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Matzo Ball Soup

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Soul-warming matzo ball soup, affectionately known as Jewish penicillin, reigns as the ultimate comfort food. Step into tradition and learn the secret to its hallmark savory broth and perfectly fluffy matzo balls.

Spoon in a bowl of matzo ball soup.

Chicken soup with matzo balls, affectionately known as Jewish penicillin or “matzo ball soup” for short, is a traditional Jewish comfort food. It is traditionally served on Passover, along with other classics like brisket and matzo crack, but Jewish mothers and grandmothers think of it as a year-round cure-all for everything. Got a cold? Matzo ball soup! Feeling blue? Matzo ball soup! It’s also a beloved Jewish deli staple.

This recipe comes from my dear friend Dana Kaminsky, who is known in my family for making the world’s best matzo ball soup. Holiday gatherings at Dana’s are never complete without a matzo ball eating contest—my daughter proudly holds the record for six (impressive or concerning, we’re not entirely sure)—and we’ve yet to find another matzo ball soup that rivals Dana’s. If you can, make a double batch and freeze some; you’ll thank yourself later.

“I made this recipe for my family, and we all loved it! I was a little nervous at first because I had never made matzah ball soup from scratch before…My family even thought it was better than Bubbie’s.”

Jessica Silverman

The Essentials: Broth and Balls

Matzo ball soup is a two-part recipe that includes from-scratch chicken broth and matzo balls. Making the broth is a bit of a potschke, as my mother would say, a Yiddish term meaning it requires some fussing. It’s not hard—you pretty much throw everything into a pot and forget it—but it’s a two-day process, so you need to plan ahead.

The matzo balls, or knaydelach in Yiddish, are much easier to prepare. A quintessential Jewish dish, especially in Ashkenazi households, they’re made from matzo meal, eggs, water, and fat, and can vary in texture from light “floaters” to dense “sinkers.” Dana’s version consistently yields perfect floaters using Streit’s Matzo Ball Mix (don’t knock it—it’s genuinely good!)

What You’ll Need To Make Matzo Ball Soup

matzo ball soup ingredients
  • Whole chicken: Provides the base for the broth, contributing rich flavor and nutrients. The meat can be used in the soup or for other dishes, like chicken salad.
  • Onions, turnips, carrots, celery: These vegetables add depth and sweetness to the broth, enhancing its flavor and nutritional content.
  • Bay leaves and parsley sprigs: Herbs that infuse the broth with aromatic flavors.
  • Celery seed: Adds a slightly bitter, earthy flavor that complements the other vegetables and enriches the overall taste of the broth.
  • Chicken bouillon powder: Boosts the chicken flavor of the broth, making it more robust and savory.
  • Vegetable oil: Used in the matzo ball mixture to add moisture and help bind the ingredients together.
  • Eggs: Act as a binding agent in the matzo balls, helping them hold together while cooking and providing a light, fluffy texture.
  • Streit’s Matzo Ball Mix: The primary ingredient for the matzo balls, providing the specific flavor and texture associated with traditional matzo balls. This mix simplifies the preparation process and ensures consistent results.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Step 1: Make the Chicken Broth

Begin by placing the chicken and vegetables in a 12-quart soup pot. Add about 6 quarts of water to fill the pot.

chicken, vegetables, and water in a large soup pot

Bring to a gentle boil.

gently boiling soup

Boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms.

skimming fat from the surface of the soup

Reduce the heat to low and add the bay leaves, parsley sprigs, celery seed, 1 teaspoon of salt and 1/4 teaspoon white pepper.

adding seasoning and parsley to the soup

Cover and simmer 3½ hours more. Let the soup cool on the stovetop until the pot is no longer hot; then place the soup pot in the refrigerator overnight.

