Ina Garten Best Matzo Ball Soup Recipe

Ina Garten Matzo Ball Soup is comfort food in its most honest form — light, airy dumplings floating in a golden chicken broth that tastes like it simmered all day. The matzo balls are somewhere between a dumpling and a cloud, and the broth carries fresh dill, sweet carrots, and celery in every spoonful. If you have never made it from scratch, this is the recipe to start with.

Total time runs 140 minutes from start to finish, though most of that is hands-off simmering. It lands at an intermediate level — the broth is forgiving, but the matzo ball mixture is where things can go wrong if you overwork it. Make it for Passover, a cold Sunday, or any time someone in the house needs a bowl of something warm and restorative.

What Is Ina Garten Matzo Ball Soup?

This is a traditional Jewish chicken soup made by simmering a whole chicken with onions, carrots, celery, parsnip, parsley, and dill, then straining the broth and cooking matzo balls separately in salted water. The matzo balls are made from matzo meal, eggs, schmaltz, and seltzer, then simmered until they double in size.

Flavor-wise, the broth is rich and clean, with a gentle herbal note from the dill. The matzo balls themselves are soft and pillowy — nearly weightless when you cut into them with a spoon. It is classic Jewish penicillin, and it earns the nickname.

Reasons to Try Ina Garten Matzo Ball Soup

There are plenty of chicken soup recipes out there, but this one gets the texture right in a way most others do not.

• Homemade broth beats the carton — Simmering a whole chicken with aromatics for 90 minutes builds a depth that no store-bought stock can match.
• Genuinely light matzo balls — Seltzer and a light hand are the difference between a fluffy dumpling and a dense sinker.
• Simple, familiar ingredients — Eggs, matzo meal, carrots, celery, and dill. Nothing exotic, nothing hard to source.
• Feeds a crowd on a budget — One 3 to 4 pound chicken stretches into four generous bowls with plenty of broth to spare.
• Makes excellent leftovers — The broth actually improves overnight as the herbs and vegetables continue to mingle.
• Endlessly adaptable — You can adjust the vegetables, swap the fat, or add shredded chicken back in depending on what you have.

Ingredients Needed to Make Ina Garten Matzo Ball Soup

You are working with 21 ingredients across three components, and most of them are pantry or produce-aisle staples.

For the Chicken Broth

• Whole chicken (3 to 4 pounds) — Organic if you can swing it, since the bird does all the heavy lifting for flavor here.
• Onions (3 medium, unpeeled, quartered) — The skin is what gives the broth its golden color, so leave it on.
• Carrots (4 large, cut into 2-inch chunks) — Sweetness and body; large chunks hold up to the long simmer without turning to mush.
• Celery (4 stalks with leaves, cut into 2-inch chunks) — Keep the leafy tops, they add a subtle herbal backbone to the stock.
• Parsnip (1, cut into 2-inch chunks) — Optional, but it adds a mild sweetness that rounds out the broth.
• Fresh parsley (6 sprigs) — Along with the dill, this is the aromatic base.
• Fresh dill (6 sprigs) — The signature flavor of the soup; do not skip it.
• Kosher salt (1 tablespoon) — Diamond Crystal or Morton both work; adjust at the end.
• Whole black peppercorns (1 teaspoon) — They infuse slowly and give a softer heat than ground pepper.

For the Matzo Balls

• Large eggs (4) — Room temperature is best; they whip up lighter.
• Chicken fat or vegetable oil (1/4 cup) — Schmaltz is the classic choice and adds richness. Vegetable oil works fine if you do not have it.
• Seltzer or club soda (1/4 cup) — The bubbles are what give the matzo balls their airy lift.
• Matzo meal (1 cup) — Use plain, unflavored matzo meal. Do not substitute breadcrumbs.
• Kosher salt (2 teaspoons) — Seasoning the matzo mixture properly keeps the balls from tasting flat.
• Freshly ground black pepper (1/4 teaspoon) — Just enough to round out the flavor.
• Fresh dill (2 tablespoons, finely chopped) — Optional, but it makes the matzo balls taste more like the soup.

