Jewish Chicken Soup With Amazing Matzo Balls
Jewish Chicken Soup with Amazing Matzo Balls is a classic, comforting recipe with clear golden broth, tender vegetables, optional shredded chicken, and fluffy matzo balls that are light, tender, and deeply satisfying.
- Prep Time: 25 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Jewish
Ingredients
- Whole chicken
- Carrots
- Celery
- Onion
- Garlic
- Fresh dill
- Fresh parsley
- Cold water or low-sodium chicken broth
- Kosher salt
- Black pepper
- Matzo meal
- Eggs
- Neutral oil or schmaltz
- Chicken broth or water
- Baking powder (optional)
Instructions
- Place chicken, carrots, celery, onion, garlic, dill, parsley, salt, and pepper in a large pot.
- Cover with cold water and bring to a gentle boil.
- Reduce heat and simmer, skimming foam during the first 15 minutes.
- Simmer uncovered for 1½ to 2 hours until broth is rich.
- Remove chicken and vegetables and strain the broth.
- Shred chicken if desired and return to broth with carrots.
- Whisk eggs in a bowl for the matzo balls.
- Add oil, broth or water, salt, matzo meal, and baking powder if using.
- Mix gently until just combined.
- Cover and refrigerate for at least 30 minutes.
- Bring a pot of salted water or broth to a gentle simmer.
- Form mixture into balls with wet hands.
- Drop matzo balls into simmering liquid, cover, and cook 30–35 minutes.
- Add cooked matzo balls to soup and serve hot.
Notes
Keep the soup at a gentle simmer for a clear broth and always rest the matzo ball batter for light, fluffy results.