Warm, comforting Jewish Chicken Soup (Matzo Ball Soup) made with tender chicken, fluffy matzo balls, and fresh herbs. Perfect for cozy dinners or holidays.
Let me set the scene: it’s a cold winter evening, and the house smells like heaven—garlic, fresh dill, and chicken simmering away in the biggest pot we own. Jewish Chicken Soup isn’t just food; it’s a whole experience. Growing up, it was like an unspoken rule—if you were sick, sad, or just in need of a hug, you got a big bowl of this magic.
My grandmother? She was the matzo ball queen. I remember standing on a chair, watching her mix the dough, and her telling me, “Don’t overwork it, or they’ll be like hockey pucks!” And boy, was she right. She had this way of making the soup feel like more than just a meal—it was love, comfort, and tradition all rolled into one.
Now, every time I make it, I feel like she’s right there with me, reminding me not to boil the broth (trust me, I’ve learned the hard way). Whether it’s for a holiday, a family dinner, or just a random Tuesday, this soup has a way of bringing everyone to the table and making everything feel a little better.
Why You’ll Love This Jewish Chicken Soup (Matzo Ball Soup) Recipe?
- Comfort in a bowl: It’s warm, hearty, and feels like a hug from the inside.
- Perfect matzo balls: Light but not too light—they’re fluffy with just the right amount of substance.
- Rich, flavorful broth: Simmered with fresh herbs and veggies for that homemade magic.
- Feeds a crowd: This recipe makes enough for a big family dinner or leftovers (which taste even better the next day).
Ingredient Notes:
This recipe is all about simple ingredients working together to create something truly special. Here’s why they matter:
- Chicken: A whole chicken is the secret to a broth that’s rich and full of flavor. Trust me, it’s worth the extra effort.
- Celery, Carrots, and Onion: The backbone of any great soup—they add sweetness and depth.
- Fresh Dill and Parsley: These herbs brighten the broth and give it that signature flavor.
- Matzo Meal: The star ingredient for those iconic matzo balls.
- Schmaltz (or Ghee/Butter): Adds richness and a touch of tradition to the matzo balls.
- Bay Leaves and Cloves: Subtle but essential—they create a warm, aromatic base.
- Saffron (Optional): A little fancy, but it adds a beautiful golden color and a delicate flavor.
How To Make Jewish Chicken Soup (Matzo Ball Soup)?
Making this soup might seem like a project, but once you get going, it’s surprisingly straightforward. Plus, your house will smell amazing—bonus!
- Start the Broth:
Place the chicken in a large stock pot and cover it with cold water. Bring it to a gentle boil, then lower the heat to a simmer. Skim off any foam that rises to the top (you don’t want cloudy broth!). Add the big chunks of celery, onion, parsley, dill, bay leaves, cloves, salt, and pepper. Let it simmer, partially covered, for about 90 minutes. - Make the Matzo Balls:
While the broth simmers, mix the matzo meal, baking powder, garlic powder, onion powder, white pepper, and salt in a bowl. In another bowl, whisk together the eggs and schmaltz. Combine the wet and dry ingredients, then add a sprinkle of fresh dill. Cover and let it chill in the fridge for 30 minutes. - Strain and Shred:
Once the broth is ready, remove the chicken and let it cool enough to handle. Strain the broth into a clean pot, discarding the herbs and spices. Shred the chicken into bite-sized pieces, discarding the skin and bones. - Cook the Matzo Balls:
Heat chicken stock or water in another pot. Roll the matzo ball dough into walnut-sized balls and drop them gently into the simmering liquid. Cover and let them cook for 30–40 minutes, or until they float. - Assemble the Soup:
Add the sliced celery and carrots to the strained broth and simmer until tender. Stir in the shredded chicken and a little fresh dill for extra flavor. Serve each bowl with a couple of matzo balls and a generous ladle of hot broth.
Storage Options:
Got leftovers? Lucky you! Here’s how to keep them fresh:
Want To Save This Recipe?
- Refrigerate: Store the soup and matzo balls separately in airtight containers for up to 4 days. Reheat gently on the stove.
- Freeze: Freeze the broth and chicken in portions for up to 3 months. Matzo balls can be frozen separately, then reheated in the soup.
Variations and Substitutions:
This recipe is super flexible—feel free to tweak it to fit your taste:
- Vegetarian Version: Use vegetable stock and skip the chicken. It’s still delicious!
