Why You’ll Love this Cozy Matzo Ball Soup
When winter blows through the windows or life gets a bit too chaotic, nothing quite restores the soul like a steaming bowl of homemade matzo ball soup.
This Jewish comfort classic isn’t just chicken soup – it’s a hug in a bowl. Those tender, pillowy matzo balls swimming in golden broth alongside chunks of chicken and vegetables? Heaven.
And the secret to those perfect, fluffy dumplings? A splash of seltzer water and time to chill.
What makes this recipe special is its simplicity. No fancy ingredients, no complicated techniques – just honest, nurturing food that warms you from the inside out.
What Ingredients are in Cozy Matzo Ball Soup?
Grandma’s matzo ball soup is all about simple, wholesome ingredients that come together to create something truly magical. The beauty of this recipe lies in its straightforward approach—chicken for richness, vegetables for sweetness and nutrition, and of course, those pillowy matzo balls that make this soup what it is.
Nothing fancy required, just good, honest ingredients that have been bringing comfort to families for generations.
- 1 chicken thigh
- 2 stalks celery (divided)
- 2 medium carrots (divided)
- 1 medium onion
- 4 garlic cloves
- Salt and pepper to taste
- 2 eggs
- 2 tablespoons olive oil
- 1/2 cup matzo meal
- 1 teaspoon salt
- 2 tablespoons seltzer water
While traditional recipes might call for schmaltz (rendered chicken fat) instead of olive oil, this version offers a slightly lighter alternative that’s still incredibly delicious. The seltzer water is actually quite important—it’s the secret ingredient that helps create that perfect fluffy texture in the matzo balls.
And don’t worry about exact measurements for the salt and pepper in the broth; tasting as you go is part of the process, allowing you to adjust the seasoning to your family’s preferences. After all, the best matzo ball soup is the one that tastes like home.
How to Make this Cozy Matzo Ball Soup
First, prepare the matzo ball mixture, which needs time to chill. In a bowl, combine 2 eggs, 2 tablespoons olive oil, 1/2 cup matzo meal, and 1 teaspoon salt. Then gently fold in 2 tablespoons of seltzer water—this is what gives the matzo balls that perfect lightness we all crave.
Don’t worry if the mixture looks a bit runny; it’ll firm up nicely in the refrigerator. Cover the bowl and let it chill while you work on the soup base. This resting time is non-negotiable, folks—it’s what transforms the mixture from a loose batter into something you can actually shape into those beloved balls.
For the soul-warming broth, place 1 chicken thigh in a pot and cover with water, about two inches above the chicken. Bring it to a boil and then reduce to a simmer for 30 minutes. While that’s happening, quarter 1 medium onion, roughly chop one carrot and one celery stalk, and crush 4 garlic cloves.
Add these aromatics to the pot along with a tablespoon of salt, and let everything simmer together for an hour. The magic happens in this slow cooking process, where all the flavors meld together. After straining the broth and discarding those spent vegetables, return the liquid to the pot and add your remaining diced carrot and celery. A cast iron pot like a Dutch oven would distribute heat evenly during this simmering stage, enhancing the depth of flavor in your broth.
Shred the chicken meat and return it to the soup. Now, to cook those matzo balls, bring a separate pot of salted water to a simmer. Form the chilled matzo mixture into balls (dipping your hands in cold water helps prevent sticking), and drop them into the simmering water. Cover and cook for about 20 minutes until they’re perfectly tender all the way through.
The final flourish is bringing everything together. When your matzo balls pass the fork test—meaning you can insert a fork without feeling resistance—transfer them to the soup pot. Let them sit covered in the broth for about 15 minutes, absorbing all that chicken-y goodness.
This last step might seem small, but it’s what makes the difference between good matzo ball soup and great matzo ball soup. The balls soak up the flavor of the broth, and the whole dish comes together as one cohesive, comforting meal. Isn’t it amazing how something so simple can taste so profound?
Using a premium Dutch oven would make this soup even more flavorful as it retains heat beautifully and allows for even cooking throughout the process.
Cozy Matzo Ball Soup Substitutions and Variations
Though traditional matzo ball soup holds a special place in Jewish cuisine, there’s always room for personalization in this beloved comfort food.
You can swap olive oil for schmaltz (rendered chicken fat) or vegetable oil depending on what you have on hand. For lighter, fluffier matzo balls, seltzer water is my secret weapon—some families swear by club soda instead.
Don’t have matzo meal? In a pinch, crushed unsalted crackers can work.
Want to boost flavor? Try adding fresh dill, parsley, or a touch of ginger to your broth.
Vegetarians can substitute mushroom broth and add extra vegetables for heartiness.
What to Serve with Cozy Matzo Ball Soup
When serving my cozy matzo ball soup as a meal centerpiece, I love pairing it with complementary sides that enhance the comfort factor without overwhelming the star attraction.
A fresh green salad with a light vinaigrette cuts through the richness, while warm challah bread is perfect for sopping up every last drop of that golden broth.
For heartier appetites, consider adding a small plate of smoked salmon or a simple cheese board.
And what about dessert? Traditional rugelach or a slice of honey cake rounds out the meal beautifully.
Final Thoughts
As I reflect on this classic matzo ball soup recipe, I’m reminded why it remains such a cherished tradition in Jewish households everywhere.
There’s something magical about the way those tender matzo balls float in rich, golden broth alongside chunks of chicken and vegetables.
This soup isn’t just food—it’s comfort in a bowl. Perfect for cold nights, sick days, or whenever you need a warm hug from the inside out.
The secret really is in the seltzer water and letting those balls rest to absorb all that savory goodness. Wouldn’t Grandma be proud?
Much like how the ripe bananas provide the best flavor in homemade banana bread, using quality ingredients makes all the difference in this soup.
For a delightful variation, try topping each serving with a sprinkle of Monterey Jack for an added dimension of flavor.
