How to Make Big-Batch Matzah Ball Soup From Scratch

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Matzah ball soup has always been one of those dishes that carries memory as much as flavor. After my incredibly talented and creative mom, Jane, passed away this year, I took over making the family’s soup for our Passover seder. She was “Nana” to the kids, and her version was the kind of classic Ashkenazi chicken soup that showed up every single year: onion, carrot, parsnip, celery, chicken, and a big handful of parsley. Simple ingredients, treated with care, and somehow it always tasted like home.

This recipe stays true to the way she made it. The broth is clean and clear, and the vegetables follow that familiar pattern she believed in. (Alternatively, you can, of course, save hours by buying pre-made stock and still use the matzah ball recipe and final soup recipe below.) I love adding sliced button mushrooms, or sometimes rutabaga or a few cloves of garlic, but those are optional. The base here is her style, the one she passed down without ever writing it down.

Even though matzah ball soup is a centerpiece of the Passover seder, it’s something people eat all year. Jewish delis and bagel shops keep it on the menu because it’s comforting, nostalgic, and genuinely nourishing. My mom (like many others) always called it “Jewish penicillin” and made it when I was sick too. Whether you serve it with matzah balls or just as chicken soup, it’s the kind of bowl people reach for when they’re sick, tired, or just need something grounding.

This batch was made for a full seder of about a dozen people, and we still had leftovers. For a smaller gathering of six to eight, the recipe can be easily halved. Every household is a little different, but the flavors scale beautifully.

Equipment (Stock only)

• Very large stock pot and lid (I love this one because I also use it for my canning projects)
• Cutting board and sharp knife
• Measuring cups and spoons
• Skimmer or mesh spoon
• Tongs
• Large bowl or tray (placing the chickens once removed from the finished stock), or straight to cutting board
• Fine mesh strainer
• Large containers for storing stock in fridge overnight (or space to hold large stockpot in fridge)
• Ladle

Ingredients (Stock Only) (Halve all ingredients throughout the recipe to prepare for 6-7 folks instead of 12+)

• 32 cups cold water
• 2 whole young chickens, about 9 lbs. (3 birds if a stronger, richer chicken flavor is desired, though not all the meat will be needed)
• 1 large parsnip, peeled and sliced
• 1/2 large yellow or white onion, peeled and chopped
• 4 ribs celery, chopped
• 4-5 carrots, peeled and sliced

Notes:

• Young chickens produce a cleaner, sweeter stock.
• After cooking, plan to use about 1.5 chickens’ worth of meat for the final soup. Any remaining meat can be saved for chicken salad, sandwiches, freezing, etc.
• Keeping the stock just below a boil helps maintain clarity.

Directions (Stock Only)

1. Combine ingredients — Add the water to a very large stock pot. Place the whole young chickens into the water along with the parsnip, onion, celery, and carrots
2. Heat gently — Slowly bring the pot up to a simmer over medium heat, but do not allow it to reach a full or rolling boil. Staying just below boiling keeps the broth clear.
3. Skim the surface — For the first 20–30 minutes, skim off any foam or scum that rises. This step is essential for a clean broth.
4. Simmer long and low — Reduce to a gentle simmer. Cover mostly, leaving a small vent. Simmer for at least 3 hours; 4–5 hours develops deeper flavor. Check occasionally to skim more scum and ensure it never boils.
5. Remove solids — Lift out the chickens and vegetables. Strain the broth if an extra‑clear result is desired.
6. Cool and chill — Allow the stock to cool, then refrigerate overnight so the fat can rise and harden.
7. Skim the fat — After 24 hours, remove the hardened fat layer. The stock is now ready for the soup.

Notes:

• The veggies are used for flavoring and will boil for so long that they will be too mushy for the final soup. For an alternative vegetable soup, you can take some of the stock (or other broth of choice) and blend it together with these very-soft veggies to make a thicker, creamy type vegetable soup.

