Easy Matzo Ball Soup Recipe

Okay, here we go! Let’s make some matzo ball soup – the ultimate comfort food hug in a bowl. This isn’t your grandma’s complicated recipe (unless your grandma is super chill and likes shortcuts). This version is easy, fast, and honestly? Just as good. Maybe even better because you can whip it up on a weeknight without losing your mind.

My husband, bless his heart, isn’t the biggest soup fan, BUT he will inhale this stuff. Seriously, I made a huge pot last week, thinking we’d have leftovers for days, and he polished off half of it himself. He even declared it “better than takeout,” which is high praise coming from him. My toddler loves the matzo balls, like, obsessed. Calls them “bouncy balls” and tries to steal them before they even make it into the soup. It’s become a Sunday night staple in our house. Cozy vibes all around!

Why You’ll Love This Easy Matzo Ball Soup Recipe

• It’s ready in under an hour – perfect for those “I need comfort food NOW” moments.
• The matzo balls are perfectly fluffy (I’ve got a secret trick for that!).
• It’s infinitely customizable. Feel like adding extra veggies? Go for it! Want a spicier broth? Throw in some red pepper flakes!
• It’s basically a giant hug in a bowl. And who doesn’t need a hug these days?

How to Make It

Alright, let’s get cooking! First, grab a big pot – the biggest you’ve got. We’re gonna start by sautéing some carrots, celery, and onion in olive oil (or whatever oil you have on hand – I’ve used avocado oil in a pinch, no biggie). Cook those until they’re soft and fragrant, about 5-7 minutes. Don’t let them burn, though! No one likes burnt veggies.

Next, pour in your chicken broth. I usually use low-sodium because I like to control the salt myself, but regular is fine too. Bring it to a boil, then reduce the heat and let it simmer for a bit. This is when I usually sneak a taste and add some salt and pepper. Don’t be shy!

While the broth is simmering, let’s make the matzo balls. In a separate bowl, mix together the matzo meal, eggs, oil, and water. Now, here’s my secret: a little bit of seltzer water. Makes them extra fluffy, I swear! Mix it all up and let it sit for about 10 minutes to let the matzo meal absorb the liquid.

Now, wet your hands (this is important, or the matzo balls will stick to everything!) and roll the mixture into small balls. Gently drop them into the simmering broth. Cover the pot and let them cook for about 20-25 minutes, or until they’re cooked through and fluffy. Resist the urge to peek! Letting the steam out will make them dense.

Finally, stir in some fresh dill (if you have it – dried is fine too) and serve hot. Boom! Easy matzo ball soup. You did it!

Ingredient Notes

• Matzo Meal: Don’t skip this, duh! But seriously, make sure it’s not stale. Old matzo meal = sad, dense matzo balls.
• Eggs: Large eggs work best. I once tried using medium eggs because that’s all I had, and the matzo balls were a little… flat. Learn from my mistakes.
• Chicken Broth: Low sodium is my go-to, but use whatever you’ve got. If you’re feeling fancy, homemade is amazing, but ain’t nobody got time for that on a Tuesday night.
• Fresh Dill: Okay, I’ll admit, sometimes I skip this if I don’t have it. It adds a nice herby flavor, but the soup is still delicious without it. Don’t stress if you’re out.

Recipe Steps:

1. Sauté: Cook carrots, celery, and onion in oil until softened.
2. Simmer: Add chicken broth to the pot and bring to a simmer.
3. Combine: Mix matzo meal, eggs, oil, water, and seltzer water in a bowl. Let sit for 10 minutes.
4. Roll: Wet hands and form matzo mixture into small balls.
5. Cook: Gently drop matzo balls into simmering broth. Cover and cook for 20-25 minutes.
6. Serve: Stir in fresh dill (if using) and serve hot.

What to Serve It With

Honestly? This soup is pretty great on its own. But if you’re feeling fancy, a side of crusty bread for dipping is always a good idea. Or, you know, a grilled cheese sandwich. Because why not?

Tips & Mistakes

• Don’t overmix the matzo ball mixture. Overmixing will make them tough.
• Wet your hands before rolling the matzo balls. Trust me on this one.
• Resist the urge to peek while the matzo balls are cooking. Let them steam!
• Don’t be afraid to experiment! Add different veggies, spices, or herbs to make it your own.

Storage Tips

Leftover matzo ball soup is the best! Store it in an airtight container in the fridge for up to 3 days. The matzo balls will absorb some of the broth, so they might be a little softer the next day, but still delicious. And yes, I have been known to eat it cold, straight from the fridge, for breakfast. Don’t judge.

Variations and Substitutions

• Vegetables: Feel free to add any veggies you like! Carrots, celery, and onion are classic, but zucchini, peas, and spinach also work well.
• Herbs: I love fresh dill, but parsley or chives are also delicious.
• Broth: If you don’t have chicken broth, vegetable broth will work in a pinch.
• Spices: A pinch of garlic powder or onion powder adds a nice depth of flavor. I sometimes throw in a bay leaf for extra oomph. Just remember to take it out before serving!
• Matzah Meal: I haven’t tried it, but I bet gluten-free matzah meal would work just fine if you need a gluten-free option.

Frequently Asked Questions