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Matzo Ball Soup
This Matzo Ball Soup is so satisfying, so heart-warming, and just one of our all-time favorites. Homemade chicken broth with wonderful tender matzo balls is a match made in Heaven. Easily make it ahead of time. And it just gets better with time!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
12 hrs
Total Time
12 hrs 55 mins
Servings: 8 people
Calories: 289 kcal
Course:
Soup
Cuisine:
Israeli
Ingredients
Do Ahead
- 4 quarts chicken broth
- 2 chicken breasts skin-on, bone-in
- 2 tablespoon olive oil
- salt and pepper
For the Matzo Balls
- 4 large eggs separated, egg whites and yolks
- 1¼ cups matzo meal sometimes spelled matzoh*
- ¼ cup parsley chopped
- 2 tablespoon fresh dill chopped
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 3 tablespoon schmaltz rendered chicken fat (see NOTES)
- ½ cup chicken broth the liquid used to cook the chicken
For the Soup
- 2 tablespoon unsalted butter or olive oil
- 3 medium carrots peeled and sliced into ¼-inch medallions
- ½ teaspoon kosher salt
- sprigs of dill for garnish
Instructions
Do Ahead
- Prepare the chicken broth and chill in the refrigerator (uncovered) for 4 hours, or preferably overnight.
- Remove the pot of broth from the refrigerator just before you are ready to start making the matzo balls.
- To roast the chicken, preheat oven to 350°F. Brush olive oil over the skin of the chicken and then liberally season with salt and pepper. Place on a baking rack on a baking sheet and roast for 40 to 50 minutes, or until you reach an internal temperature of 165°F. Set aside to cool and then remove the skin and pull the meat from the bones, shredding with your hands. Refrigerate until ready to add to the soup.
Cup of Yum
Make the Matzo Balls
- In a medium bowl, beat the eggs whites with a pinch of salt until soft peaks just form. Set aside.
- In a separate medium bowl, stir together the matzo meal, parsley, dill, 1 teaspoon salt, and ½ teaspoon of pepper.
- Use a spoon to scrape the schmaltz (3 tbsp) from the surface of the chilled broth. Work the schmaltz (or oil if no schmaltz) into the matzo mixture until incorporated (you can use your fingers to do this). Remove the remaining congealed fat on the surface of the broth and discard.
- Stir in the chicken broth (½ cup), and then the egg yolks.
- Now, use a wooden spatula to fold in half of the egg whites into the mixture.
- Gently fold in the remaining whites until fully incorporated.
- Chill for 30 minutes in the refrigerator.
Make the Soup
- Heat the broth over medium heat on the stove until heated through.
- Meanwhile, in a large Dutch oven or skillet, melt the butter over medium heat and then add the carrots. Sprinkle a couple pinches of salt over the carrots. Cook, stirring often, until softened, about 5 to 8 minutes.
- Pour the warm broth into the Dutch oven or skillet with the carrots.
- With dampened fingers, gently form chilled matzo mixture into 1 to 2-inch balls (they will expand as they cook), and then gently drop them 1 at a time into the simmering broth.
- Cover and simmer for 35 to 40 minutes.
- Serve hot in soup bowls and garnish with dill sprigs.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- When you chill your homemade chicken broth, you'll be awarded with schmaltz. As the broth chills in the fridge, the fat will rise to the top and congeal. This is chicken schmaltz! If you don't make the broth from scratch, then you can substitute the schmaltz with olive oil or softened butter.
- The broth and the roasted chicken can be made several days before preparing the soup.
- Leftovers will keep covered in the fridge for up to one week and it freezes beautifully for several months. Simply reheat on the stove over medium heat until simmering and heated through.
Nutrition Information
Calories
289kcal
(14%)
Carbohydrates
23g
(8%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
58mg
(19%)
Sodium
2111mg
(88%)
Potassium
407mg
(12%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
4105IU
(82%)
Vitamin C
5mg
(6%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 289
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 23g | 8% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 58mg | 19% |
| Sodium | 2111mg | 88% |
| Potassium | 407mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 4105IU | 82% |
| Vitamin C | 5mg | 6% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.