Matzo Ball Soup

This Matzo Ball Soup recipe is easy, hearty, cozy comfort food all made in one pot featuring fluffy or dense matzo balls.  This classic Jewish Soup is celebrated at Passover but can also be enjoyed any time of year by anyone!

Prepare to fall in love with Matzo Ball Soup!  This hearty shortcut recipe is incredibly rich in flavor, ridiculously easy, all made in one pot and make ahead friendly. It features sensational herb studded matzo balls swimming in a savory broth with juicy chicken and tender vegetables.  In this recipe, I’m sharing my secrets to choose-your-own-adventure dense or fluffy matzo balls so you can make them perfect for you every time.  Make this classic comfort food for Passover, Rosh Hashanah, Hanukkah, Yom Kippur or to warm up to any day of the year.  Additionally, this Matzo Ball Soup stores, reheats and freezes beautifully for make-ahead dinner or lunches!  

If you’re looking for more hot bowls of soup to cozy up to, look no further than this Matzo Ball Soup, Chicken Noodle Soup, Lemon Chicken Orzo Soup, Creamy Chicken Wild Rice Soup, Chicken Pot Pie Soup, or White Chicken Lasagna Soup.

PIN THIS RECIPE TO SAVE FOR LATER

HOW TO MAKE MATZO BALL SOUP VIDEO

What are Matzo Balls?

Matzo balls are a popular type of knaidel (plural knaidelach), an Ashkenazi Jewish dumpling added to soups or stews.  In order to be considered kosher for Passover, matzah balls cannot contain any leavened grain, meaning any breads leavened with yeast. Instead, matzo meal, crushed unleavened bread, is used combined with eggs, schmaltz (rendered chicken fat), broth and herbs.

Ingredients for Matzo Balls

To make matzah balls, you will need the following (exact measurements in the recipe card at the bottom of the post):

• Matzo meal:  This is finely ground matzo, traditional Jewish unleavened bread or crackers that’s also known as matzah or matzoh.  It is kosher for Passover made of only wheat flour and bread.  You can find matzo meal in the same aisle as the breadcrumbs.  I use commonly found Manischewitz Matzo Meal. Do NOT confuse matzo meal with matzo ball mix!
• Eggs:  The eggs are necessary to bind all the ingredients together and give the dumplings structure.
• Baking powder:  An optional leaving agent that make the matzah balls soft and fluffy.  See details about whether it’s kosher below.
• Chicken broth or seltzer water:  I choose to use chicken broth plus baking powder for light matzo balls with substance but you can also use carbonated water in place of the broth which aerates the dough.
• Herbs and seasonings:  Like meatballs, even matzah balls need to be independently seasoned.  We use minced fresh dill, parsley, onion powder, garlic powder, salt and pepper.
• Schmaltz:  Also known as liquid gold, schmaltz is fantastically rich rendered poultry fat (usually chicken) and HIGHLY recommend if you’re serious about making the most tantalizing dumplings with concentrated flavor.  It also promotes more tender dumplings.   
  • Where can I buy schmaltz?  Look for schmaltz in the kosher section of your grocery store, stocked near the oils, in the freezer section, or ask the butcher, they often sell it directly. You can also purchase it on Amazon here or you can make your own schmaltz. 
  • What if I don’t have schmaltz?  If you can’t get your hands on schmaltz, you can swap it for a neutral oil such as vegetable oil or canola oil, but as the descriptor implies, these are lacking in flavor.  You can also use melted butter but this is not kosher during Passover.

Floaters vs. Sinkers

There is a great matzah ball debate – some people prefer airy, softy and fluffy matzo balls that bob on the surface while they cook, “floaters;” some prefer dense, richer ones with a toothsome quality that sink to the bottom of the pot, “sinkers.”

