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Comforting Homemade Matzo Ball Soup

A classic and comforting matzo ball soup that warms the heart and brings together flavors for a nourishing meal.

Ingredients

Scale
  • 1 cup Matzo meal
  • 2 tablespoons Fresh dill
  • 2 tablespoons Fresh parsley
  • 1 teaspoon Salt
  • 1 teaspoon Baking powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Pepper
  • 2 large Eggs
  • 1/4 cup Schmaltz (rendered chicken fat)
  • 1 cup Chicken broth
  • 2 pieces Bone-in chicken thighs or breasts
  • 2 tablespoons Olive oil
  • 1/4 cup Chicken schmaltz
  • 2 Carrots, chopped
  • 2 stalks Celery, chopped
  • 1 medium Onion, chopped
  • 2 cloves Garlic, minced
  • 8 cups Low sodium chicken broth
  • 1 tablespoon Chicken bouillon
  • 1 teaspoon Dried parsley
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried thyme
  • 2 leaves Bay leaves

Instructions

  1. Combine dry ingredients in a large bowl: matzo meal, fresh dill, fresh parsley, salt, baking powder, onion powder, garlic powder, and pepper.
  2. In another bowl, whisk together eggs and schmaltz until smooth.
  3. Pour the egg mixture into the dry ingredients and gently stir until fully incorporated.
  4. Cover and refrigerate the mixture for at least 30 minutes.
  5. In a large pot, heat olive oil over medium heat and brown the chicken on all sides.
  6. Remove chicken, add onions, carrots, celery, and garlic to the pot and sauté for about 5 minutes.
  7. Return chicken to the pot, add chicken broth and chicken bouillon, and stir in dried herbs and bay leaves.
  8. Bring to a boil, then reduce heat and simmer for 30 minutes.
  9. With wet hands, roll the matzo ball mixture into golf ball-sized balls.
  10. Add the matzo balls to the simmering soup and cover. Cook for about 20 minutes.
  11. Shred chicken if desired, return to the soup, and serve in warmed bowls garnished with fresh parsley.

Notes

For fluffier matzo balls, consider adding a bit of seltzer water to the mixture before rolling them.

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