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Comforting Homemade Matzo Ball Soup

A warm and comforting homemade matzo ball soup, perfect for family gatherings or chilly days, brimming with flavor and nostalgia.

Ingredients

Scale
  • 1 cup Matzo meal
  • 2 tablespoons Fresh dill
  • 2 tablespoons Fresh parsley
  • 1 teaspoon Salt
  • 1 teaspoon Baking powder
  • 1 teaspoon Onion powder
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Pepper
  • 2 large Eggs
  • 1/4 cup Schmaltz
  • 1 cup Chicken broth
  • 2 pieces Bone-in chicken thighs or breasts
  • 2 tablespoons Olive oil
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1/4 cup Chicken schmaltz
  • 2 Carrots
  • 2 stalks Celery
  • 1 medium Onion
  • 2 cloves Garlic cloves
  • 8 cups Low sodium chicken broth
  • 1 tablespoon Chicken bouillon
  • 1 teaspoon Dried parsley
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 1 teaspoon Dried thyme
  • 2 leaves Bay leaves

Instructions

  1. In a mixing bowl, combine matzo meal, dill, parsley, salt, baking powder, onion powder, garlic powder, and pepper.
  2. In another bowl, whisk the eggs and add the schmaltz, mixing until combined.
  3. Combine the egg mixture with the dry ingredients to form a dough, then refrigerate for 30 minutes.
  4. In a large pot, heat olive oil over medium heat and brown the chicken pieces on both sides, then set aside.
  5. Add chopped onions, carrots, celery, and garlic to the pot and sauté for 5 minutes.
  6. Return browned chicken to the pot, add chicken broth and water to cover, and bring to a gentle boil.
  7. Add dried herbs and spices, then simmer for 30 minutes until chicken is tender.
  8. Roll chilled matzo dough into golf ball-sized balls and gently place them into the simmering soup.
  9. Cook the matzo balls for 20 minutes without stirring.
  10. Remove chicken, shred if desired, and return to the pot. Adjust seasoning as needed.
  11. Serve hot in bowls, garnished with fresh parsley.

Notes

Use fresh ingredients for enhanced flavor. Skim any foam from the surface while cooking for a clearer broth.

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