The next day, remove the pot from the refrigerator and skim most – but not all – of the fat from the surface of the soup. Using tongs and a slotted spoon, remove the chicken and large vegetables from the soup and discard (they will be too mushy to serve). Place a fine mesh strainer over a very large bowl or soup pot, and pour the soup through the strainer to strain out all the remaining solids. Refrigerate or freeze until ready to serve.

straining the soup

Step 2: Make the Matzo Balls

Combine the oil and eggs in a large bowl, then add both bags of matzo ball mix.

eggs, oil and matzo ball mix in bowl

Mix to combine, then let sit for 15 minutes.

matzo mall mixture in bowl

Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!).

rolling matzo balls

Carefully drop the matzo balls into the boiling water.

dropping matzo balls into boiling water

Bring back to a boil, cover with a tight-fitting lid, and simmer for 30 minutes. The matzo balls will increase significantly in size. The reason for cooking the matzo balls separately is that they would make the chicken broth cloudy and soak up much of the soup.

cooked matzo balls in pot

Use a slotted spoon to transfer the matzo balls to a large plate or plastic container. Let cool to room temperature, then cover and refrigerate until ready to serve. (Note: if you’re making the matzo balls at the last minute, you can transfer them right from the boiling water into the chicken soup.)

Step 3: Serve the Soup

Bring the chicken broth to a simmer. Add the powdered bouillon, salt, and pepper to taste. Keep in mind that you’ll need a lot of seasoning – without enough salt, chicken soup is very bland.

simmering chicken soup

Next, carefully drop the chopped carrots and matzo balls into the simmering broth. Cook until the carrots are cooked and the matzo balls are hot throughout. You’ll know everything is ready when the carrots are tender and the matzo balls float to the top.

matzo balls simmering in soup

Ladle the soup into bowls, sprinkle with some fresh parsley or dill and serve.

Spoon in a bowl of matzo ball soup.

Frequently Asked Questions

Can I make matzo ball soup ahead of time?

Yes, matzo ball soup can definitely be made ahead of time. You can prepare and cook the broth and matzo balls separately, storing them separately in the refrigerator for up to 3 days. When ready to serve, reheat the broth, bring it to a simmer, and then add the matzo balls and let them simmer for 20 to 30 minutes, or until they are heated through.

Can matzo ball soup be frozen?

Yes, the soup and the matzo balls can be frozen separately for up to 3 months. To enjoy later, defrost both the soup and the matzo balls in the refrigerator overnight. When you’re ready to serve, reheat the soup on the stovetop over medium heat until hot. Once the soup is simmering, add the defrosted matzo balls and let them simmer for 20 to 30 minutes, or until they are soft in the center and thoroughly heated through.

What if I don’t have a 12-quart stock pot?

No worries! You can simply divide all of the ingredients between two smaller pots, using a cut-up chicken divided equally between them.

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Matzo Ball Soup

Soul-warming matzo ball soup, affectionately known as Jewish penicillin, reigns as the ultimate comfort food. Step into tradition and learn the secret to its hallmark savory broth and perfectly fluffy matzo balls.

Servings: 10 to 12

Ingredients

For the Soup

  • 1 (4 to 5) pound chicken, giblets removed, whole or cut into pieces (see note)
  • 3 medium yellow onions, peeled and quartered
  • 3 turnips, peeled and quartered (optional)
  • 6 carrots, peeled and roughly chopped (or substitute 1 lb. baby carrots)
  • 5 celery stalks with greens, roughly chopped
  • 2 bay leaves
  • About 10 fresh parsley sprigs
  • ¼ teaspoon celery seed
  • Salt
  • White pepper
  • About 2 tablespoons chicken bouillon powder (preferably kosher, such as Osem Chicken Style Consommé Instant Soup and Seasoning Mix)

For the Matzo Balls

  • ½ cup vegetable oil
  • 4 large eggs
  • 1 box Streit's Matzo Ball Mix (2 bags of matzo ball mix)

For Serving

  • 4 carrots, peeled and cut on the diagonal into 1-inch pieces
  • ¼ cup freshly chopped parsley or dill

Instructions

For the Soup

  1. Place the chicken, onions, turnips (if using), carrots and celery in a large 12-quart stock pot. Add about 6 quarts of water to fill the pot, and bring to boil. Let the soup boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley, celery seed, 1 teaspoon of salt, and ¼ teaspoon white pepper. Cover and simmer 3½ hours more. Let the soup cool on the stovetop until the pot is no longer hot; then place the pot in the refrigerator overnight.
  2. The next day, remove the pot from the refrigerator and skim most – but not all – of the fat from the surface of the soup. Using tongs and a slotted spoon, remove the chicken and large vegetables from the soup and discard (they will be too mushy to serve). Place a fine mesh strainer over a very large bowl or clean soup pot, and pour the soup through the strainer to strain out all the remaining solids. Refrigerate or freeze until ready to serve.

