Why You’ll Love Grandma Judy’s Matzo Ball Soup Recipe

This matzo ball soup recipe stands out for its fluffy, light matzo balls and straightforward method that honors tradition without fuss. You’ll love how the matzo balls turn out tender and craggy around the edges, soaking up the savory broth with every bite. Whether you’re serving it for Passover or a weeknight meal, it’s comfort food that feels timeless.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

eggs
chicken schmaltz (rendered chicken fat)
matzo meal
chicken broth
kosher salt
water (for boiling)

Note: If chicken schmaltz isn’t available, you can substitute vegetable oil at the same ratio.

Directions

Make the dough: In a bowl, whisk the eggs with the chicken schmaltz until smooth.
Stir in the matzo meal, chicken broth, and salt. Combine into a pasty, spreadable mixture. If it feels too dense, add a bit more broth.
Cover the mixture and refrigerate for 1 to 2 hours so it firms up.
Boil the water: Bring a large pot of salted water to a rolling boil.
With wet hands, gently shape the chilled dough into small balls — about the size of a large gumball — being careful not to overwork the mixture.
Drop the matzo balls into the boiling water one at a time, then cover the pot.
Adjust the heat to low and let the matzo balls simmer with the lid on for 45 minutes to 1 hour. They’ll puff up and become soft and tender.
Serve: Transfer the cooked matzo balls into hot chicken broth and garnish with herbs if desired.

Servings and timing

Servings: 3 to 4 servings (about 8 to 12 matzo balls)
Prep time: 15 minutes
Chill time: 60 minutes
Cook time: 45 minutes
Total time: Approximately 2 hours

Variations

Light vs. Dense: For slightly denser matzo balls, handle the dough a bit more firmly or shape them slightly larger.
Herb-infused: Add fresh dill or parsley to the broth for a fragrant twist.
Broth upgrades: Add vegetables like carrots or celery to your chicken broth for extra flavor and heartiness.
Vegetarian option: Use a rich vegetable broth and substitute schmaltz with oil for a vegetarian-friendly adaptation.

Storage/Reheating

Refrigerator: Store leftover matzo balls in the soup broth in an airtight container for up to 3 days.
Freezing: Freeze matzo balls separately from the broth to preserve texture; broth can be frozen for up to 3 months.
Reheating: Gently reheat on the stovetop over low heat until warmed through, ensuring the matzo balls remain tender.

FAQs

What makes matzo balls light and fluffy?

Allowing the matzo mixture to chill before cooking and handling the dough gently contributes to lighter, fluffier matzo balls.

Can I make matzo balls ahead of time?

Yes — you can prepare and chill the formed matzo balls up to a day ahead, then cook them just before serving.

Can I cook the matzo balls directly in the soup broth?

Yes, drop them into your simmering soup broth instead of boiling water if you prefer.

What can I use if I don’t have schmaltz?

Vegetable oil or canola oil can be used as a 1:1 substitute for chicken schmaltz.

Why should I refrigerate the matzo mixture before cooking?

Chilling firms up the dough for easier shaping and helps develop better texture in the cooked matzo balls.

How do I know when the matzo balls are cooked through?

They’ll double in size, float to the top, and feel soft and springy when done.

Can I add vegetables to the soup?

Absolutely — carrots, celery, and herbs add flavor and color to the broth.

Is this recipe suitable for Passover?

Yes, with Passover-approved matzo meal and kosher ingredients, it’s suitable for Passover meals.

How do I keep matzo balls from falling apart?

Handle the dough gently, chill it well, and avoid overcrowding the pot during cooking.

Can I freeze matzo ball soup?

Yes — freeze broth and cooked matzo balls separately for best texture retention.

Conclusion

Grandma Judy’s Matzo Ball Soup is a beloved classic that delivers warmth and comfort with every bowl. With simple ingredients and a method rooted in tradition, this recipe yields light, tender matzo balls that pair perfectly with rich chicken broth. Whether you’re sharing it with family or serving it as a soul-soothing meal, it’s a timeless dish that feels like home.