Matzo Ball Soup
Golden chicken broth studded with fluffy matzo balls and fresh dill. A comforting Jewish classic that's easier to make than you'd think.
- Total time
- 50 min
- Servings
- 4
- Calories
- 312
- Protein
- 38g
Ingredients
- 2 large eggs
- ½ cup matzo meal
- 2 tablespoons chicken broth
- 1 pinch salt and pepper to taste
- 1.5 pounds whole chicken or chicken pieces
- 8 cups chicken broth
- 2 medium carrots
- 2 stalks celery stalks
- 3 tablespoons, chopped fresh dill
- 1 pinch salt and pepper to taste
Instructions
- 1
Crack both eggs into a small bowl and whisk with a fork until the yolks and whites are blended together, about 30 seconds.
- 2
Pour the matzo meal into the same bowl with the eggs, add 2 tablespoons of chicken broth, a pinch of salt, and a pinch of pepper.
- 3
Stir gently with a spoon until the mixture is uniform and looks like thick porridge with no dry streaks of matzo meal remaining, about 20 seconds.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 15 minutes while you prepare the broth.
- 5
Place the chicken and 8 cups of broth into a large pot and bring to a boil over medium-high heat, which takes about 8 minutes.
- 6
Once bubbling, reduce heat to medium-low and simmer for 10 minutes, skimming off any white foam that rises to the surface with a spoon.
- 7
Cut each carrot lengthwise in half, then cut each half crosswise into 2-inch pieces on the cutting board.
- 8
Cut each celery stalk crosswise into 2-inch pieces on the cutting board.
- 9
Add the carrot and celery pieces to the simmering broth and continue cooking at medium-low heat for 10 more minutes.
- 10
Using two spoons or a small ice cream scoop, form the chilled matzo mixture into balls about the size of a walnut, dropping each into the simmering broth as you go.
- 11
Once all matzo balls are in the pot, increase heat to medium and bring the broth back to a gentle boil, then reduce to medium-low and simmer uncovered for 20 minutes without stirring.
- 12
Remove the pot from heat and carefully lift out the chicken pieces with tongs and set aside on a cutting board until cool enough to handle, about 3 minutes.
- 13
Shred the chicken meat into bite-sized pieces by pulling it apart with two forks, discarding skin and bones.
- 14
Return the shredded chicken to the pot, stir gently to combine, then taste the broth and add salt and pepper as needed.
- 15
Ladle the soup into bowls, ensuring each gets one or two matzo balls, some chicken, and vegetables, then sprinkle fresh chopped dill over the top.
Tools you’ll need
- small mixing bowl
- fork
- plastic wrap
- large pot (6-quart minimum)
- spoon for skimming
- cutting board
- chef's knife
- tongs
- two forks for shredding
- soup ladle
- soup bowls
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