Description
Matzo Ball Soup is a comforting traditional Jewish dish featuring tender chicken broth filled with flavorful homemade matzo balls. This nourishing soup combines simmered chicken and aromatic vegetables with light, fluffy matzo balls made from eggs, chicken fat, and matzo meal, perfect for a cozy meal or holiday celebration.
Ingredients
Scale
Chicken Soup
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, quartered
- 2 carrots, cut into about 4” pieces
- 4 celery ribs, cut into about 4” pieces
- 1 turnip, quartered
- 1 parsnip, cut into about 4” pieces
- 1 (2 1/2- to 3-lb.) whole chicken
- 6 cups (48 oz.) homemade chicken broth
- 4 dill sprigs
- 4 flat-leaf parsley sprigs
- Kosher salt
- Freshly ground black pepper
Matzo Balls
- 4 large eggs
- 1/2 cup chicken fat (schmaltz), melted
- 1/2 cup seltzer water
- 1 cup matzo meal
- Kosher salt
- Freshly ground black pepper
- Finely chopped fresh dill, for serving
Instructions
- Prepare the Chicken Soup: In a very large pot over medium heat, heat the olive oil. Add the onion, carrots, celery, turnip, and parsnip and cook, stirring occasionally, until the vegetables are fragrant, about 2 minutes. Place the whole chicken on top of the vegetables and toss gently so the chicken is slightly coated with the veggies and oil.
- Add Liquids and Herbs: Pour in the homemade chicken broth and add enough water to just cover the chicken. Add the dill and parsley sprigs, then season generously with kosher salt and freshly ground black pepper. Bring the pot to a boil, then reduce the heat to medium-low and simmer the soup partially covered for 2 hours.
- Strain and Prepare Broth: Remove the chicken from the pot and shred it for the soup or reserve for another use. Save a few pieces of carrot to slice and add back to the finished soup. Strain the broth through a fine mesh sieve into a large bowl or measuring cup. Season the broth with salt and pepper to taste. Discard the cooked vegetables and herbs.
- Make the Matzo Ball Mixture: In a medium bowl, beat the eggs until blended. Add the melted chicken fat and seltzer water, mixing well to combine. Stir in the matzo meal, and season with kosher salt and freshly ground black pepper. Mix thoroughly until the matzo meal is fully incorporated. Refrigerate the mixture until chilled, at least 30 minutes.
- Form the Matzo Balls: Bring a large pot of water to a rolling boil. Using a medium cookie scoop or about 3 tablespoons, scoop the chilled matzo ball mixture and gently roll between slightly wet hands to form smooth balls.
- Cook the Matzo Balls: Drop the formed matzo balls into the boiling water. They will sink initially but will rise to the top as they cook. Continue cooking them for 10 to 15 minutes until they float and are cooked through. Check by ensuring the center is no longer dense or dark yellow.
- Serve the Soup: Add the cooked matzo balls to the strained chicken broth soup or place the matzo balls into individual serving bowls and ladle soup over them. Garnish with shredded chicken, reserved sliced carrots, and freshly chopped dill before serving.
Notes
- For best texture, chill the matzo ball mixture for at least 30 minutes before shaping and cooking.
- Using chicken fat (schmaltz) gives matzo balls a rich, traditional flavor, but can be substituted with vegetable oil for a milder taste.
- Do not skip straining the broth to ensure a clear soup base.
- Matzo balls can be made ahead and cooked shortly before serving.
- Adjust seasoning of broth after straining to suit your taste.
- Use fresh herbs like dill and parsley for aromatic broth and garnish.
- Prep Time: 45 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Keywords: Matzo Ball Soup, chicken soup, Jewish soup, traditional soup, matzo balls, comfort food
