Chicken Matzo Ball Soup
A simple, foolproof recipe for traditional matzo ball soup, perfect for Passover or any occasion.
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Instructions
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Place chicken in a large soup pot, add enough cold water to cover by 2 inches. Bring to a boil, then reduce heat and simmer for 20 to 30 minutes, skimming off any froth.
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Add carrots, zucchini, celery, onions, parsnips, salt, and pepper. Return to a boil, then simmer partially covered for 1 1/2 to 2 hours. Adjust seasoning as needed.
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Allow the soup to cool slightly, then refrigerate until cold. Spoon off the solidified chicken fat.
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Strain the soup, return the vegetables to the pot if desired, and reheat before serving.
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Beat egg whites until stiff peaks form. In a separate bowl, whisk egg yolks, oil (or chicken fat), and water. In a third bowl, combine matzo meal with salt and pepper.
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Gently fold the egg yolk mixture and matzo meal mixture alternately into the egg whites to create a light, firm dough. Cover and chill for 30 minutes.
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Start boiling a large pot of water (flavor with chicken soup mix if desired).
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With wet hands, form the chilled matzo ball mixture into walnut-sized balls and carefully drop them into the boiling water.
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Cover the pot, reduce heat to low, and simmer for 30 minutes until puffed and cooked through, avoiding uncovering the pot.
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To serve, reheat the chicken soup, transfer the cooked matzo balls from their cooking water into the simmering soup, and keep warm.