Name: Matzo Ball Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 4 h
Cuisine: Jewish
Ingredients: Matzo Ball Prep:; 4 large eggs; 1/4 cup schmaltz or vegetable oil; 1/4 cup water; 1 cup matzo meal; 1 teaspoon kosher salt; 1/2 teaspoon coarse ground black pepper; 1/2 teaspoon baking powder; Chicken:; 12 cups chicken stock; 2 boneless, skinless chicken breasts; 3 stalks celery, cut into chunks; 2 carrots, cut into chunks; 1/2 yellow onion, cut into wedges; To Finish:; 3 stalks celery, thinly sliced; 2 carrots, thinly sliced; 1/4 cup fresh dill, minced

Description

A classic Jewish comfort dish featuring fluffy matzo balls, tender shredded chicken, and fresh vegetables simmered in a rich and savory broth — perfect for holidays or whenever you need a warm, nourishing bowl of soup.

Ingredients

Matzo Ball Prep:
4 large eggs
1/4 cup schmaltz or vegetable oil
1/4 cup water
1 cup matzo meal
1 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon baking powder
Chicken:
12 cups chicken stock
2 boneless, skinless chicken breasts
3 stalks celery, cut into chunks
2 carrots, cut into chunks
1/2 yellow onion, cut into wedges
To Finish:
3 stalks celery, thinly sliced
2 carrots, thinly sliced
1/4 cup fresh dill, minced

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Instructions

Whisk together eggs, schmaltz, water, matzo meal, salt, pepper, and baking powder in a bowl. Cover and refrigerate for 2 hours.
In a large pot, bring chicken stock, chicken breasts, celery, carrots, and onion to a simmer. Cook for 30 minutes.
Remove chicken and shred. Discard vegetables and strain the stock for clarity.
Return the strained stock to the pot and bring to a gentle simmer.
Form matzo balls using about 3 tablespoons of mixture each. Drop into the simmering broth 30 seconds apart.
Cover and simmer matzo balls for 40 minutes.
Add thinly sliced celery, carrots, and dill. Simmer for another 20 minutes.
Return shredded chicken to the pot and warm for 2 minutes.
Ladle into bowls and serve hot.

Notes

Add parsnips or leeks to the broth for deeper flavor.
Use vegetable broth for a lighter version.
Dark meat chicken adds richer taste.
Squeeze lemon over soup before serving for brightness.
Freeze broth and matzo balls separately for best texture.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Category: Soup
Method: Simmering
Cuisine: Jewish

Nutrition

Serving Size: 1/6 of recipe
Calories: 320
Sugar: 4g
Sodium: 750mg
Fat: 16g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 22g
Cholesterol: 95mg