Easy Matzo Ball Soup – Make It At Home!

I love Matzo Ball Soup! It’s one of my favorite soups, so I actually make it year round. Since it’s the week of Passover, it’s definitely the time to fully indulge in this amazing meal. This is seriously the easiest Matzo ball soup recipe!


First, let me tell you that I used to buy one of those box mixes and make the soup that way. I didn’t know any better! The matzo ball soup was delicious, but it was seriously SUPER salty. A couple of years ago I decided that I would make this soup with Matzo meal instead. It’s in essence VERY similar to using a mix, but I can season it myself with my own fresh parsley and spices. SCORE kids! Plus, a whole thing of Matzo meal is cheaper and allows you to make this soup whenever you want to. Such an easy at home recipe!

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I recently made this soup a few weeks ago and doubled my original recipe. That way I could freeze the soup and eat it again and again. From now on I’m definitely going to do this, because I still have another two servings of this soup in my freezer and I can’t wait to eat it again!


Matzo Ball Soup


Matzo Ball Ingredients:

  • 1 cup matzo meal
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon fresh parsley
  • 1/2 teaspoon sea salt
  • 4 tablespoons water or vegetable broth

Soup Ingredients:

  • 4 diced carrots
  • 1 diced onion
  • 4 diced celery stalks
  • 1 tablespoon olive oil
  • 1 container (32 oz) vegetable broth
  • 1 tablespoon fresh (or dry) parsley
  • 1 teaspoon pepper
  • 1/2 teaspoon sea salt


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1. In a medium-sized bowl, combine all the matzo ball ingredients together to make your balls. Cover and chill for at least 20 minutes, but the longer the better. I normally chill them for an hour.

2. Dice up your veggies and in a large pot, sauté at medium heat with the olive oil. You want your onions to just get a little clear. Do not over cook them. Add your parsley, sea salt, and pepper.

3. Once fully cooked, add your container of vegetable broth and then fill that container back up with water. Add the full container of water to your pot. Vegetable broth is much thicker than chicken broth and I find diluting it always makes the soup so much better!

4. Bring your soup to a boil. Once boiling, reduce heat to a simmer. Take your matzo balls out of the fridge and form those bad boys into firm balls. Drop them into the soup, then cover the soup and cook for at least 30 minutes.


That’s it kids! That is how easy this soup is. The funny part is, if you go and buy one of those mixes, you’re not saving yourself any time! So stop that and start making this soup at home. You can totally enjoy it all year long and trust me, you’ll have leftovers that you’ll be able to freeze and enjoy!

If you want to add noodles to this soup, go ahead. I’ve ordered this soup out at Canter’s Deli in Los Angeles, and have been asked if I wanted noodles added. It’s super delicious. I wouldn’t have originally thought to add them until then!


Matzo ball soup is one of my FAVORITES! I love ordering it out, but I also love making this homemade version for me and my man. Living in Los Angeles, there are a ton of good spots to get this soup from, but if you don’t have anywhere to get it, or you don’t want to go out, making it is just as easy and satisfying!



Mandi Mellen is Lead Editor, Staff Writer, and Featured Vlogger at BuzzChomp. She’s an actress, writer, and producer. Get lost in her youtube comedy channel PillowTalk TV. Follow her on Twitter, Facebook, Google+, or Instagram


Photo Credits to: yours truly

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