Matzo Ball Soup Recipe – Fluffy Matzo Balls in Clear Chicken Broth

This is one of my favorite soups ever.

It’s simple, it’s cozy, and it just tastes like home. A clear, flavorful chicken broth with soft carrots and fresh herbs, and the best part, fluffy matzo balls that are light but still have a bit of bite. Not dense, not falling apart, just exactly how they should be.

I could honestly eat a whole bowl of just the matzo balls and be happy.

This is a straight up Passover tradition. It’s the soup that’s always on the table, the one everyone waits for, and the one that somehow disappears the fastest.

But honestly, it’s too good to only make once a year.

The soup comes together in one pot, the matzo balls are made separately, and then everything is brought together at the end. Nothing complicated, just simple ingredients turning into something really, really good.

If you’ve never made matzo ball soup from scratch, this is a great place to start.

Why You’ll Love This Matzo Ball Soup

• Fluffy matzo balls, exactly how they should be
Soft and light but still with a bit of bite, not dense and not falling apart.

• Clear, rich chicken broth
Simple ingredients, no shortcuts, just a really good, flavorful soup.

• Classic Passover recipe
This is the kind of matzo ball soup everyone expects on the table.

• Simple to make
Everything for the soup goes straight into the pot, no extra steps.

• Great make-ahead option
Both the soup and the matzo balls can be made in advance and stored easily.

• Just really satisfying
Warm, comforting, and one of those meals you always want another bowl of.

Watch How to Make Matzo Ball Soup

Watch how to make this matzo ball soup recipe step by step, including how to get perfectly fluffy matzo balls and a clear, flavorful broth.

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Ingredients for the Perfect Chicken Broth Soup

• 2.5–3 liters water
• 5 carrots, peeled
• 1 celeriac (celery root), peeled
• 1 parsley root, peeled
• 1 onion, peeled
• 1/2 bunch fresh parsley
• 3–4 sprigs fresh dill
• 5–6 chicken wings
• Salt, to taste
• Optional: chicken bouillon powder, to taste

Ingredients for the Perfect Matzo Balls (about 20 matzo balls)

• 1 cup matzo meal
• 1/2–3/4 teaspoon fine salt (to taste)
• 1 teaspoon chicken bouillon powder
• 1 cup hot water
• 1 tablespoon oil
• 2 large eggs, beaten
• Small handful fresh parsley, finely chopped

How to Make the Chicken Broth Soup

1. Add the water, carrots, celeriac, parsley root, onion, parsley, dill, and chicken wings to a large pot.
2. If you’re using a cooking bag for the chicken wings, place them inside it and add to the pot (this helps keep the broth clearer).
3. Bring everything to a boil.
4. Reduce to a gentle boil and cook for at least 1 hour, up to 2 hours for deeper flavor.
5. Season with salt and, if using, chicken bouillon to taste.
6. If needed, strain the soup for a clearer broth.

How to Make the Matzo Balls

1. In a bowl, mix the matzo meal, salt, and chicken bouillon powder.
2. Add the hot water and oil, and mix.
3. Beat the eggs separately, then add them gradually while mixing, working quickly so they don’t cook.
4. Add the finely chopped parsley and mix.
5. Cover and refrigerate for at least 1 hour to firm up.
6. Bring a large pot of salted water to a boil.
7. Wet your hands and form small balls (you should get about 20 matzo balls, and they will expand while cooking).
8. When the water is just about to boil, gently add the matzo balls one by one.
9. Let them cook for 10 minutes at a gentle boil. No need to stir, they will move on their own.
10. Turn off the heat. The matzo balls are ready.

Tips for the Best Matzo Ball Soup

• Keep the soup at a gentle boil
A softer boil keeps the broth clear and prevents it from becoming cloudy.

• Use chicken wings for the best flavor
They add a rich, deep taste that really makes the soup stand out.

• Chill the matzo ball mixture
Don’t skip this step. It helps the mixture firm up and makes the balls easier to shape.

• Wet your hands when shaping
This keeps the mixture from sticking and gives you smoother matzo balls.

• Don’t overcrowd the pot
The matzo balls expand as they cook, so give them space.

• No need to stir the matzo balls
They move and turn on their own while cooking, so just let them be.

• Store matzo balls in their cooking liquid
This keeps them soft and prevents them from drying out in the fridge.

• Serve everything hot
Matzo ball soup is best served fresh and warm.

FAQs – Matzo Ball Soup

• What makes matzo balls fluffy and not dense?
The key is the ratio of ingredients and letting the mixture rest in the fridge. This helps the matzo balls stay light and not compact.

• Can I make matzo ball soup ahead of time?
Yes. You can make both the soup and the matzo balls in advance and store them separately in the fridge.

• How should I store matzo balls?
Store them in their cooking liquid, fully covered, so they stay soft and don’t dry out.

• Can I cook the matzo balls directly in the soup?
It’s better to cook them separately in water. This keeps the broth clear and prevents it from becoming cloudy.

• How do I know when matzo balls are ready?
They will expand and become light. After about 10 minutes of cooking, they should be fully set and cooked through.

• What if I don’t have parsley root or celeriac?
If you don’t have parsley root, use a full bunch of parsley, leaves and stems. If you don’t have celeriac, use about 4 celery stalks and add the younger leaves if you have them. The flavor will be slightly lighter but still very good.

• Can I use more water for the soup?
Yes. If you have a larger pot, you can use up to 4–4.5 liters of water. It will be a bit less concentrated, but still very flavorful if you season it well.

• Can I freeze matzo ball soup?
The soup freezes well. The matzo balls can be frozen too, but their texture may change slightly.

More Soup Recipes to Try

If you enjoyed this matzo ball soup, here are a few more cozy soup recipes from the blog:

• Pea Soup
  A simple, comforting soup that’s rich, hearty, and full of flavor.
• Red Lentil Soup
  A quick and nourishing soup that comes together easily and tastes amazing.
• Pearl Barley Soup
  A hearty, satisfying soup with great texture and deep flavor.
• Chicken and Vegetable Soup
  A classic, comforting soup packed with vegetables and a flavorful broth.
• Potato Corn Soup
  A creamy, cozy soup that’s simple and really satisfying.
• Pumpkin and Sweet Potato Soup
  A smooth, slightly sweet soup that’s perfect for colder days.