Creamy Chicken Matzo Ball Soup Recipe

If you’re craving a warm, comforting bowl that feels like a big cozy hug in a bowl, look no further than my Creamy Chicken Matzo Ball Soup Recipe. This isn’t your ordinary matzo ball soup — it’s packed with tender shredded chicken, vibrant veggies, and matzo balls so fluffy and light they’ll practically melt in your mouth. When I first tried this creamy twist, it quickly became my family’s favorite way to celebrate Sunday dinners or soothe chilly nights. Stick around—I’ll share everything you need to know so your soup turns out just right, every single time.

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Ingredients You’ll Need

Each ingredient in this Creamy Chicken Matzo Ball Soup Recipe plays its part to build layers of classic flavors with a smooth, comforting finish. I always recommend using homemade chicken stock if possible—it really makes the difference. Let’s break down the essentials:

• Eggs: They’re the binding force in your matzo balls, so fresh eggs are best.
• Schmaltz (rendered chicken fat): This adds authentic richness—if you don’t have it, vegetable oil is a good substitute.
• Low sodium chicken stock: I like using this or seltzer water in the matzo ball mix for an extra light texture.
• Salt: Essential for seasoning both your matzo balls and the soup.
• Fresh dill: Dill brightens the soup and pairs beautifully with chicken and matzo.
• Fresh ginger: A little kick that warms things up and balances the creaminess.
• Matzo meal: The star ingredient for the matzo balls—look for fresh, good-quality for best results.
• Olive oil: For sautéing your veggies to build soup flavor.
• Onions, carrots, celery: Classic soup trio, they give your broth that comforting warmth.
• Homemade chicken stock: The base of the soup, rich and nourishing.
• Shredded chicken (optional): Adding this gives the soup heartiness without being heavy.
• Black pepper: Grounds the flavors and adds subtle heat.

Variations

I love that this recipe invites personalization. Over time, I’ve tweaked it a bit here and there to match whatever I had on hand or to cater to my family’s tastes—feel free to do the same!

• Vegetarian Variation: Swap chicken stock for vegetable stock and skip the shredded chicken for a hearty vegetarian soup that still warms the soul.
• Gluten-Free Version: Try using gluten-free matzo meal or a mix of matzo meal with potato starch—just note the texture might differ slightly.
• Herb Twist: I often add fresh parsley or thyme alongside dill for extra garden-fresh flavor.
• Spicy Kick: A pinch of cayenne or some freshly cracked black pepper can elevate the cozy factor if you like a little heat.

How to Make Creamy Chicken Matzo Ball Soup Recipe

Step 1: Make Your Matzo Ball Mixture and Chill

Start by whisking your eggs together with schmaltz (or vegetable oil) and low sodium chicken stock. I like to use stock because it adds flavor and moisture, making the matzo balls lighter and less dense. Then, stir in salt, fresh dill, and that lovely grated ginger—it gives a fresh, unexpected zing that I adore. Add the matzo meal last and mix everything well. Cover the bowl and pop it in the fridge for at least 30 minutes—this resting time is crucial to let the matzo meal soak up the liquids. Pro tip: I’ve made the mix the night before, and it only gets better! Just keep it covered tightly so it doesn’t dry out.

Step 2: Sauté Your Veggies

While your matzo mixture chills, get your soup base going. Heat olive oil over medium heat in a large pot or Dutch oven, then toss in diced onion. Stir and cook for about 4–5 minutes, until soft and translucent—this step unlocks the sweetness of the onions, creating a flavor foundation you don’t want to skip. Add the carrots and celery, stirring frequently as they soften over the next 10 minutes or so. Your kitchen will start smelling like that classic comforting soup aroma that I just can’t get enough of.

Step 3: Boil Water for Matzo Balls While Finishing Soup Base

Fill a wide, deep pot with salted water and bring it to a rolling boil. This is where your matzo balls will cook later, so make sure it’s large enough to hold them without crowding. I add about 2 teaspoons of salt to the water to season the balls as they cook. Meanwhile, finish your soup base by adding homemade chicken stock and shredded chicken (if using) to the softened vegetables. Bring this mixture to a boil, then reduce to a gentle simmer while you cook the matzo balls.

Step 4: Form and Cook Your Matzo Balls

With your hands wet (this helps prevent sticking), gently shape the matzo mixture into golf ball-sized balls. Take your time with this step—if they’re too firmly packed, the matzo balls can become dense. Drop them carefully into the boiling salted water one by one. Then cover the pot tightly and reduce the heat to medium-low, letting the balls cook undisturbed for about 30–40 minutes. Patience here is key! You’ll notice the matzo balls puff up nicely and have a wonderful, delicate texture when done.

Step 5: Serve and Garnish

Transfer 2 to 3 matzo balls to each bowl and ladle the steaming, creamy chicken soup over them. A sprinkle of fresh dill and a few twists of black pepper finishes everything perfectly. Believe me, it’s the little garnishes that bring the dish from good to unforgettable.

How to Serve Creamy Chicken Matzo Ball Soup Recipe

Garnishes

I keep it simple yet flavorful with fresh dill and a pinch of cracked black pepper right before serving. Sometimes a squeeze of fresh lemon juice adds a nice brightness that cuts through the richness. A drizzle of good-quality olive oil right at the end can also add a silky finish—totally optional but I love that touch!

Side Dishes

My go-to sides are crusty bread or warm challah to soak up the soup, and a crunchy cucumber salad for a refreshing contrast. If I’m feeling indulgent, some roasted vegetables or a light green salad with vinaigrette balances the meal beautifully.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bowls as a starter and topped each with a tiny sprig of dill and edible flowers to wow guests visually. Another fun trick is ladling the soup into elegant mugs for a cozy, casual gathering that still feels special.

Make Ahead and Storage

Storing Leftovers

I usually store the soup and matzo balls separately if I have leftovers. The soup goes into an airtight container in the fridge and keeps beautifully for about 3 to 4 days. Matzo balls stored on their own tend to hold their texture better and can be reheated gently in the soup.

Freezing

If you want to freeze leftovers, I recommend freezing the soup broth and shredded chicken without the matzo balls. Matzo balls don’t freeze well as they can become soggy when thawed. When you’re ready, thaw the soup overnight in the fridge and add freshly cooked matzo balls before serving.

Reheating

Reheat the soup gently on the stovetop over low heat, stirring occasionally. If matzo balls have been refrigerated separately, add them toward the end of reheating just to warm through without overcooking. This way, they keep their light and fluffy texture, just like fresh.

FAQs

Final Thoughts

I absolutely love how this Creamy Chicken Matzo Ball Soup Recipe turns out every time—truly a soul-soothing classic with a creamy twist that’s perfect any time of year. I hope you enjoy making it as much as I do; it’s truly one of those recipes that brings people together around the table. Give it a try, and I promise you’ll have a bowl of comfort and joy ready to warm you from the inside out.

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