Matzo Ball Soup
Classic Jewish comfort soup with tender chicken, vegetables, and fluffy matzo balls in a rich, savory broth. Perfect for holidays or any time you crave warmth and tradition.
- Total time
- 90 min
- Servings
- 6
- Calories
- 380
- Protein
- 38g
Ingredients
- 3 lbs whole chicken or chicken parts
- 3 medium carrots, cut into chunks
- 3 stalks celery stalks, cut into chunks
- 1 large onion, halved
- 1 medium parsnip, cut into chunks
- 3 sprigs fresh dill sprigs
- 3 sprigs fresh parsley sprigs
- 1.5 teaspoons salt
- ½ teaspoon black pepper
- 3.5 quarts water
- 1 cup matzo meal
- 4 large eggs
- ¼ cup chicken fat or vegetable oil
- ¼ cup seltzer water or club soda
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh dill, finely chopped
- 2 tablespoons fresh dill or parsley
- 2 medium carrots, thinly sliced
Instructions
- 1
In a medium bowl, whisk together eggs, chicken fat, and seltzer water until well combined.
- 2
Add matzo meal, salt, pepper, and dill. Mix gently until just combined; do not overmix.
- 3
Cover and refrigerate the mixture for at least 30 minutes.
- 4
Place chicken, carrots, celery, onion, and parsnip in a large 8-quart stockpot.
- 5
Cover with water and bring to a boil over high heat, skimming foam that rises to the surface.
- 6
Add dill, parsley, salt, and pepper. Reduce heat and simmer for 45 minutes, uncovered.
- 7
Remove chicken with tongs and set aside to cool; discard vegetables and herbs. Strain broth through a fine-mesh sieve; return to pot.
- 8
When chicken is cool, shred the meat and set aside, discarding skin and bones.
- 9
Bring the strained broth to a gentle boil. Wet your hands and form matzo ball mixture into 12–16 balls, each about 1.5 inches in diameter.
- 10
Carefully drop matzo balls into the boiling broth. Return to a boil, then reduce heat and simmer, covered, for 30 minutes.
- 11
Add shredded chicken and thinly sliced fresh carrots; simmer uncovered for 5 minutes until carrots are tender.
- 12
Taste and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh dill or parsley.
Tools you’ll need
- 8-quart stockpot
- medium mixing bowl
- whisk
- fine-mesh sieve
- tongs
- measuring cups and spoons
- ladle
- cutting board
- chef's knife
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