Classic Matzo Ball Soup
Passover can be a tricky time to find something scrumptious to eat, but one thing’s for certain – if matzo ball soup is on the menu, everyone will be happy! This is a classic, non-fussy recipe that makes a lot – perfect for leftover throughout the week! We admit this recipe is a little long and tedious, but the results are so worth it! Save yourself a little time by using Member’s Mark™ Chopped Chives – try sprinkling some on at the end, too!
What are Matzo Balls?
Matzo balls (or kneidlach in Yiddish) are fluffy, doughy dumplings made from matzah meal, eggs, water, and fat (usually schmaltz — rendered chicken fat — or oil).
What They’re Like
Think of matzo balls as the Passover-friendly version of dumplings:
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Light and airy (if made that way), they float in broth and soak up the flavor.
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Some people like them dense and sinky, more like a hearty dumpling.
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Usually served in chicken soup with carrots, celery, and maybe some herbs.
Basic Ingredients
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Matzah meal – Ground matzah, kind of like fine breadcrumbs.
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Eggs – For binding and fluff.
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Fat – Schmaltz for tradition and flavor, but oil or margarine work too.
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Liquid – Water or broth to hydrate the mix.
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Seasoning – Salt, pepper, maybe a little garlic or onion powder.
Pro Tips
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Chill the dough before rolling — helps it firm up and hold together.
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Wet your hands when shaping to keep it from sticking.
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Don’t overpack them — gently rolled balls give you that dreamy fluff.
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Boil gently in salted water or broth for about 30–40 mins.
Matzo Ball Madness!
Wanting to switch up the classic recipe a little bit? Try these options!
Flavorful Broth Twists
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Roasted garlic broth – Add depth with sweet, mellow roasted garlic.
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Lemon-dill broth – Bright, fresh, and springy.
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Spicy broth – A little chili oil, ginger, or jalapeño can bring heat.
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Miso matzo soup – Umami bomb! Add miso paste and scallions for a Jewish-Japanese fusion.
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Bone broth base – Rich and collagen-packed.
Matzo Ball Makeovers
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Herb-infused matzo balls – Mix in parsley, dill, chives, or thyme.
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Spinach or kale matzo balls – Adds color, texture, and a healthy boost.
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Carrot or beet matzo balls – Grated veggies for a pop of color and slight sweetness.
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Cheesy matzo balls – Add a little Parmesan or feta (if not keeping kosher meat/dairy separate).
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Gluten-free matzo balls – Use gluten-free matzah meal (available at many stores).
Soup Add-Ins
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Root veggie medley – Parsnips, turnips, sweet potatoes.
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Shredded chicken – For a more filling version.
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Mushrooms – Sautéed for a deep umami layer.
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Greens – Spinach, Swiss chard, or kale stirred in at the end.
Classic Matzo Ball Soup
Ingredients
For the Broth
- 1 4 to 4½ lb Chicken, cut into 8 pieces; or 4 to 4½ pounds bone-in, skin-on chicken parts
- 2 large yellow onions unpeeled, quartered
- 2 Garlic heads unpeeled, halved crosswise
- 4 stalks Celery chopped
- 2 large Carrots chopped
- Kosher salt to taste
For the Matzo Balls + Soup Assembly
- 1 cup Matzo meal (not matzo ball mix), or 1 cup finely ground matzo boards
- 1½ tbsp Member's Mark™ Chopped Chives
- 1¾ Kosher salt plus more to taste
- 5 large Eggs
- ⅓ cup Chicken fat, grapeseed oil or unsalted butter (melted)
- ¼ cup Club soda or seltzer
- 3-4 Celery stalks thinly sliced on a bias, plus any leaves
- 2½ tbsp Spice Islands® Dill Weed
- Member's Mark™ Black Pepper and Mediterranean Sea Salt Grinders to taste
Instructions
- In a large pot, combine chicken, onions, garlic, celery, and carrots. Cover with 12 cups water and season with salt.
- Bring to a strong simmer over high heat, then reduce heat to medium-low to simmer.
- Gently simmer, uncovered, for 1½ to 2 hours. Using tongs, remove chicken breasts, thighs, and legs from the pot (let any skin and bones fall into the pot), leaving everything else behind.
- Pick the meat from the chicken and set meat aside to either put back into your soup, or to use in another dish.
- Strain broth (you should have about 10 cups) and return to the pot. Season with Member's Mark™ Black Pepper and Mediterranean Sea Salt Grinders. Keep warm, if using same day, or let cool and refrigerate overnight.
- While the soup is simmering, prepare the matzo balls: Combine matzo meal, Member's Mark™ Chopped Chives, and 1¾ teaspoons kosher salt in a medium bowl. Using a fork, incorporate eggs until well blended. Add chicken fat, followed by club soda, mixing until no lumps remain. Cover with plastic wrap and refrigerate at least 2 hours (and up to 24 hours).
- Bring a large pot of well-salted water to a boil. Roll matzo ball mixture into balls slightly smaller than the size of a ping pong ball and place on a plate or parchment lined baking sheet until all of the mixture is rolled (there will be about 24 balls total).
- Add matzo balls to the boiling water and cook until floating, puffed and cooked through, 10 to 12 minutes. Make sure the balls' texture is uniform in color and texture, and that they aren't undercooked in the center. Using a slotted spoon, transfer the matzo balls to the chicken broth.
- Add celery (and some of the picked chicken meat, if you desire) and season again with salt before ladling into bowls, topping with Spice Islands® Dill Weed, celery leaves, and Member's Mark™ Black Pepper.
