Jewish Chicken Soup with Amazing Matzo Balls is the kind of recipe that brings comfort from the very first spoonful. Known lovingly as “Jewish penicillin,” this soup is clear, golden, and deeply flavorful, with tender vegetables, optional shredded chicken, and fluffy matzo balls that practically float. Whether you’re making it for a holiday, Shabbat dinner, or a cozy family meal, this is a timeless recipe that always delivers warmth and nourishment.
Why You’ll Love This Jewish Chicken Soup
This Jewish chicken soup is simple, honest, and incredibly satisfying. It’s made with everyday ingredients, yet it tastes special thanks to slow simmering and fresh herbs.
- The broth is clear, rich, and soothing
- The matzo balls are light, tender, and never dense
- It’s naturally dairy-free and family-friendly
- Perfect for holidays, meal prep, or healing comfort food
- Easy to customize for lighter or heartier preferences
This is the kind of soup that feels like a hug in a bowl.
Ingredients for Jewish Chicken Soup
For the Chicken Soup Base
- 1 whole chicken (3½–4½ pounds), cut into pieces
- 3 large carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 large onion, halved
- 2–3 cloves garlic, smashed
- 1 small bunch fresh dill
- 1 small bunch fresh parsley
- 10–12 cups cold water (or low-sodium chicken broth)
- 2½ teaspoons kosher salt (adjust to taste)
- ½ teaspoon black pepper
For the Amazing Matzo Balls
- 1 cup matzo meal
- 4 large eggs
- ¼ cup neutral oil (or schmaltz if preferred)
- ¼ cup chicken broth or water
- 1 teaspoon kosher salt
- Optional: ¼ teaspoon baking powder (for extra lightness)
Ingredient Notes & Substitutions
- Chicken: A whole chicken gives the best flavor, but bone-in thighs and drumsticks also work well.
- Oil vs. Schmaltz: Neutral oil keeps the recipe accessible and lighter, while schmaltz adds traditional richness.
- Herbs: Dill is essential for classic flavor. Parsley adds freshness without overpowering.
- Gluten-Free Option: Gluten-free matzo meal can be used, but texture may be slightly firmer.
- Low-Sodium: Use low-sodium broth and season at the end for better control.
Step-by-Step Instructions
Step 1 – Start the Soup Base
Place the chicken pieces in a large stockpot. Add carrots, celery, onion, garlic, dill, parsley, salt, and pepper. Pour in enough cold water to fully cover everything by about an inch.
Bring the pot to a gentle boil, then immediately reduce to a low simmer. Skim off any foam that rises to the surface during the first 15 minutes.
Step 2 – Simmer Low and Slow
Let the soup simmer uncovered for 1½ to 2 hours. The broth should barely bubble. This slow cooking extracts flavor while keeping the broth clear.
Taste and adjust seasoning near the end of cooking.
Step 3 – Strain and Prepare for Serving
Remove the chicken and vegetables from the pot. Strain the broth through a fine mesh strainer.
Shred some of the chicken if you like meat in your soup. Discard skin and bones. You can return carrots to the broth or slice fresh ones for a cleaner look.
Step-by-Step Instructions for Amazing Matzo Balls
Step 1 – Mix the Batter
In a medium bowl, whisk eggs until smooth. Add oil, broth or water, and salt. Stir in matzo meal and baking powder if using.
Mix just until combined. Do not overmix.
Step 2 – Rest the Mixture
Cover the bowl and refrigerate for at least 30 minutes. This step is key—it allows the matzo meal to hydrate and ensures tender matzo balls.
Step 3 – Shape and Cook
Bring a wide pot of salted water or broth to a gentle simmer. With wet hands, form the mixture into golf ball–sized balls.
Carefully drop them into the simmering liquid. Cover the pot and cook for 30–35 minutes without lifting the lid.
Step 4 – Test for Doneness
Matzo balls should be puffed, light, and fully cooked through. Slice one open to check if unsure.