Light matzo balls have more air pockets which means they are more sponge-like and able to absorb more broth, and therefore taste more like broth.  They are often made lighter with the use of baking powder, seltzer water or whipped egg whites, or a combination. In fact, my mother-in-law said she always had the most successes making light dumplings with Manischewitz Matzo Ball Mix and could never replicate them using matzo meal.  It turns out, Manischewitz Matzo Ball Mix has sodium bicarbonate and monocalcium phosphate– both active ingredients in baking powder!

Dense matzah balls, on the other hand, are chewier, heartier, less brothy and taste more like the wheat matzo and rich schmaltz they are made of.  

My personal preference, as specified in the recipe, is somewhere in the middle by using baking powder but skipping the seltzer water which makes them almost too fluffy and not as flavorful because the seltzer water takes the place of broth.  These middle ground dumplings are still light, soft and tender, able to absorb broth but still hearty enough to not border on mushiness. 

How to make floaters or sinkers:

• For the lightest matzo balls:  use seltzer water in place of the broth and add anywhere from ¼ teaspoon to ¾ teaspoon baking powder (more baking powder will yield increasingly light matzo balls; ¾ teaspoon with be insanely light)
• For light matzo balls with some substance (my personal preference):  use ¾ teaspoon baking powder and stick with chicken broth instead of seltzer water
• For matzo balls slightly lighter on the outside but still a bit dense in the middle: use seltzer in place of the broth and skip the baking powder OR skip the seltzer and use only 1/4-½ teaspoon baking powder
• For dense matzo balls:  skip the baking powder and stick with broth instead of seltzer water

Matzo ball Ingredient Questions and Answers

• Can you make matzo balls from matzo crackers? Yes, matzo meal is simply ground matzo crackers.  To make matzo balls from matzo crackers, process them into fine crumbs in your food processor or crush them with a rolling pin or side of a can.  You will need ¾ cup crumbs cup for this recipe.
• Can you make matzo balls with saltine crackers? You can make matzo balls with saltine crackers but they will not be kosher because saltines contain yeast.  To make, process the soda crackers in a food processor to form fine crumbs and use in place of matzo meal.  You will need to significantly reduce the salt in the recipe because saltines are already salty.
• Can I use flour instead of matzo meal? If you run out of matzo meal, flour of any kind is not recommended as a replacement for matzo meal. Remember, matzo is ground crackers, whereas flour is finer and hasn’t been baked. When it is not Passover, you can try using other crackers like saltine crackers or Ritz or even plain bread crumbs and reducing the salt as needed.
• Is matzo meal the same as matzo ball mix? No, matzo meal and matzo ball mix are not the same.  Matzo meal is simply ground up matzo crackers made of flour and water.  Matzo ball mix is a pre-packaged mixture of matzo meal, spices (salt, pepper, garlic powder, onion powder, celery seed, etc.), and preservatives. It also contains sodium bicarbonate and monocalcium phosphate– both active ingredients in baking powder to make the balls lighter.
• Can I use matzo ball mix instead of matzo meal? Yes, you can use matzo ball mix instead of matzo meal and follow the recipe on the box to create light, fluffy matzo balls.  If you are looking for dense matzo balls, then the mix is not for you.  The mix typically calls for adding eggs and oil to the pre-seasoned matzo meal, but feel free to add additional herbs such as fresh dill and parsley.  You can also swap the oil for schmaltz instead. 
• Can I use duck fat for matzo balls? Yes, you can use duck fat in place of schmaltz for the matzah balls.

ingredients for matzo ball SOUP

What I love most about this Matzo Ball Soup recipe is that it’s packed with flavor, but is made with pantry friendly, easy to find ingredients. So, now that we have the matzah balls squared away, let’s take a closer look at what you need for the soup portion (full recipe measurements in the recipe card at the bottom of the post):

• Chicken thighs: I highly recommend bone-in chicken thighs with the skin removed.  The succulent, rich dark meat and bone makes for extra rich broth and tender chicken.  In fact, my husband, was effusive that this was the “richest, most complex” broth he had ever tasted.  It creates broth richer than breasts or even boneless thighs.  Additionally, chicken thighs are dark meat which means they are inherently juicier, more tender and difficult to overcook.   

