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Matzo Ball Soup

Matzo Ball Soup

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  • 3-4 lb Fryer chicken
  • 14 1/2 oz Chicken broth
  • 1 3/4 tsp Kosher salt, divided
  • 1 lb Carrots, chopped
  • 6 Celery stalks, chopped
  • 1/2 cup Sweet onion, chopped
  • 2 cloves Garlic, minced
Matzo Balls
  • 2 Eggs
  • 2 tbsp Canola oil
  • 5 oz Matzo ball mix
  • 1/4 cup Onion, finely chopped


  1. Place chicken in a large pot. Add the broth, 1 tsp salt and enough water to cover the chicken. Bring to a boil.
  2. Reduce heat and simmer for 55-65 minutes or until meat is tender, skimming the foam that rises.
  3. Remove chicken and set aside to cool.
  4. Strain the broth, skim the fat and return to the pot. Add the carrots, celery, onion, garlic, pepper, remaining salt and bring to a boil. Reduce heat and simmer until carrots are soft, about 15 minutes.
  5. While broth simmers, whisk together the eggs and oil. Add matzo ball mix and onion and toss with a fork until combined. Cover and refrigerate for 15 minutes.
  6. Remove and discard the skin and bones from the chicken, chop it into chunks and add to soup. Stir in parsley and bring to a boil.
  7. Drop rounded teaspoonfuls of matzo ball dough into the boiling soup. Reduce heat, cover and simmer for about 20-25 minutes, until a toothpick inserted into a matzo ball comes out clean.
  8. With a slotted spoon, remove matzo balls and place one in each soup bowl and ladle soup over top.


Recipe adapted from