Few dishes embody the meaning of comfort food as beautifully as Chicken Soup with Matzo Balls and Dill. Often referred to as “Jewish penicillin,” this beloved dish has been cherished for generations for its soothing warmth and nourishing qualities. It’s a symphony of tender chicken, golden broth, fresh vegetables, and light, fluffy matzo balls that soak up every drop of savory flavor. The finishing touch of fresh dill adds a subtle fragrance that brightens the entire bowl.

This soup isn’t just a meal — it’s a comforting ritual. Whether you’re feeling under the weather, need a hug in a bowl, or want to celebrate tradition, chicken soup with matzo balls is a timeless classic that nourishes both body and soul.

Why I Love This Recipe

I love this recipe because it’s a complete experience — soothing, fragrant, and deeply satisfying. The slow-simmered chicken broth creates a depth of flavor that no store-bought version can match. The matzo balls, light and tender yet sturdy enough to hold their shape, are the true stars — they absorb all that golden broth and become little clouds of comfort.

The addition of fresh dill brings a brightness that perfectly balances the richness of the soup. It’s simple, honest, and deeply nostalgic — the kind of dish that makes your kitchen smell like home.

Why It’s a Must-Try Dish

This dish is a must-try for so many reasons:

• It’s nutritious yet comforting, perfect for any season or mood.
• It’s authentic and traditional, yet approachable even for beginners.
• The homemade broth is incredibly flavorful — you’ll never want canned soup again.
• It’s ideal for family gatherings, holiday dinners, or simply cozy nights in.
• The dill and matzo balls give it a unique charm that stands out from other chicken soups.

If you’re craving comfort with a touch of tradition, this soup will warm your heart — and your kitchen.

Preparation and Cooking Time

• Preparation Time: 25 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 1 hour 55 minutes

Servings and Nutrition

• Servings: 6–8
• Calories per Serving: ~320 kcal

Course and Cuisine

• Course: Main Course / Soup
• Cuisine: Jewish / Eastern European

Ingredients

For the Chicken Soup:

• 1 whole chicken (about 3–4 lbs), cut into pieces
• 10 cups water
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large onion, quartered
• 3 cloves garlic, smashed
• 1 parsnip, peeled and chopped (optional but traditional)
• 1 bay leaf
• ½ tsp black peppercorns
• Salt to taste
• 2 tbsp fresh dill, chopped (plus more for garnish)
• 1 tbsp olive oil

For the Matzo Balls:

• 1 cup matzo meal
• 4 large eggs
• ¼ cup schmaltz (chicken fat) or vegetable oil
• ¼ cup seltzer water or sparkling water (for lightness)
• 1 tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh dill or parsley, finely chopped

Cooking Directions

Step-by-Step Preparation Method

Step 1: Make the Chicken Broth

1. In a large stockpot, heat olive oil over medium heat.
2. Add the onion, carrots, celery, garlic, and parsnip. Sauté for 4–5 minutes until slightly softened.
3. Add the chicken pieces, water, bay leaf, peppercorns, and a good pinch of salt.
4. Bring to a boil, then reduce to a gentle simmer.
5. Skim off any foam that rises to the top.
6. Simmer uncovered for about 1 hour 15 minutes, until the chicken is tender and the broth is rich.
7. Remove the chicken, shred the meat, and discard the bones and skin.
8. Strain the broth through a fine-mesh sieve into another pot to remove solids. Return the clear broth to the pot.

Step 2: Prepare the Matzo Ball Mixture

1. In a medium bowl, whisk together the eggs, oil (or schmaltz), seltzer, salt, and pepper.
2. Stir in the matzo meal and chopped dill until just combined.
3. Cover and refrigerate for at least 30 minutes. This helps the mixture firm up and become easier to shape.

Step 3: Form and Cook the Matzo Balls

1. Bring a large pot of salted water or broth to a boil.
2. Wet your hands and gently roll the chilled mixture into 1-inch balls.
3. Drop them carefully into the boiling water.
4. Cover the pot and reduce heat to low — simmer for 30–35 minutes until the matzo balls are puffed and cooked through.
5. Remove with a slotted spoon and set aside.

Step 4: Combine the Soup

1. Bring the strained chicken broth back to a gentle simmer.
2. Add the shredded chicken, cooked carrots (if you reserved some), and matzo balls.
3. Simmer together for 5–10 minutes to let flavors meld.
4. Taste and adjust seasoning with salt and pepper.
5. Stir in fresh dill before serving.

How to Serve

Serve this beautiful soup hot in deep bowls — a few matzo balls, tender chicken, and golden broth in each serving. Garnish with fresh dill for aroma and color.

Pair it with:

• Challah bread or crusty baguette
• A crisp green salad on the side
• Or simply enjoy it on its own for a wholesome, cozy meal

Recipe Tips

• Use seltzer water in the matzo balls — it makes them extra light and fluffy.
• Don’t overmix the matzo batter; gentle mixing ensures tenderness.
• Always simmer, not boil, the matzo balls to prevent them from falling apart.
• For a richer broth, roast the chicken bones before simmering.
• Add a few sprigs of fresh dill or parsley at the end for color and freshness.

Variations

1. Vegetarian Matzo Ball Soup:
   Replace chicken broth with vegetable broth and add extra vegetables like zucchini or leeks.
2. Spicy Version:
   Add a touch of chili flakes or a few slices of fresh ginger to the broth for a warming kick.
3. Lemon-Dill Matzo Ball Soup:
   Add 1 tablespoon of lemon juice and extra dill for a bright, zesty version.
4. Matzoh Ball with Spinach:
   Stir finely chopped spinach or kale into the matzo batter before shaping for a nutritious twist.

Freezing and Storage

• Refrigeration:
  Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep matzo balls and broth separate to prevent sogginess.
• Freezing:
  Freeze the broth and matzo balls separately for best results.
  • Broth: Up to 3 months
  • Matzo Balls: Up to 1 month
    Thaw overnight in the refrigerator before reheating gently on the stove.

Special Equipment Needed

• Large stockpot or Dutch oven
• Fine-mesh sieve for straining broth
• Mixing bowls
• Slotted spoon
• Ladle

FAQ

Q1: Can I make the matzo balls ahead of time?
Yes! Cook them ahead and refrigerate for up to 2 days or freeze for later use. Add them to hot broth before serving.

Q2: Can I use store-bought chicken broth?
Absolutely. For convenience, you can use high-quality low-sodium chicken broth — just simmer it with veggies and herbs to enhance flavor.

Q3: Why are my matzo balls dense?
They were likely overmixed or the batter wasn’t chilled long enough. Resting the dough and using seltzer helps make them lighter.

Q4: Can I use boneless chicken instead of a whole bird?
Yes. Bone-in gives the richest flavor, but boneless thighs or breasts work too.

Q5: Can I skip dill?
You can, but dill adds a signature brightness. Parsley is a good substitute.

Conclusion

Chicken Soup with Matzo Balls and Dill is more than just a recipe — it’s comfort in a bowl, a connection to heritage, and a gentle reminder that food can heal and bring joy. The rich, golden broth, the tender chicken, and the airy matzo balls together create a dish that’s humble yet deeply satisfying.

Whether served during the holidays, for family dinners, or whenever you need a warm hug, this soup embodies love, tradition, and nourishment — one spoonful at a time.