Easy Matzo Ball Soup Recipe: Tender, Pillowy Dumplings

Perfecting the easy matzo ball soup recipe

The scent of fresh dill hitting a simmering pot of golden broth is enough to bring anyone back to life. I remember sitting in my grandmother's kitchen, watching steam fog up the windows while she rolled perfect spheres of dough with practiced ease.

My first attempt was a bit of a disaster - I ended up with "sinkers" that were dense enough to chip a tooth, but that's how we learn.

This best easy matzo ball soup recipe is all about the contrast between the rich, fat slicked broth and the light, porous dumplings. We aren't just making soup; we're creating a bowl of pure comfort that feels like a hug. It's surprisingly simple once you understand how the ingredients react with one another.

Whether you're looking for a traditional matzo ball soup recipe easy enough for a Tuesday or you're learning how to make matzo ball soup from scratch for the first time, I've got you. We'll focus on getting that velvety texture in the broth and the gentle rise in the balls.

Let's get the pot on the stove and satisfy the soul.

The Science of Comforting Soup

Understanding the physics of your ingredients makes the difference between a leaden ball and a fluffy one. We rely on a few key reactions to get that signature texture and depth.

• The Carbonation Lift: Seltzer water introduces tiny CO2 bubbles into the matzo meal, creating microscopic air pockets that expand during the simmer.
• Protein Network: Lightly beating the 4 large eggs provides the structure needed to trap those air bubbles without making the mixture tough.
• Starch Hydration: Matzo meal is thirsty; resting the dough allows the starch to fully absorb the liquid, ensuring the balls don't disintegrate when they hit the water.
• Fat Emulsification: Schmaltz provides both a rich mouthfeel and a barrier that prevents the matzo meal from becoming a gluey mess.

Choosing the stovetop method ensures you can monitor the gentle simmer, which is the secret to keeping the balls from shattering. While the oven provides a beautiful roast on the chicken, the stovetop allows for better control over the delicate matzo balls.

Cooking Times and Yield Details

This recipe is designed to serve a family of 6, providing a hearty portion for everyone. Precision is key here, especially with the chilling and simmering times to ensure the balls reach their full potential.

Chef Tip: Use a small cookie scoop to portion the balls. This ensures they are all the same size and cook at exactly the same rate, preventing some from being overcooked while others stay doughy in the center.

The combination of the fat and the carbonation creates a crumb that is tender but holds its shape. If you overwork the dough, you collapse those precious bubbles, leading to a much denser result.

Ingredients and Savory Substitutes

Gathering your elements is the first step toward that velvety bowl of goodness. We use bone in chicken thighs to ensure the broth stays rich and doesn't lean toward being watery.

• 1 cup (125g) Matzo meal
  • Substitute: Crushed plain matzo crackers. Why this? Maintains the specific wheaty flavor and coarse texture needed for structure.
• 4 large Eggs
  • Substitute: Liquid egg substitute. Why this? Provides the protein binding needed, though color may be paler.
• 1/4 cup (60ml) Schmaltz or neutral oil
  • Substitute: Duck fat or avocado oil. Why this? Schmaltz offers the most traditional flavor profile for this soup.
• 1/4 cup (60ml) Seltzer water
  • Substitute: Club soda or ginger ale (if you want a hint of spice). Why this? The carbonation is non negotiable for fluffiness.
• 1 tsp (5g) Kosher salt and 1/2 tsp (2g) Black pepper
• 2 tbsp (10g) Fresh dill, finely chopped
• 8 cups (2L) Chicken bone broth
• 2 large Carrots and 2 stalks Celery
• 1 yellow onion and 1 lb (450g) Bone in chicken thighs

Essential Tools for Best Results

You don't need a professional kitchen, but a few specific tools will make your life much easier. A heavy bottomed stockpot is my top recommendation for maintaining a steady, low simmer.

1. Large Stockpot: Look for a 6 to 8 quart pot that can hold the broth and allow the matzo balls room to grow.
2. Mixing Bowl: A medium sized glass or stainless steel bowl for the matzo mixture.
3. Fine Mesh Strainer: Essential if you want a crystal clear broth after simmering the chicken and aromatics.
4. Plastic Wrap: To cover the matzo mixture while it chills in the fridge.

Cooking the Soup From Scratch

The magic happens in the rest. Do not skip the chilling phase, or you'll be chasing matzo ball fragments around your pot.

