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Matzo Ball Soup

Tender matzo balls swimming in a flavorful broth with carrots and fresh herbs.
Prep Time20 minutes
Cook Time40 minutes
Chilling Time2 hours
Total Time3 hours
Course: Main Course, Soup
Cuisine: Jewish
Servings: 8

Ingredients

Matzo Balls

  • 5 large eggs
  • 1 1/3 cups of matzo meal
  • 1 teaspoon of salt
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of black pepper
  • 1/4 cup of schmaltz or melted butter
  • 1/4 cup of club soda
  • 1/4 cup of fresh herbs, finely chopped (dill and parsley)

Chicken Stock

  • 12 cups of water
  • 2 bone-in skin-on chicken breasts
  • 1 large yellow onion
  • 3 large carrots
  • 3 ribs of celery
  • 2 tablespoons of whole peppercorns
  • 2 teaspoons of salt
  • 1 cube of organic chicken bouillon
  • the peel of a large organic lemon

Soup Assembly

  • 5 large carrots, peeled, chopped
  • 2 cups of shredded chicken (optional)
  • fresh herbs, chopped
  • salt and black pepper

Instructions

Make the matzo balls...

  • Whisk 5 large eggs with 1/4 cup of schmaltz or melted butter and 1/4 cup of club soda in a large bowl
  • Add 1/4 cup of finely chopped dill and parsley, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of baking powder and 1/4 teaspoon of black pepper and mix to combine
  • Mix 1 1/3 cups of matzo meal and mix until fully combined
  • Drop tablespoons of dough onto a parchment lined plate and cover with plastic wrap. Chill for 2 hours in the refrigerator before cooking

Make the chicken stock...

  • Combine 12 cups of water and 2 bone-in skin on chicken breasts with 1 small yellow onion, 3 large carrots, 3 large ribs of celery, 2 tablespoons of whole peppercorns, 2 teaspoons of salt, 1 organic chicken bouillon cube and the peel from a large organic lemon in a large stock pot and place over medium high heat
  • Allow the mixture to simmer for an hour before straining
  • Shred the chicken from one of the breasts and set aside to add to the soup, if desired

Cook the matzo balls...

  • Bring a large pot of water to a boil and add a large pinch of salt
  • Gently drop the fully chilled matzo balls into the boil water and boil for 15 minutes

Assemble the soup...

  • Transfer the chicken stock (about 10 cups) into a large soup pot and bring to a low simmer over medium heat
  • Add 5 large peeled and chopped carrots, the shredded chicken, salt and black pepper
  • Once the matzo balls have boiled for 15 minutes, use a spider or a slotted spoon to transfer them directly into the simmering chicken stock
  • Add additional salt and black pepper, as necessary, and simmer for 15 minutes or until ready to enjoy