This Chicken Matzo Ball Soup is like a warm hug in a bowl! It features hearty chicken, fluffy matzo balls, and a flavorful broth that makes everyone feel better.
On chilly days, there’s nothing quite like this soup. I love how easy it is to throw together, and the leftovers are even better. Perfect for sharing, or just for me! 🤭
Key Ingredients & Substitutions
Whole Chicken: A whole chicken gives the best flavor and richness to the broth. If you’re short on time, you could use store-bought rotisserie chicken, but it won’t provide the same depth of flavor.
Matzo Meal: This is the star of the soup! If you can’t find matzo meal, you can use crushed saltines or any type of fine breadcrumbs as a substitute, but the texture will vary.
Vegetable Oil or Schmaltz: While vegetable oil is convenient, I love using chicken fat (schmaltz) for its rich flavor. If you prefer a lighter option, opt for olive oil or melted butter instead.
Fresh Herbs: Fresh parsley is a must for garnish. If you like dill, it adds a lovely touch. You can replace these herbs with dried versions if fresh isn’t available, but adjust the amount as dried herbs are more potent.
What’s the Best Way to Shred Cooked Chicken?
Shredding chicken can be tricky, especially when it’s hot. Here’s a simple way to do it:
- Let the chicken cool slightly before handling. This makes it easier to avoid burns.
- Use two forks—one to hold the chicken steady and the other to shred it into bite-sized pieces.
- If you prefer, wear disposable gloves for a more hands-on approach. This way, you can shred with your fingers without getting burned!
Taking time to shred the chicken well ensures even distribution in your soup, and it’s much more enjoyable to eat!
How Do You Get Perfectly Puffy Matzo Balls?
Getting matzo balls that are fluffy and light can be a challenge! Here are some tips for success:
- Make sure to chill the matzo mixture for at least 30 minutes. This helps them hold their shape during cooking.
- Form the balls gently with wet hands. Overworking them can make them tough.
- Cook them on low heat in simmering broth instead of boiling. Boiling can make them dense!
Following these steps will help ensure your matzo balls turn out light and airy, making your soup all the more comforting.
How to Make Chicken Matzo Ball Soup?
Ingredients You’ll Need:
For the Soup:
- 1 whole chicken (about 3-4 pounds)
- 10 cups water
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 onion, quartered
- 3 cloves garlic, minced
- 1 bay leaf
- Salt and pepper to taste
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup vegetable oil or melted chicken fat (schmaltz)
- 1/4 cup fresh parsley, chopped (for garnish)
- Fresh dill, chopped (optional, for garnish)
How Much Time Will You Need?
This delicious Chicken Matzo Ball Soup takes about 2 hours of total time to prepare. You’ll spend about 30 minutes prepping and cooking the chicken and vegetables, and some time to chill the matzo ball mixture before cooking. This hearty soup will warm you up immediately and is perfect for any occasion!
Step-by-Step Instructions:
1. Cooking the Chicken:
In a large pot, place the whole chicken and cover it with 10 cups of water. Bring the pot to a boil over medium-high heat, then reduce the heat to a simmer. Don’t forget to skim off any foam that forms on the surface to keep the broth clear and tasty.
2. Adding Vegetables:
Once the chicken is boiling, add in the diced carrots, celery, quartered onion, minced garlic, and bay leaf. Sprinkle some salt and pepper to your liking. Let everything simmer for about 1.5 hours, or until the chicken is thoroughly cooked and tender.
3. Straining the Broth:
Carefully remove the chicken from the pot and set it aside to cool. Strain the broth through a fine-mesh sieve or cheesecloth to remove the vegetables and bay leaf, returning the clear broth to the pot.
4. Preparing the Matzo Balls:
While your broth is still warm, it’s time to make the matzo balls! In a mixing bowl, combine the matzo meal, eggs, vegetable oil (or schmaltz), and a pinch of salt. Mix everything until it’s well combined. Cover the bowl with plastic wrap and refrigerate for about 30 minutes to let the flavors meld.
5. Shredding the Chicken:
Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. You want tasty chunks in your soup!
6. Cooking the Matzo Balls:
Bring your strained broth back to a gentle boil. With wet hands (to prevent stickiness), form the chilled matzo mixture into balls about the size of a golf ball. Carefully drop them into the bubbling broth.
7. Simmering the Matzo Balls:
Reduce the heat to a simmer, cover the pot, and cook the matzo balls for about 20-25 minutes. They’ll puff up and become fluffy during this time, which is just what you want!
8. Final Touches and Serving:
After the matzo balls are ready, add the shredded chicken back into the pot along with any of the carrots that were cooking in the broth. Ladle the soup into bowls and garnish with fresh parsley and dill if you’re feeling fancy. Enjoy your comforting Chicken Matzo Ball Soup!
Can I Use Chicken Breasts Instead of a Whole Chicken?
Yes, you can use chicken breasts or thighs! Just cook them in a similar way but reduce the simmering time to about 30-40 minutes, or until they are fully cooked. You’ll still need to prepare the broth with the vegetables to get that lovely flavor.
What Can I Substitute for Matzo Meal?
If you don’t have matzo meal, you can substitute it with fine breadcrumbs or gluten-free breadcrumbs for a similar texture. If using breadcrumbs, adjust the liquid in the matzo ball mixture slightly as they may absorb moisture differently.
How to Store Leftover Soup?
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. The matzo balls will expand and may absorb some broth, so you might want to add a bit more stock or water when reheating.
Can I Make Matzo Balls in Advance?
Absolutely! You can prepare the matzo mixture and refrigerate it for up to 24 hours before cooking. Alternatively, you can cook the matzo balls, let them cool, and freeze them in a single layer. Just thaw and reheat them in the broth when you’re ready to serve.