For Serving

• Carrots (2, thinly sliced and blanched) — A clean, tender garnish that gives the bowl visual contrast.
• Fresh dill sprigs — Scattered on top right before serving for a pop of color and aroma.

Instructions to Prepare Ina Garten Matzo Ball Soup

The workflow here is simple: get the broth going first, then make the matzo ball mixture while it simmers. Everything comes together in the final ten minutes.

• Start the broth — Combine the chicken, onions, carrots, celery, parsnip, parsley, dill, salt, and peppercorns in a large stockpot. Add 10 cups cold water, bring to a boil over high heat, then immediately reduce to low and simmer uncovered for 1 hour and 30 minutes.
• Skim early and often — During the first 15 minutes, skim off any foam or fat that rises to the surface. This is what keeps the finished broth clear.
• Strain the broth — Remove the chicken and set it aside to cool. Strain the broth through a fine-mesh sieve into a large bowl, discarding solids. Skim off any fat that rises and reserve it for the matzo balls. You should end up with about 8 cups.
• Mix the matzo balls — Whisk the eggs, chicken fat, and seltzer in a medium bowl. Add the matzo meal, salt, pepper, and dill. Mix until just combined — do not overmix, or the matzo balls will turn out heavy.
• Chill the mixture — Cover and refrigerate for at least 30 minutes, or up to 4 hours. This rest lets the matzo meal absorb the liquid, and it is not optional.
• Form the balls — With wet hands, gently shape the mixture into 12 balls, each about the size of a golf ball. Handle them lightly — do not compress them.
• Simmer them covered — Drop the matzo balls into a large pot of boiling salted water, reduce heat to low, cover, and simmer 30 to 40 minutes until cooked through and doubled in size. Do not lift the lid during cooking.
• Finish the soup — Bring the strained broth to a simmer in a large pot. Add the sliced carrots and cook 5 to 7 minutes until tender. Season with salt and pepper. Add shredded chicken from the boiled bird if you like.
• Assemble and serve — Place 3 matzo balls in each bowl, ladle the hot broth and carrots over them, and garnish with fresh dill. Serve immediately.

What Goes Well With Ina Garten Matzo Ball Soup

The bowl is filling on its own, but a few simple sides turn it into a full meal.

• Roasted chicken or brisket — Since you already cooked a whole bird for the broth, shredded chicken folded back in stretches the meal without extra work.
• Fresh challah — Warm, slightly sweet bread for dragging through the broth is the classic pairing.
• Simple green salad — A lemony vinaigrette cuts through the richness of the schmaltz.
• Potato kugel — Crisp edges and a soft interior, and it sits nicely alongside a soup course.
• Roasted root vegetables — Carrots, parsnips, and beets echo the vegetables already in the broth.
• Sparkling water with lemon — A light, clean drink that does not compete with the dill and chicken flavor.

Key Tips for Making Ina Garten Matzo Ball Soup

Most matzo ball failures come down to a handful of avoidable mistakes. Here is what to watch for.

• Rest the mixture — Thirty minutes in the fridge is the minimum. The matzo meal needs time to hydrate, and skipping this step gives you crumbly balls.
• Do not overmix — Stir until the dry ingredients just disappear. Overworking the mixture develops structure you do not want here.
• Wet your hands when forming — Damp palms keep the mixture from sticking, so you can shape loose, airy balls instead of compacted ones.
• Keep the lid on during cooking — Every peek lets heat escape, and temperature swings can cause the matzo balls to deflate.
• Season the broth at the end — Salt levels concentrate as the broth reduces, so taste and adjust right before serving, not at the start.
• Simmer, do not boil — A hard boil clouds the broth and can break the matzo balls apart. A bare simmer is what you want.
• Use schmaltz if you have it — The fat skimmed off the top of your broth is the best possible option for the matzo balls. Nothing else comes close.

Creative Variations of Ina Garten Matzo Ball Soup

The base recipe is classic, but there is a lot of room to adjust without losing what makes it good.

