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meatball soup with carrots in a bowl.
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Matzo Ball Soup

With fluffy matzo balls and homemade chicken broth, this comforting matzo ball soup will be a hit with your whole family.
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course, Soup
Cuisine: Jewish
Diet: Low Lactose
Skill Level: Intermediate
Servings: 6 servings
Author: Rena Awada

Ingredients

  • 1 pound chicken drumsticks bone in, skin on
  • 1 pound chicken breast boneless, skinless
  • 1 large yellow onion quartered
  • 1 medium head garlic thoroughly washed and cut in half
  • 4 medium celery stalks halved
  • 1 medium parsnips halved
  • 4 large carrots 2 halved and 2 thinly sliced
  • 2 chicken bouillon cubes
  • 10 cups filtered water

Matzo balls:

  • 5 large eggs
  • 3 tablespoons fresh dill finely chopped
  • 1 cup matzo meal ground matzo crackers
  • 1/2 teaspoon baking powder
  • 2 tablespoons melted butter
  • Sea salt and ground pepper to taste
  • 1/4 cup filtered water

Instructions

  • Season the 1 pound chicken drumsticks and 1 pound chicken breast with salt and pepper and place in a large soup pot.
  • Add 1 large yellow onion (quartered), 1 medium head garlic (halved), 4 medium celery stalks (halved), 1 medium parsnips (halved) and 2 of the 4 large carrots (halved). Crumble in the 2 chicken bouillon cubes and add 10 cups filtered water.
  • Bring the soup to a boil, then reduce to a simmer and cook the soup for 1 hour, until the chicken is fully cooked through.
  • While the soup cooks, make the matzo balls. In a medium bowl, whisk the 5 large eggs. Add 3 tablespoons fresh dill, 1 cup matzo meal, 1/2 teaspoon baking powder, 2 tablespoons melted butter, 1/4 cup filtered water, a generous pinch of Sea salt and ground pepper, and mix thoroughly to combine.
  • Cover and allow it to sit until the soup has finished cooking.
  • Once the soup is ready, prepare your station. Place a large colander over a large bowl. Carefully pour the soup over and sieve the broth. Return the broth back into the pot and place over low heat. Add in 2 carrots (sliced) and allow it to simmer.
  • Shred the cooked chicken and place it into the soup pot. Discard all the leftovers (bones, skin, vegetables).
  • Take spoonfuls from the matzo mixture and roll it between your palms to create round balls.
  • Add the balls to your simmering soup pot and continue to cook for 10-12 minutes.
  • Garnish the soup with extra dill and enjoy!
    A white bowl of matzo ball soup with a spoon

Notes

Tips:
  • Make the matzo ball mixture while the broth cooks so the matzo meal has time to absorb the liquid and is easier to roll.
  • Use slightly damp hands when shaping the matzo balls to prevent sticking.
  • For a clear broth, strain it through a colander lined with cheesecloth
  • Skim off any foam that rises to the top of the broth as it simmers.
  • If available, use chicken fat (schmaltz) instead of butter in the matzo balls for extra flavor.
     

Nutrition

Calories: 407kcal | Carbohydrates: 32g | Protein: 34g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 260mg | Sodium: 717mg | Potassium: 764mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7210IU | Vitamin C: 11mg | Calcium: 108mg | Iron: 3mg