Matzo Ball Soup Recipe

Matzo ball soup recipe can be made with floaters or sinkers! Perfect for Passover or any time you’re craving a comforting bowl soup!

This matzo ball soup is everything you want in a bowl of comfort! A flavorful broth, tender veggies, chunks of chicken, and the best matzo balls ever. Whether you’re into light, fluffy floaters or dense, hearty sinkers, this recipe’s got you covered. It’s perfect for Passover or whenever you’re craving something cozy and homemade.

Oh, and if you’re serious about your matzo balls, I have a whole post that dives deep into how to make them just right. I’m talking all the tips and tricks to get the exact texture you love, whether you’re team floater or team sinker. Definitely check it out if you want to level up your matzo ball game!

Matzo Ball Soup Ingredients

• Eggs: Scramble the eggs prior to adding.
• Avocado oil or chicken fat (schmaltz): Avocado oil adds fat and richness, while the chicken fat add both of those and flavor.
• Kosher salt: Add a pinch more if you’re not using the bouillon.
• Pepper: You can use less or more depending on your taste.
• Dried parsley or fresh parsley: You can use dried or fresh.
• Granulated onion: We love the flavor hint from the onion, but you can omit.
• Original seltzer: Using seltzer helps make the matzo balls light and fluffy.
• Matzo meal: We love making our own homemade matzo meal.
• Chicken bouillon (optional): Enhances the savory flavor, especially if not using schmaltz.
• Boneless skinless chicken thighs: We usually go with 2 chicken thighs so it’s not too much chicken, you can do 4 if you want extra chicken or even omit if you don’t want chicken in your matzo ball soup recipe.
• Celery: We love the flavor from celery, but it can be omitted.
• Carrots: For sweetness and color, I also love to add parsnips.
• Onion: We like yellow onion or white onion.
• Water: If you’re not using bouillon you can use low sodium chicken broth if preferred.
• Chicken bouillon: We use better than bouillon for dairy free.
• Parsley: We love a bit of green in our soup. You can also add some fresh drill, spinach, or even escarole.

How to Make Matzo Ball Soup

Beat the eggs, oil, seasonings, and seltzer together. Combine the egg mixture with the matzo meal and mix until fully incorporated. Refrigerate the mixture for about an hour.

In a Dutch oven or soup pot, heat oil over medium heat and brown the chicken thighs on both sides. Once browned, add the chopped celery, carrots, and onion. Cook for 2-3 minutes to enhance the flavor.

Add water and chicken bouillon, then cook until the chicken is fully cooked and the vegetables are tender. Remove the chicken from the pot. Shape the mixture into balls and place them in a large pot with vegetable broth.

Boil the matzo balls, covered, for about 30 minutes per batch. Avoid overcrowding the pot, as the matzo balls will expand as they cook.

Add the chopped parsley during cooking.

Shred the cooked chicken and return it to the pot once the matzo balls are fully cooked. Serve the soup hot and enjoy.

Recipe tips and notes:

• For fluffy floaters, use 1 cup of matzo meal and seltzer to add lightness. For denser sinkers, use 2 cups of matzo meal.
• You can also add 1/2 teaspoon of baking powder for fluffy float matzo balls.
• If you don’t have schmaltz, chicken bouillon is a great substitute to enhance flavor.
• Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove for the best texture.
• This soup freezes well. Store the matzo balls separately from the broth to maintain texture.
• For a clearer broth, cook the matzo balls in separate broth in another pot, then add into the soup when serving.