Can I use chicken breasts?  You can absolutely still use chicken breasts for this recipe if that is what you prefer but I don’t find breasts as juicy or flavorful. Take care to use chicken stock instead of broth if using breasts otherwise the soup won’t be as rich and flavorful.  If using chicken breasts, I suggest bone-in chicken breasts but boneless will also work. You will want to slice your breasts in half through the equator if they are extra-large, otherwise, the simmer time will be much longer and the veggies can break down too much.

• Chicken broth:  While purists will encourage only homemade chicken stock, this isn’t always practical and can discourage many from making Matzo Ball Soup. For this recipe, you are welcome to use your own homemade stock (omit the bouillon in the recipe) or store-bought low sodium chicken broth. The broth is simmered with bone-in chicken thighs, chopped carrots, celery and onion as well as chicken bouillon which amps up the flavor and makes it taste like it’s been simmering for hours.
• Chicken bouillon:  The bouillon adds an even richer, deeply satisfying concentrated chicken flavor.  You can use granulated bouillon (powder), bouillon cubes or better than bouillon in equal amounts.  Add the bouillon to the soup without dissolving in liquid first.
• Chicken schmaltz:  This is used in place of oil or butter to sauté the vegetables, although you can use olive oil if you’d like.
• Onion: Use one diced yellow onion.  When a recipe doesn’t specify a type of onion, use yellow onion.  You may substitute with 1 ½ teaspoons onion powder if you’re in a bind.
• Garlic.  4-6 garlic cloves, depending on your garlic love or substitute with 1 teaspoon garlic powder if you’re in a bind – but fresh is always best!
• Celery: You’ll need 1 cup chopped celery. Chop the celery on the larger side, ½ -inch chop, so it doesn’t become mushy in the soup.  
• Carrots:  You’ll also need 1 cup, sliced ¼-inch thick so they cook in the same amount of time as the celery.
• Seasonings:  Dried parsley, oregano, basil, thyme, and bay leaves infuse the broth with herbaceous goodness. Fresh dill finishes the soup with fresh citrus earthiness and salt and pepper awaken all of the flavors.  As with all recipes, adjust the seasonings to taste to make it perfect for you.

HOW TO MAKE MATZO BALL SOUP

This soothing Matzo Ball Soup fills the belly and warms the soul and is easier to make than you think!  Essentially, we are making chicken soup then adding the matzah balls and simmering another 25 minutes.  Here’s how to make it (full recipe with measurements in the recipe card at the bottom of the post):

Step 1: Mix the matzo ball dough

First, you’ll mix together all of the dry ingredients: the matzo meal, baking powder (if using), dill, parsley, salt, garlic powder, onion powder, and pepper.  In another small mixing bowl, whisk together the eggs, schmaltz (or oil) and chicken broth.  Pour the egg mixture into the dry ingredients and fold together just until combined; do not over-mix. 

Cover and refrigerate the mixture for 30 minutes or until ready to use.  You can form the balls any time after 30 minutes and refrigerate for up to two days.

Step 2: Sear the chicken

Start by patting the chicken dry with paper towels then evenly sprinkle with salt and pepper.  Drying the chicken allows the seasonings to stick and letting the chicken rest while you prep the veggies helps the seasonings penetrate the chicken.

Sear chicken in rippling hot oil for about 3 minutes per side.  Remove to a plate but leave the glorious drippings.  Searing the chicken results in the Maillard reaction, in which amino acids and reducing sugars produce browning, and as we know, color= flavor!  The delicious brown bits left in the bottom of the pan will season the entire soup as they permeate the broth.

