Matzah Ball Soup
- 2 days ago
- 5 min read
Why You’ll Love Matzah Ball Soup
Perfectly Portioned: This recipe serves 4–6, making it ideal for a couple of cozy dinners with the best kind of leftovers for a solo lunch the next day.
Make-Ahead Friendly: The matzah balls freeze beautifully, allowing you to prep a batch now and simply drop them into fresh broth whenever the craving strikes.
Clean and Elegant: By cooking the matzah balls separately, you avoid a cloudy, starchy broth, resulting in a "small luxury" bowl that looks as good as it tastes.
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What You Will Need to Make This Matzah Ball Soup
Ingredients (Shopping List):
Chicken legs
Onion, Carrots, and Celery
Black peppercorns and Kosher salt
Matzah meal (not matzah ball mix)
Baking powder
Dried dill and Nutmeg
Eggs
Canola oil
Fresh dill or parsley (optional garnish)
Tools:
Large stockpot (for broth and cooking matzah balls)
Small ice cream scoop (for uniform matzah balls)
Here's the Recipe!
There is a specific kind of damp, chilly afternoon where the only cure is a bowl of something golden, clear, and deeply savory. While I didn't grow up eating Matzah Ball Soup, this first attempt felt strangely familiar. It immediately took me back to a day in Cologne, Germany, where I first tucked into Knödel, or traditional bread dumplings.
There is actually a fascinating historical thread connecting the two. Culinary historians often trace the matzah ball back to these Central European bread dumplings. As Jewish communities adapted local recipes to fit dietary laws, they swapped breadcrumbs for matzah meal, creating the iconic "Knödel" loved today.
Whether in a Cologne Brewery drinking Kölsch or my own kitchen, the science of the "float" remains the same. As I researched more, I realized there is a divided camp between “light and airy” matzah balls and “sinkers.” I chose the light and airy version and wasn’t disappointed.
The secret is in the chemistry. I use a combination of eggs and canola oil to provide fat and structure, while a touch of baking powder acts as the leavening agent. When these ingredients hit the boiling water, the heat causes the leavening to release carbon dioxide, trapped by the protein structure of the eggs, resulting in that coveted fluffy texture. I’ve added a hint of grated nutmeg and dried dill to the mix—a trick that mirrors the savory profile of those European dumplings—to give the dough something extra.
Here’s something I learned along the way. I wanted with all my heart to cook the matzah balls in the broth. I thought they would add an additional flavor to the broth. However, what I learned was that you want a clear broth for the soup. Unfortunately, as the matzah balls cook and expand, they shed a significant amount of starch, making the water very cloudy. This is why I insist on cooking the matzah balls in a separate pot of water. By keeping that starch out of your chicken broth, you maintain a clearish, in my case, broth that really complements the other ingredients.
Additionally, making the broth with chicken legs provides the collagen you want in the broth, giving it some body. Plus, they are much less expensive than buying a whole chicken, and you can get just enough for a small batch rather than making soup for a crowd.
Variations
The Ginger Snap: For an extra zing, especially if you're feeling under the weather, grate a half-inch of fresh ginger into the broth while it simmers.
Vegetable Forward: If you want a lighter version, omit the chicken meat at the end and double the diced carrots and celery for a garden-heavy bowl.
Herbed Heavens: Swap the dried dill in the matzah balls for finely minced fresh parsley or chives for a brighter, greener flavor profile.
So whether you’ve made matzah ball soup a thousand times, or if this is your first, you can’t deny it is homespun comfort.
Go out and create something delicious today!
Frequently Asked Questions (FAQs)
How do I store leftover matzah ball soup?
You can store the soup as is in the fridge for up to 4 days. You can also store the broth and matzah balls in airtight containers in the fridge separately. For best results, store the matzah balls in a little bit of the broth so they don't dry out.
Can I freeze Matzah Ball Soup?
Yes! The matzah balls freeze exceptionally well. Freeze them on a parchment-lined tray first before transferring them to a bag. The broth can be frozen separately for up to 3 months. If you want to freeze the finished soup, you can do that too, but I like freezing the component parts so I can use what I need rather than having to defrost a whole batch of soup.
Can I use store-bought broth?
You certainly can use store-bought broth or even a homemade stock you have on hand. However, the goal for this specific dish is a result that is incredibly clear and clean.
I make the broth fresh to control that clarity and ensure the chicken flavor is delicate rather than overpowering. If you're curious about which one to choose, check out my article on the differences between broth, stock, and bone broth.
My matzah ball dough is very wet. Did I do something wrong?
Not at all! That is what I thought! The dough is supposed to be wet when first combined. The magic happens during the chill time—at least 30 minutes, but overnight is better—which allows the matzah meal to fully hydrate and firm up.
It will still be wet when you go to form the balls. That is why I use an ice cream scoop (best tip ever) because it makes the job easier. If you don’t have an ice cream scoop, you can form them by hand, but make sure your hands are wet. It helps keep the dough from sticking too much.
I’d Love to Hear From You
Since this was my first time making this classic, I'd love to know: are you a "sinker" or a "floater" fan? Also, I’d love your tips on making your matzah ball soup in the comments. Let’s all learn together!
About Jen and her Recipes
As the creator of Appetite for Life, Jen Vondenbrink combines years of culinary passion with professional expertise to help you rediscover the joy of cooking. From running bakeries in Massachusetts to studying at King Arthur Baking School, Jen focuses on making "small-batch" cooking a luxurious, intentional experience.
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