Description
A comforting and traditional Jewish Matzo Ball Soup made with tender chicken, fresh vegetables, and flavorful homemade matzo balls simmered in a rich chicken broth. This classic soup is perfect for family gatherings or anytime you need a warm, satisfying meal.
Ingredients
Scale
Soup 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
Matzo Ball Ingredients
- 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
- Cook the Chicken: Heat a large Dutch oven over medium heat. Once hot, add the chicken thighs skin side down. Cook until the fat has rendered and the thighs are deeply golden, about 5-7 minutes. Remove the chicken thighs from the pot and leave the rendered chicken fat in the pan.
- Sauté Vegetables: Add diced onion, celery, and carrots to the pot. Cook until softened, approximately 5 minutes. Add minced garlic and cook while stirring for an additional 60 seconds.
- Add Liquids and Seasonings: Pour in 6 cups of chicken broth and 2 cups of water. Add salt, pepper, and fresh parsley sprigs. Stir to combine, then return the chicken thighs to the pot.
- Simmer Soup: Bring the soup to a boil, reduce heat to maintain a simmer, cover, and cook for 30 minutes to develop rich flavor and fully cook the chicken.
- Prepare Matzo Ball Mixture: While the soup simmers, whisk together 3 large eggs and 3 tablespoons melted butter in a medium bowl. Add ¾ cup matzo meal, 2 tablespoons chopped fresh dill, 1 teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon baking powder. Mix well and incorporate 3 tablespoons chicken broth or water. Cover and refrigerate the mixture for 30 minutes to thicken.
- Shred Chicken: After 30 minutes, remove the chicken thighs from the soup to a plate. Discard the skin and bones, then shred the meat. Return the shredded chicken to the pot and cover to keep warm.
- Form and Cook Matzo Balls: Shape the chilled matzo mixture into 1-inch balls using your hands. Carefully drop them into the soup and bring it back to a simmer. Cover and cook for 20 minutes without removing the lid to allow the matzo balls to cook through and absorb the flavors.
- Serve: Ladle the soup with matzo balls into bowls. Garnish with extra fresh dill on top and enjoy warm.
Notes
- Use bone-in, skin-on chicken thighs for richer flavor and tender meat.
- Refrigerating the matzo ball mixture is essential for proper texture and to prevent the balls from falling apart during cooking.
- Maintain a gentle simmer when cooking matzo balls to ensure they cook evenly without breaking apart.
- You can substitute fresh dill with dried if fresh is unavailable, but use about one-third of the fresh amount.
- Leftover soup keeps well and can be refrigerated for 3-4 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
Keywords: Matzo Ball Soup, Jewish Soup, Chicken Soup, Comfort Food, Traditional Recipe
