Matzo Ball Soup: Classic Jewish Chicken Soup for Cold Days

Matzo ball soup is the comfort food of Jewish kitchens: a clear, golden chicken broth with soft dumplings made from matzo meal (crushed unleavened flatbread, sold in the kosher aisle of most supermarkets or online). It tastes gentle, savoury and herby, and it is the bowl people reach for when the weather turns cold, when someone is under the weather, or when Hanukkah and Friday-night dinners come around.

Why it is so loved

A hot, salty, steaming broth is soothing when you have a stuffy nose or sore throat, and the chicken and vegetables make it a real meal. Nobody can promise it cures a cold, but staying warm, hydrated and fed is exactly what you want in winter. It is also very forgiving, freezes well and feeds a crowd cheaply.

Floaters or sinkers?

Cooks love to argue about this. Light, fluffy “floaters” come from a little seltzer (sparkling water) and a gentle hand. Dense, chewy “sinkers” come from more matzo meal and a firmer shape. This recipe aims for tender, in-between dumplings: do not overmix, and chill the batter so the meal can swell.

Tips for the best result

• Start with cold water. Covering the chicken in cold water and heating slowly gives a clearer, more flavourful broth. Skim the foam in the first 10 minutes.
• Keep it at a gentle simmer. A hard boil makes the broth cloudy and the meat stringy.
• Cook the matzo balls separately in salted water, then add them to the soup. This keeps the broth clear and stops the dumplings from soaking up all your liquid.
• Wet your hands when shaping, and do not pack the balls tightly.
• Season at the end. Taste the finished broth and add salt until it sings.

Variations

• Use chicken fat (schmaltz) for the richest flavour, or a neutral oil for a lighter version.
• Add a pinch of ginger or nutmeg to the dumplings, or swap dill for parsley.
• For a shortcut, use 1.5 litres of good ready-made chicken stock plus cooked shredded chicken.
• Add egg noodles or rice instead of matzo balls for a classic chicken soup.

Serving ideas

Serve in wide bowls with fresh dill on top and a squeeze of lemon if you like. For a Hanukkah table, pair it with potato latkes and a crisp green salad. A slice of rye or challah on the side is perfect.

Storage and make-ahead

Store the broth and the matzo balls separately in airtight containers in the fridge for up to 4 days, because the dumplings keep swelling and soften if left in broth. The broth freezes for 3 months; matzo balls freeze for 1 month. Reheat gently. Always cool leftovers within two hours and reheat until steaming hot.

Note: Matzo meal contains wheat, so this soup is not gluten-free, and the dumplings contain eggs. Anyone with a medical condition or a special diet should check with their doctor.