Step 3:  Sauté the vegetables

This recipe boasts the classic combination of carrots, onions and celery known as the holy trinity of cooking and provide a richness and depth of flavor. You can sauté them in additional olive oil or schmaltz instead.  You’ll sauté them until the onions are tender and then add the garlic, making sure to scrape up the brown bits on the bottom of the pan.

Step 4:  Add the broth and seasonings 

Add the seared chicken back to the pot along with chicken bouillon, all seasonings, bay leaves and chicken broth.

Step 6:  Simmer the soup 

Cover the soup and simmer for about 20 minutes or until the chicken is tender enough to shred. 

Step 7:  Make the Matzo balls 

While the chicken is simmering, line a 9×13 dish or baking sheet with plastic wrap or parchment paper to receive matzah balls.  This makes it easy to transport the balls and pop them back into the fridge if you finish before the soup is ready.

To form the balls, wet your hands with cold water, then roll scoops of batter (about 1 tablespoon each) into balls, handling them as gently as possible.  Place the balls on the parchment/plastic and refrigerate until ready to use.

Step 8:  Add the chicken and matzo balls

Transfer chicken to a cutting board and shred into bite-size pieces once cool enough to handle. Add chicken back to the soup so the broth can permeate every nook and cranny of the chicken.

Bring the soup to a simmer, then drop the balls into the soup, cover and simmer for 25-30 minutes, until they are plump and cooked through.  Stir the dill into the soup and dig in!

RECIPE VARIATIONS

There are countless variations of homemade Matzo Ball Soup, so don’t be afraid to venture out of your comfort zone and even make your own tradition!  Here are some possible recipe variations:

• Omit the chicken:  Serve just the matzo balls with homemade stock and vegetables as desired.
• Rotisserie chicken:  Use chicken stock along with shredded rotisserie chicken. Rotisserie chicken comes lightly seasoned for an added depth of flavor and is a mix of both light and dark meat.  It also comes perfectly tender and ready to slurp up.  I always like to stock shredded rotisserie chicken portioned into 2-3 cup measurements in my freezer so they’re ready to add to any soup or casserole recipe.  I recommend shredding your rotisserie chicken as soon as you get home from the grocery store because the chicken is easier to shred while it’s still warm. 
• Shortcut Easy Matzo Ball Soup:  To make this recipe in a hurry, purchase pre-chopped vegetables and rotisserie chicken and use chicken stock instead of broth. Sauté the vegetables, add the shredded chicken, bring the stock to a simmer, then add the matzo balls to cook.
• Swap veggies: Parsnips are a popular addition and my mother-in-law always adds peas.  You can also go all sorts of non-traditional with green beans, mushrooms, zucchini, corn, potatoes, broccoli, spinach, kale, etc.  
• Noodles:  Some love the addition of egg noodles to their Matzo Ball Soup.  Cook them separately then add to the soup at the end or to individual bowls. You will likely need additional broth to accommodate the noodles.
• Herbs: Swap the herbs for fresh chives and thyme added the last 5 minutes of cooking.  You can also add additional herbs such as sage, tarragon, etc. or spice it up with red pepper flakes.
• Use homemade chicken stock:  To make your own stock, place a whole chicken or 6 skin-on chicken drumsticks, and 6 skin-on chicken wings in 12 cups of water along with 3 carrots cut into chunks, 3 celery stalks, cut into chunks, 2 parsnips cut into chunks, 2 onions, peeled and quartered, 1 head garlic, cut horizontally in half, 1 bay leaf, 1 tablespoon black peppercorns and 1 tablespoon kosher salt. Bring to a simmer and cook for 3 hours. Strain the broth, reserve some carrots and celery to add to individual bowls of soup and remove the chicken meat from the carcass. If not using right away, allow to cool, then reserve a few tablespoons of the skimmed fat for homemade schmaltz in the matzo balls.  Simmer the matzo balls in the homemade chicken stock. 
• Homemade schmaltz:  You can ask the butcher for saved skin and fat (use 2 cups for this recipe), otherwise, use the finely chopped skin of about 8 chicken thighs or 2 cups; the skin is easier to chop if it’s partially frozen.  Add the skin and fat to a heavy bottom saucepan along with ¼ cup water and bring to a simmer.  Reduce the heat to low and cook, stirring occasionally, until the scraps render most of their fat and begin to brown.  At this point, add 1 diced onion and continue to cook until the chicken skin and onion is golden brown.  Pour the rendered chicken fat through a fine mesh sieve, allow the schmaltz to cool, then transfer it to a container, cover, and refrigerate for up to 1 week or freeze for up to 3 months.
• Consistency:  The “chunkiness” of the soup is personal preference.  For a less chunky soup, simply add additional broth or half and half at the end of cooking.

