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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 30 mins
Total Time
5 hrs 40 mins
Servings: 6
Calories: 751 kcal
Course: Soup
Cuisine: American

Ingredients

for chicken broth:
  • 1 4- pound whole organic or kosher chicken giblets and neck removed from cavity
  • 1 leek white part only
  • 1 head garlic cut in half crosswise (don’t remove skin)
  • 5 carrots chopped in 4-5 chunks
  • 5 ribs celery chopped in 4-5 chunks
  • 1 onion cut in half crosswise (don’t remove skin)
  • 20 sprigs Italian parsley
  • 20 sprigs fresh thyme on stem
  • 1 ½ tablespoons black peppercorns
  • 2 tablespoons kosher salt
for meatballs:
  • 1 pound ground chicken breast
  • ½ onion minced
  • 1 egg beaten
  • ¼ cup chopped parsley
  • ½ cup matzo meal
  • kosher salt and pepper
  • 1 tablespoon canola oil
for matzo balls:
  • 1 Manischewitz Matzo ball mix
for soup:
  • 3 cups egg free noodles
  • 4 carrots sliced
  • ⅛ cup Parsley or dill
  • 4 quarts chicken broth or stock recipe above, or if you don’t make your own, Kitchen Basics makes a good alternative
  • chicken meatballs recipe above

Instructions

For chicken broth:
    Cup of Yum
  1. Place chicken and all vegetables and spices in a large stockpot. Cover with 6 quarts of water.
  2. 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.
  3. 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.
For meatballs:
  1. In a large bowl, combine ingredients until just combined.
  2. 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:
  1. Follow package directions and add chopped parsley or dill if desired. Keep warm until served.
For soup:
  1. 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.
  2. 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 (51%) Fiber 6g (24%) Sugar 7g (14%) Vitamin A 16635IU (333%) Vitamin C 71mg (79%) Calcium 153mg (15%) Iron 6mg (33%)

Nutrition Facts

Serving: 6Serving

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.