Big balls.
Hot broth.
Two giant matzo balls, a full cup of chicken, and real homemade broth. Frozen by the quart so your freezer finally has a reason to exist.
Ordering happens on Cook to Counter. We make the soup. They run the register.
Bigger than hers. Don't tell her.
Bubbe made them small so the pot went further. We make them big because the pot is yours now.
Every quart serves two. Each one gets two oversized matzo balls, a full cup of skinless shredded chicken, half a cup of carrots and onions, and a chicken broth we simmer for hours from whole chickens, wings, dill and parsley. No noodles in the standard pack. Nothing to hide behind.
It's the soup you want when you're sick, when it's cold, when you're hungover, or when you're just a person who likes big balls in a bowl. We don't judge. We supply.
We have the balls to say it.
Made in small batches. Frozen the same day.
Twelve quarts at a time. Whole chickens, wings for body, dill at the end, schmaltz in the balls. Cooled fast, packed with headspace, and frozen at 0°F.
Freezer to bowl, no drama.
- Thaw overnight in the fridge or go straight from frozen into a saucepan.
- Warm over medium, stir gently as it loosens. Bring the broth to a rolling boil.
- Check for 165°F throughout, including the centers of the matzo balls. Then eat like nobody's watching.
Microwave directions, storage limits and allergens are on the FAQ page.
@bigballssoup, live from the pot.
Follow along
Drops, pot shots and the occasional ball joke. @bigballssoup on Instagram.
Ready to get some balls?
Checkout is on Cook to Counter. Current price, availability and pickup or delivery details live there, so they're always right.