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Soup

Classic New York Matzo Ball Soup

This comforting chicken soup with fluffy matzo balls is a warm hug in a bowl that tastes just like a New York deli classic.

By Daily Recipes Book· 🌍 American· August 28, 2026
Classic New York Matzo Ball Soup
dailyrecipesbook.com
Prep
30 minutes
Cook
3 hours 40 minutes
Total
4 hours 10 minutes
Serves
6

There is nothing quite as cozy as a steaming bowl of matzo ball soup, especially when it comes from a recipe passed down through generations. This version is inspired by the iconic family restaurants in New York that have been serving up comfort for over a hundred years. It is the perfect dish for the holidays or any time you need a little extra warmth.

The secret to the perfect soup is a slow simmered broth and matzo balls that are light and airy. If you prefer your matzo balls a bit more firm, you can let the mixture chill in the fridge for a little longer before you drop them into the pot. Always use fresh dill at the end to give the broth that signature bright flavor.

Ingredients

  • 1 whole chicken, about 4 pounds
  • 3 large carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 1 large yellow onion, peeled and halved
  • 1 bunch fresh dill
  • 4 large eggs
  • 1/4 cup schmaltz or vegetable oil
  • 1 cup matzo meal
  • 1/4 cup sparkling water
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. 1

    Place the whole chicken in a large stockpot and cover it completely with cold water.

  2. 2

    Bring the water to a boil, then reduce the heat and skim off any foam that rises to the top.

  3. 3

    Add the onion, two of the carrots, two of the celery stalks, and half of the dill bunch to the pot.

  4. 4

    Simmer the soup uncovered on low heat for about 3 hours to develop a rich flavor.

  5. 5

    While the soup simmers, whisk the eggs and schmaltz together in a medium bowl.

  6. 6

    Stir in the matzo meal, sparkling water, salt, and pepper until the mixture is well combined.

  7. 7

    Cover the matzo mixture and refrigerate it for at least 30 minutes so it can firm up.

  8. 8

    Strain the finished broth through a fine mesh sieve and discard the cooked vegetables and chicken, then return the clear broth to the pot.

  9. 9

    Add the remaining fresh carrots and celery to the broth and bring it back to a gentle simmer until the vegetables are tender.

  10. 10

    With wet hands, roll the chilled matzo mixture into small balls about one inch wide.

  11. 11

    Drop the balls into a separate large pot of boiling salted water, cover tightly, and cook for 35 minutes.

  12. 12

    Transfer the cooked matzo balls into the soup bowls and ladle the hot broth and carrots over them, finishing with a bit of fresh dill.

💡 Tips

You can make the broth a day in advance and keep it in the fridge to save time. Store any leftover matzo balls in a separate container from the liquid so they do not get too soggy or soak up all your soup.

#soup#comfort food#classic#healthy#dinner#traditional

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