This delicious traditional matzo ball soup recipe is perfect for those cool fall and winter days or if you’re under the weather!
When it’s cold out or I’m a bit under the weather I’m not sure this a more comforting therapeutic thing to eat then my Matzo Ball Soup Recipe.
It’s so delicious that I usually put a way 3 to 4 bowls a day until it’s gone. Yes, I have a problem, I know.
Ingredients for this recipe:
For the Soup:
• 2 boneless skinless chicken breasts
• 2 tablespoons of olive oil
• 92 ounces of good chicken stock
• 3 peeled and small diced carrots
• 3 small diced ribs of celery
• ¼ cup of chopped fresh dill
• ¼ cup of sliced green onions
• sea salt and fresh cracked pepper to taste
For the Matzo Balls:
• ½ peeled and finely minced yellow onion
• 3 finely minced cloves of garlic
• 2 teaspoons of baking powder
• 8 eggs
• 4 tablespoons of melted schmaltz
• 2 cups of matzo meal
• 1 tablespoon of finely chopped fresh parsley
• sea salt and fresh cracked pepper to taste
1. For the Chicken: Season the chicken breasts on both sides with salt and pepper.
2. Heat 2 tablespoons of olive oil on medium-high heat and sear the chicken breasts on both sides until golden browned and cooked throughout.
3. Add in the chicken stock, cover with a lid and cook over medium heat for 1 hour or until the chicken easily shreds apart.
4. Using two forks pull the chicken apart until shredded.
5. Add the carrots, celery, salt and pepper and simmer over low heat. Keep warm.
6. For the Matzo Balls: In a large bowl combine all of the ingredients until they are well mixed together and set in the refrigerator for at least 1 hour.
7. Remove the matzo ball mixture and roll into small gold ball sized balls and place them on a sheet tray lined with parchment paper. Note: If the matzo balls become sticky while making them, dip your hands in water before rolling.
8. Place a few matzo balls into the soup and cook over low heat for 15 to 20 minutes or until they are cooked through out and firm. Move the balls around and flip them over every 3-4 minutes.
9. Place the cooked matzo balls in a soup bowl along with the chicken broth, chopped chicken and vegetables and garnish with chopped dill and sliced green onions.
CHEF NOTES:
• If you are reading this and wondering what on earth schmaltz is, it’s rendered chicken fat. Honestly this can be tough to find but I’ve had success at my local grocery store in the frozen food aisle
• If the matzo balls become sticky while making them, dip your hands in water before rolling.
• REHEATING YOUR MATZO BALL SOUP RECIPE: To reheat the matzo ball soup simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15.
• STORING AND FREEZING MATZO BALL SOUP: The matzo ball soup recipe will hold well in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above.
31 Comments
I cook the matzo balls in water first and then transfer them to soup to keep the soup clear.
Do you have to use baking powder?
Matzo is pronounced Matza and the recipe is on the back of the box he has. I add in some parsley and I just use some beef paste that's natural minus the chicken pieces. You can use cabbage in there since it loses it's taste (just to add some healthiness).
I plan on making this…. and I'm not even Jewish
What a fabulous video and what a lovely Chef. I will be making this. I love Krepach too.
This recipe is fantastic! Thank you so much, Chef! Shana Tova to you and yours!
What did I do wrong? My balls pretty much dissolved as soon as they hit the soup… 🙁
My suggestion is to take the chicken out and shred it. Or use a food processor. Then I'd cook everything else, stock, onions, celery, carrots etc, then strain it so you have only a liquid. Then proceed. Soup gets ruined when it has chunks of things and a lot of people don't like the texture, especially when it's supposed to be soup. The chicken and balls are expected. Not sure why you kept saying Comey. All I could think of is the FBI so perhaps some context there would behoove all involved.
I can smell it already!
I made this last Passover and omg!! So good!! It's 1000x better after 24 hours!
This is amazing so delicious
This is something I have never had. But just watching this video is making me SOOOO HUNGRY! 🍲
Hi… do you think I can use duck fat instead of olive oil to bring more poultry flavor to the soup ?
Thanks for sharing. I really must try matzo balls this way.
Thanks great will do it now.🔥🔥🔥🔥🔥🔥🔥🔥
I would not use sea salt in a broth. You get more sodium and less salt taste.
Can you use regular flour?
Will try this out this year for Passover. Please keep in mind everyone that adding baking powder or baking is not allowed if you're making this for Passover!
Do you folks cook the rest of the matzoh, or just the balls? (PS, add nutmeg!)
Do I trust a recipe from a chef that can’t pronounce matzoh? 😂😂😂😂
It's not true Motzah if it's leavened, aka using baking soda
Can you pls tell me 🙏the amount you took for making the balls , how many matza balls can be made from it approximately
I'm at Antioch bart it's not prchasyrated
I dont use the chicken but the rest and its delicious every time
tyrone x,ittz
ive been here 40 yrs im almost an adi;t
안녕 하세요 저는 한국에서 왔습니다🇰🇷🤗
한국에는 유대인이 없고 경험 하기 힘들지만
나는 그것을 연구하고 알고 싶습니다
유교병 수프를 만들어 보고 싶어서
이곳에 왔습니다 한국어 자막을 사용해 주셔서 대단히 감사합니다🙏🏻🙇🏻♀️☺️
Chicken looks very different in jewsh hands yeah why is that I always wonderd
I need some steam rice next to this soup
It really is called "Jewish penicillin", and for good reason – it's incredibly hearty and nutritious. Thanks for sharing your version of this classic! 🤗
i very much agree with you the boring soup , love this so much thanks 😉