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+ servings
bowl of chicken stoup with matzo balls and fresh herbs

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!
Course Main, Soup
Cuisine israeli, jewish
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Resting Time 30 minutes
Servings 8
Calories 456kcal


For the Soup:

  • 2 boneless skinless chicken breasts
  • 2 tablespoons of olive oil
  • 92 ounces of good chicken stock
  • 3 peeled and small diced carrots
  • 3 small diced ribs of celery
  • ¼ cup of chopped fresh dill
  • ¼ cup of sliced green onions
  • sea salt and fresh cracked pepper to taste

For the Matzo Balls:

  • ½ peeled and finely minced yellow onion
  • 3 finely minced cloves of garlic
  • 2 teaspoons of baking powder
  • 8 eggs
  • 4 tablespoons of melted schmaltz
  • 2 cups of matzo meal
  • 1 tablespoon of finely chopped fresh parsley
  • sea salt and fresh cracked pepper to taste


  • For the Chicken: Season the chicken breasts on both sides with salt and pepper.
  • Heat 2 tablespoons 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. Keep warm.
  • For the Matzo Balls: In a large bowl combine all of the ingredients until they are well mixed together and set in the refrigerator for at least 1 hour.
  • Remove the matzo ball mixture and roll into small golf ball-sized balls and place them on a sheet tray lined with parchment paper. Note: If the matzo balls become sticky while making them, dip your hands in water before rolling.
  • Place a few matzo balls into the soup and cook over low heat for 15 to 20 minutes or until they are cooked throughout and firm. Move the balls around and flip them over every 3-4 minutes.
  • Place the cooked matzo balls in a soup bowl along with the chicken broth, chopped chicken and vegetables and garnish with chopped dill and sliced green onions.


Chef Notes:
If you are reading this and wondering what on earth schmaltz is, it’s rendered chicken fat. Honestly this can be tough to find but I’ve had success at my local grocery store in the frozen food aisle
If the matzo balls become sticky while making them, dip your hands in water before rolling.
• How to Reheat: To reheat the matzo ball soup simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15.
How to Store: The matzo ball soup recipe will hold well in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.


Calories: 456kcal | Carbohydrates: 45g | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 198mg | Sodium: 582mg | Potassium: 755mg | Fiber: 2g | Sugar: 7g | Vitamin A: 4271IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 3mg