This matzo ball soup is chicken and vegetables simmered with matzo balls in a savory broth with fresh herbs. A holiday classic that's the ultimate comfort food and happens to be easy to make!
1/4cupmelted schmaltz OR vegetable oilschmaltz is rendered chicken fat
3tablespoonsclub sodaseltzer water
3/4cupmatzo meal
1/2teaspoonbaking powder
1teaspoonsalt
For the soup
1tablespoonvegetable oil OR schmaltz
1/2cuponionfinely diced
3/4cupcarrotspeeled, halved lengthwise, and sliced
3/4cupcelerysliced
1 1/2teaspoonsminced garlic
2 1/2cupscooked chicken shredded
1teaspoonItalian seasoning
salt and pepper to taste
8cupschicken brothI use low sodium
2tablespoonschopped parsley
Instructions
For the matzo balls
Place the eggs in a bowl and beat well. Whisk in the fat and club soda. Add the matzo meal, baking powder and salt, then stir until well combined. Cover the bowl and refrigerate for at least one hour.
For the soup
Place the oil in a large pot over medium heat. Add the onion, carrots and celery to the pot and cook for 4-5 minutes or until softened.
Add the garlic to the pot and cook for 30 seconds.
Add the chicken, Italian seasoning, salt, pepper and chicken broth. Bring to a simmer.
Use a tablespoon or a small scoop to make 1 inch matzo balls. Drop the balls into the soup.
Cover the pot and simmer for 25-30 minutes or until balls are puffed and vegetables are tender.
Sprinkle with parsley, then serve.
Video
Notes
You can simmer a whole chicken to create your own chicken broth; however, I generally use a high quality store bought broth instead. It saves so much time!
The use of baking powder produces light and fluffy matzo balls. If you prefer a denser matzo ball, either cut the amount of baking powder in half or omit it altogether.