Matzo Ball Soup Recipe
User Reviews
5
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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
Description
This Matzo Ball Soup begins by browning seasoned boneless chicken breasts, then simmering them in chicken stock for an hour to develop a flavorful broth. The cooked chicken is shredded and returned to the pot with diced carrots, celery, salt, pepper, and fresh dill. The soup simmers until vegetables are tender, creating a warm, nourishing broth base.
The matzo balls are prepared by mixing matzo meal with eggs, melted schmaltz (chicken fat), baking powder, finely minced onion and garlic, parsley, and seasoning. After chilling the mixture to firm up, it is rolled into golf ball-sized portions and gently cooked in boiling water or directly in the broth until puffed and cooked through. These dumplings offer a soft, light texture that contrasts with the clear broth.
Serve the soup hot with a ladle of broth, chicken, vegetables, and a few matzo balls per bowl. This hearty soup is commonly enjoyed as a comforting meal or starter during Jewish holidays or any time a soothing dish is desired. Fresh dill contributes a fragrant, herbal note, while optional green onion adds mild sharpness.
Make-ahead tip: prepare soup components separately and combine just before serving. The soup stores well refrigerated for several days and freezes safely. Use water to keep hands wet rolling sticky matzo balls for easier shaping. Schmaltz lends authentic flavor but can be sourced frozen or substituted cautiously. Adjust dill quantity to taste.
Ingredients
For the Soup:
- 2 chicken breast boneless skinless
- 2 tablespoons olive oil
- 92 ounces chicken stock
- 3 carrot peeled, small diced
- 3 celery rib small diced
- ¼ cup dill chopped, fresh
- ¼ cup green onion optional, sliced
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
For the Matzo Balls:
- ½ yellow onion peeled and finely minced
- 3 garlic finely minced cloves
- 2 teaspoons baking powder
- 8 egg large
- 4 tablespoons schmaltz melted
- 2 cups matzo meal
- 1 tablespoon parsley finely chopped, fresh
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
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
- Matzo balls can be made ahead and kept separate from the broth to store or freeze.
- Reheat soup portions gently on the stovetop or microwave to preserve texture and flavor.
- Store refrigerated up to 4 days or freeze covered for up to 3 months; thaw overnight before reheating.
- Schmaltz (chicken fat) is essential for traditional flavor; available frozen in some grocery stores.
- If matzo ball dough is sticky, wet your hands with water for easier rolling into balls.
- Substitute fresh dill with dried if necessary, adjusting amounts as dried herbs are stronger.
- Matzo meal is made from unleavened bread ground into small pieces; it forms the base of the dumplings.
- This soup is also known as Jewish penicillin for its comforting and restorative qualities.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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