top of page

This Matzoball Soup Recipe is as good as Your Grandma's!


It doesn't have to be a Jewish holiday to make matzoball soup! My grandma, Nanny Essie, taught me how to make matzoballs when I was about 10 year old and I "try" to make them every year. The soup broth recipe changes each time, but this year (with help from my mother-in-law we made the chicken broth from scratch, because what else are you supposed to do in quarantine? I am so thankful that I still have leftovers, and definitely plan to make this again soon!



  • 5 Quarts of Water

  • 2 Cans of Chicken Broth

  • A whole uncooked Chicken

  • 2 Large Carrots

  • 2 Stalks of Celery

  • 2 Onions

  • 2 Packets of Matzoball Soup

  • Four Eggs

  • 4 Tablespoons of Vegetable Oil

  • Salt & Pepper

  • *Serving Size: 8


  • Slice carrots, celery and onions. Set aside.

  • Add whole chicken (or chicken pieces) to pot. Then add veggies and fill pot with water and broth.

  • Bring to a slow boil for 20 minutes.

  • After 20 minutes, cover and cook on low heat for 3-4 hours. Continually check on the soup and skim the froth from the chicken.

  • Add salt and pepper to taste.

  • After the broth tastes to your liking, take out chicken and remove the bone and skin. After you do this, start the matzoballs.


  • When the broth is close to being ready, in a bowl, blend 4 eggs and 4 tablespoons of vegetable oil. Then add the Matzoball mix and stir with a fork until it's evenly mixed.

  • Wet hand and form into balls. Approximately 1 inch in diameter. 

  • Place in the fridge for 25 minutes.

  • Add the matzoballs to the soup. Cover tightly. Reduce heat and simmer until thoroughly cooked. Then add the chicken back in. 

  • Enjoy!

bottom of page