• Ginger-turmeric broth — Add a knob of sliced ginger and a teaspoon of turmeric to the pot for a golden, slightly spicy broth with a wellness-minded feel.
• Herb-packed matzo balls — Fold chopped parsley and chives into the matzo mixture along with the dill for a greener, fresher-tasting dumpling.
• Chicken meatball version — Skip the whole chicken and use good-quality store-bought broth, then add mini chicken meatballs in the last ten minutes.
• Vegetarian matzo ball soup — Swap the chicken for a mushroom-and-leek broth and use vegetable oil instead of schmaltz.
• Spiced North African twist — Add cinnamon, cumin, and a pinch of saffron to the broth for a Sephardic-style version with more warmth.
• Lemon-dill finish — A squeeze of fresh lemon juice right before serving brightens the whole bowl, especially if your broth tastes flat.

Storage Guidelines for Ina Garten Matzo Ball Soup

This soup stores well, with one caveat: the matzo balls keep drinking up broth the longer they sit.

• Refrigerator storage — Keep the soup in an airtight container for up to 3 days. Store matzo balls and broth together only if eating within 24 hours; otherwise, store separately.
• Freezing the broth — Broth freezes beautifully for up to 3 months in freezer-safe containers. Cool completely before freezing.
• Freezing the matzo balls — Freeze matzo balls separately on a sheet pan first, then transfer to a zip-top bag. They hold for up to 3 months.
• Overnight refrigeration caveat — Expect the matzo balls to soften and absorb liquid. Add a splash of extra broth or water when reheating to loosen things up.
• Thawing frozen portions — Thaw overnight in the refrigerator, not on the counter, so the broth stays food-safe throughout.

Reheating Tips for Ina Garten Matzo Ball Soup

Because the matzo balls are delicate, reheating gently is key to keeping them intact.

• Stovetop method — Warm the soup over medium-low heat until hot, about 10 minutes. Stir gently and avoid a hard boil so the matzo balls stay whole.
• Microwave method — Heat individual portions in a covered bowl in 1-minute bursts, stirring between each, until steaming hot.
• Add broth as needed — If the matzo balls soaked up too much liquid, top off with a little extra chicken broth before reheating.
• Keep the dill fresh — Add fresh dill after reheating, not before, so the garnish does not turn bitter or gray.

Nutrition Value (Per Serving)

Values are based on 1 serving out of 4 total, with broth, matzo balls, and vegetables included.

• Calories — 450
• Protein — 35g
• Fat — 22g
• Saturated Fat — 6g
• Carbohydrates — 25g
• Fiber — 3g
• Sugar — 5g
• Sodium — 1200mg
• Cholesterol — around 190mg

Note that sodium varies depending on how much salt you add at the end and whether you use a whole chicken or store-bought broth.

FAQs

Can I make Ina Garten Matzo Ball Soup ahead of time?

Yes. The broth can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. Keep the matzo balls separate until you are ready to serve so they do not soak up all the broth.

Why did my matzo balls turn out dense?

Overmixing is the usual culprit. Stir the mixture until the dry ingredients just disappear, then stop. Skipping the 30-minute chill also causes dense results because the matzo meal has not fully absorbed the liquid.

Can I freeze Ina Garten Matzo Ball Soup?

Freeze the broth and matzo balls separately for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat. Freezing them together makes the matzo balls mushy when thawed.

What if I don’t have schmaltz?

Vegetable oil or melted butter both work as substitutes. Schmaltz gives the richest flavor, but the matzo balls will still come out light and fluffy without it.

How long does Ina Garten Matzo Ball Soup last in the fridge?

Up to 3 days in an airtight container. The matzo balls will continue to absorb broth over time, so you may need to add extra broth when reheating.

Is this soup gluten-free?

No. Matzo meal is made from wheat flour, so this is not a gluten-free recipe. If you need a gluten-free version, you will have to source gluten-free matzo meal, which can be hard to find.

Wrapping Up

This bowl is proof that good soup does not need a long ingredient list — just patience with the broth and a light hand with the matzo balls. If you have never made Ina Garten Matzo Ball Soup from scratch, start with the broth on a lazy afternoon and let it simmer while you handle everything else. Once you taste a properly light matzo ball in homemade golden broth, the boxed version will not be worth going back to.

