Matzo ball soup has become sort of legendary not only in Jewish communities, but in America as a whole. A favorite amongst Jewish mothers, matzo ball soup is more than just a soup. This favored dish is an agent for healing both physical and emotional wounds, it goes where no modern medicine can. Whenever someone I care for is in need of any sort of healing, ranging from having a cold to just being a little sad, this soup is the first thing to come to mind.

Matzo ball soup is the perfect example of the Jewish relationship to food. It does not boast the rarest ingredients or the widest array of spices, rather its notoriety comes from the mouths of runny nosed children, the heartbroken, and those who it has kept warm on a cold night. The power of this soup does not come from what it is made from but instead the feelings it evokes. Traditionally served on Passover, it is a soup of hope and simple nourishment. Not made to be delicately plated and admired from afar, this soup is designed to be in the body. If made with fresh ingredients and love, matzo ball soup can rival any other dish when you are feeling down.

Matzo Ball Soup Recipe

  • 1 cup diced celery
  • 1 diced yellow onion
  • 1/2 cup diced carrots
  • 1 cup diced leek
  • Garlic to taste (I use a lot)
  • Whatever herbs you want (I used thyme, bay, tarragon, and lots of parsley)
  • 1 carton of chicken broth, about 32 oz
  • Matzo ball mix and ingredients that are listed on the box (usually just eggs and oil)
  • 1-2 chicken breasts depending on how much meat you want
  • 1 tbs butter
  • 1/4 cup vegetable oil

I like to make my matzo balls up to an hour ahead of time so that they have a chance to really solidify but feel free to prepare them as you let the soup cook. Follow the instructions on the matzo ball mix box. Once prepared put in the freezer until they are added to the soup.

Matzo balls! (PC: Amelia Pressman, 2021)

In a large pot melt the butter in the oil on medium heat. Throw in carrots, celery, onion, and leek until onions are sweating and the whole mixture has softened. Add garlic and cook for a few minutes more. Make a well in the vegetables and put the chicken breasts in, season with salt and pepper. Cook the chicken until it has browned up a bit, don’t worry if it isn’t cooked all the way through. Take the chicken out and set aside.

Emily with the soup (PC: Amelia Pressman, 2021)

Add the broth to the pot. If there isn’t enough liquid feel free to add more broth or substitute with water. Tie up herbs with twine and throw into the pot too. Add the chicken breasts back in. Let this simmer for about as long as you can, a minimum of one hour. Take the chicken out after an hour and shred. About half an hour before serving, add the matzo balls and shredded chicken. Cook until the matzo balls have grown in size and cook all the way through.

Take out the herbs in twine before serving.