I’ll be honest—I was terrified of making matzo ball soup until I discovered this foolproof recipe with fresh herbs. Now my family gathers around the table every Friday night for this comforting, aromatic bowl of Jewish soul food, and I’m pretty sure my grandmother would be proud (if only she could see how many times I practiced getting those matzo balls just right).
Here’s the Thing About This Recipe
The secret to authentic matzo ball soup is understanding that those fluffy dumplings should be light as clouds, not dense like hockey pucks. What makes this traditional Jewish cooking work is the gentle touch when mixing and the patience to let the matzo meal mixture rest properly. I learned the hard way that overworking the dough creates tough, heavy balls that sink to the bottom like stones. It’s honestly that simple once you get the technique down—no fancy tricks needed, just respect for the process and quality ingredients.
The Lineup – Let’s Talk Ingredients
Good matzo meal is the foundation of perfect matzo ball soup, and I always stick to established kosher brands like Manischewitz because consistency matters here. Don’t cheap out on the eggs either—fresh, large eggs create the binding that holds everything together while keeping the balls tender. The vegetable oil should be neutral-flavored, nothing fancy or olive-heavy that would compete with the delicate flavors.
For the chicken broth, homemade is traditional and incredible, but a good quality store-bought version works beautifully when you’re short on time. The fresh herbs are what elevate this from basic to spectacular—bright green parsley and aromatic dill that smell like spring in your kitchen. I learned this after making bland soup three times before discovering that dried herbs just don’t have the same impact.
The parsley should have crisp stems and vibrant color, while the dill should smell intensely fragrant when you chop it. I always grab extra herbs because they wilt faster than you think, and this matzo ball soup with fresh herbs deserves that bright, fresh finish. For comprehensive information about traditional Jewish cooking techniques, check out this detailed guide to Jewish cuisine that covers the cultural significance of these comfort foods.
Let’s Make This Together (Step by Step)
Start by beating those eggs and oil together in a medium bowl until they’re well combined but not frothy—gentle mixing is key throughout this entire process. Here’s where I used to mess up: I’d whip them like I was making meringue, but matzo ball soup needs a delicate touch from start to finish.
Gradually mix in the matzo meal, stirring just until everything comes together into a shaggy dough. Don’t worry if it looks a bit rough—that’s exactly what you want. Cover the bowl and stick it in the refrigerator for exactly 30 minutes. This resting time lets the matzo meal absorb the moisture and makes shaping so much easier.
While that’s chilling, bring your chicken broth to a gentle simmer in a separate pot. Season it well with salt and pepper because this is your flavor base. The broth should taste like something you’d want to sip on its own—rich, savory, and comforting.
Now for the fun part—shaping those matzo balls. Wet your hands slightly to prevent sticking, then gently roll the mixture into walnut-sized balls. Don’t pack them tight like meatballs; think more like you’re cradling a baby bird. Each ball should hold together but feel light in your palm.
Drop the balls gently into that simmering broth—no splashing or rough handling. Cover the pot and let them cook undisturbed for 20 minutes. Every pot has its own personality, so maintain that gentle simmer without letting it boil hard.
Finally, stir in those gorgeous fresh herbs and let everything meld together for 5 more minutes. The parsley and dill should brighten the entire pot, making your kitchen smell like comfort and tradition.
If you’re loving these Jewish comfort food flavors, you’ll definitely want to try my classic chicken noodle soup that uses similar broth-building techniques.
If This Happens, Don’t Panic
Matzo balls turned out dense and heavy? You probably overmixed the dough or packed them too tightly when shaping, and it happens to everyone. In reality, I’ve learned that gentle handling is everything in matzo ball making. If this happens (and it will), they’re still delicious, just call them “rustic style” and remember to be gentler next time.
Broth tasting flat? That’s usually not enough seasoning or using weak store-bought broth, which is totally fixable. Don’t panic, just add more salt, pepper, or even a splash of soy sauce to deepen the flavor. I always taste and adjust now because every broth has different intensity levels.
Fresh herbs wilting too quickly? This means you added them too early or the heat was too high. Your matzo ball soup with fresh herbs should have bright, vibrant color from those herbs, not sad, gray-green bits floating around.
When I’m Feeling Creative
When I’m feeling fancy, I’ll add a julienne of carrots and celery to the broth for extra color and nutrition. Sometimes I throw in some shredded chicken for a heartier meal, though that’s totally optional. My Passover twist uses extra fresh dill and a squeeze of lemon juice, which makes the whole bowl taste like spring renewal.
Around the holidays, I’ll garnish each bowl with a sprig of fresh dill because presentation matters when the whole family gathers. This makes it more elegant than a regular weeknight probably needs, but sometimes tradition deserves that extra touch.
What Makes This Recipe Special
This matzo ball soup with fresh herbs represents generations of Jewish cooking wisdom, where simple ingredients are transformed through proper technique into something deeply nourishing. The addition of fresh herbs elevates the traditional recipe while respecting its roots, creating a bowl that feels both familiar and special. What sets this apart from basic matzo ball soup is how the bright herbs cut through the rich broth, adding complexity without overwhelming the comfort food essence.
