Classic Matzo Ball Soup
Ready in 2 min. Dinner recipe. A comforting and traditional Passover dish with fluffy matzo balls in a rich chicken broth. Get step-by-step instructions, n
Instructions
Step 1
Prepare the matzo ball mixture: In a medium bowl, whisk together eggs, oil or schmaltz, seltzer water, salt, pepper, and dill (if using). Gently fold in matzo meal until just combined. Cover and refrigerate for at least 30 minutes to firm up.
Step 2
Make the chicken broth: In a large pot, combine chicken pieces, carrots, celery, onion, garlic, water, bay leaves, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, skimming off any foam that rises to the top.
Step 3
Remove chicken from broth: After 1 hour, use tongs to remove chicken pieces from the pot. Let cool slightly, then shred the meat, discarding skin and bones. Set shredded chicken aside.
Step 4
Form and cook matzo balls: Wet your hands with water to prevent sticking. Scoop about 1 tablespoon of the chilled matzo mixture and roll into balls (about 1-inch diameter). Gently drop matzo balls into the simmering broth. Cover and cook for 20-25 minutes until fluffy and cooked through.
Step 5
Assemble the soup: Return shredded chicken to the pot and heat through for 5 minutes. Taste and adjust seasoning with salt and pepper if needed.
Step 6
Serve: Ladle soup into bowls, ensuring each serving has matzo balls, chicken, and vegetables. Garnish with fresh parsley and serve hot.
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Ingredients
Nutrition Facts
Per serving
Approximate values based on standard ingredients
