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Matzo Ball Soup Recipe

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4.1 from 9 reviews

A traditional and comforting Matzo Ball Soup featuring tender chicken, flavorful vegetables, aromatic herbs, and light, fluffy matzo balls simmered in a rich homemade chicken broth. Perfect for a hearty family meal or holiday gathering.

Ingredients

Matzo Balls

  • 5 ounce box Matzo ball mix (use both packets)
  • 4 eggs
  • 4 tablespoons vegetable oil
  • Pinch of salt

Soup

  • 2 pounds bone-in, skinless chicken (any cut)
  • 32 ounces chicken stock
  • 4 cups water
  • Salt, about 2 teaspoons or to taste
  • 1 medium onion, diced
  • 2-3 large carrots, peeled and sliced into bite sized pieces
  • 2-3 stalks celery, washed and sliced into bite sized pieces
  • 3 garlic cloves, minced
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons minced fresh parsley

Instructions

  1. Prepare the broth: In a large soup pot or Dutch oven, combine chicken, chicken stock, and water. Bring to a boil and skim off any foam that forms on the surface. Add salt, celery, carrots, onions, garlic, thyme, and bay leaves. Cover partially, leaving the lid slightly open to let steam escape, then reduce heat to medium-low and simmer for 45-60 minutes or until the chicken is cooked through and tender enough to easily fall off the bone.
  2. Make the matzo ball dough: While the soup simmers, whisk together eggs and vegetable oil in a medium bowl with a wooden spoon. Stir in the matzo ball mix and a pinch of salt until just combined. Cover and refrigerate the dough for 15-30 minutes to firm up.
  3. Shred the chicken: Once the chicken is cooked, transfer it to a cutting board and remove the bones, discarding them. Return the shredded chicken meat back into the soup pot and bring the broth back to a gentle simmer.
  4. Form and cook matzo balls: Remove the matzo ball dough from the fridge and divide it into golf ball-sized portions, about 2 tablespoons each. Gently drop each ball into the simmering broth, replacing the lid after adding each ball to help keep the broth boiling. Simmer covered for about 20 minutes, until the matzo balls are cooked through and fluffy.
  5. Finish and serve: Stir in fresh minced parsley for brightness. Ladle the soup into bowls with plenty of matzo balls and tender chicken, and serve hot for a warm, satisfying meal.

Notes

  • Skimming the foam from the broth ensures a clear soup.
  • Do not overmix matzo ball dough to maintain fluffiness.
  • Simmer matzo balls gently to prevent them from falling apart.
  • Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
  • For extra flavor, add a squeeze of lemon juice when serving if desired.

Find it online: https://simpleplatter.com/matzo-ball-soup-recipe/