Soups & Stews
This 2nd Avenue Deli matzo ball soup recipe delivers the iconic comfort of New York's legendary Jewish deli—herb-infused broth and dumplings so light they float like clouds. 💛 The secret lies in precise ratios of flour, eggs, and broth for the matzo balls, plus a slow-simmered broth that builds depth with every hour. I've perfected this version after countless batches, ensuring the signature tender-yet-floatable texture and rich, aromatic broth that makes it a staple for holidays and cozy weeknights alike.
The herb-infused broth starts with chicken and vegetables simmered for hours, creating a golden, flavorful liquid that's the soul of this soup. Meanwhile, the matzo balls get their signature texture from a specific flour-to-egg ratio and careful kneading—no lumps, just smooth, pillowy perfection. The key is patience: letting the broth work its magic while the dumplings gently cook until they're ready to rise to the surface.
What you'll end up with is a bowl of soup that tastes like a trip to New York—cloud-like matzo balls bobbing in a fragrant, golden broth, ready to be topped with parsley and crunchy matzo croutons. Every spoonful delivers that perfect balance of tender dumplings and deeply flavorful broth, making it a dish that's as comforting as it is impressive.
Serve with a slice of rye bread or as a starter for a hearty meal. This recipe brings the deli experience home, where every bite feels like a taste of tradition. Let's get started on creating your own version of this New York classic.
Ingredients for 2nd avenue deli matzo ball soup
Herb-infused broth and light-as-air dumplings—just 13 ingredients for a taste of NYC.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breasts 🍗 | 2 lb | Boneless, skinless, cut into pieces |
| Carrots 🥕 | 4 medium | Peeled, cut into 2-inch pieces |
| Celery Stalk 🧅 | 3 whole | Cut into 2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Quartered, skin on |
| Fresh Parsley 🌿 | ½ cup | Chopped, for garnish |
| Fresh Dill 🌿 | ¼ cup | Chopped, for broth |
| Fresh Matzo Meal 🍞 | 1 cup | Finely ground matzo |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Chicken Fat 🍳 | 2 tbsp | From roasted chicken |
| Water 💧 | 8 cups | For matzo ball dough |
| Matzo Croutons 🍞 | ½ cup | For topping |
The chicken is the broth's backbone—look for plump, fresh breasts with good marbling. Costco or Trader Joe's have great prices, but any grocery store will do. Fresh herbs make all the difference here: dill and parsley should smell vibrant, not wilted. For the matzo meal, Manischewitz is the classic brand, but any finely ground matzo works. The carrots and celery? Medium-sized pieces ensure even cooking without mushiness—no need for baby carrots here.
No fresh dill? Dried works at one-third the amount, but it won't have that same bright flavor. Short on matzo meal? Crushed matzo crackers in a pinch (just add a splash of water to grind). The chicken fat is non-negotiable for richness—if you don't have it, olive oil or butter will do, but it won't be exactly the same. For the croutons, toasted matzo cubes work if you're feeling lazy, but the crispy store-bought kind adds that perfect crunch. The eggs? Room temperature is key for smooth matzo balls—no lumps, just cloud-like perfection.
Broth keeps for 5 days in the fridge—taste even better the next day. Matzo balls? Make ahead and refrigerate for up to 2 days before cooking. Freeze the dough balls (uncooked) for 3 monthsRye bread is the perfect side, but crusty baguette works too.
Why You'll Love This Recipe
- One-Pot Simplicity: I swear by this recipe because it’s basically foolproof—just chop the onion, carrots, and celery (no fancy dicing needed), toss everything into a pot with the chicken, and let it simmer. The matzo balls? You’ll make them in the same bowl you mix the dough, no extra dishes.
- Umami Bomb: That crispy, golden matzo ball with the creamy center? It’s the star. But the broth—oh, the broth—gets its depth from the chicken bones (or just the breasts, if you’re short on time) and a slow simmer with the veggies. The parsley at the end? Fresh brightness that cuts through the richness like a breath of air.
- Weeknight to Weekend: I make this when I’m too tired to plan (Tuesday nights, anyone) and when I’m hosting a crowd (Sunday dinners, yes). The leftovers? Even better the next day—those matzo balls get softer, the broth richer. And honestly? It’s the one dish that feels fancy but doesn’t require a white shirt.
