4.7 from 21 votes
Matzo Ball Soup with Chicken Meatballs
Matzo Ball Soup with Chicken Meatballs is an easy and homemade way to celebrate Passover or any matzo ball craving—with a twist.
Prep Time
30 mins
Cook Time
5 hrs 10 mins
Total Time
5 hrs 40 mins
Servings:
6
Calories:
751 kcal
Course:
Soup
Cuisine:
American
Ingredients
for chicken broth:
- 1 4- pound chicken giblets and neck removed from cavity, whole, organic or kosher
- 1 leek white part only
- 1 garlic cut in half crosswise (don’t remove skin, head
- 5 carrot chopped in 4-5 chunks
- 5 celery ribs chopped in 4-5 chunks
- 1 onion cut in half crosswise (don’t remove skin)
- 20 Italian parsley sprigs
- 20 thyme sprigs, fresh, on stem
- 1 ½ tablespoons black peppercorns
- 2 tablespoons kosher salt
for meatballs:
- 1 pound chicken breast ground
- ½ onion minced
- 1 egg beaten
- ¼ cup parsley chopped
- ½ cup matzo meal
- black pepper kosher salt
- salt kosher salt
- 1 tablespoon canola oil
for matzo balls:
- 1 matzo ball mix Manischewitz brand
for soup:
- 3 cups noodles egg free
- 4 carrot sliced
- ⅛ cup parsley or dill
- 4 quarts chicken broth recipe above, or if you don’t make your own, Kitchen Basics makes a good alternative, or stock
- chicken meatballs recipe above
Instructions
For chicken broth:
- Place chicken and all vegetables and spices in a large stockpot. Cover with 6 quarts of water.
- Over high heat, bring to a boil and then reduce to a simmer for 4 to 5 hours. Taste for seasoning and add salt if needed.
- Strain pot and discard vegetables. Chicken meat can be refrigerated and saved for another use. Skim broth and chill 8 hours or overnight. Remove fat from surface, skim broth again and reheat and simmer for soup. Can be made 3 days in advance.
Cup of Yum
For meatballs:
- In a large bowl, combine ingredients until just combined.
- Form meatballs in ½” balls. Heat a large skilled on medium, add oil and cook in batches, turning frequently, 3-4 minutes total. Set aside.
For matzo balls:
- Follow package directions and add chopped parsley or dill if desired. Keep warm until served.
For soup:
- In a large stockpot, bring chicken stock to a boil and cook pasta and carrots for 3 minutes. Reduce heat to simmer, add chicken meatballs and cook for 5 minutes more or until meatballs are warmed through.
- Place matzo balls in bowls and ladle in soup, carrots, noodles and chicken meatballs. Garnish with parsley and serve.
Notes
- Matzo balls need to rest in the refrigerator for at least ½ hour prior to cooking.
- I cook the matzo balls directly in the chicken stock rather than water. Don’t let the matzo balls sit in the broth however or they’ll soak all of your broth away.
- The chicken meatballs can be made 2 days in advance.
- Chicken broth recipe adapted from Ina Garten.
Nutrition Information
Calories
751kcal
(38%)
Carbohydrates
43g
(14%)
Protein
57g
(114%)
Fat
39g
(60%)
Saturated Fat
11g
(55%)
Cholesterol
244mg
(81%)
Sodium
4896mg
(204%)
Potassium
1773mg
(38%)
Fiber
6g
(24%)
Sugar
7g
(14%)
Vitamin A
16635IU
(333%)
Vitamin C
71mg
(79%)
Calcium
153mg
(15%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 751
% Daily Value*
| Calories | 751kcal | 38% |
| Carbohydrates | 43g | 14% |
| Protein | 57g | 114% |
| Fat | 39g | 60% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 244mg | 81% |
| Sodium | 4896mg | 204% |
| Potassium | 1773mg | 38% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 16635IU | 333% |
| Vitamin C | 71mg | 79% |
| Calcium | 153mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.