Can I make matzo balls the night before?

Yes!  You can mix the matzo dough up to two days ahead of time and store it covered in the refrigerator.   You can also roll the matzo balls up to two days ahead of time.  Line the uncooked balls on a parchment paper lined tray (a 9×13 works well), tightly cover and refrigerate until ready to add to the simmering soup.

What else can I prep ahead?

This Matzo Ball Soup recipe is simple but it does require some prep work as far as trimming the chicken and chopping vegetables. You can save time by:

• Trim chicken:  Remove the skin, then store chicken in an airtight container or freezer bag in the refrigerator for up to 24 hours. 
• Chop vegetables: Chop the vegetables and aromatics a couple days ahead of time, the night before dinner or just a few hours before cooking, then store in airtight containers in the refrigerator.
• Measure Spices: It doesn’t take long to measure out the herbs and spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.

Can You Freeze Matzo Balls?

You can freeze matzo balls either uncooked or cooked and they will retain their flavor and texture very well. 

• To freeze cooked matzo balls:   Let the cooked dumplings cool completely, then blot them dry.  Flash freeze them by lining on a parchment paper lined baking sheet (not touching) and freeze for two hours or until solid.  Transfer the dumplings to an airtight freezer safe container or freezer bag and squeeze out excess air to prevent freezer burn.  Freeze for up to three months. Reheat matzo balls from frozen by gently simmering in chicken stock or broth until warmed through.
• To freeze uncooked matzo balls: Form the dough into balls then flash freeze them by lining on a parchment paper lined baking sheet (not touching) and freezing for two hours or until solid.  Transfer the dumplings to an airtight freezer safe container or freezer bag and squeeze out excess air to prevent freezer burn.  Freeze for up to three months.  Add the frozen dumplings to simmering chicken stock or broth without thawing and proceed to cook. 

HOW TO STORE AND REHEAT

• Storage:  Let the soup cool to room temperature, then cover and store in your Dutch oven or transfer to an airtight container.  Refrigerate for up to 5 days.  There is no need to refrigerate the matzo balls separately. 
• To freeze:  It is best to freeze the matzo balls separately from the soup so they don’t become mushy.  Follow the above freezing instructions for the balls. To freeze the soup, let it cool completely, transfer a freezer-safe container and freeze for up to 3 months.  Thaw in the refrigerator overnight.  Bring the soup to a simmer before adding the frozen matzah balls.
• To reheat on the stove: Reheat large batches on the stove over medium low heat, stirring occasionally until warmed through, adding additional broth as needed.
• Microwave:  Transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave for 30-second intervals, if needed.

WHAT TO SERVE WITH EASY MATZO BALL SOUP?

This Matzo Ball Soup is hearty and comforting full of protein, carbs and veggies, so it doesn’t need much as far as sides go.  We love this cozy soup with fresh sides such as salad and fruit.  Here are some of our favorites (note that some of these are not kosher for Passover, so you’ll need to skip the dairy/cheeses):

• Salad: Caesar Salad, Wedge Salad with Blue Cheese Ranch, Cucumber Tomato Salad, Strawberry Salad, Apple Salad, Pear Salad, or Green Bean Salad.
• Fruit:  Bright, fresh fruit is always a welcome side to any cozy soup. Go as simple as grapes, melon, etc. or you’ll love Fruit Salad with Honey Lime Vinaigrette, Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette or Pina Colada Fruit Salad. 

