My Grandmother’s Famous Chicken Matzah Ball Soup

There’s nothing quite like a bowl of homemade Chicken Matzah Ball Soup — golden, fragrant broth filled with tender vegetables, fluffy matzah balls, and warmth that feels like a hug from the inside. This is the real deal: a long-simmered chicken broth made from scratch, the way it’s meant to be done. Whether you’re making

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My Grandmother’s Famous Chicken Matzah Ball Soup

There’s nothing quite like a bowl of homemade Chicken Matzah Ball Soup — golden, fragrant broth filled with tender vegetables, fluffy matzah balls, and warmth that feels like a hug from the inside. This is the real deal: a long-simmered chicken broth made from scratch, the way it’s meant to be done. Whether you’re making it for Passover, a cold day, or someone who needs a little comfort, this soup delivers every single time.

Why This is Delish

This is called Jewish penicillin for a reason. The magic is in the slow simmer — hours of chicken, aromatics, and fresh dill coming together into a broth that’s impossibly rich and clear and deeply savory. There’s no shortcut that gets you here. Paired with pillowy matzah balls and a handful of sweet cooked vegetables, this is one of those soups that tastes like it came straight from your grandmother’s kitchen (cause it did!). It’s simple, it’s soulful, and it’s absolutely worth every minute on the stove.

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How to Make Chicken Matzah Ball Soup

Add the chicken to a large stock pot and generously season with salt. Pour in enough water to fully cover the chicken and bring to a boil over high heat.

As the soup comes to a boil, use a slotted spoon to skim off any foam or impurities that rise to the surface.

Once boiling, reduce the heat to a gentle simmer. Add the onion, celery, carrots, parsnips, and fresh dill. Cover and let simmer for 2½ to 3 hours, allowing the broth to develop deep flavor.

Carefully remove the chicken and strain the broth through a fine mesh strainer into a clean pot or large bowl. Set aside the cooked chicken and vegetables.

Let the broth cool completely, then skim and discard the fat layer from the surface.

To serve, return the broth to a pot and gently reheat. Add in matzah balls, reserved vegetables, and shredded chicken if desired. Finish with fresh dill and season with salt and pepper to taste.

Variations That Spice Matzah Ball Soup Up

Stir a spoonful of schmaltz (rendered chicken fat) into the matzah ball mixture for an even richer, more traditional flavor.
Add a piece of parsley root to the broth alongside the parsnips for a subtle earthiness.
Swap the parsnips for turnip or celery root if you want a slightly different veggie profile in the broth.

Substitutions For Your Dietary Needs

Use a kosher chicken if you’re keeping kosher.
For a lighter version, leave the shredded chicken out and serve purely as a clear broth with matzah balls and vegetables.
If you can’t find parsnips, carrots alone work and still give the broth that subtle sweetness.

Recipe Hacks & Tips

Don’t rush the simmer — 2½ to 3 hours is what gives you that rich, golden broth
Leave the onion unpeeled: the skin adds a beautiful golden color to the broth
Skim the foam early and often as the soup comes to a boil for the clearest broth possible
Cool the broth fully before skimming the fat — it solidifies and lifts right off
Season the broth at the end, not the beginning, so you can control the salt level after the liquid reduces

Serve These Delicious Dishes

How to Store Leftovers

Store the broth and matzah balls separately in airtight containers in the fridge for up to 4 days. The matzah balls will absorb broth over time, so keeping them separate prevents them from getting too waterlogged. Reheat the broth gently on the stove and add the matzah balls to warm through. The broth also freezes beautifully for up to 3 months — freeze it without the matzah balls for best results.

Common Questions

Can I make the broth ahead of time?

Absolutely — the broth actually gets better the next day as the flavors continue to develop. Make it up to 3 days ahead, store it in the fridge, and skim any solidified fat off the top before reheating.

Do I have to use a whole chicken?

A whole chicken cut into eighths gives you the best flavor because you’re getting bones, skin, and meat all working together. You can use bone-in chicken pieces instead, but avoid boneless — the bones are where the gelatin and depth come from.

What’s the difference between floaters and sinkers, and how do I get fluffy matzah balls?

Fluffy, light matzah balls (floaters) come from not overmixing the batter and letting it rest in the fridge before rolling. Handle them gently and resist the urge to peek while they’re cooking — keep the lid on and let the steam do its thing.

Can I add noodles instead of matzah balls?

Of course — thin egg noodles or spaghetti broken into pieces are a classic swap if you’re not serving this for Passover. Add them directly to the simmering broth and cook until just tender.

Chicken Matzah Ball Soup

A deeply golden, slow-simmered chicken soup made from scratch with a whole chicken, fresh vegetables, parsnips, and a generous bundle of dill — served with fluffy matzah balls for the ultimate bowl of comfort.

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Yields: Servings

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Ingredients

SOUP

1 Whole Chicken cut into eighths – use a kosher chicken if you are making a kosher soup!
1 White Onion unpeeled and halved
Celery Stalks chopped
Carrots peeled and chopped
Parsnips peeled and chopped
1 Bunch Fresh Dill large bunch
8-10 Cups Water enough to fully cover chicken
Salt & Pepper

FOR SERVING

Matzah Balls
Fresh Dill
Salt & Pepper

Equipment

Large Stock Pot
Slotted Spoon
Fine-Mesh Strainer
Large Bowl

Instructions

Add the chicken to a large stock pot and generously season with salt. Pour in enough water to fully cover the chicken and bring to a boil over high heat.
As the soup comes to a boil, use a slotted spoon to skim off any foam or impurities that rise to the surface.
Once boiling, reduce the heat to a gentle simmer. Add the onion, celery, carrots, parsnips, and fresh dill. Cover and let simmer for 2½ to 3 hours, allowing the broth to develop deep flavor.
Carefully remove the chicken and strain the broth through a fine mesh strainer into a clean pot or large bowl. Set aside the cooked chicken and vegetables.
Let the broth cool completely, then skim and discard the fat layer from the surface.
To serve, return the broth to a pot and gently reheat. Add in matzah balls, reserved vegetables, and shredded chicken if desired. Finish with fresh dill and season with salt and pepper to taste.