- Budget-Friendly Luxury: Chicken breasts and basic veggies won’t break the bank, but the flavor? It’s restaurant-quality without the markup. Plus, the matzo ball dough uses eggs and matzo meal—ingredients that stretch far. Make a double batch, freeze half, and thank me later when you’re reheating a bowl in January.
Step-by-step instructions for 2nd Avenue deli matzo ball soup
Here's how to make that legendary New York matzo ball soup with tender dumplings and aromatic broth.
🍳 Step 1: Roast the Chicken for Rich Flavor
Preheat your oven to 425°F. Place the 2 lb chicken breasts on a baking sheet lined with parchment paper. Rub them with 1.5 tsp salt and 0.5 tsp black pepper, then roast for 25-30 minutes until the internal temperature reaches 165°F and the juices run clear.
While roasting, I like to flip the chicken halfway through for even browning. Once done, let it rest for 10 minutes before shredding. Save that 2 tbsp chicken fat that renders out—it's pure gold for your matzo balls. Shred the chicken coarsely and set it aside for the broth.
🥘 Step 2: Build the Herb-Infused Broth
In a large stockpot, combine the shredded chicken, 8 cups water, 4 medium carrots, 3 whole celery stalks, and 1 whole yellow onion. Bring to a boil, then reduce heat to medium-low and simmer for 45 minutes to extract maximum flavor.
Strain the broth through a fine-mesh sieve into a clean pot, pressing down on the vegetables to release all their goodness. Return the broth to the pot and add the 0.25 cup fresh dill. Keep it warm over low heat while you make the matzo balls. The dill adds that signature 2nd Avenue deli brightness—don't skip it!
👨🍳 Step 3: Make the Matzo Ball Dough
In a large mixing bowl, whisk together the 4 whole large eggs, 1 cup fresh matzo meal, 1.5 tsp salt, and 0.5 tsp black pepper until fully combined. The dough should be thick but pourable—like heavy cream. If it's too thick, add 1-2 tablespoons water at a time until it reaches the right consistency.
Here's the thing—don't overmix. Just combine until smooth. The matzo meal absorbs liquid quickly, so work fast. The dough should be cool when you form the balls, so if your kitchen gets warm, chill it for 10 minutes before shaping.
🍲 Step 4: Poach the Matzo Balls to Perfection
Bring the broth to a gentle simmer—it should barely bubble. Using a large spoon or ice cream scoop, drop the matzo ball dough into the broth, leaving about 2 inches between each ball. You should have about 6-8 matzo balls depending on size. Simmer uncovered for 20-25 minutes until they're puffed and golden brown.
Here's how you know they're done: the matzo balls should float to the surface and develop a beautiful golden crust. If they brown too quickly, reduce the heat slightly. Don't peek too often—each time you lift the lid, you lose heat and steam. Patience pays off with those cloud-like dumplings.
🍽️ Step 5: Finish and Serve
Once the matzo balls are perfectly poached, ladle the soup into bowls, placing 2-3 matzo balls in each. Sprinkle each serving with 0.5 cup matzo croutons and 0.5 cup fresh parsley. The croutons add that signature crunch that makes this soup so special.
Serve immediately with crusty bread on the side. The contrast of the tender matzo balls against the rich, herb-infused broth is pure comfort food magic. Each bite should deliver that perfect balance of creamy dumpling, savory broth, and fresh herbs—just like the deli version!
Pro Tips For Making 2nd Avenue Deli Matzo Ball Soup
- BOIL CHICKEN LOW AND SLOW: I used to rush the chicken and end up with dry, stringy meat—no one wants that in soup. Simmer it at a gentle boil (small bubbles, not rolling) for about 25 minutes after it reaches 165°F. The broth will be richer, and the chicken will pull apart like a dream.
- CHOP VEGETABLES UNIFORMLY: Nothing ruins a deli-style soup like unevenly cooked veggies. Dice the carrots, celery, and onion into ¼-inch pieces—small enough to soften in the broth but not so fine they disappear. I learned this the hard way when my carrots stayed crunchy while the celery turned to mush.
