Easy Homemade Chicken Matzo Ball Soup with a Flavorful Homemade Broth

There is nothing better than a big pot of homemade chicken soup simmering on the stove, especially when the weather starts getting chilly!

Growing up in a Polish home, homemade chicken soup was always part of our family cooking traditions. My mama made the most wonderful soups, and to this day, I still follow many of the same little kitchen habits.

One thing I never skip? Cooking my chicken with the bones and skin on!

I know boneless chicken is convenient, but there is something special about the flavor you get from slowly simmering chicken on the bone with fresh vegetables and seasonings.

And before you ask, I have a little confession. I don’t make my matzo balls from scratch! 😂 I use a boxed mix, and they turn out beautifully.

Why complicate something that works?

This easy homemade chicken matzo ball soup combines a flavorful broth, tender shredded chicken, fresh vegetables, and fluffy matzo balls into one comforting meal.

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Why You’ll Love This Homemade Chicken Soup

• Rich homemade chicken broth made with bone-in chicken
• Plenty of tender, shredded white meat
• Fresh carrots, celery, and parsley root for wonderful flavor
• Simple pantry seasonings, including my favorite Polish Vegeta
• Easy matzo balls made from a boxed mix
• Perfect for chilly evenings, family dinners, or making ahead

Best of all, you don’t need any fancy cooking skills to make it!

Ingredients for Homemade Chicken Matzo Ball Soup

Servings: Approximately 6–8

Prep Time: 15–20 minutes

Cook Time: Approximately 1 hour 30 minutes to 2 hours, depending on the chicken and matzo ball mix

For the Chicken Broth

• 2–3 pounds bone-in chicken, preferably mostly chicken breast, skin on
• 10–12 cups water, or enough to cover the chicken
• 3–4 medium carrots, peeled and sliced
• 3 celery stalks, chopped
• 1 parsley root, peeled and sliced (optional but wonderful for flavor)
• 1 medium onion, peeled
• 2 bay leaves
• A handful of fresh parsley
• 1–2 teaspoons Vegeta seasoning, or to taste
• Salt and freshly ground black pepper, to taste
• Optional: a pinch of garlic powder or your favorite soup seasonings

For the Matzo Balls

• 1 package matzo ball mix
• Eggs and oil, as directed on the package

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How to Make Chicken Matzo Ball Soup

Step 1: Start With Bone-In Chicken

Place your chicken pieces into a large soup pot.

I personally prefer using mostly bone-in chicken breast because I love having plenty of white meat to shred and add back into my soup.

I leave the bones and skin on while cooking because they add wonderful flavor to the broth.

Pour in enough water to cover the chicken.

Bring to a gentle boil and skim off any foam that rises to the surface.

Reduce the heat to a gentle simmer.

Step 2: Add the Fresh Vegetables

Add the carrots, celery, parsley root, onion, bay leaves, and fresh parsley.

Season with black pepper and a little Vegeta.

Let everything simmer gently until the chicken is fully cooked and tender enough to pull away from the bones easily.

Depending on the size of the chicken pieces, this may take approximately 45–75 minutes.

I prefer a slow simmer rather than a rolling boil. It helps develop a flavorful broth without making the soup unnecessarily cloudy.

Step 3: Shred the Chicken

Once the chicken is tender, carefully remove it from the pot and place it on a plate.

Allow it to cool just enough to handle.

Remove and discard the skin, bones, and cartilage.

Using two forks, pull the meat apart into tender, bite-sized pieces.

Return the shredded chicken to the soup.

Remove the bay leaves and whole onion if you don’t want to serve it.

Taste your broth and adjust the seasonings as needed.

Step 4: Prepare the Matzo Balls

Here comes my little shortcut!

I use a boxed matzo ball mix rather than making them completely from scratch.

Simply follow the package directions, usually combining the dry mix with eggs and oil.

Most mixes need a little time in the refrigerator before shaping.

Once the mixture is ready, wet your hands slightly and roll it into small balls.

My tip: Make them smaller than you think!

I shaped mine into approximately 1-inch balls, and they grew quite a bit while cooking.

Step 5: Cook the Matzo Balls in the Soup

My mama always cooked her matzo balls separately, but I do things a little differently.

I cook mine directly in the homemade chicken broth!

Why dirty another pot when you already have all that delicious flavor waiting? 😂

Make sure you have enough broth in your pot because the matzo balls will absorb some liquid as they cook.

Gently place the prepared matzo balls into the simmering soup, leaving room for them to expand.

Cover the pot and cook according to your mix’s instructions, generally about 20–30 minutes, or until the centers are fully cooked.

