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Classic Matzo Ball Soup (Jewish Penicillin)

A close-up bowl of homemade Matzo ball soup featuring five fluffy matzo balls, carrots, and fresh dill in clear broth.
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Make comforting, soul-soothing matzo ball soup from scratch with light, fluffy dumplings floating in rich, golden chicken broth.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs), cut into pieces
  • 2 large yellow onions, quartered
  • 4 large carrots, roughly chopped
  • 4 celery stalks, roughly chopped
  • 1 bunch fresh dill
  • 1 bunch fresh parsley
  • 1 tablespoon whole black peppercorns
  • 1 teaspoon salt, plus more to taste
  • 12 cups cold water
  • 1 cup matzo meal
  • 4 large eggs, lightly beaten
  • 1/4 cup schmaltz (rendered chicken fat) or vegetable oil
  • 1 teaspoon salt (for matzo balls)

Instructions

  1. Make the Broth: Place the chicken pieces, onions, carrots, celery, dill, parsley, peppercorns, and 1 teaspoon of salt into a large stockpot. Cover with 12 cups of cold water.
  2. Simmer the Broth: Bring the water to a boil over high heat, then immediately reduce the heat to low. Skim off any foam that rises to the surface. Cover partially and simmer gently for 2 to 3 hours, until the chicken is tender and the broth is flavorful.
  3. Strain the Broth: Remove the chicken and vegetables. Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids. Skim off excess fat if desired, reserving 1/4 cup for the matzo balls. Taste the broth and adjust salt as needed. Keep the broth warm.
  4. Prepare the Matzo Balls: In a medium bowl, combine the matzo meal, lightly beaten eggs, reserved schmaltz or oil, and 1 teaspoon of salt. Mix gently with a fork until just combined. Do not overmix.
  5. Chill the Mixture: Cover the matzo ball mixture and refrigerate for at least 30 minutes. This helps them hold their shape.
  6. Form the Balls: Bring a separate, medium pot of salted water to a gentle simmer (do not boil vigorously). Wet your hands lightly. Scoop out portions of the chilled mixture and gently roll them into balls about 1 to 1.5 inches in diameter. Place the formed balls into the simmering water.
  7. Cook the Matzo Balls: Cover the pot and simmer the matzo balls gently for 25 to 35 minutes. They will expand significantly. Test one for tenderness; it should be light and cooked through.
  8. Serve: Remove the cooked matzo balls from the water using a slotted spoon. Place two or three matzo balls in each serving bowl. Add slices of cooked carrot from the broth if you wish. Ladle the hot, golden chicken broth over the matzo balls. Garnish with fresh dill.

Notes

  • For fluffier matzo balls, use vegetable oil instead of schmaltz and chill the mixture longer.
  • If you are planning meals for the week, this recipe is a great base; consider using a meal planning approach to incorporate leftover chicken into other dishes.
  • If you prefer a clearer broth, chill the finished broth overnight and skim the solidified fat from the top before reheating.

Nutrition

Find it online: https://carlacooking.com/matzo-ball-soup-jewish-chicken-soup-recipe/