Matza Ball Soup Recipe

Prepare bones and vegetables

Place the chicken carcass or bones in a large stockpot (6–8 qt). Add the halved carrots, celery, quartered onion, smashed garlic, parsley sprigs, dill (if using), peppercorns and bay leaves.

Add cold water to cover (about 3 liters). Slowly bring to a gentle simmer over medium heat. Do not boil vigorously — maintain a bare simmer to keep the broth clear.

Add 2 tsp kosher salt. Skim any foam or impurities that rise to the surface during the first 15–20 minutes of simmering.

Reduce heat to low and simmer gently, partially covered, for 1 1/2 to 2 hours for good flavor (up to 4 hours if you want a richer broth). Check occasionally and skim fat or scum as needed.

When the broth is done, remove from heat. Use tongs and a slotted spoon to remove large solids (bones, vegetables, herbs). Reserve the cooked carrots for the soup finish and pick any usable meat from the bones to use (about 2 cups). Strain the broth through a fine-mesh sieve or cheesecloth into a clean pot or large bowl. Taste and adjust seasoning with salt and freshly ground pepper. Keep hot but not boiling while you prepare the matza balls.

In a medium bowl whisk the eggs until blended. Whisk in the cooled melted schmaltz or butter, kosher salt and freshly ground black pepper.

Stir in the matza meal and optional flour until evenly combined. Fold in the chopped parsley.

Slowly add the cold club soda, stirring gently until the mixture is just moistened and light. The batter should be thick but spoonable; do not overmix. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 2 hours — chilling firms the mixture so the matza balls hold together.

Bring a large pot of salted water (or some reserved strained broth) to a gentle simmer — not a rolling boil. Reduce heat to maintain a low simmer (this keeps matza balls fluffy).

Form and cook the matza balls

With wet hands, gently form the chilled matza mixture into balls about 1 to 1 1/4 inches (2.5–3 cm) in diameter. You should get 12–16 small matza balls depending on size. Do not pack tightly — a light, airy touch yields fluffier balls. Drop matza balls into the simmering water or simmering reserved broth. Cover the pot, reduce heat to low, and simmer gently for 20–25 minutes without lifting the lid. After 20–25 minutes, remove the lid and simmer another 5 minutes to firm slightly. Transfer matza balls to a plate while you assemble the soup. (If using broth straightaway, cook them in the finished chicken broth — they will absorb some broth flavor; otherwise cook in water and add to broth after.)

If you cooked the matza balls in water, rewarm the strained broth to a gentle simmer. Add the reserved cooked carrots (slice to bite-size if not already) and simmer 5 minutes to reheat and meld flavors.

Add the shredded cooked chicken to the broth to warm through (about 2–3 minutes). Taste and adjust seasoning with salt and pepper.

Place 2–3 matza balls in each serving bowl. Ladle hot broth with carrots and chicken over the matza balls.

Garnish with chopped fresh dill and parsley. Serve immediately, passing additional salt and pepper at the table.