Matzo Ball Soup

4.7
(17)
15 Reviews
6 Photos

This matzo ball soup is so good, there's no reason to wait until Passover to enjoy it! This recipe has been in our family for generations. Some family members say it started with our great-great-grandmother Bubbie Rose. My husband (her great-great-grandson) has put his own twist on it by adding extra vegetables and fresh dill which we think sets this soup apart from the rest.

Submitted by becky
Updated on November 28, 2024
6
6
6
6
Prep Time:
15 mins
Cook Time:
2 hrs 25 mins
Additional Time:
10 mins
Total Time:
2 hrs 50 mins
Servings:
10
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 10 servings

Soup:

  • 1 (3 pound) whole chicken

  • 2 (48 ounce) containers chicken broth

  • 4 large carrots, cut into ¼-inch dice

  • 4 stalks celery, cut into ¼-inch dice

  • 1 large turnip, cut into ¼-inch dice

  • 2 medium parsnips, cut into ¼-inch dice

  • 1 medium onion, cut into ¼-inch dice

  • 1 medium leek, chopped

  • ½ cup chopped fresh dill

  • salt and ground black pepper to taste

Matzo Balls:

  • 1 ½ cups matzo ball mix

  • ½ cup water

  • ⅓ cup vegetable oil

  • 4 large eggs

Directions

  1. To make the chicken soup: Place chicken into a large pot and cover with water; bring to a boil. Reduce the heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 ½ hours.

  2. Remove chicken from the pot and place on a cutting board until cool enough to handle, about 10 minutes. Pull chicken meat from the bones, and shred. Discard skin and bones.

  3. Bring chicken broth to a boil in a large soup pot. Stir in shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill. Reduce the heat to low and simmer until vegetables are tender, about 20 minutes. Season with salt and pepper.

  4. Meanwhile, make the matzo balls: Stir matzo ball mix, water, oil, and eggs together in a bowl. Use wet hands (to prevent sticking) and form the mixture into 1-inch balls.

  5. Return the broth to a boil. Gently drop matzo balls into the boiling broth. Reduce the heat again and simmer until matzo balls have increased in size and are cooked through, about 20 more minutes.

Cook’s Note

The soup is very flavorful as-is and always tastes better the next day.

You can adjust the amount and type of vegetables to suit your taste.

Also, if you love dill, you may consider adding some to the matzo meal before forming the balls.

27 home cooks made it!

Nutrition Facts (per serving)

410 Calories
21g Fat
31g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 410
% Daily Value *
Total Fat 21g 26%
Saturated Fat 5g 24%
Cholesterol 140mg 47%
Sodium 1504mg 65%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 25g 51%
Vitamin C 15mg 16%
Calcium 65mg 5%
Iron 2mg 12%
Potassium 523mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.