There are few dishes in the world as emotionally comforting and physically nourishing as Matzo Ball Chicken Soup with Egg Noodles. Often called “Jewish penicillin,” this iconic soup is famous for its golden broth, fluffy matzo balls, tender chicken, and silky egg noodles. Each spoonful delivers pure warmth, making it the perfect remedy for cold days, sick days, and soul-soothing family dinners.
This Comforting Matzo Ball Chicken Soup with Egg Noodles blends timeless tradition with hearty modern comfort, creating a meal that’s both nostalgic and deeply satisfying.
⭐ Why You’ll Love This Matzo Ball Chicken Soup
- Deeply comforting & nourishing
- Fluffy, tender matzo balls
- Rich, golden chicken broth
- Classic egg noodles
- Perfect for colds, flu & recovery
- Great for meal prep & freezing
- Family-friendly & freezer-friendly
- A complete meal in one bowl
This soup isn’t just food—it’s emotional comfort in edible form.
🕊 The History & Healing Power of Matzo Ball Soup
Matzo ball soup has roots in Eastern European Jewish cuisine, traditionally served during Passover and family gatherings. Over time, it became beloved worldwide for its:
- Warming broth
- Digestible ingredients
- High protein content
- Immune-boosting aroma of herbs and garlic
Adding egg noodles turns this classic soup into a hearty, modern comfort dish that’s both filling and soothing.
🛒 Ingredients for Comforting Matzo Ball Chicken Soup with Egg Noodles
For the Soup Base
- 1½ lbs bone-in or boneless chicken thighs or breasts
- 2 tablespoons olive oil or schmaltz (chicken fat)
- 1 large onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 2 cups water
- 1 bay leaf
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
For the Matzo Balls
- 1 cup matzo meal
- 4 large eggs
- ¼ cup oil or melted schmaltz
- ¼ cup water or broth
- 1 teaspoon salt
- ½ teaspoon baking powder (for extra fluffiness)
For the Noodles
- 6–8 oz egg noodles
Optional Garnishes
- Fresh dill
- Fresh parsley
- Cracked black pepper
👩🍳 How to Make Comforting Matzo Ball Chicken Soup with Egg Noodles
Step 1: Make the Matzo Ball Dough
In a medium bowl, whisk eggs, oil, water, salt, and baking powder. Stir in matzo meal until fully combined. Cover and refrigerate for 30–60 minutes to firm up.
Step 2: Build the Soup Base
In a large soup pot, heat oil over medium heat. Sauté onion, carrots, and celery for 5–7 minutes until softened. Add garlic and cook 30 seconds until fragrant.
Step 3: Add Chicken & Broth
Add chicken, broth, water, bay leaf, salt, and pepper. Bring to a gentle boil, then reduce to a simmer. Cook for 25–30 minutes until chicken is tender.
Step 4: Shape & Cook the Matzo Balls
Wet your hands and gently roll matzo mixture into golf-ball-sized balls. Drop them into simmering soup or a separate pot of boiling salted water. Cover and cook for 20–25 minutes until light and fluffy.
Step 5: Shred the Chicken
Remove chicken from the pot, shred with forks, and return it to the soup.
Step 6: Cook the Egg Noodles
Add egg noodles directly into the broth and simmer for 6–8 minutes until tender.
Step 7: Finish & Serve
Remove bay leaf. Taste and adjust seasoning. Serve hot with matzo balls, noodles, and fresh dill or parsley.
🍲 Flavor & Texture Profile
- Broth: Deep, savory, golden, and aromatic
- Chicken: Tender, juicy, comforting
- Matzo Balls: Light, fluffy, and delicate
- Egg Noodles: Silky and satisfying
- Finish: Fresh herbs brighten every bite
This soup is warm, soft, savory, and soothing in every possible way.
✅ Foolproof Tips for Perfect Matzo Balls
- Refrigerate dough to prevent dense matzo balls
- Use baking powder for extra fluffiness
- Wet hands when rolling to prevent sticking
- Don’t overcrowd when cooking
- Always cook matzo balls covered for maximum lift
🔄 Delicious Variations
1. Lemon-Dill Matzo Ball Soup
Add lemon zest and fresh dill for brightness.
