Matzoh Ball Soup

Matzoh Ball Soup
  • PREP TIME
    40 mins
  • COOK TIME
    3 hrs 30 mins
  • TOTAL TIME
    4 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    54

This matzoh ball soup is a labor of love, starting with a whole chicken and ending with fluffy, flavorful matzoh balls simmered in a rich, golden broth. It's a comforting classic, perfect for a chilly day or a festive gathering.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    10 g
  • Cholesterol
    217 mg
  • Fiber
    2 g
  • Protein
    45 g
  • Saturated Fat
    11 g
  • Sodium
    512 mg
  • Sugar
    3 g
  • Fat
    39 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step
2 hrs

Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat, and simmer 2 hours.

02

Step
1 hrs

Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.

03

Step
5 mins

Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep chicken covered, and at room temperature before shredding.

04

Step
25 mins

Dice reserved skin and fat into 1-inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small non-plastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.

05

Step
20 mins

To make the matzoh balls; Blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.

06

Step
35 mins

Bring soup to a boil. Shape matzoh mixture into 1-inch balls. Reduce heat and drop balls into simmering soup; add dill. Cover pot, and cook 30 to 40 minutes, without removing the cover.

For an even richer flavor, use homemade chicken broth instead of water.
Don't be afraid to adjust the amount of dill to your liking. Some people prefer a more subtle flavor, while others enjoy a generous amount.
If you don't have time to make grebenes, you can substitute with rendered chicken fat or vegetable oil.
For lighter matzoh balls, use club soda or seltzer water instead of broth in the matzoh ball mixture.

Concepcion Lehner

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.1/ 5 ( 18 Ratings)
Total Reviews: (8)
  • Candice Reynolds

    This recipe is a game-changer! The broth is so flavorful, and the matzoh balls are perfect.

  • Norene Osinski

    I found that using a little less matzo meal made the balls even lighter and fluffier.

  • Ed Pfeffer

    Next time, I'll try adding some parsnips to the soup for extra sweetness.

  • Dayana Renner

    I doubled the matzoh ball recipe as suggested, and it was definitely the right call! Everyone loved them.

  • Obie Fay

    The simmering time is key to developing the rich flavor of the broth. Don't rush it!

  • Elisha Dickinson

    The addition of grebenes to the matzoh balls adds a wonderful depth of flavor.

  • Angelica Waters

    The directions were clear and easy to follow, even for a novice cook like myself.

  • Deanna Hessel

    This is now my go-to recipe for Matzoh Ball Soup. Thank you for sharing!

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