, then move them to a freezer bag. You can also freeze the broth and chicken separately.
Reheat: For the stovetop, warm the broth over medium-low heat until hot, then add the matzo balls and chicken just before serving. For the microwave, heat the soup in a microwave-safe bowl in short intervals, stirring between each one so it warms evenly.
Recipe Info
Preparation Time: 30 minutes plus 2 hours chilling
Cooking Time: 2 hours 30 minutes
Total Time: 5 hours
Difficulty: Medium
Servings: 8
Calories: 737 kcal per serving
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 5,800 to 6,100
- Protein: 430 to 470 g
- Fat: 300 to 340 g
- Carbohydrates: 180 to 220 g
Ingredients
- 1 whole chicken (4-5 lb), cut into 8 bone-in pieces
- 2 medium yellow onions, quartered
- 1 medium head garlic, halved horizontally
- 3 medium celery stalks, coarsely chopped
- 2 medium parsnips, coarsely chopped
- 4 medium carrots, divided (2 for the broth, 2 sliced for the finished soup)
- 10 sprigs fresh parsley
- 1 tablespoon kosher salt
- 1 teaspoon whole black peppercorns
- 14 cups (3.5 quarts) cold water
- 5 large eggs
- 1/4 cup finely chopped fresh dill, plus more to serve
- 1 cup matzo meal
- 1/4 cup melted chicken schmaltz (or 4 tablespoons melted unsalted butter)
- 2 teaspoons kosher salt, plus more for the cooking water
- Freshly ground black pepper
- 1/4 cup plain seltzer or club soda (for fluffy) or 1/4 cup chicken broth (for dense)
- 1/2 teaspoon baking powder (optional, fluffy version only)
- Shredded cooked chicken from the broth
- Fresh dill and black pepper
Step-by-Step Instructions
Step 1: Start the Broth
Place the chicken pieces in a large stockpot, at least 8 quarts. Then add the onions, garlic, celery, parsnips, 2 of the carrots, parsley, salt, peppercorns, and cold water. Bring everything to a lively simmer over high heat, and then lower the heat right away.
Step 2: Simmer Slowly
Keep the broth at a gentle, uncovered simmer for 1 hour. While it cooks, peel the other 2 carrots and slice them thinly on a diagonal. This gives you a nice finish later and saves time during the final assembly.
Step 3: Remove Chicken and Keep Cooking
After the first hour, move the chicken breasts and thighs to a plate so they can cool. Continue simmering the broth for about 1 more hour. When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
Step 4: Strain and Season the Broth
Strain the broth through a colander set over a large bowl. Discard the solids, then return the broth to the pot. Season with salt and pepper, and skim off extra fat if you want a lighter soup.
Step 5: Mix and Chill the Matzo Balls
Whisk the eggs in a bowl, then stir in the dill, matzo meal, schmaltz or butter, 2 teaspoons salt, and pepper. For fluffy matzo balls, add the seltzer and baking powder. For denser matzo balls, use chicken broth and skip the baking powder. Cover the mixture and chill it for at least 2 hours, or overnight if you have time.
Step 6: Cook and Finish the Soup
Bring a large pot of salted water to a boil. With wet hands, roll the chilled mixture into balls, about 1 1/2 tablespoons each, and place them on a parchment-lined sheet. Simmer the matzo balls for about 10 minutes, until they float and are cooked through. Meanwhile, bring the strained broth to a simmer, add the sliced carrots and shredded chicken, and cook for about 10 minutes. Then lift the matzo balls into the soup and simmer for 5 minutes more before serving with dill and black pepper.
Conclusion
Homemade chicken matzo ball soup is a classic for good reason. The broth is deep and soothing, the chicken is tender, and the matzo balls bring that soft, cozy finish everyone loves. Since this recipe uses simple ingredients and clear steps, it is a wonderful choice for both new cooks and seasoned home cooks.
If you are looking for a soup that feels special but still practical, this is a great one to make. Try it for a family meal, share it with someone who needs comfort, and come back to let me know how it turned out. If you enjoyed this recipe, you may also like other cozy soups and classic comfort food recipes here on the blog.
Chicken Matzo Ball Soup
Ingredients
Method
- Place the chicken pieces in a large stockpot, at least 8 quarts. Then add the onions, garlic, celery, parsnips, 2 of the carrots, parsley, salt, peppercorns, and cold water.
- Bring everything to a lively simmer over high heat, and then lower the heat right away.
- Keep the broth at a gentle, uncovered simmer for 1 hour.
- While it cooks, peel the other 2 carrots and slice them thinly on a diagonal.
- After the first hour, move the chicken breasts and thighs to a plate so they can cool.
- Continue simmering the broth for about 1 more hour.
- When the chicken is cool enough to handle, shred the meat and discard the skin and bones.
- Strain the broth through a colander set over a large bowl.
- Discard the solids, then return the broth to the pot. Season with salt and pepper, and skim off extra fat if you want a lighter soup.
- Whisk the eggs in a bowl, then stir in the dill, matzo meal, schmaltz or butter, 2 teaspoons salt, and pepper.
- For fluffy matzo balls, add the seltzer and baking powder. For denser matzo balls, use chicken broth and skip the baking powder.
- Cover the mixture and chill it for at least 2 hours, or overnight if you have time.
- Bring a large pot of salted water to a boil.
- With wet hands, roll the chilled mixture into balls, about 1 1/2 tablespoons each, and place them on a parchment-lined sheet.
- Simmer the matzo balls for about 10 minutes, until they float and are cooked through.
- Meanwhile, bring the strained broth to a simmer, add the sliced carrots and shredded chicken, and cook for about 10 minutes.
- Then lift the matzo balls into the soup and simmer for 5 minutes more before serving with dill and black pepper.
