Hearty Matzo Ball Soup is a classic passover recipe but we love it all year long. Savory chicken soup with perfect matzo balls is the perfect cold weather meal. Simple, classic comfort food.
Prep Time15 minutesmins
Cook Time30 minutesmins
Chilling Time20 minutesmins
Course: Soup, starter
Cuisine: dinner, lunch
Keyword: chicken soup, matzo ball soup
Servings: 5
Calories: 225kcal
Author: Kellie
Cost: $10
Equipment
stock pot
Ingredients
For Matzo Balls:
3TBSPcanola oil
3eggslightly beaten
¾cupmatzo meal
1 ½tspsalt
3TBSPChicken stock or water
For the soup:
1TBSPvegetable oil
2clovesgarlicminced
1medium yellow onionchopped
2carrotssliced ¼”
2celery stalkssliced ¼”
¾poundchicken breastboneless skinless
12cupschicken stock
1/8tspblack pepper
2sprigs fresh dill
Instructions
In a small bowl mix the oil and eggs together.
In a separate bowl, add the salt to the matzo meal, then add the egg mixture.
Add the stock, using a spatula or spoon, mix to combine.
Cover the bowl and refrigerate for at least 20 minutes.
To cook the matzo balls, in a small pot, bring approximately 3 quarts of lightly salted water to a boil then reduce to a simmer.
While the matzo meal is chilling, start the soup.
Heat oil in a large pot over medium heat and then add the garlic, onion, carrot and celery and sauté for about 5 minutes until onions are translucent.
Add the chicken, stock, pepper and dill and bring to a boil covered.
Once it reaches a boil, reduce to a simmer and cook the soup for 30 minutes.
Form balls from the chilled mix, about 2 TBSP each ball (about the size of a golf ball, I used a medium sized PC scoop to start), you should get about 12-15 matzo balls.
Place balls in the small pot of simmering water cover and cook for 30 to 40 minutes.
After the soup is simmered, remove the chicken, let it cool slightly then shred it with a fork.
Remove the dill stems from the soup, and discard.
Return the chicken to the soup. Taste it at this point to see if it needs salt or and more pepper. Strain out the dill from the soup.
Add the cooked balls to the soup and let simmer for 5 minutes.
Serve while hot!
Notes
Leftover soup can be frozen for up to 2 months.Freeze the soup and matzo balls separately.