2. Creamy Chicken Matzo Soup
Stir in ¼ cup cream for richness.
3. Spicy Comfort Version
Add crushed red pepper or chili oil.
4. Vegetable-Loaded Matzo Soup
Add zucchini, parsnips, or spinach.
5. Gluten-Free Version
Use gluten-free matzo meal and gluten-free noodles.
💪 Why This Soup Is So Good for You
- High in protein
- Hydrating & soothing
- Easy to digest
- Anti-inflammatory from garlic & herbs
- Supports immunity during illness
- Perfect recovery meal after sickness
This is true healing comfort food.
❄️ Storage & Freezing Tips
Refrigerator
Store soup in airtight containers for 4–5 days.
Freezer
Freeze broth, chicken, and matzo balls separately for up to 3 months. Add fresh noodles when reheating.
Reheating
Warm gently on the stovetop with added broth if needed.
🍽 What to Serve With Matzo Ball Chicken Soup
- Saltine crackers or challah bread
- Light green salad
- Roasted vegetables
- Pickles or quick cucumber salad
This soup is hearty enough to be a full meal on its own.
❤️ Why This Soup Is a Timeless Favorite
People love Comforting Matzo Ball Chicken Soup with Egg Noodles because it:
- Feels like home in a bowl
- Soothes sore throats and tired bodies
- Delivers both nostalgia and nourishment
- Works for holidays, illness, or everyday comfort
- Is loved by all ages
It’s more than soup—it’s tradition, warmth, and healing combined.
✅ Final Thoughts
Comforting Matzo Ball Chicken Soup with Egg Noodles is the ultimate expression of comfort cooking. With its golden broth, tender chicken, fluffy matzo balls, and silky noodles, this soup brings warmth to your body and peace to your spirit. Whether you’re sick, stressed, or simply craving something cozy, this timeless recipe always delivers.
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Comforting Matzo Ball Chicken Soup with Egg Noodles – The Ultimate Healing Bowl of Warmth
Ingredients
For broth & soup base:
• 1 whole chicken (3–4 lbs) or 2 lbs bone-in chicken thighs + backs
• 10 cups cold water
• 1 large onion, quartered (skin on for color)
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 parsnip (optional, for sweetness)
• 1 bunch dill + parsley stems
• 2 bay leaves
• 10 black peppercorns
• 1½ tsp salt (adjust to taste)
Matzo Balls:
• 1 cup matzo meal
• 4 large eggs
• ¼ cup chicken schmaltz (rendered chicken fat) or olive oil
• ¼ cup seltzer water or club soda (key for fluffiness!)
• 1½ tsp salt
• Pinch of black pepper
To finish:
• 2 cups cooked wide egg noodles (optional—traditional Ashkenazi style includes them)
• Fresh dill, chopped
• Extra carrot slices, cooked separately for color
Instructions
- Make broth: In a large pot, combine chicken, water, onion, carrots, celery, parsnip, herb stems, bay leaves, peppercorns, and salt. Bring to a gentle simmer (not a boil). Skim foam. Partially cover; simmer 1.5–2 hours.
- Strain broth; discard solids. Skim fat (reserve ¼ cup for matzo balls). Return broth to pot; keep warm.
- Make matzo balls: In a bowl, whisk eggs, schmaltz/oil, seltzer, salt, and pepper. Stir in matzo meal. Chill 30 mins (dough firms up).
- Wet hands; roll dough into 1″-balls (don’t pack tightly—fluffy, not dense).
- Gently drop into simmering broth. Cover; cook 30–35 mins (do not peek—they steam to rise!).
- Meanwhile, shred chicken; discard skin & bones. Cook extra carrot slices in broth 10 mins for garnish.
- To serve: Ladle hot broth, 2–3 matzo balls, shredded chicken, carrots, and noodles (if using) into bowls. Garnish with fresh dill.
PREP TIME & NUTRITION :
Prep Time: 30 mins, Cook Time: 2 hrs 30 mins, Total Time: 3 hrs, Servings: 8
Calories: 290, Net Carbs: 20g, Fats: 14g, Protein: 24g
✅ For Passover: Ensure matzo meal is Kosher for Passover. Skip noodles during the holiday (they’re chametz).