Soups & Stewsbonappetit4.5
BA’s Best Matzo Ball Soup
This classic matzo ball soup features a rich broth made from roasted wings, tender poached leg meat, and light, flavorful matzo balls without any gimmicks.
👥 8 Servings👤 Molly Baz📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●baking sheet
- ●oven
- ●pot
📝 Preparation Steps
1
Matzo Dough
2
Whisk 6 large eggs in a medium bowl until no streaks remain. Add ½ cup melted schmaltz (chicken fat) or vegetable oil, 6 Tbsp. low-sodium chicken broth or water, 3 Tbsp. chopped fresh dill, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper and whisk vigorously to combine. Add 1½ cups matzo meal and whisk until incorporated. Cover and chill matzo ball mixture at least ⏱️ 35 minutes (this is essential as it gives the matzo meal time to hydrate). Do Ahead: Matzo dough can be made 2 days ahead. Keep refrigerated.
large eggs6. low-sodium chicken broth or water6 Tbsp. chopped dill3 TbspChopped dill (for serving)½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt1¾ tsp. freshly ground black pepperFreshly ground black pepper½ cups matzo meal1
3
Soup and assembly
4
While the matzo ball mixture is chilling, place a rack in top third of oven; preheat to 450°. Place 4 chicken legs (thigh and drumstick; about 3 lb.) on a rimmed baking sheet or a large plate and sprinkle with 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; let sit at room temperature until ready to use. Spread 6 lb. chicken wings out on another rimmed baking sheet; roast wings until golden brown, 45–⏱️ 55 minutes.
chicken legs (thigh and drumstick; about 3 lb.)4. chicken wings6 lb
5
Transfer wings and any accumulated juices on baking sheet to a large pot. Add 2 medium onions, peeled, halved, 2 celery stalks, cut into 2" pieces, 1 medium parsnip, peeled, cut into 2" pieces, 1 medium carrot, peeled, cut into 2" pieces, 1 bunch fresh parsley, 1 Tbsp. black peppercorns, and 4 quarts water. Bring to a simmer and cook, adjusting heat as needed to maintain simmer, until stock is slightly reduced, 40–⏱️ 50 minutes. Add seasoned chicken legs and simmer until legs are very tender, another 40–⏱️ 50 minutes.
medium onions, peeled, halved2celery stalks, cut into 2" pieces2medium parsnip, peeled, cut into 2" pieces1. black peppercorns1 Tbspchicken legs (thigh and drumstick; about 3 lb.)4
6
While the chicken legs cook, bring 3 quarts water to a boil in a medium pot. Add 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt. Using damp hands, divide matzo dough into 16 pieces and roll each into about 1½"-diameter ball. It’s okay to really work the dough into balls; it won’t get dense—trust us, we tried! Using a slotted spoon, carefully lower matzo balls into the gently simmering salted water. Reduce heat to low, cover pot, and cook, checking occasionally and adjusting heat if boiling too rapidly, until balls are puffed and light in color, 30–⏱️ 40 minutes. Don’t remove them sooner than this; they will be dense in the middle if undercooked. Remove from heat and let sit while you finish the soup.
chicken legs (thigh and drumstick; about 3 lb.)4
7
Transfer chicken legs to a plate and let sit until cool enough to handle.
chicken legs (thigh and drumstick; about 3 lb.)4
8
Meanwhile, strain stock through a fine-mesh sieve into a medium pot; discard solids.
9
Remove meat from legs; discard skin and bones. Tear meat into bite-size pieces and return shredded chicken to stock. Add remaining 2 medium carrots, peeled, thinly sliced. Return stock to a simmer and cook until carrots are just tender, about ⏱️ 4 minutes. Taste and season soup with more salt if needed.
medium carrots, peeled, 1 cut into 2" pieces, 2 thinly sliced, divided3
10
Using a slotted spoon, place 2 matzo balls in each bowl. Ladle soup over. Garnish with chopped fresh dill and a few grinds of freshly ground pepper. Do Ahead: Matzo balls can be cooked 2 days ahead. Transfer to an airtight container along with 2–3 Tbsp. cooking liquid and refrigerate. When reheating, gently lower balls into soup and cook over medium-low until warmed through, about ⏱️ 10 minutes. Chicken stock can be made 3 days ahead; transfer to an airtight container and refrigerate. Store chicken leg meat separately. Editor’s note: This matzo ball soup recipe was first printed in April 2019; it has been updated for style. Head this way for more of our favorite Passover foods →
. chopped dill3 TbspChopped dill (for serving)
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