For the Matzo Balls

  1. Combine the oil and eggs in a large bowl. Stir in both bags of matzo ball mix and and sit for 15 minutes.
  2. Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!). Carefully drop the matzo balls into the boiling water. Bring back to a boil, cover with a tight-fitting lid, and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or plastic container. Let cool to room temperature, then cover and refrigerate until ready to serve. (Note: if you're making the matzo balls at the last minute, you can transfer them right from the boiling water into the chicken soup.)

For Serving

  1. Bring the soup to a simmer. Add the chicken bouillon powder, along with more salt and pepper to taste. The amount of seasoning you add will depend on your personal preference and how much water you used. I like a well-seasoned soup, so I add at least 2 tablespoons of bouillon powder, 2 teaspoons salt, and ¼ teaspoon pepper (in addition to the salt and pepper already added); just add the seasoning gradually, tasting as you go, until the soup tastes flavorful.
  2. Add the carrots and cooked matzo balls to the pot and simmer until the carrots are tender and the matzo balls are hot throughout, 20 to 30 minutes. You'll know the matzo balls are heated through when they float to the surface. Ladle the soup into bowls and sprinkle with fresh parsley or dill.
  3. Freezer-Friendly Instructions: The soup and the matzo balls can be frozen separately for up to 3 months. Defrost the soup and the matzo balls in the refrigerator overnight. Reheat the soup on the stovetop over medium heat until hot. Once the soup is hot, add the matzo balls and simmer until the matzo balls are soft in the center and heated through, 20 to 30 minutes.
  4. Note: If you don't have a 12-quart stock pot, use two smaller pots and a cut-up chicken, divided between the two pots.
  5. Note: If you'd like to use the meat from the chicken in the soup or other dishes, use a cut-up chicken and pull out the chicken breasts after simmering for 20 to 30 minutes; let them cool slightly, pull the meat and reserve, then return the bones to the simmering broth. This will prevent the meat from drying out.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Calories: 212
  • Fat: 14 g
  • Saturated fat: 2 g
  • Carbohydrates: 12 g
  • Sugar: 5 g
  • Fiber: 3 g
  • Protein: 10 g
  • Sodium: 430 mg
  • Cholesterol: 81 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • I’ve made this recently and it was the best chicken broth we’ve ever had. I’d like to use the broth for other recipes like soups/pilaf, etc. Should I make the broth with the Consommé seasoning or without it? Also any particular recipe you’d suggest to use the broth would be greatly appreciated! Thank you, Jenn!

    • — Oleda on January 18, 2023
    • Reply
    • Glad to hear you enjoyed this — particularly the broth! I’d probably start by adding 1/2 the consomme. You can always add more to taste if you think it’s needed. And you really can use it in any recipe that calls for chicken broth. 🙂

      • — Jenn on January 24, 2023
      • Reply
  • Hi there. Would love to make the soup for Sunday night Rosh Hashanah dinner and want to know how far in advance I can prepare it?

    • — Suzanne on September 22, 2022
    • Reply
    • Hi Suzanne, I think you can prepare it up to 3 days ahead. (Make sure the store the matzo balls separately.) Hope you enjoy!

      • — Jenn on September 23, 2022
      • Reply
  • Many years ago I had made my chicken soup and went to make the matzo balls, but I was out of meal. Being the lazy girl I did not want to go to the store. I did have some matzo. I put matzo in plastic bag, crushed pretty fine with my rolling pin. I chopped parsley fine and used the broth from soup and the fat from soup with eggs. I refrigerated. I have never used meal again. So much better.

    • — Penny Hays on September 14, 2022
    • Reply
  • I followed the recipe using an 8 quart pot (which is the largest I own) and was surprised at the relatively low yield of soup. It tastes great, but would the recipe change for a smaller pot than a 12 quart? Should I have cut back on the size of the chicken (I used a 5 pound chicken) and the amt of veggies in the recipe? Thanks!

