Matzo Ball Soup Recipe

Someone scooping a Matzo ball out of a ball of Matzo ball soup.

This Matzo Ball Soup Recipe, a delicious Ashkenazi Jewish dish made with chicken and dumplings. The soup is most popular at Passover, but it's tasty anytime, whether you're Jewish or not.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 35

Total Time 50

Servings servings (about 2 1/2 cups each)

Calories 440kcal

Author Meggan Hill

Ingredients

For the matzo balls:

2 tablespoons vegetable oil or chicken fat (schmaltz, see note 1)
2 large eggs
1/2 cup matzo meal (one packet, see note 2)

For the soup:

1 tablespoon vegetable oil
1 small onion chopped
2 large carrots peeled and chopped
4 ribs celery chopped
3 cloves garlic peeled and minced
6 cups chicken broth (see note 3)
1 1/2 pounds boneless, skinless, chicken breasts or thighs
4 to 6 parsley stems
1 teaspoon whole black peppercorns
2 bay leaves
Salt and freshly ground black pepper
fresh dill for garnish

US Customary - Metric

Instructions

For the matzo balls:

In a small bowl, whisk together the vegetable oil and eggs. Add matzo meal and stir to combine. Refrigerate the matzo at least 15 minutes or overnight. With wet hands, shape the matzo into 1-inch balls.
In a large pot over medium-high heat, bring 10 to 12 cups of water to a boil. Add matzo balls and reduce to a simmer. Cover well and simmer until fully cooked, 20 minutes.

For the soup:

Meanwhile, in a large pot or Dutch oven, heat olive oil over medium-high heat until shimmering. Add onion, carrots, celery, and garlic and cook until softened, about 5 minutes. Stir in the broth.
Place the parsley stems, peppercorns, and bay leaves in the center of the square of cheesecloth. Gather the corners together to make a small pouch, tying it tightly with twine. Keep one length of the twine long enough to tie to one of the pot handles, for easy removal. Add to pot.
Add the chicken to the pot and continue to cook until vegetables are tender and the chicken registers 165 degrees when pierced at the thickest part, about 20 minutes, depending on the thickness of the chicken.
Remove to a cutting board and cool slightly. Slice, chop, or shred as desired (I prefer shredded). Return chicken to pot. Remove sachet and discard. Season soup to taste with salt and freshly ground black pepper.
Remove matzo balls from simmering water using a slotted spoon. Divide matzo balls between 4 bowls. Ladle soup over matzo and garnish with dill.

Notes

Chicken fat: Traditionally, matzo balls are made with rendered chicken fat, also known as schmaltz.
Matzo meal: Matzo (also known as matzoh or matzah) is an unleavened Jewish bread made from flour and water. Matzo meal is the crumbs made from grinding this bread and is used to make the dumplings. Manischewitz is a popular brand available at grocery stores nationwide.
Chicken broth: If you have the time, homemade chicken stock makes the richest, most gelatinous soup. You can then use the chicken from the broth to put in your soup.
Yield: This Matzo Ball Soup recipe makes about 10 cups, enough for 4 hearty servings, 2 1/2 cups each.
Storage: Store leftovers covered in the refrigerator for up to 4 days (store the matzo balls separately from the soup if desired).
Make ahead: Uncooked matzo balls can be held in the refrigerator 1 to 2 days, and cooked matzo balls can be held 3 to 4 days.
Freezer: Place soup and balls into freezer-safe zip-top bags and freeze up to 3 months. Reheat to 165 degrees on a digital thermometer.

Nutrition