Matzoh Ball Soup Recipe -
Matzoh Ball Soup Recipe

Matzoh Ball Soup

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"This is one of my favorite soup recipes. I always double the recipe for the matzoh balls, since everyone enjoys them so well. You may wish to cook the matzo balls in slightly salted water, allow them to cool for several minutes in the water after they're cooked, then transfer them to the soup. Some people say that the matzoh balls make the broth a tad cloudy."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  1. Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat , and simmer 2 hours.
  2. Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
  3. Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered, and at room temperature before shredding.
  4. Dice reserved skin and fat into 1 inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small nonplastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
  5. To make the matzoh balls, blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.
  6. Bring soup to a boil. Reduce flame, and drop balls approximately 1 inch in diameter into the slightly boiling water. Add dill. Cover pot, and cook 30 to 40 minutes. DO NOT REMOVE THE COVER FROM THE POT WHLE COOKING!
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Reviews More Reviews

Most Helpful Positive Review
Jan 16, 2005

Here is how to make this recipe easy, very easy, and tasty: Use chicken broth (preferably organic), use Swanson pre-cooked, cubed chicken in a pouch (perfect chicken and no draining required). I add garlic and a bay leaf for additional flavor. You can also use egg whites to lower the cholesterol count whne making the Matzo Balls. There now its perfect, easy and fast!

Most Helpful Critical Review
Oct 13, 2006

Original review 7/9: This is basically a good recipe, Holly. But grebenes and schmaltz? Why would anyone want to make life so difficult? For the Matzoh Balls, I just used the Manishewitz mix. They come out perfect every time. Follow the package instructions, cook separately and add to the soup at the end. As to the soup, I did add the chicken back to mine. I added twice as many carrots, and 3 stalks of celery. I added the whole onions at this point, and removed before serving. Cut the amount of dill by half, added seasoned salt, garlic powder, turmeric, a bay leaf and dried parsley. And found I needed to add a couple of Tbsps. Chicken Flavored Better than Boullion to bring out the flavor. Otherwise, and without the extras, it would have been a very bland soup. Thank you. Update 10/13: I just wanted to add that my husband, the Wisconconite, could eat this soup every week, and in fact, drives me crazy with his constant requests for it. Go figure!

Apr 25, 2008

I'll eat any matzoh ball soup especially when I'm ill. If I'm ill, I reach for the Manischewitz tin and if I'm well my secret to perfect matzoh balls is on the back of the Manischewitz matzoh ball mix - the 'secret' of many cooks!! I skip the grebenes and use either pareve margarine or home-made schmaltz (rendered chicken fat). I use parsnips, carrots, celery and onion when making the chicken soup but they're drained out for the finished stock. The finished product is just clear chicken stock, matzoh balls and finely chopped parsley sprinkled on top just before serving. I'm headed for the kitchen to make some soup....

Jul 15, 2003

Yuck! This was a terrible soup. The chicken soup itself was flavorless and the matzo balls were gross! I made a kishka bread along with it and it was terrible too. Blech!

Oct 01, 2011

This is the real deal. Authentic Jewish-style chicken soup like bubbe used to make. If you don't know what that means, google it. The point of this recipe is to share how chicken soup was made by the family matriarch, not how to make it with store-bought broth and other such shortcuts. If you want to make soup in 2 steps, look for another recipe. We didn't even talk about the chicken feet delicacy yet!! The fat off the top of my soup is now chilling in the fridge, will be incorporated into the matzo balls. By the way, I don't make my balls in the soup, I make a separate pot of broth-only or bouillon or salted water for this purpose, as I don't want to cloud up my soup, and sometimes the balls might fall apart a little. Mmmm, grebenes, u can sprinkle a little on top of your soup, too!

Mar 01, 2007

Either people love this soup or don't care for it at all, depending largely on their taste for dill. The opinions of my family and friends are split down the middle. I do use organic, free range chicken broth and Manishewitz mix for the Matzoh Balls, as suggested by other reviewers (thank you for your suggestions).

Apr 22, 2003

This was very good. I actually made this just with 4 chicken breasts rather than a whole chicken and it turned out quite good. My guests all enjoyed it also.

Apr 30, 2003

Though this soup was certainly tasty, it did take a very long time to make. Next time I make this soup I will try to shorten the recipe and cooking time by using chicken broth, and not cooking a whole chicken.


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  • Calories
  • 583 kcal
  • 29%
  • Carbohydrates
  • 10.2 g
  • 3%
  • Cholesterol
  • 217 mg
  • 72%
  • Fat
  • 39.3 g
  • 60%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 45.3 g
  • 91%
  • Sodium
  • 512 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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