    • Yes, Debbie, the yield of soup was low because of the size pot you used. Had you used a larger pot, you would have been able to add more water at the beginning which would have resulted in more broth.

  • Jenn: I’m looking for a chicken and dumpling recipe. I don’t see one on your website, do you have one tucked away that you’ve made but not published online or in your first cookbook? I’d love to hear from you. I’ve not found a good recipe, so I turn to you for help. Would this recipe be similar to chicken and dumplings?

    • — Pamela C Harriman
    • Reply
    • Hi Pamela, I don’t have a traditional chicken and dumpling recipe – I’m sorry! I guess you could technically look at this soup as a chicken and dumpling recipe although the dumplings are different in that matzo balls are made with matzo meal versus flour in the kind of dumplings I suspect you’re referring to. This recipe looks good and gets positive reviews, so it may be worth a try. (Please keep in mind that I haven’t tried it myself.)

      • Thanks Jenn: I looked at Ree Drummond’s recipe and will look at it again, but I always go to your website first. How does the Matzo Ball mix differ from a flour dumpling? Additionally, can I find Osem Chicken style consomme instant soup seasoning in most groceries on the west coast or do I need to go a Jewish deli or grocery store?
        Thanks.
        Pamela

        • — Pamela Harriman
        • Reply
        • Matzo ball mix is essentially matzo pulsed into a bread crumb-like texture and mixed with a little seasoning. And most large grocery stores should carry the Osem brand, but if you’re unable to find it, it’s not absolutely necessary that you use it. Hope that helps and that you enjoy if you make the soup!

  • Delicious! I’d definitely make it again.

  • Love this soup. However, why is my broth cloudy? I read never to boil the broth only bring it up to a simmer very slowly. Also, can this be made with bone-in chicken breast? it seems that the whole chickens gets too greasy for my liking. Any help is appreciated. I love a clear broth and do not put my matzo balls in till the end after they have been cooked in the water.

    • — michelle ruggiero
    • Reply
    • Hi Michelle, the bones and meat can give off particles that make the liquid cloudy. If you want to reduce the cloudiness, you could pass it through a fine mesh strainer. And, yes, it would be fine to make it with bone-in chicken breasts. Hope that helps!

  • Another Once Upon a Chef 5 star recipe that is PERFECT every time. I’m a lover of feather weight matzo balls. There is always a bag in the freezer ready.

    • — Ellen Bernstein
    • Reply
  • Hi Chef Jenn, I made this recipe for my family, and we all loved it! I was a little nervous at first because I had never made matzah ball soup from scratch before. But it turned out great! My family even thought it was better than Bubbie’s. I will definitely be making it again!

    • — Jessica Silverman
    • Reply
  • Hi Chef Jenn,
    I made this Matzo Ball soup and it turned out wonderfully! The broth was slightly sweet possibly from turnips? and the Matzo Balls were light and just right to soak up the wonderful broth.
    I wanted to add noodles to this next time and maybe the chicken meat.

    1. which noodle shape/type/brand would you recommend? — and how much do I add so as the soup still looks like a soup and not a pasta dish?
    2. How much of the chicken would I add, again not to over crowd the other ingredients and have a professional presentation?— Is it best to chop ( how big?) or shredd the meat?
    thank you!

    • Hi JooJoo, Glad you enjoyed this! In terms of noodles, egg noodles would be a nice addition as they’re somewhat traditional for chicken soup. I’d cook them separately and add the amount that you’d like to each bowl when serving. Same goes for the chicken. And I probably shred the chicken into small to medium size pieces. Hope that helps!

  • Hi Jenn,
    I was considering using the chicken in the finished soup. At what point would I add it to the soup, or do you think the soup is better without the chicken? Also, do you have any recommendations on what to serve with the soup?
    I love love all of your recipes. My family does as well, in particular my 17 year old son. 🤗 Thank you, Dana

    • So glad you and your son enjoy the recipes, Dana! I think chicken would be delicious, and I’d add it right before serving so it doesn’t overcook. You can never go wrong with brisket – this is my favorite recipe.

