Can I make matzo ball soup ahead of time?

Yes. Prepare the broth and shredded chicken up to 2 days ahead. Store separately in the fridge and reheat gently before serving with matzo balls added fresh.

What's the difference between this and traditional matzo ball soup?

This is a shortcut version—it skips making matzo balls from scratch and uses shredded chicken instead of a whole bird. The flavor is the same but the time to table is much shorter.

Can I use bone-in chicken or a rotisserie chicken?

Yes. Bone-in thighs or breasts will add deeper flavor; simmer 25–30 minutes. Rotisserie chicken works too—shred 2 cups and skip the simmering step, just warm it through in the broth.

Is matzo ball soup gluten-free?

The soup broth is gluten-free, but traditional matzo balls contain matzo meal (unleavened wheat). Use certified gluten-free matzo meal or a GF alternative if needed.

How do I store leftovers?

Keep broth and chicken in an airtight container for up to 3 days in the fridge. Reheat gently on the stovetop. Matzo balls are best added fresh before serving.

Easy Matzo Ball Soup (Passover)

Name: Easy Matzo Ball Soup (Passover)
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 5 servings
Cuisine: Jewish
Ingredients: 1 Tbsp vegetable or canola oil ($0.04); 2 cloves garlic ($0.16); 1 yellow onion ($0.40); 3 carrots ($0.75); 3 stalks celery ($0.56); 2 boneless, skinless chicken breasts (about 1.25 lb.)* ($6.25); 6 cups chicken broth** ($1.02); 2 cups water ($0.00); Freshly cracked pepper ($0.01); Few sprigs fresh dill ($0.65); 3 large eggs ($0.75); 3 Tbsp vegetable or canola oil*** ($0.12); 3/4 cup matzo meal**** ($1.02); 1 tsp salt ($0.05); 1/2 tsp baking powder ($0.04); Freshly cracked pepper ($0.01); 3 Tbsp water ($0.00)

1

Mince the garlic and dice the onion, celery, and carrots. Sauté the garlic, onion, celery, and carrots with the vegetable oil in a large pot over medium heat until the onions are soft and transparent (about five minutes).

2

Add the chicken breast, chicken broth, 2 cups water, some freshly cracked pepper, and one or two sprigs of dill to the pot. Place a lid on the pot and let it come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 30 minutes.

3

While the soup is simmering, mix the matzo ball dough. In a medium bowl, whisk together the eggs and vegetable oil. Add the matzo meal, salt, baking powder, and a little freshly cracked pepper to the eggs and oil. Stir until well combined. Finally, add 3 Tbsp water and stir until smooth again. Refrigerate the mixture for 30 minutes to allow the matzo meal time to absorb the moisture.

4

After the chicken soup has simmered, carefully remove the chicken breast and shred it with a fork. Return the shredded chicken to the soup. Taste the broth and adjust the salt if needed.

5

Once the dumpling mix has refrigerated and stiffened up, begin to form it into ping pong sized balls. Drop the balls into the simmering soup as they are formed, returning the lid to the pot after each one. If the dough is a little sticky, I recommend wetting your hands to help form the dough into balls. This will prevent it from sticking to your hands and make it easier to work with.Once all the dumplings are in the soup, let them simmer for 20 minutes without removing the lid. Make sure the soup is gently simmering the entire time.

6

Add a couple sprigs of fresh dill just before serving.