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Matzo Ball Soup with Dumplings Recipe

Jewish · Soup · 110 min total

A classic Jewish comfort food featuring fluffy matzo balls in a rich, golden chicken broth. This recipe yields tender, never-heavy dumplings for a soul-warming bowl.

Ingredients

• 1 whole chicken (3-4 lbs), cut into pieces
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large onion, quartered
• 2 parsnips, peeled and sliced (optional)
• 4 cloves garlic, smashed
• 2 bay leaves
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• 4 large eggs
• 1/4 cup chicken fat (schmaltz) or vegetable oil
• 1 cup matzo meal
• 1 teaspoon baking powder
• 1/4 cup seltzer water or chicken broth

Instructions

1. Place chicken pieces, carrots, celery, onion, parsnips, garlic, bay leaves, and dill in a large pot. Cover with cold water by 2 inches. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1.5 hours, skimming foam occasionally.
2. While soup simmers, make matzo ball dough: In a bowl, beat eggs with schmaltz until combined. Stir in matzo meal, baking powder, 1 teaspoon salt, and pepper. Add seltzer and mix until just combined. Cover and refrigerate for 30 minutes.
3. Remove chicken from soup; let cool slightly. Shred meat, discarding bones and skin. Strain broth through a fine-mesh sieve; discard solids. Return broth to pot, add shredded chicken, and season with salt and pepper. Keep warm.
4. Bring a large pot of salted water to a boil. With wet hands, form matzo dough into 1.5-inch balls. Drop into boiling water, reduce heat to low, cover, and simmer for 20-25 minutes until puffed and cooked through.
5. To serve, ladle soup into bowls and add 2 matzo balls per serving. Garnish with fresh dill.

Tips

• For lighter matzo balls, use seltzer water and handle dough gently.
• Soup can be made ahead and refrigerated for up to 3 days; matzo balls are best fresh.
• Leftover matzo balls can be stored separately in broth to prevent sogginess.

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