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

Lauren Wax

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.


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Hi! I am Lauren, food lover, travel enthusiast and beauty junkie. I created so I can share my love for the restaurant industry and have found a new love for cooking and creating recipes during quarantine.

New York City, NY

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