For an even richer flavor, use homemade chicken broth or add a chicken bouillon cube to store-bought broth. To test for doneness, remove one matzo ball and cut it in half. It should be cooked through with no doughy center. Leftover matzo balls can be stored in the soup in the refrigerator for up to 2 days. The matzo balls will continue to absorb liquid, so the soup may thicken upon standing. Add a little extra broth when reheating, if needed.
Chicken Matzo Ball Soup
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PREP TIME30 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 30 mins
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SERVING6 People
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VIEWS54
A bowl of golden, comforting Chicken Matzo Ball Soup, where delicate, fluffy matzo balls simmer in a rich, flavorful broth, studded with vibrant carrots. This timeless classic is perfect for warming the soul any time of year.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol72 mg
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Fiber1 g
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Protein3 g
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Saturated Fat3 g
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Sodium252 mg
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Sugar1 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium bowl, gently whisk the eggs with the melted butter until just combined. (2 minutes)
02
StepAdd the matzo meal, parsley, salt, pepper, and water to the egg mixture. Stir until a soft, slightly sticky dough forms. Avoid overmixing. (3 minutes)
03
StepCover the bowl tightly with plastic wrap and refrigerate the matzo ball dough for at least 30 minutes, or up to 2 hours. This allows the matzo meal to fully absorb the moisture and creates a lighter, more tender matzo ball. (30 minutes)
04
StepIn a large pot or Dutch oven, bring the chicken broth and carrot juliennes to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and maintain a steady simmer. (10 minutes)
05
StepWhile the broth is simmering, gently shape the chilled matzo ball dough into approximately 12 small, round balls. For easier handling, lightly dampen your hands with cold water before shaping each ball. (10 minutes)
06
StepCarefully drop the matzo balls into the simmering chicken broth. Be sure not to overcrowd the pot. (2 minutes)
07
StepCover the pot and cook the matzo balls at a gentle simmer for 30-40 minutes, or until they are cooked through and have expanded in size. Avoid lifting the lid frequently during cooking, as this can cause the matzo balls to become dense. (40 minutes)
08
StepServe the Chicken Matzo Ball Soup hot, garnished with additional fresh parsley, if desired.
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Santina Bradtke
May 20, 2025Followed the recipe exactly, and it was perfect! A true comfort food classic.
Victoria Stokes
May 11, 2025I added a pinch of nutmeg to the matzo ball mixture for a little extra flavor. It was a hit!
Sabrina Huel
May 8, 2025The matzo balls turned out perfectly fluffy. The tip about refrigerating the dough is key!
Jaqueline Wolf
May 8, 2025This recipe is amazing. I tried it last night and my family loved it.
Heidi Murray
May 6, 2025This is the best matzo ball soup recipe I've ever tried. Thank you!
Delpha Kunde
Mar 20, 2025This recipe is a lifesaver! My family loves it, and it's so easy to make.
Adrienne Huels
Mar 15, 2025My matzo balls were a little dense. Next time, I'll be careful not to overmix the dough.
Haskell Rodriguezcasper
Feb 8, 2025Can I substitute margarine for the butter?
Christian Fay
Dec 12, 2024I used homemade chicken broth, and it made all the difference. So delicious!