Matzo Ball Soup

There’s something magical about a steaming bowl of matzo ball soup. This isn’t just chicken soup – it’s a warm hug in bowl form, with tender dumplings that float like clouds in a golden, crystal-clear broth.

The secret lies in making your own chicken broth from scratch – rich, aromatic, and leagues better than anything from a box. When paired with perfectly fluffy matzo balls (which you can make either light and airy or deliciously dense), this soup becomes the ultimate comfort food that’s worth every minute of loving preparation.

Ingredients

For the chicken broth:

• 1 (4-5 pound) whole chicken or chicken legs
• 2 medium yellow onions
• 1 medium head garlic
• 3 medium celery stalks
• 2 medium parsnips
• 4 medium carrots, divided
• 10 sprigs fresh parsley
• 1 tablespoon kosher salt
• 1 teaspoon whole black peppercorns
• 3½ quarts (14 cups) cold water

For the matzo balls:

• 5 large eggs
• ¼ cup fresh dill, plus more for serving
• 1 cup matzo meal
• ¼ cup melted chicken schmaltz or 4 tablespoons unsalted butter
• 2 teaspoons kosher salt, plus more for water
• Freshly ground black pepper
• ¼ cup plain seltzer, club soda, or chicken broth
• ½ teaspoon baking powder (optional)

Steps

1. Start with the chicken: If using a whole bird, cut into 8 bone-in pieces (2 thighs, 2 breasts, 2 wings, 2 legs). Place in an 8-quart or larger stockpot. For best results, ensure meat is at room temperature before starting.
2. Prepare your aromatics: Quarter onions and halve garlic head horizontally (leaving skin on actually adds color and flavor). Rough chop celery, parsnips, and 2 carrots into 2-inch pieces. Add to pot as you go.
3. Add parsley, salt, and peppercorns. Pour in 3½ quarts (14 cups) cold water – starting with cold water is crucial for a clear broth. If your pot isn’t large enough, add remaining water as stock reduces.
4. Bring to vigorous simmer over high heat. Watch carefully – when bubbles break surface consistently, immediately reduce to low. Simmer uncovered for 1 hour. Meanwhile, slice remaining carrots on diagonal (⅛-inch thick).
5. Remove breasts and thighs using tongs when meat is just cooked through (internal temperature of 165°F/74°C). Continue simmering broth for 1 hour more. Shred cooled meat into bite-sized pieces.
6. Strain broth through colander lined with cheesecloth for ultimate clarity. Return to pot and season. Pro tip: Refrigerate overnight and remove solidified fat for schmaltz.
7. For matzo balls: Whisk eggs until fully broken up. Mix in dill, matzo meal, fat, seasonings. For lighter balls, add seltzer and baking powder. For denser, use broth instead. Refrigerate minimum 2 hours or overnight.
8. Bring heavily salted water to rolling boil. Form 1½ tablespoon portions into balls. Tip: Keep hands wet to prevent sticking.
9. Simmer matzo balls until they float and are cooked through (10 minutes). Meanwhile, heat broth to simmer, add carrots and chicken. Cook 5 minutes more after adding matzo balls. Garnish with fresh dill.

Smart Swaps

• Use chicken wings only for broth – they’re rich in collagen
• Replace schmaltz with olive oil for a lighter version
• Try fresh herbs like thyme or rosemary instead of dill

Make It Diabetes-Friendly

• Use whole wheat matzo meal (reduces carbs by 25% per serving)
• Skip the optional baking powder to reduce leavening
• Keep portions to 2 matzo balls per serving
• Add extra vegetables for fiber and nutrients

Pro Tips

• Never stir the broth while simmering – this keeps it clear
• Test matzo ball doneness by cutting one in half – should be uniform in color
• Make broth up to 3 days ahead for deeper flavor