If you are looking for more soup recipes try out this Broccoli Cheese Soup, healthier than the traditional version. Or this family favorite, Tortellini Sausage Soup, that can be made in either the Instant Pot or the on the stove. Serve with some Homemade French Bread.

Above view of matzo ball soup with chicken and vegetables, a striped towell and spoons.

I like to call this “shortcut” matzo ball soup because it is made with a few time saving ingredients. This makes it quicker to make on busy weeknights when we are short on time so it isn’t a traditional homemade version from scratch. I use a can of chicken breast instead of cooking the chicken and a box of Matzo ball mix with the included seasoning packet. Use kosher canned chicken to keep the soup kosher.

Using canned chunk chicken means that you don’t have to cook the chicken yourself or pick chicken off of a rotisserie chicken. If you aren’t used to cooking with it, trust me, canned chicken is delicious in this soup. But, you are more than welcome to quickly make air fryer chicken breast or use rotisserie instead if you have more time.

A matzo ball on a spoon above a whole bowl of matzo ball soup.

What is Matzo Ball Soup?

It is often called “Jewish penicillin” because this soup is believed to help people feel better when they feel sick. Made with some healing veggies, soft puffy matzo balls, and soothing broth, it’s comfort in a bowl. Matzo balls are dumplings commonly made of finely ground matzo, eggs, and a fat such as oil or schmaltz.

It is also commonly made during Passover, because matzo replaces leavened bread products. Since matzo meal is the main ingredient used to make these dumplings, that’s why it has become a staple dish to make during Passover meals.

Matzo Ball Soup Ingredients

Eggs: Two large eggs work as a binder to help hold the matzo ball mix into a ball shape.
Oil: A little bit of oil is used to saute the onions.
Matzo Ball Mix: I use a box of Manischewitz matzo ball mix with the included seasoning packet.
Vegetables: Sauteing onion, carrots, and celery makes them the perfect texture for soup.
Water: Is used as the liquid in this soup, I don’t recommend using broth because it will add too much salt.
Pepper: Black pepper adds a little bit of seasoning.
Chicken: I love to use a drained can or two of chicken breast in this soup, but you could also use rotisserie or pre-cooked chicken.
Parsley: Fresh Italian parsley is an optional ingredient, to add a little freshness at the end of the soup.

All of the ingredients needed to make matzo ball soup.

How to Make Matzo Ball Soup

Here are the basic instructions to make matzo ball soup. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.

Step one is mixing together the ingredients to make the matzo balls. — **STEP 1:** In a small bowl, combine together 2 eggs with 2 tablespoons of oil. Then mix in 1 packet of the matzo ball mix. Place in the refrigerator while you start the soup.

Step two is sauteing the onions. — **STEP 2:** Put a large soup pot over medium high heat. Once hot, add in the oil. Sauté the diced onions for about 5 minutes.

Step three is sauteing the rest of the vegetables. — **STEP 3:** Then mix in the carrots and celery, sauté for 5 minutes.

Step four add in the water and seasonings. — **STEP 4:** Pour in the 10 cups of water, matzo ball soup seasoning, and pepper. Turn the heat up to high and bring the soup to a boil.

Step five is forming the matzo balls. — **STEP 5:** When the soup is close to a boil, remove the chilled matzo mix from the fridge. Wet your hands and form into 1 tablespoon sized balls, set them onto a plate.

Step six is dropping the matzo balls into the hot soup. — **STEP 6:** Carefully add the formed matzo balls to the boiling soup. Add a lid and drop the temperature down to a simmer over medium heat. Cook for 20 minutes. Stir in the can of drained chicken breast.

Cooking Tips and Tricks

Don’t pack the matzo balls tightly. Just gently form a lumpy ball, it will puff better.
Definitely make sure to put the matzo ball mixture in the refrigerator for at least 15 minutes before forming the balls.
Since the matzo ball mixture can be sticky, wet your hands before forming the balls to make things easier.
Gently simmer the matzo balls in the broth, if you have the liquid at a rolling boil the matzo balls may fall apart.

Recipe Variations

Use pre-cooked chicken or rotisserie chicken in the soup instead of canned chicken. If it has been in the refrigerator, it may need more time to warm up in the soup when added at the end.
To make this more of a homemade matzo ball soup, use kosher chicken broth rather than the seasoning packet and sauté the vegetables in schmaltz, which is rendered chicken fat.
Add more vegetables like leeks, parsnips, potatoes, or turnips.

Frequently Asked Questions

Why did the matzo balls end up dense and heavy? Overmixing the batter or packing the matzo balls too tightly can result in dense matzo balls that sink in the broth.

Can I add fresh herbs? Yes, you can add fresh herbs like dill, parsley, or chives at the end of cooking.

How to Store & Reheat

How to store it? Let the soup cool and put in an airtight container. It should last about 3-4 days in the fridge.

How do you reheat it? Pour cold soup into a pot and heat over medium low heat, stirring occasionally, until warmed through.

How to freeze? Let soup cool completely before putting into an air tight, freezer safe container. Freeze matzo balls separately. It can be frozen for 3 months, just be sure to label with the recipe and date. Thaw frozen cooked soup in the refrigerator overnight until defrosted.