  • Good Morning Jen,
    I made your chicken soup last night and plan to freeze the soup in small containers. Some of the soup will be given to friends and therefore the chicken bouillon powder will not be included because I’m freezing the batch. Would you advise me to reheat and add the chicken bouillon before I freeze the soup to give to friends?
    Everything from your banana nut bread to cedar plank salmon recipes are my favorite go to for company. Thank you!
    Happy Halloween!
    Jean

    • Glad you like the recipes, Jean! I think it’s actually fine to add the bouillon before freezing the soup. If it’s already frozen, you can give your friends the bouillon they need to add when reheating. Hope that helps!

      • Hi Jenn! I actually had a similar question. Can I add the bouillon and simmer the carrots immediately after making the soup and before freezing (as in right after I discard the vegetables and strain the soup to remove any additional solids)? Thank you!

        • Sure, Alyssa, that should be fine. Hope that helps!

  • This chicken soup broth was delicious! I must admit I was not so sure how it would turn out. BUT it was a 10, and I am now making it again. This time I will also make the matzoh balls. I was disappointed in my first batch because I also wanted the chicken for the soup-and did follow the directions to remove the chicken, and put back the bones, etc. BUT the chicken was still way too mushy. SO, for this batch, I have purchased a heavier chicken and I am hoping that will do the trick. Without being able to use the chicken in my first batch of soup, I purchased a free range rotisserie chicken-and added it to the perfect broth. I created a delicious entree, albeit quite expensive. Now off to start batch two!

    • — Leslie Schneiderman
    • Reply
  • Another winner from Jenn! Shhhh….my kids said it was better than Grandmas…..but don’t tell anyone….

  • HI Jen — not sure why, but my biggest pot only seems to hold 4.25 quarts of water with all of the chicken and veggies included. Would it be okay to make this as is and then “water it down” with more water later? I welcome any suggestions! Thank you!

    • Sure, Eve, that should work although you may need to add a bit more salt/seasoning or bouillon to taste before serving. You could also use two pots and divide the ingredients between the two. Hope that helps!

  • Hi Jen. I’ve never made matzoh ball soup before but I’m doing it this year. If I use cheesecloth to hold my chicken/vegetables, will I still need to strain my soup through the sieve? Thanks!

    • Hi, Jennifer, I wouldn’t recommend using cheesecloth for the chicken and vegetables. I think it will be very cumbersome with so much in it and difficult to handle. Sorry!

  • Jen, I made this soup, stuck to the directions of the recipe. Threw it away at the broth stage, before adding the bouillon. Smelled unpleasant. Had no chicken taste. At first it tasted just too veggie and bitter. On further inspection, smelled like aluminum. Have not idea what went wrong. Obviously something, with 5 stars and lots of reviews.

  • Hi Jen, I want to double this recipe. Would you suggest using one bigger pot or two pots technically making two ?

    • — Karen Cohen Wilk
    • Reply
    • Hi Karen, you can go either way, but f you have a pot large enough to fit a double batch, I’d probably do that just for ease. Hope that helps!

  • Hi Jen, I made this soup last night with a different matzo ball mix as my grocery store did not carry the one you recommended/used. Unfortunately, my matzo balls turned out very egg-y tasting, nothing like what my grandmother used to make. Do you think this was the mix I used or did I do something wrong?

    • Hmmm, what mix did you use?

  • I have made your matzo ball soup before and it is delicious. I am making it to bring to a friend’s house tomorrow night, but oops, forgot that it supposed to sit in the refrigerator overnight! If I make it right away in the morning and stick in the frig for a few hours, will it still be OK? Any other suggestions?
    Thanks!

    • Hi Ruth, No worries it will be perfectly fine made the same day. 🙂

  • Does it matter what brand of matzo mix I use? Never made (or had!) this before and don’t want to mess it up. My store carries a couple different brands- Lipton and Manischewitz. Which one do I get or do I need to trek somewhere else?

    • Hi Joy, I’d go with Manischewitz. 🙂

  • as a new cook, when recipe say “salt and white pepper” I have no idea where to start, 1/2 tsp, tsp, Tablespoon? What do you suggest?

    • Hi Jan, If you read through the recipe instructions, you will find the exact amounts called for. Hope that helps and sorry for any confusion!

