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Matzo Ball Soup in a white with blue rim bowl

Matzo Ball Soup

Course: Soup
Cuisine: Jewish
Keyword: comfort food, how to make matzo ball soup, Matzo
Prep Time: 1 hour
Cook Time: 4 hours
Total Time: 5 hours
Servings: 10 people
Calories: 403kcal
This Matzo Ball Soup is so satisfying, so heart-warming, and just one of our all-time favorites. Homemade chicken broth with the wonderful tender matzo balls are a match made in Heaven. Easily make ahead of time. Just gets better with time!
Print Recipe

Ingredients

FOR THE SOUP

  • 4 quarts water
  • 4 lbs chicken pieces skin on, bone-in (such as chicken breasts and thighs), or one whole chicken, cut into 8 pieces.
  • 2 leeks dark green leaves cut off and discarded, then halved and cut into thirds
  • 3 ribs celery cut into thirds
  • 5 carrots peeled and cut into thirds
  • 2 oz ginger fresh, 2 inches, ends cut off (does not need to be peeled)
  • 5 cloves garlic don't need to be peeled
  • 1 bouquet garni herbs tied up in small cheesecloth bouquet with a pinch of parsley leaves, celery leaves and chopped dill...or, instead, use 10 parsley stems and 10 dill stems
  • 12 black peppercorns
  • 1 tbsp Kosher salt
  • 4 sprigs dill for garnish

FOR THE MATZO BALLS

  • cups matzo meal sometimes spelled matzoh*
  • ¼ cup parsley chopped
  • 3 tbsp fresh dill chopped
  • ¼ tsp Kosher salt
  • tsp freshly ground black pepper
  • 3 tbsp schmaltz rendered chicken fat**
  • ½ cup chicken broth the liquid used to cook the chicken
  • 4 large eggs separated

Instructions

START THE SOUP

  • Thoroughly wash the leeks (open up the leaves and run water and shake vigorously to release dirt).
  • Transfer to a large stock pot.
  • Add all the soup ingredients (except for the matzo ball ingredients) and bring to a boil over medium-high heat.
  • Reduce heat and gently simmer, uncovered, skimming foam every now and then from the surface, for 3 hours.
  • Let cool slightly, then place in fridge for 2 hours or overnight (this makes skimming the schmaltz off the surface much easier).

MAKE THE MATZO BALLS

  • In a medium bowl, beat the eggs whites with a pinch of salt until soft peaks just form. Set aside.
  • In a separate medium bowl, stir together the matzo meal, parsley, dill, 1/2 teaspoon salt and ¼ teaspoon of pepper.
  • Work schmaltz/oil into matzo mixture until incorporated (you can use your fingers to do this).
  • Stir in the chicken broth (1/2 cup), and then the eggs yolks.
  • Now, stir in one-third of the egg whites into the mixture.
  • Gently fold in the remaining whites until fully incorporated.
  • Chill for 30 minutes, covered.

FINISH THE SOUP

  • Transfer chicken from broth to cutting board and shred into bite-size pieces. Discard excess skin and bones.
  • Remove carrots from broth and cut into bite-size pieces..
  • Line a large sieve, or fine colander with cheesecloth (or double layer of damp paper towels) and pour the broth through the sieve/colander into another pot. Press the solids to release all the liquid. Discard the solids with the cheesecloth.
  • Return the broth to a simmer.
  • With dampened fingers, gently form chilled matzo mixture into 1-inch balls (they will expand as they cook), and gently drop them 1 at a time into the simmering broth. You'll have between 16 to 20 balls.
  • Cover and simmer for 50 minutes.
  • Stir in carrots and chicken pieces to warm through.
  • Serve in warmed bowls and garnish with dill sprigs.

Nutrition

Calories: 403kcal | Carbohydrates: 22g | Protein: 26g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 96mg | Sodium: 940mg | Potassium: 461mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5760IU | Vitamin C: 10mg | Calcium: 57mg | Iron: 2mg