Chicken Matzo Ball Soup

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Chicken Matzo Ball Soup is the ultimate comfort food, blending a rich homemade broth with tender chicken and light, fluffy matzo balls. This dish brings warmth and nourishment, making it perfect for cozy dinners or family gatherings. The broth, infused with fresh dill, parsley, and hearty vegetables, enhances the flavor of the matzo balls, which are delightfully airy thanks to the addition of seltzer water. Whether you’re serving it during Passover, Hanukkah, or any cold day, this soup is sure to satisfy and comfort everyone at the table.

Full Recipe:

Ingredients:

For the Chicken Soup:

2 Tbsp. extra-virgin olive oil

1 yellow onion, quartered
2 carrots, cut into 4-inch pieces
4 stalks celery, cut into 4-inch pieces

1 turnip, quartered
1 parsnip, cut into 4-inch pieces
1 whole chicken (2.5-3 lbs.)

6 cups (48 oz.) homemade chicken broth
4 sprigs fresh dill
4 sprigs fresh flat-leaf parsley

Kosher salt
Freshly ground black pepper

For the Matzo Balls:

4 large eggs
½ cup chicken fat (schmaltz), melted
½ cup seltzer water

1 cup matzo meal
Kosher salt
Freshly ground black pepper

Chopped fresh dill, for serving

Directions:

For the Chicken Soup:

In a large pot, heat oil over medium heat. Add onion, carrots, celery, turnip, and parsnip. Cook, stirring occasionally, for 2 minutes until fragrant.

Place chicken on top of vegetables and toss to coat with oil. Add broth and enough water to cover the chicken.
Add dill and parsley. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook partially covered for 2 hours.
Remove chicken and reserve for serving. Strain broth, discard vegetables, and season with salt and pepper.

For the Matzo Balls:

In a bowl, beat eggs, then add chicken fat and seltzer. Stir in matzo meal, season with salt and pepper. Refrigerate for 30 minutes.
Bring a large pot of water to a boil. Scoop mixture into balls (about 3 tbsp per ball) and drop into boiling water.