Matzah Balls (makes 24 medium balls)

Equipment (Matzah Balls)

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Plastic wrap or bowl lid
• Large pot and lid
• Tongs or slotted spoon
• Glass oven dish or casserole dish
• Bowl of warm water

Ingredients (Matzah Balls)

• 2 cups matzah meal
• 7 eggs (an 8th egg may be added if the mixture seems too stiff or dry)
• 6-8 TBSP water or broth
• ½ cup schmaltz or neutral oil
• 2 tsp salt
• Optional add-ins: ½ tsp pepper, 1/2 tsp garlic powder, parsley flakes, or a pinch of baking powder

Note on eggs: Seven eggs create a tender, well‑hydrated mixture. If the mixture appears dense or dry after mixing, adding an eighth egg is appropriate, as eggs contribute both moisture and structure.

Directions (Matzah Balls)

1. Mix the wet ingredients — Beat the eggs, water/broth, and schmaltz or oil until smooth.
2. Add the dry ingredients — Stir in the matzah meal, salt, and any optional seasonings. The mixture will thicken as it rests.
3. Rest the mixture — Refrigerate for at least 30 minutes so it firms up and becomes scoopable.
4. Shape the balls — With wet hands, form medium‑sized balls (about 24 total).

5. Cook in separate water — Bring a large pot of salted water to a boil, then reduce to a strong simmer. Add the matzah balls gently and cook for 30–40 minutes covered until puffed and fully cooked.

6. Hold in warm water — Transfer the cooked matzah balls to a glass oven dish or other container where they wont rest on top of each other. They do not need to be submerged but there should simply be enough water to keep them moist. If the water becomes absorbed, add more warm water so some water remains around them. They can rest like this while the soup is prepared.

Matzah Ball Soup

Equipment (Final Soup)

• Very large soup pot and lid
• Cutting board and sharp knife
• Measuring spoons
• Wooden spoon
• Ladle
• Serving bowls
• Tongs or slotted spoon

Ingredients (Final Soup)

• Skimmed chicken stock (from above)
• Meat from about 1.5 young chickens, skin removed, cleaned/trimmed and chopped into bite‑sized pieces
• 2 large parsnips, peeled and sliced
• 4-6 ribs celery, chopped
• 2 medium yellow onions (or 1 large white onion), chopped
• 6 carrots, peeled and sliced
• 1–2 teaspoons black pepper (1 teaspoon mild, 2 teaspoons more pronounced)
• 1/4 cup minced flat‑leaf parsley, or to taste (added near the end)
• 1 TBSP salt, plus more to taste (e.g. 1 tsp or until preferred saltiness)

Directions (Soup Only)

1. Heat the skimmed stock — Transfer the chilled, skimmed stock back to a large pot and warm over medium heat.
2. Add long‑cooking vegetables — Add the carrots and parsnips first.
3. Add celery and onion — After the carrots and parsnips have cooked for about 10 minutes, add the celery and onion. Maintain a gentle simmer.
4. Simmer until tender — Cook until all vegetables are softened but not mushy, usually 20–30 minutes total depending on cut size.
5. Add the cooked chicken — Stir in the chopped chicken gently. Since the chicken is already cooked, it only needs to warm through; adding it too early can cause dryness or stringiness.
6. Season the soup — Add the 1 tablespoon salt and the 1 tsp black pepper, then taste and adjust. Depending on the vegetables and chicken, an additional ½–1 teaspoon salt or 1/2 – 1 tsp black pepper may be needed.
7. Add parsley at the end — Stir in around 1/4 cup minced flat‑leaf parsley right before serving for a bright, fresh flavor.

Final Assembly

1. Place matzah balls in bowls — Add 1–2 matzah balls to each serving bowl.
2. Ladle hot soup over them — Pour the hot soup over the matzah balls. Keeping the matzah balls out of the main pot prevents them from breaking apart or absorbing too much broth.
3. Serve immediately — The soup should be hot, aromatic, and full of tender vegetables and chicken.

Optional warming step: If the matzah balls were made ahead and have cooled, they may be added directly to the soup pot for the final 10 minutes of heating. This gently warms them without causing them to break apart. Remove them carefully and place into bowls before ladling the soup over.