A comforting bowl of soup that slaps the cold right outta your face (or your system if you actually have a cold). Seasoned, unapologetically bold, and 100% better with noodles and crackers. Just like gramma used to make it, only better…
Matzo Ball Soup with Attitude: Egg Noodles and Crackers FTW
This isn’t your average matzo ball soup. The broth’s richer, the noodles are next-level, and the matzo balls? Absolute legends.
Ingredients
For the below first two ingredients, Manischewitz makes a “Matzo Ball & Soup Mix” box with what you need. Link way below if you don’t see it at your local store.
1 packet Matzo Ball Mix (see? We’re fancy, but not too fancy)
100% recommend you get Manischewitz brand. I have tried others, and none are even close.1 packet Soup Mix (because we know how to hack store-bought)
10 cups cold water
1 carton (32 oz) low-sodium chicken broth (because your soup deserves it)
2 large eggs (unleash their full potential)
2 tbsp vegetable oil (you already have this—don’t overthink it)
8 oz egg noodles (separate pot required—don’t get lazy here)
1–2 chicken bouillon cubes (a game-changer for the noodles, trust me)
1/2 tsp garlic powder (start here; go bold if the mood strikes)
1/2 tsp onion powder (ditto—don’t hold back)
Freshly ground black pepper (if you are like me, you need enough to make your neighbors sneeze)
Optional: Saltine crackers (but seriously, just do it)
Directions
- Matzo Ball Prep:
In a bowl, whisk together 2 eggs and 2 tbsp vegetable oil like you mean it. Stir in the matzo ball mix (packet No. 1) with a fork until evenly combined. Chill in the fridge for 15 minutes. Why? Because cold matzo balls hold their shape like champs. - Soup Base:
While your matzo mix chills, dump the soup mix (packet No. 2), 10 cups of water, and the entire carton of chicken broth into a big pot. Bring it to a brisk boil. This is where the magic begins. - Egg Noodles (Separate Pot, Trust Me):
Boil water in a second pot, toss in 1–2 bouillon cubes, and let them dissolve. Cook the egg noodles in this bouillon-infused water. Why? Because plain noodles are boring, and we’re better than that. Drain the noodles when done, but don’t rinse them—let them keep that extra flavor. - Matzo Balls in Action:
Pull the chilled matzo ball mixture from the fridge. Wet your hands (yes, this is mandatory) and form the mixture into 1-inch balls. Drop them gently into the boiling soup base. Cover tightly, reduce heat, and simmer for 20 minutes. No peeking! They’re cooking, not performing. - Seasoning the Soup:
Add the garlic powder and onion powder to the pot. Taste it like a chef and adjust until it’s punching you with flavor. Serve the soup with matzo balls, those perfectly seasoned noodles, and a generous crack of black pepper. Seriously, use so much pepper that your bowl looks like a crime scene. - Serving the Soup:
Can’t believe I am explaining this, but put it in a bowl…. Serve the soup with matzo balls, those perfectly seasoned noodles, and a generous crack of black pepper. Seriously, use so much pepper that your bowl looks like a crime scene if you like pepper. For the kids (or the weak, just a little black pepper still adds depth to the soup) - Cracker Time (Optional):
Crush some Saltines on top. Why? Because crunchy carbs make everything better. If you aren’t into them getting mushy, another option is to break up the Matzo Balls and spoon a matzo (and a noodle if you are exceptionally skilled) onto a full cracker, and stuff it in your mouth like a toddler.
Notes
- Want to impress your guests? Tell them this is your “secret family recipe that your grandmother passed on to you while on her deathbed, and made you promise to never share it” and just smirk.
- Got leftovers? Store the soup, noodles, and matzo balls separately so nothing turns into a soggy mess and you actually have some broth left the next day. You can store this all together, but tomorrow you are gonna need to add more chicken broth to turn it back into soup. I usually keep the noodles separate, and just store the balls and broth (sounds weird) together.
- And for those interested in the backstory on this amazing soup (and for those that have never had it and wonder why they never heard of it): Matzo Ball Soup—aka Jewish penicillin, aka the soup your bubbe forces on you when you so much as sniffle. This legendary bowl of comfort didn’t just spring out of nowhere, folks. It’s the love child of Jewish tradition and some serious ingenuity with limited ingredients.
First, let’s rewind to matzo itself, the OG unleavened bread. Back in the day—like waaaay back, biblical Exodus-style—Jews fled Egypt in a hurry, skipping the yeast in their bread. Boom, matzo was born. Fast-forward a few centuries, and someone clever thought, “Hey, what if we crumble this dry cracker stuff into meal, mix it with eggs and schmaltz (rendered chicken fat, for the uninitiated), and turn it into something edible?” Enter matzo balls.
Now toss those doughy little miracles into a simmering pot of golden chicken broth, because soup makes everything better, right? That’s where the magic happens. This dish became a staple in Ashkenazi Jewish households, especially around Passover, when leavened bread is a big no-no. It’s like a culinary hug steeped in history and tradition.
But don’t think for a second this dish hasn’t evolved. From light and fluffy “floaters” to dense, sink-to-the-bottom “sinkers,” matzo balls come with a little personality of their own. And the broth? That’s where you flex—some stick to the classic clear chicken soup with just carrots and celery, while others throw in noodles or garlic because, let’s face it, seasoning is a love language.
So, whether you’re looking to heal your soul, impress your bubbe, or just broaden your culinary horizons and indulge in some Jewish culinary genius, Matzo Ball Soup is the OJG comfort food with a history as rich as its broth.
Download the printable recipe here
Looking for a great pot to make all this delicious soup in? This pot has the capacity and more! Comes in various colors if you are ‘eccentric’ also.
If you are about to use pepper out of a shaker, shame on you. Freshly ground is the way to go, not just for this soup, but for almost everything you make. Oxo for the win again! Check out this awesome Pepper Grinder. Now, don’t go putting your shaker pepper into it, full peppercorns please, don’t make it weird.
Listen, I know you have a soup ladle, but you don’t have this awesome KitchenAid Classic Soup Ladle. Seriously, it’s like this thing was designed with Matzo Ball Soup in mind.
Speaking of Matzo Ball Soup, here is the mix I mentioned above. If you can’t find it at the store, get it on Amazon or wherever. Don’t use another brand.
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