Chicken Matzo Ball Soup Recipe
This Matzo Ball Soup with Chicken is a simple chicken soup recipe made with matzo balls infused with ginger and parsley. It's soul warming, and utterly delicious! And truly, there's nothing in the world just like it.
Servings: 8 servings
Calories: 344kcal
Ingredients
- 1 tablespoon vegetable oil
- 4 celery stalks chopped
- 5 large carrots peeled and chopped
- 1 yellow onion chopped
- 3 cloves garlic minced
- 8 boneless skinless chicken thighs
- 6 cups chicken broth
- 2 cups water
- salt and pepper to taste
- handful of fresh dill
- 2 bay leaves
Matzo Balls
- 1 ½ tablespoons vegetable oil
- ½ cup matzo
- 2 large eggs
- 2 ½ tablespoons water
- 2 tablespoons almonds finely ground
- 1 teaspoon salt
- 1 tablespoon fresh parsley minced
- 1 tablespoon grated fresh ginger or ½ teaspoon ground ginger
Instructions
Make the Matzo Balls:
- In a medium bowl, whisk the eggs and oil together. Add the matzoh, water, almonds, salt, parsley, and ginger. Stir well. Refrigerate for 15 to 20 minutes for the matzo to absorb the moisture.
- With wet hands, form the matzo batter into 1 ½ inch balls; a cookie scoop is handy for this.
- Bring 10 to 12 cups of salted water to a boil in a separate large soup pot or Dutch oven.
Chicken Matzo Ball Soup:
- Heat 1 tablespoon of oil in a large soup pot or Dutch oven. Then sauté the onion, celery, and carrots over medium heat until soft; about 5 minutes. Add the garlic and cook for another minute.
- Stir in the chicken, broth, water, salt and pepper, and a few sprigs of dill and bay leaves to the pot. Cover and bring to a boil. Then reduce the heat to maintain a simmer and cook for 20 minutes.
- After the soup has simmered, remove the chicken and shred it with a fork. Return to the soup and taste for seasoning. Add more salt and pepper to taste and bring back to a simmer.
- Meanwhile, form the matzo balls and drop them into the separate soup pot, or into simmering soup. Cover and bring back to a simmer; cook for 20 minutes without removing the lid. It's important that the soup maintains a simmer to cook the matzo.
- Ladle the soup into bowls, add the matzo balls and top with fresh parsley and dill.
Notes
The matzo balls can be cooked in the soup if you prefer.
Schmaltz (rendered chicken fat) or melted butter (if you don't need the soup to be kosher) can be substituted for the vegetable oil in the matzo balls. They can also be made with matzo meal if preferred.
Nutrition
Serving: 1g | Calories: 344kcal | Carbohydrates: 19g | Protein: 33g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Cholesterol: 187mg | Sodium: 1262mg | Fiber: 2g | Sugar: 3g