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Matzo Ball Soup
Matzo Ball Soup
Prep Time
45 mins
Cook Time
3 hrs
Resting Time
8 hrs
Total Time
11 hrs 45 mins
Flavorful chicken matzo ball soup...a labor of love and food for the soul.
Course: Soup
Cuisine: Jewish
Keyword: matzo ball soup
Servings: 9 Servings
Calories: 395 kcal
Chicken Stock
  • 3 lbs bone-in ,skin-on, chicken pieces (I use whole chicken breasts and necks)
  • 2 carrots, scrubbed and coarsely chopped
  • 4 celery stalks, coarsely chopped
  • 1 medium onion, peeled and coarsely chopped
  • 3 cloves garlic, peeled and lightly smashed
  • 2 bay leaves
  • 1 handful fresh parsley
  • 4-5 sprigs fresh thyme
  • 2 tsp kosher salt
  • 1 gallon (128 oz) cool water
Matzo Balls
  • 1/4 cup schmaltz (chicken fat), softened
  • 4 eggs
  • 1/4 cup seltzer
  • 1 tsp kosher salt
  • a few turns of freshly ground black pepper
  • 1/4 tsp garlic salt
  • 1 1/2 tsp fresh dill, minced
  • 1 cup matzo meal
Matzo Ball Soup
  • Chicken stock (recipe above)
  • 2 celery stalks, thinly sliced
  • 3 cups petite or sliced carrots
  • 1 Tbsp fresh dill, minced
  • Kosher salt and pepper
  • Reserved shredded chicken
  • *Minced fresh dill for serving
Chicken Stock
  1. Combine all of the ingredients in a large pot. Cover and bring to a boil over high heat. Reduce to a bare simmer and cook, partially covered, for an additional 2 hours.

  2. Remove the chicken breasts and reserve. Strain the stock and discard the remaining solids.
  3. Remove the meat from the chicken breasts, shred, and store in the refrigerator until ready to use.
  4. Cover and chill the stock in the refrigerator overnight. Once the stock is well chilled, skim the fat from the surface and discard.
Matzo Balls
  1. Whisk together the schmaltz and the eggs. Stir in the seltzer.

  2. Add the remaining ingredients and stir until well combined. Cover and chill, at least an hour or overnight.
  3. When the mixture is well chilled, bring a pot of generously salted water to a boil and form the balls. Scoop out about 2 Tbsp for each ball roll them with wet hands. You will get about 18 matzo balls.
  4. Reduce the water to a gentle simmer and use a slotted spoon to ease them into the water. Cover and cook for about 25 minutes or until the balls are just beginning to sink. Remove to a plate until ready to serve. (Make ahead: Cool the balls to room temp, package in ziplock bags and freeze. Rewarm the matzo balls in the soup to serve.)
Matzo Ball Soup
  1. While the matzo balls are cooking, make the soup. Bring the skimmed stock to a boil and reduce to a simmer.

  2. Add the celery, carrots, dill, chicken and season generously with salt. Add pepper to taste. Cook until carrots are tender, about 30 mins or more. Adjust seasoning.
  3. Add cooked matzo balls to the soup and cook until they are warmed through.
  4. Serve with a sprinkle of minced fresh dill if desired.
Nutrition Facts
Matzo Ball Soup
Amount Per Serving
Calories 395 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Cholesterol 155mg52%
Sodium 1024mg45%
Potassium 509mg15%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 3g3%
Protein 24g48%
Vitamin A 9790IU196%
Vitamin C 7.8mg9%
Calcium 73mg7%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.