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Matzo Ball Soup Recipe

This delicious Matzo Ball Soup Recipe of fluffy matzo balls in a homemade chicken soup with vegetables and fresh herbs is amazing.

Prep Time
30 mins
Cook Time
1 hr 30 mins
Additional Time
30 mins
Servings: 8
Calories: 456 kcal
Course: Main Course , Soup
Cuisine: Israeli

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

Instructions

    Cup of Yum
  1. For the Chicken Soup: Season the chicken breasts on both sides with salt and pepper.
  2. 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.
  3. Add the chicken stock, cover with a lid, and cook over medium heat for 1 hour or until the chicken easily shreds apart.
  4. Remove the chicken, and using two forks, pull the chicken apart until it's shredded.
  5. 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.
  6. 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.
  7. Remove the matzo ball mixture, roll it into small golf ball-sized balls, and place them on a sheet tray lined with parchment paper.
  8. 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.
  9. 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

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

% 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.