Chicken Soup with Matzo Balls
Warm, comforting, and steeped in tradition, this Chicken Soup with Matzo Balls is the ultimate cold-weather recipe and a beloved staple in Jewish cuisine. Featuring a rich and flavorful homemade broth made with tender chicken, aromatic herbs like parsley and dill, and hearty vegetables, this soup is both nourishing and satisfying. The fluffy matzo balls, made with a touch of seltzer for lightness, elevate this dish into a meal that's perfect for a family dinner or festive occasion. Simple techniques, like simmering the broth low and slow and chilling the matzo ball mixture for the perfect texture, ensure foolproof results every time. Whether you're looking for a classic Passover recipe or a soul-soothing meal, this chicken soup with matzo balls offers timeless comfort in every spoonful.
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Recipe Information
Ingredients
- 1 medium (about 3-4 lbs) Whole chicken
- 4 medium, peeled and chopped Carrots
- 3 medium, chopped Celery stalks
- 1 large, peeled and quartered Onion
- 3 peeled and smashed Garlic cloves
- 1 small bunch Fresh parsley
- 1 small bunch Fresh dill
- 2 Bay leaves
- 12 cups Water
- 2 teaspoons Salt
- 1 teaspoon Black peppercorns
- 4 large Eggs
- 1 cup Matzo meal
- 4 tablespoons, melted Chicken fat (or vegetable oil)
- 1 teaspoon Salt (for matzo balls)
- 0.25 teaspoons Pepper (for matzo balls)
- 0.25 cup Seltzer water
Instructions
1. Place the whole chicken in a large soup pot. Add the chopped carrots, celery, onion, garlic, parsley, dill, bay leaves, salt, and peppercorns.
2. Pour in the water (about 12 cups, or enough to cover the chicken and vegetables) and bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low and let it simmer uncovered for about 1.5 to 2 hours, skimming off any foam or impurities that rise to the surface.
4. While the soup is simmering, prepare the matzo ball mixture. In a mixing bowl, whisk together the eggs, melted chicken fat (or vegetable oil), and seltzer water.
5. Stir in the matzo meal, salt, and pepper. Mix until just combined and refrigerate for at least 30 minutes to allow the mixture to firm up.
6. After the soup has simmered, carefully remove the chicken and set it aside to cool slightly. Remove and discard the parsley, dill, bay leaves, and peppercorns. Strain the broth if desired for a clearer soup.
7. Shred the chicken meat into bite-sized pieces, discarding the skin and bones. Return the shredded chicken to the soup. Adjust the seasoning with additional salt if needed.
8. Bring a large pot of salted water to a boil for the matzo balls.
9. Wet your hands and form the matzo mixture into balls about 1 inch in diameter. Gently drop them into the boiling water.
10. Reduce the heat to a simmer, cover the pot, and cook the matzo balls for 30-35 minutes until they are fluffy and cooked through.
11. To serve, ladle the chicken soup into bowls and add a few matzo balls to each. Garnish with fresh dill if desired.
Nutrition Facts
Calories |
1718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 8218 mg | 357% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 29.9 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 875 mg | 67% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4190 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
