Matzo Ball Soup
Golden chicken broth cradling airy matzo balls — the soul-warming soup found on every Jewish deli menu in New York.
- Prep
- 30 min
- Cook
- 180 min
- Total
- 210 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 260 kcal
Equipment
- •Large stockpot
- •Mixing bowl
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 14
- carbs
- 20
- protein
- 14
- calories
- 260
Instructions
- 1
Put the chicken, carrots, celery, onion, parsnips, and bay leaves into a large stockpot. Cover with water and bring to a boil.
- 2
Skim off any foam from the top. Turn the heat down to low and simmer uncovered for 2–3 hours until flavorful.
- 3
Take out the chicken, shred the meat, and pour the broth through a strainer. Throw away the cooked vegetables or save a few.
- 4
Whisk the eggs, schmaltz (rendered chicken fat), and seltzer together. Gently stir in the matzo meal and salt, then chill for 1 hour.
- 5
Bring another pot of salted water to a gentle boil. Wet your hands and shape the chilled dough into golf-ball-sized balls.
- 6
Drop the balls into the boiling water and cover. Lower the heat to a simmer and cook for 30–40 minutes until they float.
- 7
Pour the strained broth back into the pot. Add fresh sliced carrots and shredded chicken, then heat until warmed through.
- 8
Ladle the hot broth into bowls. Add one or two matzo balls to each bowl and top with fresh dill.
Chef's tips
Chill the matzo ball mixture for at least an hour before rolling. Cold batter holds its shape and makes lighter, fluffier balls.
Storage
Refrigerate soup and matzo balls separately for up to 4 days; they soak up broth and get dense if stored together too long.
Reheating
Reheat gently on the stovetop; avoid vigorous boiling which can break the matzo balls apart.
Common mistakes to avoid
- •Overmixing the matzo meal batter, which makes the balls heavy and dense instead of light and fluffy.
- •Boiling the matzo balls too vigorously, which can cause them to break apart in the pot.
- •Using a weak, watery broth that lacks rich chicken flavor.
Serving suggestions
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