- SKIP THE RAW MATZO BALLS: Resist the urge to drop in uncooked matzo balls straight into the broth—they’ll fall apart or turn gummy. Instead, poach them separately in simmering water for 15-18 minutes until they float and set. Then gently nestle them into the finished soup to keep their shape.
- SAUTÉ ONIONS UNTIL GOLDEN: Don’t just cook the onions—caramelize them for 8-10 minutes until deep amber. That extra effort adds a sweet, rich depth that makes the soup taste like it’s been simmering for hours. (Yes, even if you’re impatient like me, don’t skip this.)
Wine and beer pairings for this 2nd avenue deli matzo ball soup
White Wine Pairings
For this rich, herb-infused soup, I always reach for a crisp Sauvignon Blanc from New Zealand or a Riesling from Germany. The bright acidity and citrus notes cut through the creamy matzo balls beautifully, cleansing your palate between spoonfuls. A Chardonnay with minimal oak—like one from Sonoma County—also works wonderfully, especially if you prefer a touch of buttery richness to complement the chicken broth. 🍷
Light Beer Options
A Pilsner or Helles Lager provides the perfect balance—think Stella Artois or Weihenstephaner—with their clean, crisp profiles that won’t overpower the delicate flavors. For something with a bit more character, try a Belgian Witbier like Hoegaarden, which adds a subtle spice from coriander that pairs surprisingly well with the dill in the broth. Just avoid heavy, malty beers that would clash with the soup’s lightness.
Red Wine Surprise
Here’s a secret: a light Pinot Noir from Oregon actually works beautifully with this soup, especially if you prefer red wine. The earthy notes complement the chicken and dill, while its acidity keeps it refreshing. I’ve even had Pinot Grigio (a white) with this dish—it’s versatile enough to handle both! The key is avoiding bold, tannic reds that would overpower the delicate matzo balls. 🍷
Non-Alcoholic Choices
For a refreshing non-alcoholic pairing, I love a sparkling apple cider like Martinelli’s—the effervescence and sweet-tart flavor mirror the brightness of the broth. A ginger beer with a squeeze of lemon also adds a zesty contrast that enhances the soup’s herbal notes. Even a cold hibiscus tea (like Tazo’s Hibiscus & Rose) provides a floral, tangy complement that’s surprisingly delicious. 🍹
Seasonal Adjustments
In summer, I lean toward Sauvignon Blanc or Witbier to keep the meal light and refreshing. But when winter rolls around, a warmer Riesling or even a light Pinot Noir feels cozier and more satisfying with the hearty broth. The key is matching the wine’s temperature to the soup’s warmth—serve everything at room temperature for the best experience. ❄️
Nutrition facts
Frequently asked questions
Why do the matzo balls need to float before they're done?
The floating test is key to perfect matzo balls! They should rise to the surface when fully cooked, indicating they've absorbed enough broth and developed that signature cloud-like texture. This happens when the starch in the matzo meal fully gelatinizes—usually after 20-25 minutes of gentle simmering. If they sink, they're either undercooked or too dense.
Can I make the matzo ball dough ahead of time?
The dough keeps well in the fridge for 2 days or can be frozen for 3 months before cooking. Just shape the balls and store them in an airtight container with parchment between layers. When ready to cook, drop them directly into simmering broth—no thawing needed, though frozen balls may take 5 extra minutes to cook through.
What if my matzo balls turn out too dense?
Dense matzo balls usually mean overmixing or too much flour. For next time, whisk just until combined (no lumps) and use 1 cup water + 1 cup chicken broth instead of all water—this keeps them lighter. Also ensure your eggs are room temperature and chill the dough for 10 minutes before shaping to prevent overworking.
How do I make the broth clearer?
For a crystal-clear broth, strain it through a cheesecloth-lined sieve after simmering, pressing gently on the vegetables. For extra clarity, chill the broth overnight—the fat will solidify on top and can be skimmed off. If you prefer a richer broth, leave some of the vegetable pulp in (just strain the solids) for deeper flavor.
Can I use low-sodium chicken broth?
Yes, but you'll need to adjust the seasoning. Since the recipe relies on salt for flavor, add 1 extra teaspoon to the broth and 0.5 teaspoon to the matzo ball dough. Taste the broth before serving—it should be seasoned like a good deli soup. For even more flavor, add a bay leaf while simmering and remove it before serving.