Matzo Ball Soup Recipe

This soup has chicken, veggies, and matzo balls in a flavorful broth with fresh herbs. This holiday favorite is the perfect comfort meal and easy to make!  

FOR THE MATZO BALLS – 3 egg – 1/4 cup melted schmaltz OR vegetable oil schmaltz is rendered chicken fat – 3 tablespoons club soda seltzer water – 3/4 cup matzo meal – 1/2 teaspoon baking powder – 1 teaspoon salt FOR THE SOUP – 1 tablespoon vegetable oil OR schmaltz – 1/2 cup onion finely diced – 3/4 cup carrots peeled, halved lengthwise, and sliced – 3/4 cup celery sliced – 1 1/2 teaspoons minced garlic – 2 1/2 cups cooked chicken shredded – 1 teaspoon Italian seasoning – salt and pepper to taste – 8 cups chicken broth I use low sodium – 2 tablespoons chopped parsley

INGREDIENTS 

FOR THE MATZO BALLS  Place eggs in bowl and beat well. Mix lard with club soda. Stir in matzo meal, baking powder, and salt. Keep the bowl covered in the fridge for an hour.  

INSTRUCTION

Step 1

FOR SOUP   Add oil to a big pot over medium heat. Cook the onion, carrots, and celery for 4-5 minutes to soften.  

Step 2

Cook garlic in saucepan for 30 seconds. Add chicken, Italian seasoning, salt, pepper, and broth. Simmer.  

Step 3

Use a tablespoon or small scoop to make 1-inch matzo balls. Drop balls into soup.  

Step 4

Cover and boil for 25–30 minutes to puff balls and tenderize vegetables. Sprinkle parsley and serve.  

Step 5

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