🍽️ FittestMe.aiFoodsNutrients

Chicken Noodle Soup with Matzo Balls Recipe

Jewish · Soup · 150 min total

A comforting classic combining rich chicken noodle soup with light, fluffy matzo balls. This recipe yields a hearty, soul-warming bowl perfect for cold days or when you need a little comfort.

Ingredients

• 1 whole chicken (3-4 lbs), cut into pieces
• 2 large carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 tablespoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 8 cups water
• 8 ounces wide egg noodles
• For matzo balls:
• 4 large eggs
• 1/4 cup chicken fat (schmaltz) or vegetable oil
• 1 cup matzo meal
• 1/4 cup seltzer water or chicken broth
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. In a large pot, combine chicken pieces, carrots, celery, onion, garlic, bay leaves, thyme, 1 tablespoon salt, pepper, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, skimming any foam that rises.
2. While soup simmers, make matzo ball batter: In a medium bowl, beat eggs with chicken fat until well combined. Stir in matzo meal, seltzer, 1 teaspoon salt, and white pepper. Mix until smooth. Cover and refrigerate for at least 30 minutes.
3. Remove chicken pieces from pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Shred the chicken meat, discarding skin and bones.
4. Bring broth to a boil. Add egg noodles and cook according to package directions until tender, about 6-8 minutes. Reduce heat to a simmer.
5. Meanwhile, bring a large pot of salted water to a boil. With wet hands, form matzo ball mixture into 1-inch balls. Drop into boiling water, reduce heat to low, cover, and simmer for 30-35 minutes until cooked through and fluffy.
6. Add shredded chicken to the soup. Season with additional salt and pepper to taste.
7. To serve, ladle soup with noodles and chicken into bowls. Add 2-3 matzo balls per serving.

Tips

• For lighter matzo balls, use seltzer water and handle the batter gently.
• Soup can be refrigerated for up to 3 days; store matzo balls separately to prevent sogginess.
• To make ahead, prepare soup and matzo balls separately, then combine when reheating.

More about Chicken Noodle Soup with Matzo Balls →

AI estimate may be inaccurate · Terms