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
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Open the appInstructions
Step 1
In a medium bowl, whisk together eggs, chicken fat, and seltzer water until well combined.
Step 2
Add matzo meal, salt, pepper, and dill. Mix gently until just combined; do not overmix.
Step 3
Cover and refrigerate the mixture for at least 30 minutes.
Step 4
Place chicken, carrots, celery, onion, and parsnip in a large 8-quart stockpot.
Step 5
Cover with water and bring to a boil over high heat, skimming foam that rises to the surface.
Step 6
Add dill, parsley, salt, and pepper. Reduce heat and simmer for 45 minutes, uncovered.
Step 7
Remove chicken with tongs and set aside to cool; discard vegetables and herbs. Strain broth through a fine-mesh sieve; return to pot.
Step 8
When chicken is cool, shred the meat and set aside, discarding skin and bones.
Step 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.
Step 10
Carefully drop matzo balls into the boiling broth. Return to a boil, then reduce heat and simmer, covered, for 30 minutes.
Step 11
Add shredded chicken and thinly sliced fresh carrots; simmer uncovered for 5 minutes until carrots are tender.
Step 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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