Ina Garten Matzo Ball Soup

Print Recipe

Print Recipe

Ina Garten’s matzo ball soup features light, fluffy matzo balls floating in a rich, golden chicken broth infused with fresh dill and tender vegetables. The matzo balls are a cross between a dumpling and a cloud, and the soup is pure comfort in a bowl.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 120
• Total Time: 140
• Yield: 4 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Jewish

Ingredients

Scale 1x2x3x

• For the chicken broth:
• 1 (3 to 4 pound) whole chicken, preferably organic
• 3 medium onions, unpeeled, quartered
• 4 large carrots, cut into 2-inch chunks
• 4 celery stalks with leaves, cut into 2-inch chunks
• 1 parsnip, cut into 2-inch chunks (optional)
• 6 sprigs fresh parsley
• 6 sprigs fresh dill
• 1 tablespoon kosher salt
• 1 teaspoon whole black peppercorns
• For the matzo balls:
• 4 large eggs
• 1/4 cup chicken fat (schmaltz) or vegetable oil
• 1/4 cup seltzer or club soda
• 1 cup matzo meal
• 2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill, finely chopped (optional)
• For serving:
• 2 carrots, thinly sliced and blanched
• Fresh dill sprigs

Instructions

1. Make the chicken broth: In a large stockpot, combine the chicken, onions, carrots, celery, parsnip (if using), parsley, dill, salt, and peppercorns. Add 10 cups of cold water. Bring to a boil over high heat, then immediately reduce the heat to low and simmer, uncovered, for 1 hour and 30 minutes. Skim off any foam or fat that rises to the surface during the first 15 minutes.
2. Remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a large bowl or another pot, discarding the solids. Let the broth sit for a few minutes, then skim off any fat that rises to the top; reserve the fat (schmaltz) for the matzo balls if desired. You should have about 8 cups of broth. (Alternatively, use store-bought chicken broth and add the vegetables and herbs to infuse flavor.)
3. While the broth simmers, make the matzo ball mixture: In a medium bowl, whisk together the eggs, chicken fat (or oil), and seltzer. Add the matzo meal, salt, pepper, and dill (if using). Mix until just combined. Do not overmix. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the matzo meal to absorb the liquid.
4. Bring a large pot of salted water to a boil. With wet hands, gently form the matzo mixture into 12 balls, each about the size of a golf ball. Do not compress them; handle them lightly to keep them fluffy.
5. Carefully drop the matzo balls into the boiling water. Reduce the heat to low, cover, and simmer for 30 to 40 minutes, until the matzo balls are cooked through and have doubled in size. They should be light and fluffy. Do not lift the lid during cooking.
6. While the matzo balls cook, prepare the soup: In a large pot, bring the strained chicken broth to a simmer. Add the sliced carrots and cook for 5 to 7 minutes, until tender. Season to taste with salt and pepper. If desired, add some shredded chicken from the boiled chicken.
7. To serve, place 3 matzo balls in each soup bowl. Ladle the hot broth and carrots over the matzo balls. Garnish with fresh dill. Serve immediately.
8. Note: For an even richer flavor, you can simmer the broth with the chicken for up to 2 hours. If you prefer a clear broth, do not boil; keep at a bare simmer.
9. If you don’t have schmaltz, use vegetable oil or melted butter. For a lighter matzo ball, use seltzer and handle the mixture minimally.
10. Make ahead: The broth can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. The matzo balls are best served fresh but can be refrigerated in the broth for up to 2 days.

Notes

Store matzo ball soup in an airtight container in the refrigerator for up to 3 days. The matzo balls will absorb liquid over time, so you may need to add more broth when reheating. To freeze, freeze the broth and matzo balls separately for up to 3 months; thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat until hot, about 10 minutes, or in the microwave.

Nutrition

• Calories: 450
• Sugar: 5g
• Sodium: 1200mg
• Unsaturated Fat: 6g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 200mg

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