Matzo Ball Soup FAQS

LOOKING FOR MORE CHICKEN SOUP RECIPES? 

• Chicken Enchilada Soup
• Crockpot Creamy White Chicken Chili
• Chicken Pot Pie Soup
• Chicken and Wild Rice Soup
• Crockpot Chicken Tortilla Soup
• Chicken Fajita Soup
• Copycat Olive Garden Chicken and Gnocchi Soup
• White Chicken Lasagna Soup

Tools Used in This Recipe

PreviousNext

Cast Iron Dutch Oven 7.25 qt. (All Colors)

Shop Now >

Cookie Scoop (All Sizes)

Shop Now >

Garlic Press

Shop Now >

Kitchen Knife Set

Shop Now >

Wood Chopping Block

Shop Now >

Spatula Spoon

Shop Now >

Stainless Steel Mixing Bowl Set

Shop Now >

Small Whisk

Shop Now >

See Favorite Tools

Matzo Ball Soup

Prepare to fall in love with Matzo Ball Soup!  This hearty shortcut recipe is incredibly rich in flavor, ridiculously easy, all made in one pot and make ahead friendly. It features sensational herb studded matzo balls swimming in a savory broth with juicy chicken and tender vegetables.  In this recipe, I’m sharing my secrets to choose-your-own-adventure dense or fluffy matzo balls so you can make them perfect for you every time.  Make this classic comfort food for Passover, Rosh Hashanah, Hanukkah, Yom Kippur or to warm up to any day of the year.  Additionally, this Matzo Ball Soup stores, reheats and freezes beautifully for make-ahead dinner or lunches!  

Servings: 6 servings

Prep Time: 50 minutes mins

Cook Time: 1 hour hr

Save This Recipe To Your Recipe Box

You can now create an account on our site and save your favorite recipes all in one place!

Print RecipePin RecipeSave RecipeSaved!

Ingredients

THE MATZO BALLS

• 3/4 cup matzo meal
• 1 TBS EACH minced fresh dill, fresh parsley (or 1 tsp EACH dried)
• 1 tsp salt
• 3/4 tsp baking powder (see notes for Passover options)
• 1/4 tsp EACH onion powder, garlic powder
• 1/8 teaspoon pepper
• 3 large eggs
• 3 tablespoons schmaltz (see notes)
• 3 tablespoons chicken broth

THE SOUP

• 1 pound bone-in-chicken thighs or breasts, skin removed (see options in notes)
• 2 tablespoons olive oil
• 1/2 tsp EACH salt, pepper
• 1 tablespoon chicken schmaltz (may sub olive oil)
• 1 cup carrots, sliced ¼-inch thick
• 1 cup celery, sliced ½-inch thick
• 1 onion, diced
• 4-6 garlic cloves, minced
• 10 cups low sodium chicken broth (or homemade stock)
• 1 teaspoon chicken bouillon or better than bouillon
• 1 tsp EACH dried parsley, dried oregano, dried basil
• 1/2 teaspoon dried thyme
• 2 bay leaves

ADD LATER

• 1 tablespoon fresh chopped dill, more or less to taste

Instructions

Mix the matzo ball dough:

• In a medium bowl, whisk together the matzo meal, dill, parsley, baking powder, salt, garlic powder, onion powder, and pepper. In another small mixing bowl, whisk together the eggs, schmaltz (or oil) and chicken broth. Pour the egg mixture into the dry ingredients and fold together just until combined; do not over-mix.
• Cover and refrigerate the dough for at least 30 minutes or until ready to use, up to 2 days ahead of time.