  • Your recipe is so similar to the one I have been using… gathered from the cooks I grew up with. I am going to use the bay leaves now. I agree, you can’t beat the matzo ball mix. It sounds strange, but my aunt would but a small pinch of nutmeg into the mix and I had to pry her secret out of her. There is a depth of flavor there but I had a rough time figuring g out what it was. Thanks to you I am really branching out and trying lots of new international dishes. Tonight it was the the Moroccan Meatballs…another winner!
    THANK YOU!

  • Can you make this soup in a crock pot? If yes, what would the setting be, and for how long? Would there be any benefit in cooking it in a crock pot?

    L’Shana Tova, Jenn.

    • Hi Kate, I don’t have any experience with a crockpot, so I can’t say for sure, but I don’t think the matzo balls should sit in one for a long time as they will soak up much of the soup.

  • Hi Jen, I just made your matza ball sup for the first time and it was delicious! I love your recipes and wanted to give this a try for Passover. I found it pretty easy and was husband approved!! However the broth is very dark. Is there something I could have done wrong for it not to be that golden color? I froze and wondering if I can add anything to it to lighten color when I reheat for Passover .

    • Hi Karen, Hmmm, that’s odd! Did you roast the chicken first by chance? Any changes to the recipe? What type of pot did you use?

      • Just commenting on that. When I’ve made the soup a couple times it’s has turned more brown then golden. Just put in reg chicken. Could it have something to do with the skin?

        • — Karen Cohen Wilk
        • Reply
        • Hi Karen, that’s a bit of a head-scratcher – I’m really not sure why the broth would be brown. I don’t think the chicken skin would have an impact. So sorry I can’t be more helpful!

  • Hi Jenn,
    It’s me again with a question. I’m looking at my Streit’s Matzo Ball mix box that is the same as yours: 4.5 oz with 2 bags of matzo ball mix. Recipe on box says to mix 2 large eggs with 1/4 c. vegetable oil. Your recipe says to add 1/2 c oil and 4 large eggs. Help me out. Don’t know which I last followed and don’t want to screw this up and I have to travel with them..
    Thanks in advance.
    Ellen

    • — Ellen Bernstein
    • Reply
    • Hi Ellen, I use both bags so you’d need 4 eggs and 1/2 cup oil (the instructions on the box are for 1 bag only). Hope that helps!

  • Yes!
    Awesome recipe! 7 years to the day my favoritest passed, I honored her and made this Chicken Soup w/ Matzo Balls for my family. My house smelled just like how hers used to smell around the holidays. This soup came out golden colored and perfect!
    ( I love that you have us strain it twice!)
    The matzo balls were perfect too because they floated! (I was patient and waited while they simmered!)
    My grandma would have been proud.
    Thank you.

    • What a nice way to remember your grandmother – I’m sure she would’ve been proud. 💕

  • Hi Jenn,
    We’re cooling the broth outside since the soup pot is really large for our refrigerator. It’s about 20 degrees outside. Once the broth has cooled, can it then be strained or is it important to the flavor that the veggies and chicken bones sit in the broth overnight in the refrigerator? We can’t leave the broth outside too long or it will freeze. Suggestions?

    Thanks,
    Sue

    • Hi Sue, It’s perfectly fine to strain it tonight. Enjoy!

  • Hi Jenn,

    I’m looking forward to making this soup this weekend. Can I mix up the matzo balls and boil them a couple of hours before heating up the broth and finishing the soup? If so, should they be refrigerated? Thank you!

    Ruthie

    • Sure, Ruth, that’ll work. And yes, I would refrigerate the matzo balls until you’re ready to reheat them in the soup. Enjoy!

  • This is a fabulous recipe. I have tried to make this soup over the years and it never quite turned out. This soup was delicious and so very simple to make. I added a bit more dill to it, only because I love dill. This was excellent!

  • Hi Jenn,
    I love your recipes and have been very successful with them. I love fluffy light matzoh balls but my tried and true have been AWFUL. I want to try yours tomorrow for the holidays. I’ve always used seltzer. Thoughts???

    Do you have a recipe for kreplach?

