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Matzo Ball Soup Recipe

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3.9 from 82 reviews

A comforting traditional Matzo Ball Soup featuring tender chicken, flavorful homemade broth, and soft, fluffy matzo balls infused with fresh dill. This recipe balances hearty ingredients with delicate seasonings, simmered to perfection for a classic Jewish culinary experience.

Ingredients

Soup 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 parsnip (halved)
  • 2 of the 4 large carrots (halved)
  • 2 chicken bouillon cubes
  • 10 cups filtered water
  • Sea salt and ground pepper (to taste)
  • 2 large carrots (thinly sliced, for finishing soup)

Matzo Ball Ingredients

  • 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
  • 1/4 cup filtered water
  • Sea salt and ground pepper (a generous pinch)

Instructions

  1. Season and Prepare Chicken: Season the chicken drumsticks and chicken breasts with salt and pepper. Place them in a large soup pot ready for broth preparation.
  2. Add Vegetables and Broth Ingredients: Add the quartered onion, halved garlic, celery stalks, parsnip, halved carrots, chicken bouillon cubes, and filtered water to the pot with chicken.
  3. Simmer the Soup: Bring the mixture to a boil over high heat, then reduce to a gentle simmer. Let it cook for 1 hour until the chicken is fully cooked and flavors meld together.
  4. Make the Matzo Ball Mixture: In a medium bowl, whisk the eggs, then add fresh dill, matzo meal, baking powder, melted butter, water, salt, and pepper. Mix thoroughly to combine evenly.
  5. Rest the Matzo Ball Mixture: Cover the bowl and allow the matzo ball mixture to sit while the soup finishes cooking. This lets the matzo meal absorb moisture.
  6. Strain the Soup Broth: Prepare a large colander set over a bowl. Carefully pour the soup through to strain out bones, skin, and vegetables. Return the clear broth to the pot over low heat.
  7. Add Sliced Carrots and Shred Chicken: Add the thinly sliced carrots into the simmering broth. Shred the cooked chicken meat and return it to the pot. Discard the bones, skin, and vegetable solids.
  8. Form Matzo Balls: Take spoonfuls of the matzo mixture and gently roll between palms to form round balls about 1-inch in diameter.
  9. Cook Matzo Balls in Broth: Add the matzo balls to the simmering broth. Cook for 10 to 12 minutes until they expand and are cooked through.
  10. Garnish and Serve: Sprinkle extra fresh dill over the soup before serving to enhance aroma and presentation. Enjoy your warm, comforting matzo ball soup.

Notes

  • For best results, handle the matzo ball mixture gently to keep them light and fluffy.
  • Allow the matzo ball mixture to rest before cooking for proper hydration of matzo meal.
  • Use a fine colander or sieve to strain the broth for a clear, rich soup base.
  • Adjust seasoning with salt and pepper after simmering with the matzo balls.
  • Make sure to simmer the matzo balls gently to prevent them from breaking apart.

Find it online: https://recipethrive.com/matzo-ball-soup-recipe/