Matzo Ball Soup

by Sabrina Snyder

Published on

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6 servings
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 2 hours
Total Time 4 hours
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Matzo Ball Soup is a traditional recipe for Jewish chicken soup full of chicken breast, fluffy matzo balls, vegetables and delicious flavor.

When you’ve got the sniffles, or just need some cozy comfort food, nothing beats a bowl of homemade Soup like Chicken Noodle Soup, Vegetable Soup, or Jewish Matzo Ball Soup.

Sabrina’s Matzo Ball Soup Recipe

Matzo Ball Soup is a cherished and time-honored recipe in Jewish cuisine. This soul-warming soup consists of tender chicken, fluffy matzo balls, a medley of vegetables, and a delectable broth. It’s a comforting dish that has been enjoyed for generations. Everything comes together in a bowl for a hearty, healthy soup that feels like a warm hug in every bite.

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Dinner, then Dessert

Matzo Ball Soup

Matzo Ball Soup is a traditional recipe for Jewish chicken soup full of chicken breast, fluffy matzo balls, vegetables and delicious flavor!
Yield 6 servings
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 4 hours
Course Dinner
Cuisine Jewish
Author Sabrina Snyder
Bowl of cooked soup with two matzo balls
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Ingredients
 

Matzo Ball Prep:

  • 4 large eggs
  • 1/4 cup Schmaltz , or vegetable oil
  • 1/4 cup water
  • 1 cup matzo meal
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon baking powder

Chicken:

  • 12 cups chicken stock
  • 2 chicken breasts , boneless and skinless
  • 3 stalks celery , cut into chunks
  • 2 carrots , cut into chunks
  • 1/2 yellow onion , cut into wedges

To Finish:

  • 3 stalks celery , thinly sliced
  • 2 carrots , thinly sliced
  • 1/4 cup fresh dill , minced

Instructions

Matzo Ball Prep:

  • In a large bowl whisk together eggs, Schmaltz, water, matzo meal, salt, black pepper and baking powder.
  • Cover and refrigerate for 2 hours.

Chicken:

  • Add chicken stock, chicken, celery, carrots and onion to a large pot and bring to simmer for 30 minutes.
  • Remove the chicken, shred with two forks and set aside.
  • Remove the vegetables and strain the stock into a large container or pot.

To Finish:

  • Add the stock back to your large stockpot on medium heat and bring to a simmer.
  • Scoop 3-tablespoon-sized balls (with a small ice cream scoop if you have one) into the pot, 30 seconds between each ball to help keep them from sticking together.
  • Note: If you are hand rolling these be quick so the Schmaltz doesn’t melt in your hands, it will lead to dense matzo balls.
  • Once all the matzo balls are in the pot, stir well to be sure they are not stuck together.
  • Cover and simmer for 40 minutes.
  • Add in the celery, carrots and dill, cover and let the matzo balls simmer for an additional 20 minutes.
  • Add in the cooked and shredded chicken, stir and cook for 2 minutes just to warm the chicken.
  • Ladle into soup bowls and serve.

Nutrition

Calories: 497kcal | Carbohydrates: 43g | Protein: 35g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 180mg | Sodium: 1301mg | Potassium: 1114mg | Fiber: 3g | Sugar: 11g | Vitamin A: 7321IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 3mg

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Collage of cooked soup in pot and portioned bowl

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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