Classic Matzo Ball Soup
Ready in 150 min. Dinner recipe. A comforting Passover staple with fluffy matzo balls in rich chicken broth. Get step-by-step instructions, nutrition info,
Instructions
Step 1
Prepare the broth: In a large stockpot, combine chicken parts, water, carrots, celery, onion, garlic, parsnip (if using), salt, peppercorns, dill, and parsley. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface. Simmer uncovered for 1.5-2 hours until the broth is rich and flavorful.
Step 2
Strain the broth: Remove the chicken pieces and set aside (you can shred the meat for the soup if desired). Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. You should have about 8-10 cups of broth.
Step 3
Make matzo ball mixture: In a medium bowl, whisk together eggs and schmaltz (or oil) until well combined. Stir in matzo meal, seltzer water, salt, pepper, and dill. Mix until just combined - do not overmix. Cover and refrigerate for 30 minutes to firm up.
Step 4
Form matzo balls: With wet hands, form the chilled mixture into 12-14 balls, about 1.5 inches in diameter. Don't pack them too tightly.
Step 5
Cook matzo balls: Bring the strained broth to a gentle simmer. Carefully drop matzo balls into the broth. Cover and simmer for 30-40 minutes without lifting the lid. The matzo balls will double in size and become light and fluffy.
Step 6
Add vegetables: While matzo balls cook, add sliced carrots and celery to the broth during the last 15 minutes of cooking until tender-crisp.
Step 7
Serve: Ladle broth with 2-3 matzo balls into bowls. Garnish with fresh dill. Serve hot.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
