Matzo Ball Soup

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!

Course Soup

Cuisine American

Prep Time 20

Cook Time 45

Chilling Time 1

Total Time 2 5

Servings

Calories 210kcal

Author Sara Welch

Ingredients

For the matzo balls

3 eggs
1/4 cup melted schmaltz OR vegetable oil schmaltz is rendered chicken fat
3 tablespoons club soda seltzer water
3/4 cup matzo meal
1/2 teaspoon baking powder
1 teaspoon salt

For the soup

1 tablespoon vegetable oil OR schmaltz
1/2 cup onion finely diced
3/4 cup carrots peeled, halved lengthwise, and sliced
3/4 cup celery sliced
1 1/2 teaspoons minced garlic
2 1/2 cups cooked chicken shredded
1 teaspoon Italian seasoning
salt and pepper to taste
8 cups chicken broth I use low sodium
2 tablespoons chopped 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.

Nutrition