Matzo Ball Soup
Ingredients
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- 4 pounds whole chicken – cut into 8 pieces
- 4 quarts water – for stock
- 2 medium onion – halved
- 3 medium carrots – cut into large chunks
- 2 stalks celery – cut into large chunks
- 1 medium parsnip – cut into large chunks
- 3 cloves garlic – smashed
- 6 sprigs parsley – stems, tied into a bundle (optional)
- 6 sprigs dill – stems, tied into a bundle (optional)
- 2 leaves bay leaves
- 10 peppercorns black peppercorns
- 4 large eggs – beaten
- 3 tbsp schmaltz – melted
- 1 tsp kosher salt – for matzo mixture
- 1/4 tsp black pepper – ground (for matzo mixture)
- 1 cup matzo meal
- 1/2 cup seltzer water – cold
- 2 medium carrots – thinly sliced
- 2 1/2 tsp kosher salt – for seasoning soup
- 1/4 tsp black pepper – ground (for seasoning soup)
- 4 quarts water – for boiling matzo balls
- 2 tbsp kosher salt – for boiling water
- dill – chopped (for serving)
Instructions
1. Combine the whole chicken, 4 quarts water (for stock), onion, chunked carrots, celery, parsnip, garlic, parsley stems, dill stems, bay leaves, and black peppercorns in a large pot. Bring to a boil over medium-high heat, skimming foam as it rises.
2. Reduce to a very gentle simmer, partially cover, and cook until the chicken is very tender and the broth tastes full and savory, 1 hour 30 minutes to 2 hours, keeping the surface just barely bubbling.
3. While the broth simmers, make the matzo mixture: In a bowl whisk the beaten eggs, melted schmaltz, kosher salt (for matzo mixture), and black pepper (for matzo mixture). Stir in the matzo meal until just combined, then mix in the cold seltzer water. Cover and refrigerate 45 minutes to hydrate.
4. Strain the broth through a fine-mesh sieve into a clean pot; discard the aromatics and bones. Skim off surface fat (reserve for another use if desired). You should have a clear, golden broth.
5. Return the strained broth to a gentle simmer. Add the thinly sliced carrots, kosher salt (for seasoning soup), and black pepper (for seasoning soup). Simmer until the carrot slices are just tender, 10–15 minutes; keep the soup hot over low heat.
6. Bring 4 quarts water (for boiling matzo balls) to a rolling boil in a large pot and add kosher salt (for boiling water). With wet hands, form the chilled matzo mixture into 12 balls about 1–1.25 inches wide.
7. Slip the matzo balls into the boiling water, reduce to a gentle simmer, cover, and cook until puffed and cooked through, 30–40 minutes; when cut through, the center should look set, not dense or doughy.
8. Using a slotted spoon, transfer the matzo balls to the hot chicken broth and let them warm together for 5 minutes.
9. Ladle broth and carrots into bowls, add 1–2 matzo balls per serving, and finish with dill, chopped (for serving). Serve immediately.
Matzo Ball Soup is a clear, golden chicken broth cradling tender dumplings made from matzo meal, eggs, and schmaltz. The broth is fragrant with onion, carrot, celery, parsnip, and a whisper of dill, while the matzo balls are light yet satisfying, soaking up savory flavor. It’s a dish that balances comfort and finesse, delivering warmth, delicate aromatics, and soft, plush textures in every spoonful.
Originating in the Ashkenazi Jewish kitchen, the soup is a beloved staple of Shabbat and Passover, where matzo meal stands in for leavened ingredients. The dumplings are known as kneidlach, and families often debate the ideal style—airy “floaters” or denser “sinkers”—with technique influencing the result. Over generations and across the Jewish diaspora, the soup has become a symbol of care and celebration, served from holiday tables to everyday comfort meals.