Matzo Ball Soup with Chicken

Ashley Burnam


I love love love Matzo balls... I could eat just a giant bowl of them but I think that might be weird so of course some yummy carrots, celery and chicken have to join the party. This is awesome for weeknights where I don't have time to cook the chicken first. Perfect for feeding the whole family or having leftovers to take for lunch!


★★★★★ 1 vote

about 6
20 Min
40 Min
Stove Top


  • 1
    rotisserie chicken- pulled offthe bone
  • 2-3 Tbsp
  • 4
    rge carrots- peeled and chopped
  • 1/2
    medium white onion, finely chopped
  • 4
    celery stalks, chopped
  • 32 oz
    low-sodium chicken broth
  • 1 pkg
    matzo ball mix(they come in two per box- i only used 1)
  • 2
  • 2 Tbsp
    vegetable oil
  • 1-2 tsp
    coarse salt/fresh pepper
  • 1 tsp
    each: dried oregano, dried basil, garlic powder, onion powder

How to Make Matzo Ball Soup with Chicken


  1. Start by preparing the matzo balls- empty the package into a bowl and add both eggs, a pinch of salt and the vegetable oil. Stir until incorporated, cover and refridgerate for 15 minutes, no longer than 20.
  2. While you're free, peel the carrots, and chop them with the celery making sure the carrots are a little bigger than the celery because they take longer to get tender. I also chop the onion at this time, very small.
  3. In a stock pot, drop the butter and let it melt on medium high heat, then add the onions andabout a tsp of salt and pepper. Sweat the onions for a few minutes and then add the carrots and celery. Then cover for 5 minutes, stir and re-cover. (I do this to make the onions basically disintigrate but you can omit the onions and simply boil the carrots and celery in chicken broth if you want)
  4. It probably has been about 15-20 minutes so it's time to roll the matzo balls! Get your hands wet and keep a bowl of water to the side to dip your fingers(trust me). The package says you'll get 9-12 matzo balls but I like them a little smaller so I get about 1 tbsp of the mix and roll it.(makes closer to 16 this way, I have also used 2 packages and gotten about 25-30)

    TIP:1. after you remove the mix fromt he fridge DO NOT STIR!! Also make sure you don't roll them too rough because your matzo balls will be too dense(yuck)
  5. After that, put the matzo balls back in the fridge. Then dump the chicken broth and remaining seasonings into the veggies and pump the heat to high and cover, so it boils faster. Once it starts to boil, lower the heat back to medium high and drop the matzo balls in and cover for 10 minutes. Then stir (very gently) and cover for another 5-10 minutes.
  6. Everything in the pot should be tender now so you can add the pulled chicken to the pot and reduce the heat to low. The chicken will re-heat quickly so you can serve it right now it you want! This soup is so good and low in sodium so very healthy :)

Printable Recipe Card

About Matzo Ball Soup with Chicken

Main Ingredient: Chicken
Regional Style: Jewish

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