Easy Matzo Ball Soup

This delectable Matzo Ball Soup brings chicken, carrots, celery and onions together in a lightly seasoned chicken broth with light airy matzo balls. For ease and simplicity I use already cooked roasted chicken for this recipe.  I also use good quality store bought chicken broth in place of homemade chicken broth. Sometimes life just calls for a few short cuts.  This soup is traditionally served at Passover but we enjoy often throughout the year. 

We just love soup here at the house especially during the chilly months.  Egg Drop Soup, Hamburger Vegetable Soup, Chicken Noodle Soup, and this soup are all quick and easy recipes that we really enjoy.

Why this recipe works

• This is always a tasty chicken soup with simple down to earth ingredients.  One winning meal that the family really enjoys.
• With the ease of roasted rotisserie chicken and good quality store bought chicken broth this recipe is easily doable on any weeknight.
• Anyone can master this soup.  With just a little chopping, mixing and dicing you too can make a delicious soup the whole family will enjoy.

How to make Matzo Ball Soup

First in a medium bowl whisk the eggs together.  Then whisk in the oil.  Now in a separate medium bowl whisk together the matzo meal, baking powder, garlic powder, onion powder, black pepper and dill.  Pour the egg mixture into the matzo meal mixture and stir just enough to combine.  Cover and place in the refrigerator for at least 1 hour.

Now in a Dutch oven or large pot heat the oil over medium heat.  Add the onions, celery and carrots and cook until the onions and celery are soft.  Now reduce the heat to low and add the garlic and dill cooking for 1 minute.  Then add the bay leaves and chicken broth.  Now bring the mixture to a boil and using a small scoop or tablespoon drop the matzo mixture into the boiling soup.  Reduce the soup to a simmer. Cover and cook for 25-30 minutes or the matzo balls are nice and puffy and the vegetables are tender. Add the cooked chicken to the pot to warm. Remove the bay leaves and sprinkle with fresh chopped parsley.

What are Matzo Balls?

They are Jewish soup dumplings made from Matzo crackers, eggs and oil (or chicken fat also known as schmaltz).  Unlike the dumplings in Chicken and Dumplings that are made from flour, butter and milk.

Recipe notes and tips

• The matzo ball mixture can be prepared up to 24 hours in advance, covered and stored in the refrigerator.
• Matzo meal is simply matzo crackers ground finely into meal. I use my food processor to grind them. Most local grocery stores carry matzo crackers.
• Any kind of roasted, baked, or poached chicken will work.  It can be cubed, diced or shredded.  As long as it tastes good than it is a go.
• Do not overmix the matzo ball mixture as it can make it tough.  Use a cookie scoop or 2 tablespoons to add the balls to the soup.
• There has long been a debate on which kind of matzo balls are best, floaters or sinkers. I like light and airy floater matzo balls but if sinker dense matzo balls are your preference than cut the baking powder in half or omit it all together.
• If you have the time make your own Homemade Chicken Stock it will add flavor and depth to the soup.
• Don’t forget to remove your bay leaves as they have sharp edges.

Can you prepare this soup in advance?

Yes you most certainly can however do not overcook the carrots as you will be reheating the soup. For best results store the balls separate from the soup so they don’t get mushy.  Store in airtight containers up to 4 days in the refrigerator.  Or freeze in zipper freezer bags for up to 3 months. This way you can enjoy this soup anytime of the year.

More chicken soup recipes to try!

Easy Matzo Ball Soup

This Easy Matzo Ball Soup comes together quickly using rotisserie chicken and store bought chicken broth.  The matzo ball mixture can be prepped up to a day in advance.

5 from 17 votes

Print Pin Rate

Course: Soup

Cuisine: Jewish

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Servings: 4 servings

Calories: 514kcal

Author: Beth Pierce

Ingredients

Matzo Ball Mixture

• 3 large eggs
• 3 tablespoons vegetable oil
• 3/4 cup matzo meal
• 1 teaspoon baking powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried dill
• 1/4 teaspoon ground white pepper

Matzo Ball Soup

• 1 1/2 tablespoons vegetable oil or schmaltz
• 1 medium yellow onion chopped
• 2 ribs celery chopped
• 4 large carrots peeled and chopped see notes
• 2 cloves garlic minced
• 1 teaspoon dried dill
• 2 bay leaves
• 8 cups low sodium chicken broth
• 2 1/2 cups chopped cooked chicken breast
• 1 tablespoon chopped fresh parsley
• kosher salt and fresh ground black pepper

Instructions

• In a medium bowl whisk the eggs together and then whisk in the oil.
• In a separate medium bowl whisk together the matzo meal, baking powder, garlic powder, onion powder, dried dill and black pepper.  Pour the egg mixture into the matzo meal mixture and stir just until combined. Do not overmix. Cover and place in the refrigerator for at least 1 hour.
• In a Dutch oven or large stockpot heat the oil over medium heat.  Add the onions, celery and carrots. Cook until the onions and celery are soft; approximately 6-8 minutes.  Reduce the heat to low and add the garlic and dill; cook for 1 minute stirring constantly.  Add the bay leaves and chicken broth.  Bring the mixture to a boil.
• Using a small scoop or tablespoon drop the matzo mixture into the boiling soup.  Reduce the soup to a simmer.  Cover and cook for 25-30 minutes or the matzo balls are puffed up and the vegetables are tender.  Add the chicken and warm.  Season with kosher salt and fresh ground black pepper. Remove the bay leaves and sprinkle with fresh chopped parsley.

Notes

• Carrots colors are prettier if you peel them.
• The matzo ball mixture can be prepared up to 24 hours in advance, covered and stored in the refrigerator.
• Matzo meal is simply matzo crackers ground finely into meal. I use my food processor to grind them. Most local grocery stores carry matzo crackers.
• Any kind of roasted, baked, or poached chicken will work.  It can be cubed, diced or shredded.  As long as it tastes good than it is a go.
• Do not overmix the matzo ball mixture as it can make it tough.  Use a cookie scoop or 2 tablespoons to add the balls to the soup.
• I like light and airy matzo balls but if you prefer denser heavier ones than cut the baking powder in half or omit it all together.
• If you have the time make your own Homemade Chicken Stock it will add flavor and depth to the soup.
• Don't forget to remove your bay leaves as they have sharp edges.

Nutrition

Calories: 514kcal | Carbohydrates: 38g | Protein: 37g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 183mg | Sodium: 464mg | Potassium: 1142mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10589IU | Vitamin C: 9mg | Calcium: 149mg | Iron: 3mg

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