Start the Soup:

• While the matzo ball dough is resting, make the soup. Pat chicken dry with paper towels; sprinkle with salt and pepper. Let stand while you prep the vegetables.
• Heat two tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Sear chicken until golden, about 3 minutes per side. Remove to a plate but leave the drippings.
• Heat one tablespoon schmaltz or oil over medium-high heat with the drippings. Add onions, carrots and celery and sauté until the onions are tender, scaping up the golden bits on the bottom of the pan; add garlic and sauté one minute.
• Add chicken back to the pot. Add chicken broth, bouillon and all dried seasonings up to dill (don't add dill). Cover the soup and bring to a boil over high heat then reduce heat to low and continue to simmer for approximately 20 minutes, stirring occasionally, or until chicken is tender enough to shred. Meanwhile:

Make the Matzo Balls:

• While the chicken is simmering, line a 9×13 baking dish or large plate with parchment paper to receive matzo balls. Wet your hands with cold water, then roll scoops of batter into balls (about 1 tablespoon each, I use a cookie scoop), handling them as gently as possible.
• Place the balls on the parchment, cover, and refrigerate until ready to use. You can also make the balls any time after the dough as rested 30 minutes and refrigerate covered for up to 2 days

Cook the Matzo Balls:

• Once the chicken is tender, transfer chicken to a cutting board and shred into bite-size pieces then return to the soup.
• Return the soup to a simmer. Drop the balls into the simmering soup, cover and simmer for 25-30 minutes, until they are plump and cooked through. Stir the dill into the soup. Add additional broth/stock if desired for a less chunky soup. Ladle soup into bowls and serve immediately.

Video

Notes

Ingredient Notes

• Matzo meal:  You can find matzo meal in the same aisle as the breadcrumbs.  I use commonly found Manischewitz Matzo Meal. Do NOT confuse matzo meal with matzo ball mix!
• Is baking powder kosher? Baking powder is an artificial, mineral based, non-grain-based form of leavening, and therefore it does not fall under the group of foods that are banned for Passover according to many rabis.  See this New York Times article for more info.  Still, some choose not to use baking powder to keep with the spirit of the Passover, in which case there are several baking powder brands stated “certified for Passover” or they may say Parve or Pesadich.  This one by Gefen sold on Amazon is a popular choice.
• Schmaltz:  Also known as liquid gold, schmaltz is fantastically rich rendered poultry fat (usually chicken) and HIGHLY recommend if you’re serious about making the most tantalizing dumplings with concentrated flavor.  It also promotes more tender dumplings.  Look for schmaltz in the kosher section of your grocery store, stocked near the oils, in the freezer section, or ask the butcher, they often sell it directly. You can also purchase it on Amazon here or you can make your own schmaltz.
• What if I don’t have schmaltz?  If you can’t get your hands on schmaltz, you can swap it for a neutral oil such as vegetable oil or canola oil, but as the descriptor implies, these are lacking in flavor and won’t make the tastiest dumplings.  You can also use unsalted melted butter but this is not kosher during Passover.
• Chicken: I highly recommend bone-in chicken thighs with the skin removed.  The succulent, rich dark meat and bone makes for extra rich broth and tender chicken.  You can absolutely still use chicken breasts for this recipe if that is what you prefer but I don’t find breasts as juicy or flavorful. I recommend using chicken stock if using chicken breasts. You will want to slice your breasts in half through the equator if they are extra-large, otherwise, the simmer time will be much longer and the veggies can break down too much.
• Chicken bouillon:  You can use granulated bouillon (powder), bouillon cubes or better than bouillon in equal amounts.  Add the bouillon to the soup without dissolving in liquid first.
• Should I cook the matzo balls in water or the chicken stock?  Matzo balls are little sponges and will soak up anything they are cooked in.  If cooked in water, they will be bland, if cooked in broth, they will be full of flavor.  For ease, I cook the dumplings directly in the soup; it saves you from dirtying another pot and makes for the most flavorful matzah balls.  Cooking the dumplings directly in the soup will make it a little cloudy due to the starch (I don’t mind a bit), so if this bothers you, then cook the balls in a separate pot of 2 quarts of simmering broth and reduce the broth in the soup. 

