Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

matzo ball soup

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

This delectable Matzo Ball Soup brings chicken, carrots, celery and onions together in a lightly seasoned chicken broth with light airy matzo balls. For ease and simplicity I use already cooked roasted chicken for this recipe. I also use good quality store bought chicken broth in place of homemade chicken broth. Sometimes life just calls for a few short cuts.

►
yield 4 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For matzo ball soup

  • MATZO BALL MIXTURE
  • 3
    large eggs
  • 3 Tbsp
    vegetable oil or schmaltz
  • 3/4 c
    matzo meal
  • 1 tsp
    baking powder
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    onion powder
  • 1/2 tsp
    dried dill
  • 1/4 tsp
    ground white pepper
  • MATZO BALL SOUP
  • 1 1/2 Tbsp
    vegetable oil
  • 1
    medium onion chopped
  • 2
    ribs celery chopped
  • 4
    carrots peeled and chopped
  • 2 clove
    garlic minced
  • 1 tsp
    dried dill
  • 2
    bay leaves
  • 8 c
    low sodium chicken broth
  • 2 1/2 c
    chopped cooked chicken
  • 1 Tbsp
    chopped fresh parsley

How To Make matzo ball soup

  • 1
    In a medium bowl whisk the eggs together and then whisk in the oil.
  • 2
    In a separate medium bowl whisk together the matzo meal, baking powder, garlic powder, onion powder, dried dill and black pepper. Pour the egg mixture into the matzo meal mixture and stir just until combined. Do not overmix. Cover and place in the refrigerator for at least 1 hour.
  • 3
    In a Dutch oven or large stockpot heat the oil over medium heat. Add the onions, celery and carrots. Cook until the onions and celery are soft; approximately 6-8 minutes. Reduce the heat to low and add the garlic and dill; cook for 1 minute stirring constantly. Add the bay leaves and chicken broth. Bring to a low simmer and add the chicken.
  • 4
    Then using a small scoop or tablespoon drop the matzo mixture into the simmering soup. Cover and cook for 25-30 minutes or the matzo balls are puffed up and the vegetables are tender. Remove bay leaves and sprinkle with fresh chopped parsley.
  • 5
    NOTES Carrots colors are prettier if you peel them. The matzo ball mixture can be prepared up to 24 hours in advance, covered and stored in the refrigerator. Matzo meal is simply matzo crackers ground finely into meal. I use my food processor to grind them. Most local grocery stores carry matzo crackers. Any kind of roasted, baked, or poached chicken will work. It can be cubed, diced or shredded. As long as it tastes good than it is a go. Do not overmix the matzo ball mixture as it can make it tough. Use a cookie scoop or 2 tablespoons to add the balls to the soup. I like light and airy matzo balls but if you prefer denser heavier ones than cut the baking powder in half or omit it all together. If you have the time make your own Homemade Chicken Stock it will add flavor and depth to the soup. Don’t forget to remove your bay leaves as they have sharp edges.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT