Better Than Bubbe's Matzo Ball Soup

Total Time
4hrs 20mins
Prep 55 mins
Cook 3 hrs 25 mins

A rich, flavorful chicken soup with light, fluffy matzo dumplings. A traditional Passover favorite.

Ingredients Nutrition

Directions

  1. In pot over high heat, combine chicken with 5 quarts water or enough to cover. Bring to a boil, skimming foam as needed; reduce heat to medium-low. Meanwhile, cut half the carrots and parsnips into 2" pieces. Halve the remaining carrots and parsnips lengthwise. Cut into 1/2" pieces; set aside. To soup add celery, onion, garlic, and reserved large carrot and parsnip pieces; simmer 1 hour. Add next 4 ingredients; simmer about 30 minutes. Strain, reserving broth and chicken.
  2. Discard skin from chicken. Pull meat from bones; cut or tear into bite-sized pieces. Return broth to same pot over medium heat; add remaining carrots and parsnips. Simmer until vegetables are almost tender, about 10 minutes. Add chicken; heat well, about 5 minutes. Stir in last 4 soup ingredients. Cover; set aside.
  3. Meanwhile, in a skillet over low heat cook reserved chicken fat, stirring occasionally, until melted and solids begin to brown, 30 minutes. Strain fat, discarding solids. Measure melted fat; add enough vegetable oil to equal 1/3 cup, if necessary.
  4. In small pot over medium heat, combine 1/4 cup seltzer with 2 teaspoons bouillon. Cook until dissolved, 1 to 2 minutes. Cool 5 minutes. Meanwhile, combine eggs, salt, pepper, remaining seltzer and fat. Stir in cooled seltzer mixture and matzo meal. Cover; refrigerate at least 30 minutes.
  5. Fill skillet halfway with water, add remaining bouillon granules. Place over high heat; bring to a boil. Reduce heat to medium. With lightly moistened hands, shape tablespoonfuls of matzo mixture into balls. Gently add to simmering water mixture.
  6. Cover; simmer until all matzo balls are cooked through, about 20 minutes. using a slotted spoon transfer matzo balls to soup. Let stand 15 minutes to allow matzo balls absorb flavors of soup. Reheat, if necessary, and serve.

Reviews

(8)
Most Helpful

Excellent and authentic! I love the lemon zest and dill in the soup. I put all the carrots in while cooking the broth, then fished out the carrots used in cooking the broth and put them back into the finished soup, because I knew my husband would like the super-soft carrots because that's the way his mother made her matzoh ball soup. I made this using a bunch of chicken backs/necks I had been saving in the freezer, so I didn't have a lot of chicken meat in my soup, but it was still great because the broth was so good, and the matzoh balls were the star. I made the broth the day before and refrigerated so the fat separated and I could remove it easily. Otherwise, I would remove the fat with a gravy separator.

PamC March 27, 2011

This soup was delicious, spot on with flavour it reminds me of the same style they serve at Jerry's Deli. I did make one adjustment - I used instant Matzo Ball Mix (kosher/passover friendly) which was a timesaver when compared to the method listed in section 2. Definitely will make this again!

fionas2fabulous February 21, 2010

I served this to my temple for the Passover Seder and everyone commented on how good the broth was! Thank you for the recipe.

Lunaraven_psi May 22, 2008

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