Matzo Ball Soup Recipe

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5 from 36 votes

Matzo Ball Soup combines a homemade chicken broth with diced vegetables and tender shredded chicken, served alongside fluffy matzo balls made from matzo meal, eggs, schmaltz, and seasonings. This recipe produces a comforting, savory soup featuring traditional flavors enhanced by fresh dill and optional green onion.

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 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

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 Serving

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.