Pro Tips for Success
- Keep the soup at a gentle simmer, never a rolling boil
- Skim foam early for the clearest broth
- Always rest matzo ball batter before cooking
- Don’t overcrowd the pot when cooking matzo balls
- Wet hands prevent sticking when shaping
- Let flavors develop overnight for even better soup
Flavor Variations
- Extra Herby: Add fresh thyme or bay leaf while simmering
- Golden Broth: Add one parsnip for subtle sweetness
- Peppery Kick: Finish with cracked black pepper
- Vegetable-Forward: Add zucchini or turnips near the end
- Light Version: Use egg whites in matzo balls and less oil
Serving Suggestions
Serve Jewish chicken soup hot with:
- Fresh chopped dill on top
- A few matzo balls per bowl
- Shredded chicken and carrots
- Matzo or challah on the side
This soup is perfect as a starter or as a full meal on its own.
Storage and Freezing Instructions
- Refrigerator: Store broth and matzo balls separately for up to 4 days
- Freezer: Freeze broth alone for up to 3 months
- Matzo Balls: Freeze cooked matzo balls on a tray, then transfer to a freezer bag
- Reheating: Warm gently on the stove; avoid boiling
Jewish Chicken Soup With Amazing Matzo Balls
Jewish Chicken Soup with Amazing Matzo Balls is a classic, comforting recipe with clear golden broth, tender vegetables, optional shredded chicken, and fluffy matzo balls that are light, tender, and deeply satisfying.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Jewish
Ingredients
- Whole chicken
- Carrots
- Celery
- Onion
- Garlic
- Fresh dill
- Fresh parsley
- Cold water or low-sodium chicken broth
- Kosher salt
- Black pepper
- Matzo meal
- Eggs
- Neutral oil or schmaltz
- Chicken broth or water
- Baking powder (optional)
Instructions
- Place chicken, carrots, celery, onion, garlic, dill, parsley, salt, and pepper in a large pot.
- Cover with cold water and bring to a gentle boil.
- Reduce heat and simmer, skimming foam during the first 15 minutes.
- Simmer uncovered for 1½ to 2 hours until broth is rich.
- Remove chicken and vegetables and strain the broth.
- Shred chicken if desired and return to broth with carrots.
- Whisk eggs in a bowl for the matzo balls.
- Add oil, broth or water, salt, matzo meal, and baking powder if using.
- Mix gently until just combined.
- Cover and refrigerate for at least 30 minutes.
- Bring a pot of salted water or broth to a gentle simmer.
- Form mixture into balls with wet hands.
- Drop matzo balls into simmering liquid, cover, and cook 30–35 minutes.
- Add cooked matzo balls to soup and serve hot.
Notes
Keep the soup at a gentle simmer for a clear broth and always rest the matzo ball batter for light, fluffy results.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~24 g |
| Carbohydrates | ~18 g |
| Fat | ~18 g |
| Fiber | ~2 g |
| Sodium | ~720 mg |
Values are estimates and vary by ingredients used.
FAQ About Jewish Chicken Soup
Why is my chicken soup cloudy?
Cloudiness usually comes from boiling too hard or stirring the pot. Keep the soup at a gentle simmer and skim foam early for clarity.
How do I make matzo balls fluffier?
Use oil instead of heavy fat, don’t overmix, and always rest the batter. Baking powder can help if you prefer very light matzo balls.
Can I make this soup ahead of time?
Yes, and it’s even better the next day. Store components separately and assemble when reheating.
Should matzo balls be cooked in soup or water?
Cooking them in water prevents starch from clouding the broth. You can add them to the soup just before serving.
Can I make this without chicken?
Yes. Use a rich vegetable broth with carrots, celery, onion, parsnip, and dill for a comforting vegetarian version.
Final Thoughts
Jewish Chicken Soup with Amazing Matzo Balls is more than just a recipe—it’s tradition, comfort, and care in a bowl. With its clear broth, tender vegetables, and perfectly fluffy matzo balls, this soup is reliable, nourishing, and deeply satisfying. Make it once, and it’s sure to become a recipe you return to again and again.
