Matzo Ball Soup Recipe

This delicious traditional matzo ball soup recipe is perfect for those cool fall and winter days or if you’re under the weather!

This soup is traditionally served with chicken stock, chicken, carrots, celery, and sometimes dill.  It’s incredibly similar to chicken noodle soup minus the noodles.


– boneless skinless chicken breasts – olive oil – good chicken stock – carrots – celery

Season the chicken breasts on both sides with salt and pepper. Heat  2 tbsp. of olive oil on medium-high heat and sear the chicken  breasts on both sides until golden browned and cooked throughout.

Add in the chicken stock, cover with a lid and cook over medium heat for 1 hour or until the chicken easily shreds apart. Using two forks, pull the chicken apart until shredded.

Add the carrots, celery, salt, and pepper and simmer over low heat. In a large bowl, combine all of the ingredients until  they are well mixed together and set in the refrigerator for 1  hour.

Remove the matzo ball mixture and roll it  into small golf ball-sized balls, and place them on a sheet tray lined  with parchment paper.

Place a few matzo balls into the soup and cook over low heat for 15 to 20 minutes or until they are cooked and firm.

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