    • — Ellen Bernstein
    • Reply
    • Hi Ellen, I don’t use seltzer, just plain ol’ water. I swear by the Streit’s matzo ball mix – it’s so easy and has never failed me!

      • You are SO right. I bought the Streit’s matzo ball mix and followed it. No more seltzer for me. My biggest critic, my 8 year old granddaughter, loved these. Her comment: these are a keeper.

        I also made my grandmother’s kreplach… but had the butcher ground it up for me.
        L’Shanovah Tovah

        • — Ellen Bernstein
        • Reply
  • I have tried many matzo ball recipes. And they sink. This is the best recipe ever!! Not sure why but it’s a keeper. I also like using carrots. I think it make the broth a little sweeter. Thank you

  • The soup is good, but I still prefer my grandma’s/mother’s. Im my opinion, matzoh balls REQUIRE schmaltz to be good. I save fat and skin whenever I clean chicken and keep it in a container in the freezer. That way I always have enough to render for the holidays.

  • OMG Jenn, this recipe is so much like the soup my grandmother made for the family. She added celery root instead of turnips and made her own matzo balls. Personally I go for the mix too, less fuss.

  • I love chicken-matzo ball soup, and the results from this recipe definitely met my expectations. After making chicken stock from scratch for the first time, I do have a question though; With the powdered bouillon seeming to be the “Star” seasoning for the soup, how sacrilegious would it be to use pre-made stock? Thanks for sharing …

    • Sure, Scott, it’s totally fine to use pre-made stock. Because the bouillon contains a fair amount of salt, you may need to add a little salt to the stock, but taste it first as it may not be necessary.

  • I did not use the recommended amount of salt because the chicken cubes are loaded with salt and I added two parsnips for sweetness. Everyone loved it.

  • I’m very good with making g chicken soup i suggest to put the chicken “only” when the water is boiling this prevents the foam and scum .

    • I tried this method and it worked great!
      No foam or scum. Thx 🙂

  • Made homemade matzo ball floaters and used schmaltz I got from skimming fat off of the stock (adds more flavor), and since I am not Jewish, used baking powder to make them light and tender. Simmered mine in broth I was serving them in (I used low sodium baking powder and made my own matzo meal by putting no salt matzo in a food processor ) so they were not too salty and the broth gave them a wonderful rich chicken flavor. Family loved them! So keep your chicken fat you skim off the stock and cook with it…it will give you a better flavor!

  • Hmm, turnips, that’s a new idea. I occasionally add parsnips, but I’ll have to try turnips.

    My new favorite way for rendering the heartiest chicken broth from bones/carcass, is just to leave it all overnight in a slow cooker/crock pot and forget about it for 12 hours, or more. Easy peasey.

  • Soup was excellent! My fridge would never hold a heavy large pot like that! Just set out and let cool with or without chicken. Skim with a spoon or fat mop. I kept some of the broth for the soup and added other veggies and some greens. The rest went for broth to freeze and some was made into gravy for the extra chicken I had.

  • This was my first time making this, my matzo balls were not great but the soup was tasty anyway

  • Don’t you cut up the chicken first?

    • No Debbie, no need to!

  • Hi Jenn,

    I am interested in making this soup to feed a bunch of skaters at our local rink! Once I finish making the soup/ balls is it ok to combine them all in a crock pot on low and keep it warm for a couple hours while serving or would the balls break apart? Thanks!! Jen

    • Sounds like a nice thing when getting off the ice. If you can get ahold of another crock pot, I would store the soup and the matzo balls separately and then combine them when you’re serving. If not, the matzo balls will soak up much of the soup!

  • This was a terrific soup. I have made chicken broth many times before, but this was so much better. My child’s 12 year old friend had 3 servings!

  • I am looking for a recipe to duplicate the almond cake served in The Court of Three Sisters in New Orleans-a very rich and heavy almond cake. Most of the recipes I have tried make a light, almost sponge-like cake. Do you have one or know where I could find one?

    BTW, I stumbled onto your website during the Snowstorm of this past weekend-something to be thankful for! Love your recipes. Have your French Apple Cake in the oven as I type this.

    Thanks!

