Chicken Matzo Ball Soup Recipe

Chicken matzo ball soup in a bowl with a spoon.

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Chicken Matzo Ball Soup Recipe

Matzo Ball Soup is a classic Jewish recipe that’s like a hug in a bowl. Soft dumplings surrounded by chicken broth and vegetables deliver comfort on rainy and sick days as well as tradition on Jewish holidays. Follow my tips so you can make the best version at home.

Prep Time20

Cook Time1

Rest time40

Total Time2

Course: Main Course, Soup

Cuisine: Jewish

Servings: servings

Calories: 171kcal

Author: Dana Shrager

Equipment

Large pot

Ingredients

Matzo balls

1 cup matzo meal
1 teaspoon baking powder can use kosher for Passover version. Omit if you like a firm texture
1 ½ teaspoons Diamond Crystal kosher salt divided
¼ teaspoon garlic powder
⅛ teaspoon white pepper
½ teaspoon freshly grated nutmeg
1 tablespoon chopped fresh flat leaf parsley can do part fresh dill
4 large eggs
¼ cup avocado oil or other neutral oil
¼ cup water

Soup

12 cups chicken broth Use my homemade chicken broth recipe
2 cooked chicken breasts cut into bite sized pieces, can cook this when making homemade chicken broth
3 large carrots peeled and sliced thin
2 parsley roots optional, peeled and sliced thin, can substitute with parsnip
1 leek optional, white and green parts, sliced thin
A few sprigs of fresh flat leaf parsley and/or dill chopped for garnish
Salt and pepper to taste

Instructions

Chicken broth

Make homemade chicken broth first. If possible, make the day before for easy fat removal. Otherwise, can make the day of.

Matzo balls

Mix dry ingredients: In a medium mixing bowl, use a fork to mix the dry ingredients including ½ teaspoon of the salt, matzo meal, baking powder, garlic powder, pepper, nutmeg, and parsley. Distribute seasonings well.
Mix wet ingredients: Use a second medium bowl for the wet ingredients. First beat the eggs with a fork. Mix in the oil first, and last incorporate the water. Combine well.
Combine and rest: Pour the wet ingredients into the dry, and mix with a fork until just combined. Cover and let batter rest in the refrigerator for 45 minutes or up until overnight.
Start the boiling water: Use a large pot with a fitted lid (about 6-8 quarts) and fill ¾s full with water. Stri in 1 teaspoon salt, and bring to a boil over high heat on the stovetop. Once the water is strongly boiling, turn the flame down for a gentle boil.
Form and cook matzo balls in water (not broth): After refrigerating, the batter is usually a little stiff. Mix 1 to 2 tablespoons of water into the mixture so that it is the consistency of thick oatmeal. Form 1 inch matzo balls by scooping out batter with a heaping tablespoon (or a #30 cookie scoop), and then wet hands to gently roll each into a 1 inch ball. Handle as little as possible and press lightly while rolling. Once ball is formed, place softly in the gently boiling water. Continue to wet your hands as you roll. The balls should be in a single layer with a little extra room for expansion. When all the balls are in the water, put the lid on the pot, and turn the flame down to low to keep the water at a simmer. Don't lift the lid for at least 30 minutes. No peeking.
When finished: Cook until the matzo ball center is cooked through and has even color throughout the ball- you can cut open one to check. The balls should rise and float to the top. 30 minutes is good for firmer matzo balls. 40 to 45 minutes is great for light and fluffy. Once ready, remove to a large shallow pan with a slotted spoon. Keep in a single layer.
Serve cooked matzo balls immediately in hot broth, or let cool and store in the refrigerator in a single layer in a covered container.

Soup

Heat on the stove for serving: Heat chicken broth in a large soup pot, and bring to a gentle boil. Add refrigerated matzo balls (if your matzo balls are freshly cooked and hot, then wait to add), chicken pieces, and sliced carrots and other vegetables. Cook for about 20 minutes or until the vegetables are just tender and the matzo balls are warmed through. Add salt and pepper to broth to taste if needed.
Serve: Bring your serving bowls next to the stovetop, and put 1 to 2 matzo balls in each bowl. One matzo ball is good as an appetizer. Two matzo balls are good for a soup entree or for matzo ball fans and hearty appetites.
Ladle in broth and vegetable pieces into each bowl. Use about ¾ cup of broth per bowl or fill broth about ½ way up the side of the matzo ball. Sprinkle chopped parsley/dill over the top as garnish. Do not leave the matzo balls sitting in the broth for a long time or they will absorb a lot of the broth.

Notes

Matzo meal substitute: grind a couple sheets of matzo crackers into a powder in a food processor.
For fluffy matzo balls: include baking powder, don’t compact the balls, and boil for 40-45 minutes.
For firm matzo balls: skip the baking powder, and boil for 30 minutes.
Storage: Matzo ball soup can be refrigerated in a covered bowl for 3 days. Store the matzo balls separately from the soup if possible to prevent the matzo balls from absorbing too much broth.
Freeze matzo balls for 1 month. To freeze, place on a cookie sheet without touching each other. Once frozen, transfer the matzo balls to a freezer safe container or resealable bag.
Make ahead: Both the broth and matzo balls can be made ahead and refrigerated for up to 3 days or frozen- 1 month for the matzo balls and 6 months for the chicken broth. Ideally make the chicken broth at least the day before so the fat has time to solidify on the top and is easy to remove.

Nutrition