Ingredients

4 chicken thighs (bone in, skin on)

1 yellow onion (diced)

2 celery stalks (diced)

2 large carrots (diced)

4 garlic cloves (minced)

6 cups chicken broth

2 cups water

5 sprigs fresh parsley

1 teaspoon salt

¼ teaspoon pepper

3 large eggs

3 tablespoons melted butter

¾ cup matzo meal

2 tablespoons chopped fresh dill

1 teaspoon salt

¼ teaspoon black pepper

½ teaspoon baking powder

3 tablespoons chicken broth or water

Instructions

Step 1: Heat a large Dutch oven over medium heat. When hot, add the chicken thighs skin side down and cook until the fat renders and thighs turn deeply golden, about 5–7 minutes. Remove the thighs and leave the rendered fat in the pan.

Step 2: Add the diced onion, celery, and carrot to the pot. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another 60 seconds.

Step 3: Pour in the chicken broth and water. Add salt, pepper, and parsley. Stir to combine, then return the chicken thighs to the pot.

Step 4: Bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for 30 minutes.

Step 5: While the soup simmers, prepare the matzo balls. In a medium bowl, whisk together the eggs and melted butter.

Step 6: Add matzo meal, dill, salt, pepper, baking powder, and broth or water to the egg mixture. Mix well, cover, and refrigerate for 30 minutes.

Step 7: After the soup has simmered, remove the chicken thighs to a plate. Shred the meat, discarding skin and bones, then return the meat to the pot and keep warm.

Step 8: Form the matzo mixture into 1-inch balls. Drop them gently into the simmering soup. Cover and cook at a gentle simmer for 20 minutes without removing the lid.

Step 9: Serve the soup hot, garnished with extra fresh dill if desired.

Tips & Variations

For extra flavor, use homemade chicken broth or add a splash of white wine to the soup base.

If you prefer smaller matzo balls, make them about ¾ inch in diameter to cook faster and offer a different texture.

Fresh herbs like thyme or chives can be added to the matzo ball mixture for a twist.

Make sure not to overmix the matzo ball batter to keep the balls light and tender.

FAQs

Can I make matzo balls ahead of time?

Yes, you can prepare the matzo ball batter ahead and refrigerate it for up to 24 hours before cooking. Form and cook the matzo balls just before serving for best texture.

What if I don’t have a Dutch oven?

A heavy-bottomed pot or large saucepan with a lid will work well for this recipe. The key is to maintain a gentle simmer and cover the pot while cooking the matzo balls.