Jewish Chicken Soup With Fresh Matzo Balls is one of the most comforting and timeless dishes in Jewish cooking, and it’s beloved far beyond the holidays. From the first spoonful, this classic soup delivers warmth, nourishment, and a deep sense of tradition. A clear golden broth, tender carrots, fragrant dill, and light, fluffy matzo balls come together to create a meal that feels both simple and special.
Whether you’re making it for Passover, a family gathering, or a cozy weeknight dinner, this recipe is approachable, deeply satisfying, and made with everyday ingredients. Once you master it, you’ll come back to it again and again.
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Why You’ll Love This Jewish Chicken Soup With Fresh Matzo Balls
This soup has earned its nickname as “Jewish penicillin” for good reason. It’s soothing, flavorful, and deeply comforting.
- Pure comfort food: Warm broth and fluffy matzo balls are perfect for chilly days or when you’re feeling under the weather.
- Simple ingredients: Nothing fancy—just fresh vegetables, chicken, herbs, and pantry staples.
- Tradition-friendly: Ideal for holidays like Passover, Rosh Hashanah, or Shabbat dinners.
- Make-ahead friendly: The broth tastes even better the next day.
- Family-approved: Mild, savory flavors that kids and adults both enjoy.
Ingredients for Jewish Chicken Soup With Fresh Matzo Balls
For the Chicken Soup
- 1 whole chicken (3½–4 pounds), cut into parts, or bone-in chicken pieces
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 2 large onions, halved
- 3 cloves garlic, smashed
- 1 large handful fresh dill (plus more for serving)
- 10–12 cups cold water
- Salt, to taste
- Freshly ground black pepper, to taste
For the Fresh Matzo Balls
- 1 cup matzo meal
- 4 large eggs
- ¼ cup neutral oil (avocado, vegetable, or light olive oil)
- ¼ cup water or broth
- 1 teaspoon salt
- Optional: chopped fresh dill or parsley
Ingredient Notes & Substitutions
- Chicken: A whole chicken gives the richest broth, but bone-in thighs and wings work well too.
- Oil: Traditional recipes often use schmaltz, but neutral oil keeps this recipe accessible and lighter.
- Matzo meal: Gluten-free matzo meal can be used if needed.
- Herbs: Dill is classic, but parsley can be added for a milder herbal note.
- Lower sodium: Season lightly during cooking and adjust salt at the end.
Step-by-Step Instructions
Step 1 – Make the Chicken Soup
Place the chicken pieces in a large stockpot. Add carrots, celery, onions, garlic, and dill. Pour in cold water until everything is fully submerged.
Bring the pot to a gentle boil, then immediately reduce to a low simmer. Skim off any foam that rises to the surface during the first 15 minutes to keep the broth clear.
Step 2 – Simmer and Develop Flavor
Let the soup simmer uncovered for about 1½ to 2 hours. The broth should be fragrant and golden, and the chicken fully cooked and tender.
Remove the chicken and vegetables. Strain the broth if you want it extra clear, then return carrots to the soup. Season with salt and black pepper to taste.
Step 3 – Prepare the Matzo Ball Dough
In a medium bowl, whisk the eggs until well combined. Add oil, water or broth, and salt. Stir in the matzo meal until just combined.
Cover and refrigerate the mixture for at least 30 minutes. This resting time helps the matzo balls hold together and become fluffy.
Step 4 – Cook the Matzo Balls
Bring a large pot of salted water or broth to a gentle boil. With wet hands, form the chilled mixture into golf-ball-sized balls.
Drop them into the simmering liquid, cover the pot, and cook for 30–40 minutes without lifting the lid. The matzo balls will puff up and become light inside.
Step 5 – Assemble and Serve
Add the cooked matzo balls to the warm chicken soup. Garnish with fresh dill and serve hot.
Pro Tips for Success
- Start with cold water to extract the best flavor from the chicken.
- Keep the soup at a gentle simmer, never a rolling boil.
