Soups & Stewscarlsbadcravings5.0
Chicken Soup With Matzo Balls
Prepare to fall in love with Matzo Ball Soup! This hearty shortcut recipe is incredibly rich in flavor, ridiculously easy, all made in one pot and make ahead friendly. It features sensational herb studded matzo balls swimming in a savory broth with juicy chicken and tender vegetables. In this recipe, I’m sharing my secrets to choose-your-own-adventure dense or fluffy matzo balls so you can make them perfect for you every time. Make this classic comfort food for Passover, Rosh Hashanah, Hanukkah, Yom Kippur or to warm up to any day of the year. Additionally, this Matzo Ball Soup stores, reheats and freezes beautifully for make-ahead dinner or lunches!
👥 6 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 50 min🔥 Cook: 1h👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- whisk
- pot
- dutch oven
- oven
- pan
- baking dish
- cutting board
📝 Preparation Steps
1
Mix the matzo ball dough:
2
In a medium bowl, whisk together the matzo meal, dill, parsley, baking powder, salt, garlic powder, onion powder, and pepper. In another small mixing bowl, whisk together the eggs, schmaltz (or oil) and chicken broth. Pour the egg mixture into the dry ingredients and fold together just until combined; do not over-mix.
salt1 tsptsp EACH salt, pepper1/2tsp EACH onion powder, garlic powder1/4onion, diced1large eggs3schmaltz (see notes)3 tablespoonschicken schmaltz (may sub olive oil)1 tablespoonchicken broth3 tablespoonslow sodium chicken broth (or homemade stock)10 cups
3
Cover and refrigerate the dough for at least ⏱️ 30 minutes or until ready to use, up to 2 days ahead of time.
4
Start the Soup:
5
While the matzo ball dough is resting, make the soup. Pat chicken dry with paper towels; sprinkle with salt and pepper. Let stand while you prep the vegetables.
salt1 tsptsp EACH salt, pepper1/2
6
Heat two tablespoons olive oil over medium-high heat in a large Dutch oven or soup pot. Sear chicken until golden, about ⏱️ 3 minutes per side. Remove to a plate but leave the drippings.
olive oil2 tablespoons
7
Heat one tablespoon schmaltz or oil over medium-high heat with the drippings. Add onions, carrots and celery and sauté until the onions are tender, scaping up the golden bits on the bottom of the pan; add garlic and sauté one minute.
schmaltz (see notes)3 tablespoonschicken schmaltz (may sub olive oil)1 tablespoononion, diced1carrots, sliced ¼-inch thick1 cupcelery, sliced ½-inch thick1 cup
8
Add chicken back to the pot. Add chicken broth, bouillon and all dried seasonings up to dill (don't add dill). Cover the soup and bring to a boil over high heat then reduce heat to low and continue to simmer for approximately ⏱️ 20 minutes, stirring occasionally, or until chicken is tender enough to shred. Meanwhile:
chicken broth3 tablespoonslow sodium chicken broth (or homemade stock)10 cups
9
Make the Matzo Balls:
10
While the chicken is simmering, line a 9x13 baking dish or large plate with parchment paper to receive matzo balls. Wet your hands with cold water, then roll scoops of batter into balls (about 1 tablespoon each, I use a cookie scoop), handling them as gently as possible.
11
Place the balls on the parchment, cover, and refrigerate until ready to use. You can also make the balls any time after the dough as rested ⏱️ 30 minutes and refrigerate covered for up to 2 days
12
Cook the Matzo Balls:
13
Once the chicken is tender, transfer chicken to a cutting board and shred into bite-size pieces then return to the soup.
14
Return the soup to a simmer. Drop the balls into the simmering soup, cover and simmer for ⏱️ 25-30 minutes, until they are plump and cooked through. Stir the dill into the soup. Add additional broth/stock if desired for a less chunky soup. Ladle soup into bowls and serve immediately.
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