This chicken matzo ball soup delivers everything you want from a classic comfort dish—rich broth, tender matzo balls, and simple ingredients that come together fast. Using ground chicken creates flavorful, hearty matzo balls without the long simmer time of traditional recipes, making this soup approachable for weeknights while still tasting like it simmered all day.
Why This Recipe Works
- Ground chicken adds flavor without a long cooking time
- Matzo meal creates tender, fluffy matzo balls
- Vegetable-forward broth builds depth quickly
- Simple seasoning lets classic flavors shine
- Simmering directly in broth keeps matzo balls moist
What Often Goes Wrong (And How to Fix It)
- Matzo balls are dense
Let the mixture rest before shaping so the matzo meal hydrates fully. - Matzo balls fall apart
Handle gently and keep your hands wet while shaping. - The soup tastes flat
Season with salt and pepper at the end, after simmering. - Greasy broth
Use lean ground chicken and skim excess fat if needed.
Ingredient Substitutions
- Ground chicken → ground turkey
- Matzo meal → plain dried breadcrumbs
- Fresh parsley → dill or chives
- Chicken broth → vegetable broth (for lighter flavor)
- Yellow onion → sweet onion
Ingredients (And What Each One Does)
** You can find the full recipe ingredients and instructions on the printable recipe card below.
- Ground chicken – creates flavorful, tender matzo balls
- Matzo meal – binds and lightens the mixture
- Egg – adds structure and moisture
- Onion – adds savory depth
- Parsley – brightens the flavor
- Kosher salt – enhances all ingredients
- Black pepper – adds gentle warmth
- Vegetable oil – sautés vegetables evenly
- Celery & leaves – classic soup aroma and flavor
- Carrot – adds subtle sweetness
- Chicken broth – forms the base of the soup
- Dried thyme – earthy herbal note
- Bay leaf – deepens broth flavor
How to Make Chicken Matzo Ball Soup
** You can find the full recipe ingredients and instructions on the printable recipe card below.
Prepare the matzo ball mixture and let it rest so the flavors meld. Sauté vegetables until softened, then simmer with broth and herbs to build flavor. Shape the matzo balls and gently cook them directly in the broth until tender and fully cooked. Finish with fresh herbs and seasoning to taste.
Recipe Tips and Tricks
- Rest the matzo mixture before shaping
- Use wet hands to prevent sticking
- Keep the soup at a gentle simmer, not a boil
- Taste and season at the very end
Recipe Variations
- Lemon chicken matzo ball soup
- Dill-forward matzo ball soup
- Turkey matzo ball soup
- Extra-vegetable chicken matzo ball soup
Serving Suggestions
- Garlic bread or rolls
- Simple Apple Vinaigrette Salad
- Crackers or matzo
New Life for Leftovers
Leftover soup thickens as it sits and becomes even more flavorful the next day. Add extra broth when reheating or serve matzo balls over cooked noodles or rice for a new meal.
Storage
- Refrigerate in an airtight container for up to 4 days
- Store matzo balls and broth together or separately
- Freeze broth separately for the best texture
People Often Ask (FAQs)
Can I make this ahead of time?
Yes, the flavor improves after resting overnight.
Can I freeze matzo ball soup?
Freeze the broth separately for best results.
Why are my matzo balls heavy?
Overmixing or skipping the rest time can cause density.
Can I use boxed broth?
Yes, reduced-sodium broth works best.
TL;DR
- Jewish-style matzo ball soup with ground chicken matzo balls
- Faster and heartier than traditional versions
- Cozy, comforting, and freezer-friendly
- Perfect for cold days, sick days, or comfort cooking
Final Thoughts
This chicken matzo ball soup brings comfort, simplicity, and classic flavor together in one satisfying bowl. It’s the kind of recipe that feels nostalgic yet practical—perfect for cold days, busy weeks, or anytime you want a meal that truly feels like comfort food.
Chicken Matzo Ball Soup
Ingredients
Chicken Matzo Balls
- 1 pound ground chicken
- ⅓ cup matzo meal (or dried plain breadcrumbs)
- 1 small onion , shredded on the large holes of a box grater [paid link]
- 1 large egg , beaten
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt
- ¼ teaspoon dried thyme
- ¼ teaspoon freshly ground black pepper
Soup Broth
- 2 tablespoons vegetable oil
- 1 medium yellow onion , chopped
- 2 medium celery ribs with leaves
- ribs cut into ½-inch dice
- leaves chopped
- 1 medium carrot , cut into ½-inch dice
- 6 cups reduced-sodium chicken broth
- ½ teaspoon dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper , to taste
- Chopped fresh parsley , for garnish
Instructions
Make the Matzo Ball Mixture
- In a large bowl, combine the ground chicken, matzo meal, shredded onion, egg, parsley, salt, thyme, and black pepper. Mix gently until just combined.
- Cover and refrigerate for at least 15 minutes (or up to 4 hours). This helps the matzo balls hold together.
Start the Soup
- Heat the vegetable oil in a large pot over medium heat. Add the onion, celery, celery leaves, and carrot. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
- Add the chicken broth, thyme, and bay leaf. Bring to a boil, then reduce the heat to medium-low. Cover with the lid slightly ajar and simmer for 15 minutes.
Shape and Cook the Matzo Balls
- With wet hands, shape the chicken mixture into 24 equal balls and place them on a plate.
- One at a time, gently drop the balls into the simmering soup. Keep the lid slightly ajar and simmer until the matzo balls are cooked through, about 20 minutes.
- Season the soup with salt and pepper to taste.
Serve
- Discard the bay leaf. Ladle the soup into bowls, sprinkle with fresh parsley, and serve hot.
Notes
Tips & Notes
- Wet hands are key when shaping the matzo balls — the mixture is sticky.
- If you prefer lighter matzo balls, handle the mixture gently and don’t overmix.
- Leftovers keep well in the fridge for up to 3 days; the flavors deepen overnight.
- If the soup thickens after refrigeration, just add a splash of broth when reheating.
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This recipe was great and I got a package of matzoh ball mix at my local Publix to add into the meatballs. My one question is though if you substitute the matzo for Panko, is it really then matzoh ball soup? lol
While technically a “matzo” ball requires matzo meal to be authentic, using Panko breadcrumbs makes a perfectly acceptable, similar, and often fluffier dumpling for chicken soup. It is a common substitute that functions similarly, though it is not traditional and cannot be used during Passover.