Matzo Ball Soup (Jewish Penicillin) Recipe

If you’re searching for the ultimate comfort food, you’ve just found it with this Matzo Ball Soup (Jewish Penicillin) Recipe. I absolutely love how this traditional Jewish classic delivers a warm hug in a bowl—perfect for chilly evenings, family gatherings, or when you’re feeling under the weather. Trust me, it’s more than just soup; it’s a time-tested remedy that’s both nourishing and soul-soothing.

What makes this Matzo Ball Soup (Jewish Penicillin) Recipe so special is how it marries a rich, flavorful homemade chicken broth with fluffy, melt-in-your-mouth matzo balls. When I first tried making it from scratch, I was amazed at how simple ingredients came together to create such complexity of taste. You’ll find that once you master this recipe, it becomes a go-to comfort meal that brings everyone around the table.

this …

Ingredients You’ll Need

Every ingredient in this Matzo Ball Soup (Jewish Penicillin) Recipe plays a vital role, from the fragrant herbs in the broth to the delicate texture of the matzo balls themselves. Here’s a quick peek at what you’ll gather before diving in.

• Whole chicken bone in, skin on: Opt for a fresh, quality chicken to build a rich, hearty broth packed with collagen.
• Celery: Divided sizes keep the soup balanced—larger pieces for flavoring the broth, smaller for the final simmer adding crunch.
• Yellow onion: Adds natural sweetness and depth to the broth, peeled and halved for easy removal.
• Carrots: Peeled and cut into two sizes, they contribute sweetness and color, with smaller pieces serving as garnish in the final soup.
• Fresh parsley and dill: These herbs lift every spoonful with a fresh, vibrant aroma.
• Whole cloves and bay leaves: Classic simmering spices that infuse warmth and subtle earthiness.
• Kosher salt and black peppercorns: Essential for seasoning the broth just right, balancing those flavors perfectly.
• Saffron threads (optional): A tiny pinch adds a luxurious glow and floral complexity if you want to get fancy.
• Matzo meal: The star ingredient for the matzo balls, giving them that distinctive light and tender bite.
• Baking powder: Helps matzo balls become fluffy and airy rather than dense.
• Garlic and onion powders: These spices subtly enhance the matzo ball flavor.
• White pepper: Delivers gentle heat without overpowering, perfect in matzo balls.
• Large eggs: Bind the matzo meal mixture, helping the balls hold their shape during cooking.
• Melted schmaltz, ghee, butter, or oil: I love using schmaltz for authentic flavor, but avocado or canola oil works well too.
• Fresh dill (minced): Mixed into the matzo ball batter for an herby punch.
• Chicken stock or water: For cooking the matzo balls to fluffy perfection.

Variations

One of the joys of making Matzo Ball Soup (Jewish Penicillin) Recipe is how easily you can personalize it to your taste or dietary needs. I often tweak this recipe to keep things exciting or to match what I have on hand.

• Herb swaps: I sometimes use more fresh dill and omit parsley, giving the soup a sharper herby note that my family adores.
• Gluten-free matzo balls: I’ve experimented with gluten-free matzo meal and while the texture slightly changes, it’s still a great option for those avoiding gluten.
• Vegetarian broth base: You can make a vegetable broth version that’s still hearty, though the traditional chicken flavor is truly unbeatable.
• Spice levels: For a little warmth, adding a pinch of cayenne to the matzo balls livens up the flavor without overpowering the comforting soup.

How to Make Matzo Ball Soup (Jewish Penicillin) Recipe

Step 1: Prep Your Veggies and Chicken

Start by trimming and chopping your celery into two sizes: about 2-inch pieces for simmering the broth and roughly ½-inch pieces to add toward the end, maintaining a little texture. Do the same for the carrots, peeling and slicing them lengthwise, then dicing. Toss the larger celery pieces with the halved onion in a bowl; these aromatics form the base flavor for your broth.

Remove any internal parts from the chicken, then drop the whole chicken into your biggest stockpot with 20 cups of cold water. Bringing it to a boil and then immediately lowering to a simmer is key—vigorously boiling will cloud your broth, which is a rookie mistake I learned early on. Skim off that foam after about 15 minutes to keep the broth nice and clear.

Step 2: Build Flavor with Herbs and Spices

After skimming, add in the 2-inch celery, onion halves, parsley, part of the dill, cloves, bay leaves, salt, and peppercorns. Gently cover with a lid, leaving a slight gap, and let it simmer for about 90 minutes. This slow simmering is where the magic happens—your kitchen will start smelling heavenly, and you’ll want to dive right in! Just keep the heat low so it’s simmering, not boiling, to maintain clarity and depth in your broth.

