Matzo Ball Soup (Jewish Penicillin) Recipe

I absolutely love this Matzo Ball Soup (Jewish Penicillin) Recipe because it’s like a warm hug in a bowl—comforting, nourishing, and packed with old-world flavor. Whenever the weather turns chilly or someone in my family feels under the weather, this classic soup always seems to lift spirits and fill the kitchen with the most inviting aromas.

What makes this recipe truly special is how it balances rich, homemade chicken broth with light, fluffy matzo balls that soak up all the goodness of the soup. Whether you’re making it for a family gathering or just craving some soul-soothing comfort food, you’ll find that this Jewish Penicillin hits the spot every time.

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Ingredients You’ll Need

Each ingredient in this Matzo Ball Soup (Jewish Penicillin) Recipe has a job to play—from aromatic veggies to fresh herbs and the secret to pillowy matzo balls. I find sourcing fresh dill and good-quality chicken can really uplift the soup.

• Whole chicken (bone in, skin on): The backbone of your broth—use a quality bird for the best flavor.
• Celery: Divided cuts add layers of texture—long pieces simmer in the broth, smaller ones spice up the finishing soup.
• Yellow onion: Adds sweetness and depth to the broth when halved and simmered.
• Carrots: Peeled and sliced for sweetness and crunch in the final soup.
• Fresh parsley and dill: Fresh herbs are essential for bright, garden-fresh flavor.
• Whole cloves and bay leaves: These whole spices add warmth and subtle perfume to the broth.
• Kosher salt and black peppercorns: Seasonal backbone—you’ll want these to balance your broth.
• Saffron threads (optional): Adds a delicate floral aroma and beautiful color, but you can skip if unavailable.
• Matzo meal: The base of the matzo balls—sticky and absorbent for the perfect texture.
• Baking powder: The secret to light, fluffy matzo balls; don’t skip it!
• Garlic powder and onion powder: Add savory layers to the matzo balls.
• White pepper: A mild spice that complements the matzo balls without overpowering.
• Large eggs: Bind everything together for cohesive matzo balls.
• Schmaltz, ghee, butter, or oil: I like using schmaltz when I have it for a traditional flavor, but ghee or oil works well too.
• Chicken stock or water: For boiling the matzo balls—stock adds extra flavor.

Variations

One of the joys of this Matzo Ball Soup (Jewish Penicillin) Recipe is how customizable it can be. I often make tweaks depending on who I’m cooking for or what’s in the pantry, and you should feel free to do the same!

• Vegetarian Variation: Swap chicken broth for a rich vegetable stock and substitute schmaltz with olive oil or butter for a meat-free version my friends love.
• Herb Swaps: I sometimes add fresh thyme or rosemary in addition to dill for a more complex herb flavor.
• Gluten-Free Matzo Balls: If gluten is a concern, try a gluten-free matzo meal or substitute with potato starch and adjust moisture carefully.
• Smaller Matzo Balls: I’ve experimented with mini matzo balls—they cook quicker and make the soup feel lighter for casual lunches.

How to Make Matzo Ball Soup (Jewish Penicillin) Recipe

Step 1: Prepare the Vegetables and Chicken for Broth

Start by trimming and cutting the celery—1 pound into 2-inch pieces that will infuse the broth and the remaining pound into ½-inch pieces reserved for the soup later. Peel and halve the onion, and peel and slice the carrots into ½-inch pieces, which you’ll also keep aside. Place the larger celery pieces and onion in a bowl ready to enter the broth pot.

Step 2: Simmer the Chicken and Broth Ingredients

Place the whole chicken in a large 10-quart pot and pour in 20 cups cold water. Bring the water to a boil over medium-high heat, then reduce to a gentle simmer immediately—this is key to keeping the broth clear, so don’t let it boil. Skim off any foam with a spoon during the first 15 minutes. Add the prepared 2-inch celery pieces, onion halves, parsley, dill, cloves, bay leaves, salt, peppercorns, and optionally saffron threads. Cover the pot partially and let it simmer for about 90 minutes, checking to avoid boiling.

