Matzo Ball Soup Recipe
User Reviews
5.0
36 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Additional Time
30 mins
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Servings
8
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Calories
456 kcal
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Course
Main Course, Soup
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Cuisine
Israeli
Matzo Ball Soup Recipe
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This delicious Matzo Ball Soup Recipe of fluffy matzo balls in a homemade chicken soup with vegetables and fresh herbs is amazing.
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Ingredients
For the Soup:
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 92 ounces chicken stock
- 3 peeled and small diced carrots
- 3 small diced ribs of celery
- ¼ cup chopped fresh dill
- ¼ cup sliced green onions optional
- coarse salt and fresh cracked pepper to taste
For the Matzo Balls:
- ½ peeled and finely minced yellow onion
- 3 finely minced cloves of garlic
- 2 teaspoons baking powder
- 8 large eggs
- 4 tablespoons melted schmaltz
- 2 cups matzo meal
- 1 tablespoon finely chopped fresh parsley
- coarse salt and fresh cracked pepper to taste
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Instructions
- For the Chicken Soup: Season the chicken breasts on both sides with salt and pepper.
- Heat 2 tablespoons of olive oil on medium-high heat in a large 6 to 8-quart pot. Once it begins to smoke lightly, add in the chicken breasts and then turn the heat down to medium. Cook for 5 to 7 minutes per side or until browned and cooked throughout.
- Add the chicken stock, cover with a lid, and cook over medium heat for 1 hour or until the chicken easily shreds apart.
- Remove the chicken, and using two forks, pull the chicken apart until it's shredded.
- Add the carrots, celery, shredded chicken, salt, and pepper to the pot of stock and let it simmer over low heat for 15 to 20 minutes or until the vegetables are tender. Keep warm.
- For the Matzo Balls: In a large bowl, combine all of the ingredients using your hands or a spoon until they are well mixed together and set in the refrigerator for at least 1 hour.
- Remove the matzo ball mixture, roll it into small golf ball-sized balls, and place them on a sheet tray lined with parchment paper.
- Place a few matzo balls at a time into the soup and cook over low heat for 15 to 20 minutes or until they are cooked and firm. Move the balls around and flip them over every 3-4 minutes.
- Place the cooked matzo balls in a soup bowl along with the chicken broth, shredded chicken, and vegetables and garnish with chopped dill and sliced green onions.
Notes
- Make-Ahead: You can make this soup up to 2 days ahead. Keep the balls separate from the broth.
- How to Reheat: To reheat it, simply add your desired portion to a small saucepot and heat over low heat until hot. Add your desired portion to a microwave-safe bowl and heat until hot.
- How to Store: This soup recipe will hold well in the refrigerator for up to 4 days. It will also freeze well covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating and serving.
- Chicken fat is better known as schmaltz. This can be difficult to find, but believe it or not, a lot of grocery stores do carry it, and it's located in the frozen food section.
- Substitute the fresh dill for dry dill.
- If the matzo balls become sticky while making them, dip your hands in water before rolling.
- Matzo meal is unleavened bread consisting of flour, water, and sometimes eggs baked until crisp. The flours can be wheat, barley, Spelt, rye, or oat. It’s more or less a cracker that is then ground up into small mustard seed-size pieces.
- If you watch the video, yes, I realize I am bad at pronouncing this.
- This is sometimes known as Jewish penicillin.
Nutrition Information
Show Details
Calories
456kcal
(23%)
Carbohydrates
45g
(15%)
Protein
24g
(48%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Cholesterol
198mg
(66%)
Sodium
582mg
(24%)
Potassium
755mg
(22%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
4271IU
(85%)
Vitamin C
6mg
(7%)
Calcium
100mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Calories | 456kcal | 23% |
| Carbohydrates | 45g | 15% |
| Protein | 24g | 48% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 198mg | 66% |
| Sodium | 582mg | 24% |
| Potassium | 755mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 4271IU | 85% |
| Vitamin C | 6mg | 7% |
| Calcium | 100mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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