The gentle cooking method ensures tender, fluffy matzo balls that absorb the flavorful broth while maintaining their delicate texture. For more information about traditional Jewish cooking methods, this guide to kosher cooking explains the cultural and religious significance behind these time-honored recipes.
Things People Ask Me About This Recipe
Can I make this matzo ball soup with fresh herbs ahead of time? The broth can be made 2 days ahead, but cook the matzo balls fresh for best texture. They get mushy if they sit too long in liquid, though the flavors are still delicious.
What if I can’t find fresh herbs for this soup? Fresh herbs really make the difference here, but if you must use dried, use 1 tablespoon each instead of 1/4 cup, and add them with the broth instead of at the end.
How do I know when the matzo balls are done cooking? They’ll roughly double in size and float to the surface when ready. A toothpick inserted should come out clean, and they should feel light and springy to the touch.
Can I freeze this matzo ball soup? I usually keep it in the fridge for up to 3 days rather than freezing because matzo balls can get weird when frozen. The broth freezes beautifully on its own though.
Is this traditional matzo ball soup recipe kosher? As written with vegetable oil and chicken broth, yes. Just make sure your matzo meal is certified kosher if that’s important to your household.
What’s the secret to fluffy matzo balls? Gentle mixing, proper resting time, and wet hands when shaping. Don’t overmix the dough or pack the balls too tightly—think light and airy from start to finish.
Before You Head to the Kitchen
I couldn’t resist sharing this because the best matzo ball soup with fresh herbs nights are when the whole family gathers around steaming bowls and someone inevitably says it tastes like love. This recipe proves that some traditions are worth preserving exactly as they are, with just a bright touch of fresh herbs to make them your own.
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Matzo Ball Soup with Fresh Herbs
Description
A classic Jewish comfort food elevated with bright fresh parsley and dill, featuring tender, fluffy matzo balls in rich chicken broth that warms the soul.
Prep Time: 15 minutes | Rest Time: 30 minutes | Cook Time: 25 minutes | Total Time: 1 hour 10 minutes | Servings: 4
Ingredients
- 4 oz matzo meal (kosher brand preferred)
- 4 large eggs (fresh makes a difference)
- 4 tbsp vegetable oil (neutral flavor)
- 4 cups chicken broth (quality matters here)
- 1/4 cup fresh parsley, chopped (bright green color)
- 1/4 cup fresh dill, chopped (intensely fragrant)
- Salt and pepper to taste
Instructions
- Beat eggs and oil together in a medium bowl until well combined but not frothy—gentle mixing is key throughout this recipe.
- Gradually mix in matzo meal, stirring just until everything comes together into a shaggy dough. Cover and refrigerate for exactly 30 minutes to let the meal absorb moisture.
- Bring chicken broth to a gentle simmer in a separate pot. Season well with salt and pepper—it should taste good enough to sip on its own.
- With slightly wet hands, gently shape the chilled matzo mixture into walnut-sized balls. Don’t pack tightly—think light and airy.
- Gently drop matzo balls into simmering broth. Cover and cook for 20 minutes until they double in size and float to the surface.
- Stir in fresh parsley and dill, simmer for 5 more minutes to meld flavors. Adjust seasoning and serve immediately while hot.
Nutrition Information (Per Serving):
- Calories: 240
- Carbohydrates: 22g
- Protein: 12g
- Fat: 12g
- Fiber: 1g
- Sodium: 820mg
- Iron: 15% DV
- Vitamin A: 20% DV
- Folate: 25% DV
Rich in protein from eggs and broth, plus vitamins from fresh herbs for immune support and energy.
Notes:
Gentle handling is everything—don’t overmix the dough or pack the balls too tightly. The 30-minute rest is crucial for proper texture. Keep the broth at a gentle simmer, not a rolling boil, or the matzo balls will fall apart.
Storage Tips:
Best served immediately for optimal texture. Broth keeps in fridge for up to 3 days, but cook matzo balls fresh each time. Don’t freeze the complete soup—matzo balls get mushy when thawed.
Serving Suggestions:
Traditional Friday night dinner: Perfect start to Shabbat meals with challah bread Sick day comfort: The ultimate healing soup when someone needs extra love Holiday celebrations: Essential for Passover and Jewish holiday gatherings Cold weather remedy: Nothing beats this for warming up on chilly days
Mix It Up (Recipe Variations):
Vegetable-Enhanced Soup: Add julienned carrots and celery to the broth for extra nutrition Chicken Matzo Ball Soup: Stir in shredded cooked chicken for a heartier meal Lemon Fresh Herb Version: Add a squeeze of fresh lemon juice with the herbs for brightness Extra Herby Style: Include fresh chives or scallions along with the parsley and dill
What Makes This Recipe Special:
This matzo ball soup with fresh herbs honors traditional Jewish cooking techniques while adding a bright, contemporary touch through the abundance of fresh herbs. The gentle cooking method and proper resting time create the perfect tender, fluffy matzo balls that generations of Jewish cooks have perfected, proving that the best comfort foods come from respecting time-honored methods while making them your own.
