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Fabulous Matzo Ball Soup

Shruthi
This comforting soup features fluffy homemade matzo balls in golden chicken broth.Matzo meal, eggs, and chicken fat create tender, flavorful dumplings.Slow-simmered chicken and vegetables give the broth wonderful depth.Carrots, celery, onion, garlic, and herbs add freshness and aroma.Fresh dill and parsley provide a bright finishing flavor.It is perfect for holidays, family dinners, or cozy comfort-food meals.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Main Course, Soup
Cuisine Ashkenazi-Inspired, Jewish
Servings 4
Calories 380 kcal

Ingredients
  

For the Chicken Broth

  • 1 whole chicken, approximately 1.5–2 kg
  • 10 cups water
  • 2 large carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 large yellow onion, quartered
  • 3 garlic cloves, lightly crushed
  • 2 bay leaves
  • 6–8 black peppercorns
  • ½ teaspoon salt, or to taste
  • 4–5 sprigs fresh dill

For the Matzo Balls

  • 1 cup matzo meal
  • 4 large eggs
  • ¼ cup chicken schmaltz or neutral oil
  • ¼ cup chicken broth or water
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh dill

For Serving

  • Fresh dill, chopped
  • Fresh parsley, chopped
  • Freshly ground black pepper
  • Warm chicken broth

Instructions
 

Prepare the Chicken

  • Place the whole chicken in a large stockpot.
    Add the water, carrots, celery, onion, garlic, bay leaves, peppercorns, salt, parsley, dill, and optional parsnip.
    Make sure the chicken is mostly covered by the water.

Bring the Broth to a Simmer

  • Bring the pot to a gentle boil over medium-high heat.
    As foam rises to the surface, skim it away with a spoon.
    Once the broth reaches a gentle boil, reduce the heat to low.

Simmer the Chicken

  • Cover the pot partially and simmer gently for approximately 1–1½ hours, or until the chicken is fully cooked and tender.
    Avoid vigorous boiling because it can make the broth cloudy and may cause the chicken to become tougher.

Remove the Chicken

  • Carefully transfer the cooked chicken to a large plate or bowl.
    Allow it to cool enough to handle.
    Remove the meat from the bones and shred or slice it into bite-sized pieces.
    Discard the bones and skin, or reserve them for another stock if desired.

Strain the Broth

  • Strain the broth through a fine-mesh sieve into a clean pot.
    Discard the spent herbs and aromatics.
    Reserve the cooked carrots and celery if desired.
    Taste the broth and adjust the salt.
    For an especially clear soup, allow the broth to settle and skim excess fat from the surface.

Prepare the Matzo Ball Mixture

  • In a large bowl, whisk together the eggs, chicken schmaltz or oil, broth or water, salt, pepper, parsley, dill, and optional garlic powder.
    Add the matzo meal.
    Stir gently until everything is evenly combined.
    Do not overmix.

Chill the Mixture

  • Cover the bowl and refrigerate the matzo ball mixture for at least 30 minutes.
    Chilling allows the matzo meal to absorb the liquid and makes the mixture easier to shape.

Cook the Matzo Balls

  • Bring a large pot of salted water or broth to a gentle simmer.
    Carefully add the matzo balls.
    Cover the pot and simmer gently for approximately 25–35 minutes, depending on their size.
    Avoid vigorous boiling because it can break apart delicate matzo balls.

Check for Doneness

  • A properly cooked matzo ball should be tender all the way through.
    Cut one open to check the center.
    It should no longer have a dry or dense appearance.

Reheat the Broth

  • Meanwhile, return the strained chicken broth to a gentle simmer.
    Add the reserved carrots and celery.
    Add some of the shredded chicken if desired.

Garnish and Serve

  • Finish each bowl with fresh dill, parsley, and a little freshly ground black pepper.
    Serve immediately while the soup is hot and aromatic.

Notes

  • Chill the matzo mixture: Refrigeration helps the matzo meal absorb liquid and makes shaping easier.
  • Don't overwork the mixture: Gentle mixing helps keep the matzo balls tender.
  • Keep the cooking water at a simmer: Vigorous boiling can cause the dumplings to break apart.
  • Use schmaltz for traditional richness: Chicken fat gives the matzo balls a particularly savory flavor.
  • Use oil if preferred: Neutral oil is an easy alternative.
  • Keep the broth gentle: Slow simmering produces a more flavorful and clearer broth.
  • Season gradually: Broth becomes more concentrated as it cooks.
  • Serve immediately: Matzo balls are especially delicious when hot and freshly cooked.
Keyword Fabulous Matzo Ball Soup, Homemade Matzo Ball Soup, Jewish chicken soup, matzo ball soup, Matzo Balls, Passover Soup