Step 3: Make the Matzo Ball Mix and Chill

While your broth cooks, mix the matzo meal with baking powder, salt, garlic and onion powders, and white pepper in a medium bowl. In a smaller bowl, whisk your eggs with melted schmaltz or your chosen fat. Create a well in the dry ingredients and pour in the eggs, stirring gently from the center outwards so everything comes together just right. Stir in the minced fresh dill and cover the bowl tightly with plastic wrap—this chilling step makes the dough easier to scoop and hold its shape better once cooked.

Step 4: Strain Broth and Shred Chicken

When your chicken is fully cooked (a good test is if the leg pulls off easily), turn off the heat and let it rest for 15 minutes. Carefully remove the chicken, set aside to cool, and strain the broth to remove vegetables, herbs, and spices. You can refrigerate the broth to let the fat solidify and scoop it off, though I like leaving some schmaltz in the soup for that authentic flavor punch. Shred the cooled chicken, discarding bones and skin, then keep it ready for adding back to the soup later.

Step 5: Cook Your Matzo Balls to Fluffy Perfection

Bring 3 quarts of chicken stock or water to a boil in another large pot. Using a cookie scoop or spoon, form the matzo mixture into walnut-sized balls—wet your hands if needed to prevent sticking. Drop them gently into the boiling liquid and reduce the heat to a gentle simmer. Cover and cook the matzo balls for 30-40 minutes, no peeking! You’ll know they’re done when they float and a cut test shows no dense center. This step is where patience rewards you with light, fluffy matzo balls your family will rave about.

Step 6: Finish the Soup and Serve

Now, add the smaller chopped carrots and celery to the strained broth, letting them simmer until tender about 30 minutes. Stir in the reserved fresh dill and shredded chicken. Season the soup to your liking with salt and pepper, then ladle into bowls with 1-2 matzo balls each. Garnish with a sprig of fresh dill or parsley if you want to brighten things up. I find these little touches make a big difference in presentation and flavor.

How to Serve Matzo Ball Soup (Jewish Penicillin) Recipe

Garnishes

I love finishing the soup with a sprinkle of fresh dill or chopped parsley—they add that burst of color and fresh flavor that just elevates the whole bowl. Sometimes a dash of freshly cracked black pepper on top works wonders, too. A lemon wedge can be nice if you like a bit of brightness to cut through the richness.

Side Dishes

Matzo Ball Soup always pairs beautifully with classic Jewish sides like challah bread for dipping or a simple cucumber salad dressed in vinegar and dill. My family enjoys it alongside a light kugel or brisket when we’re really going all out for holiday meals. The soup is so hearty you might just want to keep it simple with crusty bread and homemade pickles.

Creative Ways to Present

For special occasions, I like to serve the Matzo Ball Soup in clear glass mugs or bowls so everyone can see those golden broth hues and fluffy matzo balls bobbing gently. You can also skewer one or two matzo balls on decorative picks for an appetizer twist. Adding an edible flower or microgreens on top makes it feel extra festive and Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

I usually store the soup and matzo balls separately in airtight containers to keep the matzo balls from getting soggy. The broth stays delicious in the fridge for up to 4 days, while the matzo balls maintain their texture best for a couple of days. This way, reheating feels just as fresh as the first day you made it.

Freezing

Freezing matzo balls works well, especially if you scoop and freeze them raw on a tray before bagging. Broth freezes beautifully too—just thaw overnight in the fridge. When you reheat, add frozen matzo balls directly to simmering soup for best texture. I’ve found freezing saves tons of time for busy weeks.

Reheating

Reheat your soup gently on the stove over low to medium heat, adding matzo balls last so they don’t overcook and become mushy. Stir occasionally to prevent scorching but don’t rush it—slow warming maintains flavor integrity. Microwave works in a pinch, but stovetop is my go-to for best texture.

FAQs

Final Thoughts

This Matzo Ball Soup (Jewish Penicillin) Recipe holds a special place in my kitchen and heart. It’s more than just a meal—it’s a tradition, a comfort, and a way to connect with family through generations of love and care. I encourage you to try making it from scratch; the process itself is rewarding, and the delicious results are even better shared over stories and laughter. So roll up your sleeves, warm up your stovetop, and get ready to experience a bowl of pure, cozy magic.

Print