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Classic Matzo Ball Soup (Jewish penicillin)

The only matzo ball soup recipe you’ll ever need, each bowl is brimming with deep chicken flavor and light, fluffy matzo balls.

Prep Time
1 hr
Cook Time
2 hrs
Total Time
3 hrs
Servings: 8
Calories: 325 kcal
Course: Soup
Cuisine: Mediterranean

Ingredients

Chicken Stock
  • 1 whole chicken 4-5 pounds
  • 2 carrots (peeled and cut in thirds)
  • 5 celery ribs and leaves (cut in thirds)
  • 6 cloves garlic (smashed whole skin removed)
  • 1 large yellow onion (quartered outer layer removed)
  • 1 tablespoon chicken base (dissolved in 1/2 cup boiling water)
  • 1 tablespoon kosher salt
  • 1 teaspoon pepper
  • 10 tablespoon parsley sprigs (1 dried parsley)
  • 2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
Matzo Balls
  • 1 box Manischewitz Matzo ball mix
  • 4 large eggs
  • ¼ cup oil or chicken fat (schmaltz)
  • fresh or dried chives (optional garnish)

Instructions

Preparing the Chicken Stock:
    Cup of Yum
  1. 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.
  2. Remove lid and let the stock simmer on low until the chicken falls off the bones – about one hour.
  3. Check for seasoning and adjust accordingly with more salt, pepper or herbs to taste.
  4. 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.
  5. Reheat stock over medium heat until warmed through. Taste for seasoning and adjust accordingly.
  6. To strain, place a large mesh colander over another large stockpot and strain stock.
Prepare Matzo Balls:
  1. Prepare according to package instructions, usually mixing the matzo ball mix, eggs, and oil into a dough.
  2. 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:
  1. 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

Calories 325kcal (16%) Carbohydrates 29.3g (10%) Protein 16.4g (33%) Fat 14.8g (23%) Saturated Fat 2.5g (13%) Polyunsaturated Fat 12.3g Trans Fat 0g Cholesterol 104mg (35%) Sodium 1504mg (63%) Fiber 1.1g (4%) Sugar 7.6g (15%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 325

% 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.