Classic Matzo Ball Soup (Jewish penicillin)
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Unrated
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Prep Time
1 hr
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Cook Time
2 hrs
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Total Time
3 hrs
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Servings
8
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Calories
325 kcal
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Course
Soup
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Cuisine
Mediterranean
Classic Matzo Ball Soup (Jewish penicillin)
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The only matzo ball soup recipe you’ll ever need, each bowl is brimming with deep chicken flavor and light, fluffy matzo balls.
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Ingredients
Chicken Stock
- 1 whole chicken 4-5 pounds
- 2 carrot peeled and cut in thirds
- 5 celery cut in thirds, ribs and leaves
- 6 cloves garlic (smashed whole skin removed)
- 1 yellow onion quartered outer layer removed, large
- 1 tablespoon chicken base (dissolved in 1/2 cup boiling water)
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 10 tablespoon parsley 1 dried parsley, sprigs
- 2 teaspoons thyme or 1 teaspoon dried thyme, fresh
Matzo Balls
- 1 box matzo ball mix Manischewitz brand
- 4 egg large
- ¼ cup oil or chicken fat (schmaltz
- chive optional garnish, fresh or dried
Instructions
Preparing the Chicken Stock:
- Place all of the chicken stock ingredients (whole chicken through thyme) in a large stock pot and cover with water. Bring to a boil the reduce heat to a simmer.
- Remove lid and let the stock simmer on low until the chicken falls off the bones – about one hour.
- Check for seasoning and adjust accordingly with more salt, pepper or herbs to taste.
- Remove from heat and let cool. Refrigerate stock overnight so that you can easily scape off the fat from the chilled soup in the morning. In the morning, scrape off fat layer from the top while soup is still cold.
- Reheat stock over medium heat until warmed through. Taste for seasoning and adjust accordingly.
- To strain, place a large mesh colander over another large stockpot and strain stock.
Prepare Matzo Balls:
- Prepare according to package instructions, usually mixing the matzo ball mix, eggs, and oil into a dough.
- Take about a tablespoons worth of dough and roll into a ball. The key to fluffy, perfect balls is to cook them in a wide, deep soup pan so that the balls have space to expand. It doesn't need to be as deep as it needs to be wide.
To Serve:
- Ladle hot chicken broth into a bowl and add one or two matzo balls. Sprinkle with chives to serve. If you kept the chicken meat from making the stock, you can add that to the soup as well.
Notes
- To save time, you can use a high quality canned chicken stock instead of making your own.
- My aunt discards the chicken from the stock-making process because she feels it’s quite flavorless and cooked through at that point but you’re welcome to reserve the meat and add to the soup later.
- For gluten free, look for the Gluten Free Matzo Ball Mix.
Nutrition Information
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Calories
325kcal
(16%)
Carbohydrates
29.3g
(10%)
Protein
16.4g
(33%)
Fat
14.8g
(23%)
Saturated Fat
2.5g
(13%)
Polyunsaturated Fat
12.3g
(72%)
Trans Fat
0g
(0%)
Cholesterol
104mg
(35%)
Sodium
1504mg
(63%)
Fiber
1.1g
(4%)
Sugar
7.6g
(15%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 29.3g | 10% |
| Protein | 16.4g | 33% |
| Fat | 14.8g | 23% |
| Saturated Fat | 2.5g | 13% |
| Polyunsaturated Fat | 12.3g | 72% |
| Trans Fat | 0g | 0% |
| Cholesterol | 104mg | 35% |
| Sodium | 1504mg | 63% |
| Fiber | 1.1g | 4% |
| Sugar | 7.6g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
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