Matzo Ball Soup Recipe
Jewish · Soup · 120 min total
A classic Jewish comfort food featuring tender, fluffy matzo balls in a rich, golden chicken broth. This recipe yields light and flavorful dumplings that are perfect for a warming meal.
30
min prep
min prep
90
min cook
min cook
6
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 1 whole chicken (about 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)
- 1 bunch fresh dill
- Salt and pepper to taste
- 4 large eggs
- 1/4 cup chicken fat (schmaltz) or vegetable oil
- 1 cup matzo meal
- 2 tablespoons seltzer water or club soda
- 1 teaspoon salt
- 1/4 teaspoon white pepper
Instructions
- In a large pot, combine chicken pieces, carrots, celery, onion, parsnips, dill, and enough cold water to cover by 2 inches. Bring to a boil, then reduce heat and simmer, skimming foam, for 1.5 hours until broth is flavorful. Strain broth, discard solids, and season with salt and pepper. Shred chicken meat and set aside.
- In a medium bowl, whisk eggs until frothy. Add melted chicken fat, seltzer, salt, and white pepper; mix well. Gradually stir in matzo meal until just combined. Cover and refrigerate for 30 minutes.
- Bring a large pot of salted water to a boil. With wet hands, form matzo mixture into 1-inch balls (about 12). Drop gently into boiling water, reduce heat to low, cover, and simmer for 30-40 minutes until tender and puffed.
- To serve, reheat broth with shredded chicken. Place matzo balls in bowls, ladle hot broth over them, and garnish with fresh dill if desired.
Tips
- For extra fluffy matzo balls, use seltzer water and refrigerate the mixture before shaping.
- Matzo balls can be cooked ahead and stored in the broth in the refrigerator for up to 3 days.
- If you don't have chicken fat, vegetable oil works well as a substitute.
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