This deeply flavorful Jewish chicken soup features fresh dill, chunky vegetables, and homemade matzo balls. It’s the ultimate comfort food whether you’re feeling under the weather or simply craving a warm, comforting bowl. Follow this simple matzo ball soup recipe to enjoy a classic that’s both nourishing and delicious.
When cold and flu season arrives, a steaming bowl of soup often does the trick. This matzo ball soup—often affectionately called “Jewish penicillin”—combines a clear, flavorful chicken broth with a classic trio of vegetables and pillowy matzo balls that soak up the broth. It’s a timeless comfort dish that’s satisfying any time of year.
Table of Contents
- Clear broth
- Ingredient notes and substitutions
- How to make matzo ball soup
- Recommended tools
- Storing and reheating
- Frequently asked questions
- Recipe
This home-style matzo ball soup starts with a whole boiled chicken and a flavorful vegetable base. Parsley, dill, cloves, and bay leaves give the broth a fragrant depth. The matzo balls are light and tender; they absorb the broth and add comforting texture. Make a big pot and enjoy leftovers—the soup improves with time.
Tip From Kevin
Clear broth
- Start with cold water and bring it to a gentle simmer rather than a rolling boil to avoid cloudiness.
- Skim foam and impurities frequently as they rise to keep the broth clear.
- Use bone-in chicken and vegetables for body, and avoid excessive stirring.
- Strain the broth through cheesecloth or a fine sieve for a clean, clear stock.
Ingredient notes and substitutions
(Check the recipe card below for full ingredient amounts and details)
- Whole chicken – Using bone-in chicken gives the broth body and a silky mouthfeel thanks to collagen released from the bones.
- Onion, carrots, and celery – The classic mirepoix-style trio provides a stable flavor base for the broth.
- Fresh parsley and dill – Parsley adds brightness; dill provides a light, slightly citrus note that complements the chicken.
- Cloves and bay leaves – Add warm and savory undertones. Remove bay leaves before serving.
- Matzo meal, eggs, and schmaltz – Matzo meal creates the dumpling base; eggs bind the mixture; schmaltz (rendered chicken fat) enriches the matzo balls. Butter, ghee, or neutral oil can be used instead of schmaltz for a milder flavor.
- Baking powder – Adds lift to the matzo balls so they stay light and tender.
- Chicken stock or water – Use good-quality stock if available; plain water will work in a pinch.
- Seasonings – Kosher salt and pepper (black or white) to taste. Saffron is optional for color and subtle floral notes.
How to make matzo ball soup
- Prepare the vegetables. Cut celery into two sizes (larger pieces for flavoring the broth and smaller pieces to cook later with the carrots). Peel and halve the onion; peel and cut the carrots into bite-sized pieces.
- Cook the chicken. Remove any innards, place the whole chicken in a large pot, cover with cold water, and bring up to a boil. Reduce to a gentle simmer and skim any foam. Cook uncovered for about 15 minutes, then add the larger pieces of celery, onion, parsley, dill, whole cloves, bay leaves, salt, and peppercorns.
- Simmer gently. With the lid partially on, simmer for about 90 minutes, keeping the liquid at a gentle simmer (do not boil) to maintain clarity.
- Make the matzo ball dough. Mix matzo meal with baking powder and seasonings. Whisk eggs with melted schmaltz (or substitute) and fold into the dry mix along with minced dill. Cover and chill for at least 30 minutes to let the mixture hydrate.
- Finish the broth and shred the chicken. When the chicken is tender, remove from the pot to cool slightly, discard large vegetable pieces, and strain the broth into a clean pot. Add the reserved smaller celery pieces and carrots to the strained broth and simmer until tender. Shred the chicken meat and return it to the soup.
- Cook the matzo balls. Bring chicken stock or water to a boil in a separate pot, form the chilled dough into walnut-sized balls, drop them into the simmering liquid, cover, and cook on low for 30–40 minutes until cooked through and fluffy.
- Serve. Place 1–2 matzo balls in each bowl, ladle hot chicken broth, vegetables, and shredded chicken over them, and garnish with fresh dill and parsley.
Recommended tools
- Large stockpot(s) – You’ll need a large pot for the chicken and a second pot to cook the matzo balls. A 10-quart or larger stockpot is ideal for making a full batch.
- Fine mesh strainer or cheesecloth – For a clear, well-strained broth.
- Slotted spoon and tongs – To remove foam, vegetables, and the chicken safely.
Storing and reheating
Store matzo balls and soup separately in airtight containers once cooled. Refrigerate for up to 4 days. To reheat, gently warm the broth over low heat—avoid boiling to keep it clear. Simmer matzo balls in hot broth for 5–10 minutes, or warm them briefly in the microwave before serving.
Frequently asked questions
Not always. Traditional Jewish chicken soup can be served plain, with noodles, or rice. Matzo balls are a popular addition but optional.
The name is an affectionate nod to the comforting, restorative qualities many people associate with chicken soup when they’re sick. It’s a cultural nickname rather than a medical claim.
Yes. For a vegetarian version, use vegetable broth and replace schmaltz with butter or oil. The matzo balls themselves remain the same, though the flavor will differ without chicken stock and meat.
Matzo Ball Soup (Jewish Penicillin)
This hearty matzo ball soup recipe brings classic Jewish comfort food into your kitchen. Make it from scratch with a whole chicken, fresh herbs, and light matzo balls.
Yields
Servings: 12
Prep time: 30 mins · Cook time: 2 hrs 30 mins · Total time: about 3 hours
Ingredients — Chicken Soup
- 4 lb whole chicken, bone in, skin on
- 2 lbs celery, divided
- 1 yellow onion, halved
- 1 lb carrots, peeled
- 2 oz fresh parsley
- 1.5 oz fresh dill (reserve some for finishing)
- 4 whole cloves
- 2 bay leaves
- 1 tbsp kosher salt
- 2 tsp black peppercorns
- 1/8 tsp saffron threads (optional)
Ingredients — Matzo Balls (12–14)
- 1 cup matzo meal
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp white pepper
- 4 large eggs
- 1/4 cup melted schmaltz (or ghee, butter, or neutral oil)
- 1 tbsp fresh dill, minced
- 3 quarts chicken stock or water, for cooking matzo balls
Instructions (summary)
- Trim and divide celery; set aside large pieces with onion for the broth and smaller pieces with carrots for later.
- Place chicken in a large pot with cold water, bring to a boil, then reduce to a gentle simmer. Skim foam and cook 15 minutes, then add larger vegetables, herbs, spices, salt, and peppercorns. Simmer gently with the lid partially on for 90 minutes.
- While the chicken simmers, mix the matzo meal, baking powder, and seasonings. Whisk eggs with melted schmaltz and fold into the dry mix with dill. Chill the dough for 30 minutes.
- Remove chicken, strain the broth, discard large solids, and return strained broth to a clean pot. Add reserved carrots and small celery pieces, simmer until tender. Shred the chicken and add back to the soup.
- Bring 3 quarts of stock or water to a boil, form chilled dough into walnut-sized balls, drop into the simmering liquid, cover, and cook on low for 30–40 minutes until fully cooked and fluffy.
- Serve 1–2 matzo balls per bowl with hot broth, vegetables, and shredded chicken. Garnish with fresh dill and parsley.
Nutrition (estimate per serving)
Calories: 383 · Carbohydrates: 26 g · Protein: 24 g · Fat: 20 g · Sodium: ~1013 mg
Nutrition information is an estimate and should not replace professional advice.