1. Whisk eggs. In a medium bowl, combine the eggs, schmaltz, seltzer, salt, pepper, and dill until just blended.
2. Fold matzo. Stir in the matzo meal slowly until a thick, wet paste forms. Note: Don't overwork it or you'll lose the air from the seltzer.
3. Chill dough. Cover and refrigerate for at least 30 minutes until the meal fully hydrates.
4. Sear chicken. In your stockpot, brown the chicken thighs over medium high heat until the skin is golden and sizzle starts to fade.
5. Simmer broth. Add the broth, onion, and half the carrots and celery. Bring to a boil, then reduce to a low simmer.
6. Form balls. With wet hands, gently roll the matzo mixture into 1 inch balls. Note: Wet hands prevent the sticky dough from clinging to your palms.
7. Drop balls. Carefully drop the balls into the simmering broth.
8. Steam phase. Cover the pot tightly and simmer for 40 minutes until the balls are doubled in size and floating. Note: Do not open the lid during this time!
9. Finish veg. Add the remaining carrots and celery 15 minutes before the end until they yield to a fork.
10. Serve warm. Ladle into bowls, ensuring each person gets a piece of chicken and two fluffy balls.

Solving Common Matzo Ball Problems

Even experienced cooks run into trouble with dumplings. The most common issue is usually related to the temperature of the simmer or the hydration of the meal.

Disintegrating Matzo Balls

If your balls are falling apart as soon as they hit the liquid, your broth is likely at a rolling boil rather than a gentle simmer. The violent bubbles tear the delicate structure apart before the egg has a chance to set.

Lead Ball Syndrome

When the balls are heavy and dense, it's usually because the mixture didn't chill long enough or the seltzer had gone flat. The matzo meal needs time to swell and trap the air bubbles.

✓ Always chill your matzo mixture for at least 30 minutes to ensure proper hydration. ✓ Use wet hands when rolling the balls to create a smooth, shatter resistant surface. ✓ Resist the urge to peek! Opening the lid lets out the steam needed to cook the centers.

✓ Use a pot with a tight fitting lid to maintain consistent internal temperature.

Customizing Your Homemade Bowl

While the classic version is iconic, there are plenty of ways to adapt this easy homemade matzo ball soup to fit your dietary needs or flavor preferences.

Vegetarian matzo ball soup recipe

To make this meat free, swap the chicken broth for a rich vegetable bouillon. Use neutral oil instead of schmaltz and add extra umami with a splash of soy sauce or a handful of dried shiitake mushrooms in the broth. This easy matzo ball soup recipe without chicken still feels incredibly hearty.

The Ginger Kick

Adding 1 teaspoon of freshly grated ginger to the matzo ball dough adds a bright, sharp contrast to the rich fat. It’s a common deli trick that helps "cut" through the heaviness of the schmaltz.

Scaling for Large Crowds

This recipe is very forgiving when you need to feed a crowd, but you have to be careful with the pot size. Matzo balls expand significantly, and they need their personal space.

• To Double (12 servings): Use a 12 quart pot. Only increase the salt and pepper by 1.5x to avoid over seasoning.
• To Halve (3 servings): Use 2 large eggs. You can use a smaller 4 quart pot, but reduce the simmering time for the chicken by 10 minutes.
• Space Requirements: Ensure the matzo balls have at least an inch of space between them when you first drop them in; they will grow!

Debunking Traditional Soup Myths

Many people believe that the "fluffy vs. sinker" debate is solely about the seltzer, but it's actually about the ratio of fat to meal. Adding more schmaltz will actually make a denser, richer ball, while more seltzer creates the airy "floater" texture most people crave.

Another myth is that you must use homemade stock for a good matzo ball soup broth recipe easy. While homemade is great, a high-quality store-bought bone broth works perfectly well if you fortify it with fresh onion, carrots, and celery. The chicken thighs simmering in the pot will add all the fresh flavor you need.

Keeping Leftovers Fresh Longer

This soup actually tastes better the next day as the flavors in the broth continue to meld. However, storage requires a specific technique to keep the matzo balls from turning into mush.

Storage: Store the matzo balls and the broth in separate containers in the fridge for up to 4 days. If they sit together, the balls will act like sponges and soak up all your delicious broth, leaving you with soggy dumplings and no liquid.

Freezing: You can freeze the broth for up to 3 months. The matzo balls can also be frozen on a parchment lined tray, then moved to a bag. They might be slightly denser after thawing, but they still taste great.

Zero Waste Tip: Don't toss those celery leaves! Chop them up and use them as a garnish alongside the dill. They have an intense celery flavor that adds a beautiful bright note to the finished dish.

Perfect Pairings for Your Meal

When serving this easy matzo ball soup recipe, I love to keep the sides simple so the soup remains the star. A thick slice of rye bread or some crispy potato latkes provide a great textural contrast to the soft dumplings and velvety broth.

If you want to go the full deli route, serve this with a side of sour pickles. The acidity of the pickles cuts through the richness of the schmaltz perfectly. A simple green salad with a lemon vinaigrette also works wonders to balance out the hearty, savory notes of the chicken and matzo.

High in Sodium (⚠️)