- Gluten-Free Matzo Balls: Swap traditional matzo meal with a gluten-free version.
- Extra Veggies: Add parsnips, turnips, or even a handful of spinach for more flavor and texture.
- Spicy Kick: Add a pinch of red pepper flakes or paprika for a little heat.
What to Serve with Jewish Chicken Soup (Matzo Ball Soup)?
This soup is already a meal on its own, but here are some ideas to make it even more special:
- Challah Bread: Soft, fluffy, and perfect for dunking.
- Pickles or Coleslaw: A tangy side to balance the richness of the soup.
- Latkes or Kugel: Perfect if you’re serving this as part of a holiday spread.
Frequently Asked Questions:
Can I make the matzo balls ahead of time?
Yep! Cook them fully, then store them in the fridge or freezer. Reheat in the soup when you’re ready to serve.
How do I keep the broth clear?
Skim off the foam while simmering and avoid boiling. Straining the broth at the end also helps.
Can I use chicken thighs instead of a whole chicken?
Absolutely! Bone-in, skin-on thighs work great and still give you a flavorful broth.
So, are you ready to make this Jewish Chicken Soup (Matzo Ball Soup)? It’s cozy, nostalgic, and guaranteed to bring everyone to the table. If you give it a try, let me know how it turned out—and if your matzo balls float!
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Jewish Chicken Soup (Matzo Ball Soup)
Ingredients
Chicken Soup:
- 4 lbs whole chicken bone-in, skin-on
- 2 lbs celery divided
- 1 yellow onion peeled and halved
- 1 lb carrots peeled and cut into ½-inch pieces
- 2 oz fresh parsley
- 1.5 oz fresh dill divided
- 4 whole cloves
- 2 bay leaves
- 1 tbsp kosher salt
- 2 tsp black peppercorns
- ⅛ tsp saffron threads optional
Matzo Balls (12-14):
- 1 cup matzo meal
- 1 tsp baking powder
- ½ tsp kosher salt
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp white pepper
- 4 large eggs
- ¼ cup melted schmaltz ghee, butter, canola, or avocado oil
- 1 tbsp fresh dill minced
- 3 quarts chicken stock or water
Instructions
Prepare the Chicken Broth:
- Trim the celery, cutting half into 2-inch pieces and the remaining half into ½-inch pieces. Reserve the smaller pieces for later use.
- Place the whole chicken in a large stockpot and cover with 20 cups of cold water. Bring to a gentle boil over medium-high heat. Immediately reduce to a simmer and cook uncovered for 15 minutes, skimming any foam from the surface to ensure a clear broth.
- Add the 2-inch celery pieces, onion halves, parsley, 1 ounce of dill, cloves, bay leaves, salt, and peppercorns to the pot.
- Simmer gently, partially covered, for 90 minutes. Avoid boiling to maintain a clear broth.
Prepare the Matzo Balls:
- In a medium bowl, combine the matzo meal, baking powder, kosher salt, garlic powder, onion powder, and white pepper.
- In a separate small bowl, whisk the eggs with melted schmaltz (or your preferred fat).
- Create a well in the center of the dry ingredients and pour in the wet mixture. Add the minced dill and mix gently until just combined. Do not overmix. Cover the mixture and refrigerate for 30 minutes.
Strain and Shred:
- Turn off the heat for the broth and let the chicken rest for 15 minutes. Test the doneness by tugging at a leg; if it comes off easily, the chicken is ready.
- Remove the chicken from the pot and set it aside to cool. Strain the broth into a clean pot, discarding the cooked vegetables, herbs, and spices.
- Shred the chicken, discarding the skin and bones.
Cook the Matzo Balls:
- In a separate stockpot, bring 3 quarts of chicken stock or water to a boil. Using a spoon or small cookie scoop, form the matzo ball mixture into walnut-sized balls.
- Gently place the matzo balls into the boiling liquid. Reduce the heat to a simmer, cover, and cook for 30–40 minutes until the matzo balls float.
Assemble the Soup:
- Add the reserved ½-inch celery pieces and carrots to the strained broth. Simmer for 30 minutes or until tender.
- Stir in the shredded chicken and remaining fresh dill. Season the broth to taste with additional salt and pepper if needed.
- Serve hot with 1–2 matzo balls per bowl, garnished with dill or parsley, if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