- Chill the matzo ball mixture fully for lighter texture.
- Don’t overcrowd the pot when cooking matzo balls.
- Taste and adjust seasoning at the very end.
Flavor Variations
- Extra herby: Add parsley stems to the broth while simmering.
- Garlic-forward: Roast the garlic before adding it to the soup.
- Vegetable boost: Add parsnips or leeks for extra sweetness.
- Peppery finish: A pinch of white pepper adds subtle warmth.
- Light broth: Use only chicken breasts and wings for a cleaner taste.
Serving Suggestions
Serve Jewish Chicken Soup With Fresh Matzo Balls as a starter or main course. Pair it with:
- Simple green salad
- Challah or matzo
- Roasted vegetables
- Kugel or potato side dishes
It’s especially lovely served family-style, straight from the pot.
Storage and Freezing Instructions
- Refrigerator: Store soup and matzo balls separately for up to 4 days.
- Freezer: Freeze broth without matzo balls for up to 3 months.
- Reheating: Warm gently on the stove; avoid boiling to keep matzo balls tender.
Jewish Chicken Soup With Fresh Matzo Balls
- Total Time: 2 hours 30 minutes
- Yield: 6 servings
Description
Jewish Chicken Soup With Fresh Matzo Balls is a timeless comfort food made with clear golden broth, tender vegetables, fragrant dill, and light, fluffy matzo balls. Simple, nourishing, and deeply traditional, this classic soup is perfect for holidays, family gatherings, or cozy meals at home.
Ingredients
- Whole chicken or bone-in chicken pieces
- Carrots
- Celery
- Onions
- Garlic
- Fresh dill
- Cold water
- Salt
- Black pepper
- Matzo meal
- Eggs
- Neutral oil
- Water or broth
Instructions
- Place chicken, carrots, celery, onions, garlic, and dill in a large pot and cover with cold water.
- Bring to a gentle boil, reduce to a simmer, and skim foam as needed.
- Simmer uncovered until broth is golden and chicken is tender.
- Remove chicken and vegetables, strain broth if desired, and season with salt and pepper.
- Whisk eggs, oil, water or broth, and salt, then stir in matzo meal.
- Cover and refrigerate matzo mixture for at least 30 minutes.
- Bring a pot of salted water or broth to a simmer.
- Form chilled mixture into balls and drop into liquid.
- Cover and cook without lifting the lid until fluffy.
- Add matzo balls to soup, garnish with fresh dill, and serve hot.
Notes
For the lightest matzo balls, chill the mixture fully and handle gently. Simmer the soup slowly to keep the broth clear and flavorful.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Jewish
Nutrition Facts (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | 280 |
| Protein | 24g |
| Carbohydrates | 18g |
| Fat | 14g |
| Fiber | 3g |
| Sodium | 520mg |
FAQ About Jewish Chicken Soup With Fresh Matzo Balls
Why are my matzo balls dense?
Dense matzo balls usually mean the dough wasn’t rested long enough or was packed too tightly. Chill the mixture and handle it gently.
Can I make matzo balls ahead of time?
Yes. Cook them fully, cool, and refrigerate for up to 2 days. Reheat in soup before serving.
Should matzo balls be cooked in soup or water?
Cooking them in salted water keeps the soup clearer, but broth adds extra flavor. Both methods work well.
How do I keep the soup clear?
Simmer gently and skim foam early. Avoid stirring too much while cooking.
Is this soup good for Passover?
Absolutely. Just be sure all ingredients, including matzo meal, are certified kosher for Passover if needed.
Final Thoughts
Jewish Chicken Soup With Fresh Matzo Balls is more than a recipe—it’s a tradition passed down through generations. With its clean broth, tender vegetables, and cloud-like matzo balls, this soup brings comfort, nourishment, and warmth to any table. Whether you’re making it for a holiday or a quiet evening at home, this is a recipe worth savoring and sharing.