There’s a reason matzo ball soup has stood the test of time. Warm, brothy, and filled with tender, fluffy dumplings, it’s Jewish penicillin for whatever ails you—body, soul, or just your cold toes on a winter night. But while most versions lean on nostalgia, this one brings a few smart updates and no-fail tips to ensure matzo ball greatness every time.

What Makes This Matzo Ball Soup So Good?

Let’s start with the matzo balls themselves. Nobody wants a leaden dumpling that sinks like a stone. This recipe yields matzo balls that are light, tender, and perfectly seasoned. The secret? A few simple tweaks:

• Use seltzer water in the dough. It adds the airiness that keeps the matzo balls soft and pillowy.
• Chill the mixture before forming the balls. At least 30 minutes in the fridge gives the dough time to hydrate and firm up, making it easier to roll and less likely to fall apart during cooking.
• Wet hands before rolling. This trick keeps the mixture from sticking to your fingers so you can form smooth, uniform balls with zero frustration.

Make the Soup From Scratch (It’s Easier Than You Think)

Great matzo ball soup starts with great broth. Sure, you can use store-bought in a pinch, but if you’ve got a leftover rotisserie chicken or even just a few bone-in pieces, homemade chicken bone broth is 100% worth the minimal effort.

Want to save time? Make the broth ahead and stash it in the fridge or freezer until you’re ready to assemble.

Flavor Boosters You Don’t Want to Skip

The video shows a few smart flavor hacks that take this soup from good to “how is this better than my grandma’s?”

• Roast your veggies first. Giving carrots, onions, and celery a quick roast brings out their sweetness and adds a rich, caramelized layer to the soup.
• Add fresh dill and parsley at the end. These herbs give the broth brightness and balance without overpowering the delicate dumplings.
• Squeeze in lemon juice. A little acidity wakes everything up and brings the whole bowl into focus.

Cooking the Matzo Balls In the Broth vs. Separately

Hot tip from the video: cook the matzo balls in the broth. Some traditionalists say to boil them in salted water to keep the soup clear, but why miss out on all that flavor absorption? As long as your broth is well-strained, cooking the matzo balls directly in it infuses them with chickeny goodness and saves you a pan.

Make It Yours

This recipe is endlessly adaptable. Want to keep it vegetarian? Use a rich veggie broth and skip the chicken. Need a gluten-free version? Matzo meal is already wheat-based, but you can find certified gluten-free matzo meal online or at specialty stores.

Feeling extra? Add shredded cooked chicken, parsnips, or even a swirl of schmaltz (rendered chicken fat) for that old-school flavor.

Matzo ball soup isn’t just for Passover. It’s an all-year, all-weather, all-occasions bowl of love. Whether you’re cooking for tradition, comfort, or just a damn good dinner, this version brings the heart and the technique.

Ready to roll? Let’s make some soup.

TRY MY OTHER SOUP RECIPES!

Here are some other soup recipes you might enjoy:

• Anti-Inflammatory Lentil Soup
• Easy Sausage Cassoulet Soup
• Spicy Asian Chicken Noodle Soup
• 15-Minute Italian Pantry Soup
• Italian Tortellini Soup
• Vegan Red Lentil Soup
• 10-Minute Black Bean Soup
• Pasta Fagioli Soup
• Hungarian Mushroom Soup
• Buffalo Chicken Chili
• Chile Corn Chowder
• Lemon Chicken Vegetable Soup
• Creamy Asparagus Soup
• One Pot Spicy Pork and Broccolini Soup
• Poblano Chicken Chowder

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