Avoid vigorous boiling or unnecessary stirring.

Once the matzo balls are tender and fluffy, your soup is ready to serve!

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My Polish Kitchen Secret: Vegeta Seasoning

I have to confess something else.

I put Vegeta in just about everything I cook! 😂

If you grew up in a Polish household, you probably know exactly what I’m talking about.

Vegeta is a savory seasoning blend commonly used in Polish and other European kitchens.

It contains salt, dried vegetables such as carrots, parsnips, onions, celery, and parsley, along with spices and flavor enhancers. The exact ingredients vary by variety.

I love adding a little to soups, stews, sauces, and all kinds of homemade dishes.

It gives my chicken broth that extra savory flavor I grew up enjoying.

What Can You Use Instead of Vegeta?

If you don’t have Vegeta in your pantry, don’t worry!

You can create a similar savory flavor with a few simple seasonings.

For a large pot of chicken soup, try combining:

• 1 teaspoon chicken or vegetable bouillon powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dried parsley
• A small pinch of celery seed, optional
• A pinch of black pepper

Add a little at a time and taste your broth before adding more.

You can also use a small amount of Better Than Bouillon chicken base.

Remember that Vegeta and bouillon contain salt, so adjust your additional salt accordingly.

And don’t forget, you’re already cooking with fresh vegetables and chicken on the bone, so the broth will have plenty of natural flavor.

Can You Make Homemade Matzo Balls Instead of Using a Mix?

Absolutely!

Traditional matzo balls are made with matzo meal, eggs, chicken fat or oil, liquid, and seasonings.

Some recipes also include baking powder to create a lighter texture.

If you would rather make them yourself, here’s an easy version.

Easy Homemade Matzo Balls

Ingredients:

• 1 cup matzo meal
• 4 large eggs
• 1/4 cup vegetable oil or rendered chicken fat
• 1/4 cup water or chicken broth
• 1 teaspoon salt, or less if your broth is salty
• 1/4 teaspoon black pepper

Instructions:

1. Beat the eggs with the oil and water or broth.
2. Stir in the matzo meal, salt, and pepper until combined.
3. Refrigerate the mixture for at least 30 minutes.
4. With wet hands, gently form small balls without packing them tightly.
5. Drop into gently simmering broth, cover, and cook for approximately 30–40 minutes, until fully cooked in the center.

But if you’re like me, there’s nothing wrong with reaching for that boxed mix!

Tips for the Best Chicken Matzo Ball Soup

Use chicken with bones and skin. This is one of my favorite ways to develop a flavorful homemade broth.

Don’t rush the soup. A gentle simmer allows the chicken and vegetables to release their flavor.

Use parsley root if you can find it. It adds a lovely earthy sweetness that reminds me of traditional Polish chicken soup.

Keep the matzo balls small. They expand quite a bit during cooking.

Don’t overcrowd the pot. Give the matzo balls room to grow.

Watch the broth level. Cooking matzo balls directly in the soup means they’ll absorb some of that delicious liquid.

Taste before adding more salt. Especially when using Vegeta or bouillon.

Can You Make Chicken Matzo Ball Soup Ahead of Time?

Yes! Homemade chicken soup is wonderful for meal prepping.

In fact, I often think chicken soup tastes even better the following day.

Store cooled leftovers in airtight containers in the refrigerator for up to 3–4 days.

If you’re making a large batch to enjoy over several days, consider storing the matzo balls separately from the broth so they don’t absorb too much liquid.

You can also freeze the chicken broth and shredded chicken for up to 3 months for best quality.

When ready to enjoy, thaw safely, reheat thoroughly, and prepare fresh matzo balls if desired.

What to Serve With Chicken Matzo Ball Soup

This soup is hearty enough to enjoy on its own, but I especially love serving it with a slice of homemade bread.

A simple green salad or a few crackers on the side are wonderful, too.

And if you’ve been baking all day like I have, a slice of homemade apple pie makes a pretty delicious dessert! 😂

A Little Comfort From My Kitchen to Yours

There is something about homemade chicken soup that brings back memories.

For me, it’s the smell of chicken simmering with fresh vegetables, the familiar seasonings, and those little cooking traditions passed down from my mama.

She always cooked her matzo balls separately, while I prefer cooking mine directly in the soup.

And although I make my broth from scratch, I’m perfectly happy using a boxed matzo ball mix!

After all, cooking doesn’t always have to be complicated to be delicious.

Sometimes a big pot of homemade soup is exactly what everyone needs.

Now I’m curious! Do you make your matzo balls from scratch, or are you a boxed-mix person like me? ❤️

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