Step 3: Make the Matzo Ball Mixture

While the broth simmers, prepare the matzo balls. Combine matzo meal, baking powder, salt, garlic powder, onion powder, and white pepper in a bowl. In a separate bowl, whisk together eggs and your choice of schmaltz, ghee, butter, or oil. Make a well in the dry mix, then pour in the wet ingredients and gently fold in fresh minced dill. Be careful to mix just until combined—the dough should rest in the fridge for at least 30 minutes to firm up before shaping.

Step 4: Finish the Broth and Shred the Chicken

After simmering, turn off the heat and let the chicken rest for 15 minutes—you can tell it’s ready when a leg pulls away cleanly. Remove the chicken with tongs and shred it once cooled, discarding bones and skin. Strain the broth through a fine sieve, removing all veggies and spices to create a clear, flavorful stock. At this point, refrigerate the broth overnight if you want to skim off any fat (“schmaltz”)—or leave it in for richer flavor.

Step 5: Cook the Matzo Balls

Bring 3 quarts of chicken stock or water to a boil in a large pot. Using a cookie scoop or spoon, shape the dough into walnut-sized balls and drop them carefully into the boiling liquid. Reduce to a simmer, cover the pot, and cook for 30–40 minutes until the matzo balls are fully cooked and floating. Check one by cutting it in half to ensure there’s no dense center.

Step 6: Final Assembly of the Soup

Add the reserved ½-inch celery and carrot pieces to the strained broth and simmer for about 30 minutes until tender. Stir in the chopped fresh dill and shredded chicken, then season to taste with salt and pepper. Serve the soup hot, ladling in 1–2 matzo balls per bowl and spooning the fragrant broth and vegetables over them.

How to Serve Matzo Ball Soup (Jewish Penicillin) Recipe

Garnishes

I usually garnish my matzo ball soup with a sprinkle of fresh dill and, sometimes, chopped parsley for color and an added herbal punch. A few cracked black peppercorns on top bring a gentle heat that I just adore. Also, a lemon wedge on the side can brighten the flavors beautifully if you want a zingy finish.

Side Dishes

This soup pairs wonderfully with a warm challah bread for dipping and a crisp green salad to lighten the meal. In my family, I often serve it alongside roasted root vegetables or a simple cucumber salad dressed with vinegar for a meal that feels wholesome and balanced.

Creative Ways to Present

I’ve had fun serving this soup in beautiful soup tureens for holiday dinners, letting guests ladle their own servings with a couple of plump matzo balls in each bowl. For a special occasion, try layering matzo balls and shredded chicken in clear glass bowls so the broth, veggies, and herbs create a colorful presentation that’s almost too pretty to eat!

Make Ahead and Storage

Storing Leftovers

Leftover matzo ball soup stores beautifully in the fridge for up to four days. I like to keep the matzo balls separate from the broth and vegetables if possible, then combine before reheating to avoid mushiness. Otherwise, they soak up too much liquid and lose their texture.

Freezing

You can freeze cooked matzo balls by themselves or in chicken stock, but I recommend freezing the broth separately to maintain best texture. When thawed, gently reheat the stock and add matzo balls at the end of cooking to warm through.

Reheating

Reheat your soup gently on the stove over medium-low heat, stirring occasionally. Adding the matzo balls after the broth is hot keeps them from breaking apart. Avoid boiling the soup again to maintain clarity and avoid breaking down the matzo balls.

FAQs

Final Thoughts

Making this Matzo Ball Soup (Jewish Penicillin) Recipe has become one of my favorite kitchen rituals, especially when I want to share comfort with family and friends. It’s a recipe that connects me to tradition but also invites creativity. I truly hope you find as much joy and warmth in this soup as I do—it’s a timeless classic that never fails to bring smiles and full hearts around the table. So grab your pot and egg whisk, and let’s get cooking!

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