How to make floaters or sinkers:

My personal preference, used in the recipe card, is to use baking powder and chicken broth.  These middle ground dumplings are light, soft and tender, able to absorb broth but still hearty enough to not border on mushiness.   For more options:

• For the lightest matzo balls:  use seltzer water in place of the broth and add anywhere from ¼ teaspoon to ¾ teaspoon baking powder (more baking powder will yield increasingly light matzo balls; ¾ teaspoon with be insanely light)
• For matzo balls slightly lighter on the outside but still a bit dense in the middle: use seltzer in place of the broth and skip the baking powder OR skip the seltzer and use only 1/4-½ teaspoon baking powder
• For dense matzo balls:  skip the baking powder and stick with broth instead of seltzer water.

Make Ahead

• Matzo balls: You can mix the matzo dough up to two days ahead of time and store it covered in the refrigerator.   You can also roll the matzo balls up to two days ahead of time.  Line the uncooked balls on a parchment paper lined tray (a 9×13 works well), tightly cover and refrigerate until ready to add to the simmering soup.
• Trim chicken:  Remove the skin, then store chicken in an airtight container or freezer bag in the refrigerator for up to 24 hours. 
• Chop vegetables: Chop the vegetables and aromatics a couple days ahead of time, the night before dinner or just a few hours before cooking, then store in airtight containers in the refrigerator.
• Measure Spices: It doesn’t take long to measure out the herbs and spices, but you can certainly do it beforehand and store the mix in an airtight bag or container.

How to Freeze Matzo Balls

You can freeze matzo balls either uncooked or cooked and they will retain their flavor and texture very well. 

• To freeze cooked matzo balls:   Let the cooked dumplings cool completely, then blot them dry.  Flash freeze them by lining on a parchment paper lined baking sheet (not touching) and freeze for two hours or until solid.  Transfer the dumplings to an airtight freezer safe container or freezer bag and squeeze out excess air to prevent freezer burn.  Freeze for up to three months. Reheat matzo balls from frozen by gently simmering in chicken stock or broth until warmed through.
• To freeze uncooked matzo balls: Form the dough into balls then flash freeze them by lining on a parchment paper lined baking sheet (not touching) and freezing for two hours or until solid.  Transfer the dumplings to an airtight freezer safe container or freezer bag and squeeze out excess air to prevent freezer burn.  Freeze for up to three months.  Add the frozen dumplings to simmering chicken stock or broth without thawing and proceed to cook. 

HOW TO STORE AND REHEAT

• Storage:  Let the soup cool to room temperature, then cover and store in your Dutch oven or transfer to an airtight container.  Refrigerate for up to 5 days.  There is no need to refrigerate the matzo balls separately. 
• To freeze:  It is best to freeze the matzo balls separately from the soup so they don’t become mushy.  Follow the above freezing instructions for the balls. To freeze the soup, let it cool completely, transfer a freezer-safe container and freeze for up to 3 months.  Thaw in the refrigerator overnight.  Bring the soup to a simmer before adding the frozen matzah balls.
• To reheat on the stove: Reheat large batches on the stove over medium low heat, stirring occasionally until warmed through, adding additional broth as needed.
• Microwave:  Transfer soup to a microwave-safe dish, cover with a microwave-safe lid or paper towel. Microwave for 90 seconds, stir, then continue to microwave for 30-second intervals, if needed.

Want To Make This Recipe?

Follow Me On Pinterest!

Never Miss a Craving

Did You Make This Recipe?

Tag @CarlsbadCravings and Use #CarlsbadCravngs

Leave a Review, I Always Love Hearing From You!