If you’ve never had the pleasure of slurping down a big bowl of nourishing matzo ball soup, do yourself a favor and treat yourself to this healthy, heart-warming, elixir!
Matzo/Matzah balls are delightful and delicious Ashkenazi Jewish soup dumplings. They range in size from golf ball to softball and texture from light and airy to firm and chewy. They’re traditionally served with piping hot, nutritious chicken soup with carrots and dill. They can also be incredibly yummy in a rich vegetable broth!
My love affair with matzo ball soup started at a young age. My sister and I would get super excited when my dad took us to Junior’s Deli in West LA, with its long and busy to-go counter and dessert-go-round display! I tell you, I could stare at those desserts forever! Their matzo ball soup was clear, delicious, and loaded with flavor! To die for! Later, as a young punk, after a show at the Whisky, my friends and I would hit up Canter’s Deli on Fairfax, for some late-night matzo ball soup and breakfast. It was the best and open 24-hours! When I worked in Beverly Hills, I would go to Nate ‘n Al’s, where all the soups are amazing! Sometimes, I’d take a jar of matzo ball soup to-go for a co-worker, friend, or family member that was under the weather. It makes you feel better every time! After all, that’s why chicken soup got the nickname, Jewish penicillin!
Whisking eggs for matzo balls 
Matzo ball ingredients Chicken and veggies for matzo ball soup
These flavorful, spongy, soup-enhancing balls are not only gluten-free, but they’re super easy to make! All you do is mix eggs, chicken broth, seltzer water, schmaltz or vegetable oil, matzo meal (gluten-free or regular), and salt together in a bowl. Refrigerate for 30 minutes, then wet your hand with some water, and make little balls the size of walnuts. Drop them in salted boiling water for 35-40 minutes, and that’s it!
What the heck is schmaltz?
You may be wondering, what the heck is schmaltz. If you’re not familiar with schmaltz, don’t worry, it’s easy to make. It’s the fat rendered from chicken, and it’s delicious! To make schmaltz, all you have to do is make some chicken broth, refrigerate, and wait until the next day. The rendered chicken fat will form a raft at the top of the broth. Just scrape it off and use it in place of vegetable oil for your matzo balls. Vegetable oil works great, but schmaltz will take your matzo balls to the next level of yumminess!
“I’m very happy when I can find somewhere with some very good matzo ball soup, tasting exactly the same as the one my mother used to do for me.” CLAUDE-MICHEL SCHÖNBERG –
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Matzo Ball Soup
- Prep Time: 20 minutes
- Cook Time: 1 hour 50 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4–6 Servings 1x
- Category: Soups
- Method: Stove Top
- Cuisine: Jewish
Description
This matzo ball soup is made with a quick and comforting chicken broth. It’s super easy to make! Enjoy!
Ingredients
Herbed Matzo Balls
- 4 large eggs, slightly beaten
- 4 tablespoons schmaltz or vegetable oil
- 3 tablespoons chicken broth
- 1 tablespoon seltzer water
- 1 cup gluten-free matzo meal
- 2 teaspoons kosher salt
- 1 tablespoon dill, chopped
- 1 tablespoon parsley, chopped
- 6 quarts water (salted)
Easy Chicken Soup
- 6 cups chicken broth
- 2 cups water
- 2 bone-in chicken breasts
- 6 medium carrots, sliced
- 3 celery stalks, sliced
- 2 teaspoons, dill, chopped
- 2 teaspoons, parsley, chopped
Instructions
Matzo Balls:
- In a medium bowl, whisk eggs, schmaltz/oil, broth, and seltzer water. Stir in matzo meal, salt, dill, and parsley until combined. Cover and refrigerate for 30 minutes or until ready to use.
- Meanwhile, bring salted water to a boil.
- Wet your hands and roll the matzo meal into balls the size of a walnut. Drop balls in boiling water. Reduce heat to a simmer and cover for 35 minutes or until cooked through. *Do steps 2 and 3 when chicken soup is in the last 45 minutes of cooking.
Soup
- In a medium pot, over high heat, add chicken broth, water, and chicken breasts. Bring to a boil then down to a simmer. Simmer 1.5 hours.
- Remove chicken breasts and set them aside to cool. Remove meat from bones.
- Strain broth through a strainer lined with cheesecloth. Add back into the pot and bring to a low simmer.
- Add carrots and celery and simmer for another 20 minutes or until vegetables are tender.
- Add dill and parsley and season with salt, if needed.
- Serve hot soup with chicken and matzo balls. Garnish with fresh chopped dill.
Notes
- For a shorter cooking time, swap the bone-in chicken breasts for boneless chicken breasts and reduce simmering time to 45 minutes.
Keywords: matzo ball soup, chicken soup