    Valerie Wetstone

    • — valerie wetstone
    • Reply
    • Hi Valerie, unfortunately I don’t have an almond cake recipe on the site, but this one looks good and is highly rated. (Keep in mind I haven’t tried it myself.)

  • What do you do with the chicken meat? It does not appear to go back in the soup.

    • — Steve Englander
    • Reply
  • Loved this soup! It reminded me of the chicken soup my grandmother used to make. She made her matzo balls from scratch but to be honest, I think the mix is just as good and it makes perfect “floaters” every time (sorry, Grandma!). The key is not to handle them too much while forming the balls…just quickly shape and drop into boiling water.

  • The broth had such a nice rich flavor. And thank you by the way for pointing out not to cook the matzo balls in it. I’ve also made this recipe minus the matzo balls for the purpose of stock. I just don’t use any salt then. I decided to try the matzo ball mix and got caught on the 1st bite my husband. He said it reminded him of his ex-wifes ones and he didn’t like hers. LOL. Anyway back to my homemade matzo balls. And I agree with the other lady that they need schmaltz. Happy Holidays!

  • Very disappointed to see you recommending to use a mix for matzah balls. They are so easy to make. There is a always a recipe on box of matzah meal. Schmaltz is also very easy. You can make it using the fat on the chicken you are cooking. 1/2 schmaltz, 1/2 butter. Schmaltz is also available in most city supermarkets but not in my small town. And it really makes the matzah balls taste great. The word render may xcare some people, but all it means is to melt the chicken fat, with some onions of course and salt and pepper. Very simple.

    • After the stock has been prepared, and the fat skimmed, could that be used to prepare a schmaltz? If I understand, schmaltz is made from rendered fat. I think this process is effectively rendering the fat. Any thoughts ?

      • I guess theoretically but I don’t think you’d end up with enough to make it worthwhile. You might be better off removing the skin from the chicken before making the soup and preparing it the old-fashioned way: http://www.splendidtable.org/story/how-to-make-schmaltz

        • Thanks Jenn,
          You are correct, the chicken was a skinny thing and didn’t yield much fat – hardly even enough to skim (damn you, Frank Perdue!) I did saute a bit of onion in some butter (in place of the oil called for on the matzoh box). The overall result was really quite good, and not bad for a first try. Thanks for another great recipe!

  • Thanks for the great step by step recipe, Jenn, which I’ve sent to my daughter for her files. I also use the matzo ball mix! For some reason my from scratch versions never turn out as light.

    My mom puréed the mushy vegetables and returned them to the soup. This may seem sacrilegious to clear-soup devotees, but it makes a wonderfully rich and slightly thicker soup, depending on how much of the purée you use. I almost always do this when I’m making chicken soup, with or without matzo balls. L’Shana Tova umetukah to you and your family.

    • Sounds delicious to me, Marlene. Happy New Year!

      • Hi! I LOVE all your recipes! You are amazing. Thanks so much for sharing. I’ve made this recipe and love it but when I take the pot out of the fridge the next day it’s not necessarily broth but more of a gelatin consistently so I can’t really skim the fat as the whole lot is gelatin/jello thickness stuck to all the veggies and chicken bones. I just heat it on the stove and then it turns to broth but I’m dieting and concerned this leaves too much fat for my diet. Any recommendations? I do use a small (young chicken) and not a metal pot more of a ceramic because it’s bigger. Not sure if that matters. Also, love your chicken tortilla soup recipe. Any plans to make more of a brothy version without the veggies blended and without tortillas/butter? I love any brothy soups with lots of veggies and keep hoping to see something like this on your site. Will make chicken soup today. Hope I can find the veggies. Everything has been sold out lately. Thanks!!!!!!!!!

        • — Natalie Palmer Neps
        • Reply
        • Hi Natalie, Not sure there’s much you can do about the fat except it’s possible that if you let the soup cool a little on the counter before putting it in the fridge, some of the fat may rise to the top and you can skim it off. And, no, I don’t think your ceramic pot has any impact.

          Not sure that I’ll be making a lighter version of the chicken tortilla soup, but I do have a number of lighter soups you may want to consider. You can find a few of them mixed in here.

          • Thanks Jenn! Appreciate ya!

            • — Natalie Palmer Neps

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