Matzo Ball Soup Recipe

Prepare and simmer

Place the whole chicken or chicken pieces in a large stockpot. Add the carrots (reserve 2 carrot pieces for garnish later), celery, halved onion, garlic, fresh dill and parsley sprigs, peppercorns, 2 tsp kosher salt, and 10 cups cold water (enough to cover by about 1–2 inches).

Bring to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Skim any foam or impurities that rise to the surface during the first 15 minutes to keep the broth clear.

Simmer gently, partially covered, for 1.25 to 1.5 hours (75–90 minutes) until the chicken is cooked through and the broth is flavorful. Avoid a rolling boil to keep the broth clear.

Carefully remove the chicken from the pot to a cutting board. When cool enough to handle, remove meat from the bones, shred or cut into bite-sized pieces, and reserve. Strain the stock through a fine-mesh sieve or cheesecloth into a clean pot or large bowl; discard solids. Taste the stock and adjust seasoning with salt if necessary.

In a medium bowl whisk the 2 large eggs until blended. Add 1/2 cup oil (or schmaltz), 1/2 cup cold water or club soda, 1 tsp salt, 1/4 tsp freshly ground black pepper, and 1/2 tsp baking powder (if using). Mix until combined.

Stir in 1.25 cups matzo meal and 1 tbsp chopped fresh parsley (optional) until evenly moistened. The mixture should be cohesive but not soggy. If it's too wet, add up to 1–2 tbsp more matzo meal; if too dry, add a splash of cold water.

Cover the bowl and refrigerate the mixture for at least 30 minutes (up to 2 hours). Chilling firms the batter and helps produce light matzo balls.

Bring the strained chicken stock back to a gentle simmer in the pot. If the stock is very concentrated, add up to 1–2 cups water to reach desired flavor and volume. Keep heat at a gentle simmer.

Wet your hands and form the chilled matzo mixture into 12 evenly sized balls about 1 to 1-1/4 inches in diameter (slightly larger if you prefer). To ensure fluffier matzo balls, handle the mixture gently and don’t compact tightly.

Drop the matzo balls into the gently simmering stock. Cover the pot and simmer gently for 25–30 minutes without lifting the lid for the first 20 minutes if possible. This steaming under the lid helps them cook through and stay tender. Test one: it should be fully cooked in the center and springy.

While the matzo balls cook, slice the reserved cooked carrots into rounds and add them to the stock in the last 5 minutes to warm through.

When matzo balls are cooked, gently transfer them with a slotted spoon into serving bowls (or leave in the pot). Add shredded chicken to the bowls or the pot to warm through for a minute.

Ladle hot broth and carrots into bowls, placing 2–3 matzo balls and a portion of shredded chicken in each bowl (adjust to preference).

Sprinkle chopped fresh dill and parsley over each bowl. Taste and adjust seasoning with additional salt and pepper if needed.

Serve immediately while hot. Leftover matzo balls are best kept in the broth to avoid drying out; they will absorb liquid if stored and may swell.