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matzo ball soup.
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Matzo Ball Soup Recipe

This matzo ball soup recipe can be made with floater matzo balls or sinker matzo balls, depending on your preference. It's perfect for Passover or any time you’re craving a comforting bowl of matzo ball soup!
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Soup
Cuisine: Jewish
Keyword: matzo ball soup
Servings: 6 servings
Calories: 310kcal
Author: Courtney

Ingredients

Matzo Balls

  • 4 eggs
  • 1 teaspoon avocado oil or chicken fat / schmaltz
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dried parsley or 1/2 tablespoon fresh
  • 1/4 teaspoon granulated onion
  • 3/4 cup original seltzer
  • 2 cups matzo meal use 1 cup for light and fluffy matzo balls
  • 1 teaspoon chicken bouillon we use better than bouillon for dairy free, optional but great if you didn't add schmaltz

Chicken Soup

  • 1/2 tablespoon avocado oil
  • 2 boneless skinless chicken thighs can use 2-4
  • 2 stalks celery sliced
  • 2 carrots peeled and sliced
  • 1 medium onion diced
  • 6-8 cups water
  • 1-2 tablespoons chicken bouillon we use better than bouillon for dairy free
  • 1 bunch parsley chopped

Instructions

Matzo Balls

  • Beat eggs, oil, seasonings, bouillon, and seltzer.
    4 eggs, 1 teaspoon avocado oil, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1 teaspoon dried parsley, 1/4 teaspoon granulated onion, 3/4 cup original seltzer, 2 cups matzo meal, 1 teaspoon chicken bouillon
  • Add egg mixture into a large bowl with the matzo meal, mix until combined.
  • Place the matzo ball mixture into the refrigerator for about an hour.
  • Roll the mixture into balls and place into a large pot with soup below or separate chicken broth.
  • Boil the matzo balls for about 30 minutes per batch of matzo balls, covered. Do not overcrowd the pot as the matzo balls will swell up with the liquid as they cook.

Chicken Soup

  • In a dutch oven or soup pot over medium heat, brown the chicken thighs on both sides in a little bit of oil.
    2 boneless skinless chicken thighs, 1/2 tablespoon avocado oil
  • Add the chopped veggies once the chicken is browned and cook for 2-3 minutes to add flavor.
    2 stalks celery, 2 carrots, 1 medium onion
  • Add in the water and chicken bouillon, cook until the chicken is fully cooked and veggies are tender.
    6-8 cups water, 1-2 tablespoons chicken bouillon
  • Remove the chicken and then cook the matzo balls in the soup as directed above.
  • Mid cooking, turn the matzo balls around to make sure they're evenly cooking and add in the parsley.
    1 bunch parsley
  • Shred the chicken and add back to the pot once the matzo balls are done.
  • Serve as desired.

Video

Notes

  • For fluffy floaters, use 1 cup of matzo meal and seltzer to add lightness. For denser sinkers, use 2 cups of matzo meal.
  • You can also add 1/2 teaspoon of baking powder for fluffy float matzo balls.
  • If you don’t have schmaltz, chicken bouillon is a great substitute to enhance flavor.
  • Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove for the best texture.
  • This soup freezes well. Store the matzo balls separately from the broth to maintain texture.
  • For a clearer broth, cook the matzo balls in separate broth in another pot, then add into the soup when serving.

Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 44g | Protein: 16g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 145mg | Sodium: 525mg | Potassium: 369mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4426IU | Vitamin C: 16mg | Calcium: 66mg | Iron: 3mg