For an even richer flavor, use homemade chicken broth instead of water. Don't be afraid to adjust the amount of dill to your liking. Some people prefer a more subtle flavor, while others enjoy a generous amount. If you don't have time to make grebenes, you can substitute with rendered chicken fat or vegetable oil. For lighter matzoh balls, use club soda or seltzer water instead of broth in the matzoh ball mixture.
Matzoh Ball Soup
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PREP TIME40 mins
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COOK TIME3 hrs 30 mins
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TOTAL TIME4 hrs 30 mins
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SERVING8 People
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VIEWS54
This matzoh ball soup is a labor of love, starting with a whole chicken and ending with fluffy, flavorful matzoh balls simmered in a rich, golden broth. It's a comforting classic, perfect for a chilly day or a festive gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol217 mg
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Fiber2 g
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Protein45 g
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Saturated Fat11 g
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Sodium512 mg
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Sugar3 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 hrs
Trim off neck flap all the way up to the top of the wishbone. Trim fat and skin from around the back cavity of the chicken. Reserve both for schmaltz and grebenes. Cut chicken into quarters. Place meat in large pot with onions, and cover with about 4 quarts water. Bring to a boil, reduce heat, and simmer 2 hours.
02
Step
1 hrs
Add carrots and celery to the soup; simmer an additional hour. Season to taste with salt.
03
Step
5 mins
Remove chicken pieces, and set aside. You may reserve them for another use, or shred the meat for the soup. Keep chicken covered, and at room temperature before shredding.
04
Step
25 mins
Dice reserved skin and fat into 1-inch pieces. Cook in a heavy bottomed skillet over medium heat, turning occasionally. Make sure the pan never gets so hot as to cause the rendered fat to smoke. When the grebenes are crisp and brown, remove them to a cutting board and drain schmaltz into a small non-plastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
05
Step
20 mins
To make the matzoh balls; Blend fat or oil and eggs together. Mix matzoh meal and salt together. Combine the two mixtures, and mix well. Add 4 1/2 tablespoons soup stock or water; mix until uniform. Stir in minced grebenes. Cover bowl, and place in refrigerator for 20 minutes.
06
Step
35 mins
Bring soup to a boil. Shape matzoh mixture into 1-inch balls. Reduce heat and drop balls into simmering soup; add dill. Cover pot, and cook 30 to 40 minutes, without removing the cover.
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Candice Reynolds
Jun 5, 2025This recipe is a game-changer! The broth is so flavorful, and the matzoh balls are perfect.
Norene Osinski
May 15, 2025I found that using a little less matzo meal made the balls even lighter and fluffier.
Ed Pfeffer
May 13, 2025Next time, I'll try adding some parsnips to the soup for extra sweetness.
Dayana Renner
Mar 20, 2025I doubled the matzoh ball recipe as suggested, and it was definitely the right call! Everyone loved them.
Obie Fay
Mar 10, 2025The simmering time is key to developing the rich flavor of the broth. Don't rush it!
Elisha Dickinson
Jan 1, 2025The addition of grebenes to the matzoh balls adds a wonderful depth of flavor.
Angelica Waters
Dec 23, 2024The directions were clear and easy to follow, even for a novice cook like myself.
Deanna Hessel
Oct 25, 2024This is now my go-to recipe for Matzoh Ball Soup. Thank you for sharing!