Chicken Matzo Ball Soup

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
Learn about The Spruce Eats' Editorial Process
Updated on 01/27/22
Chicken Matzo Ball Soup in a bowl

The Spruce Eats / Christine Ma

Prep: 20 mins
Cook: 2 hrs
Total: 2 hrs 20 mins
Servings: 8 servings
Nutrition Facts (per serving)
732 Calories
34g Fat
32g Carbs
69g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 732
% Daily Value*
Total Fat 34g 44%
Saturated Fat 10g 48%
Cholesterol 293mg 98%
Sodium 540mg 23%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 69g
Vitamin C 13mg 66%
Calcium 87mg 7%
Iron 5mg 26%
Potassium 935mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We believe that this Jewish comfort food classic is "foolproof." The matzo balls are lightened with whipped egg whites, but if that technique is too fussy for you, you can simplify things further by swapping them for these Za'atar matzo balls. (If you're making them for Passover and don't use kitniot, you can skip the za'atar, or mix in a little chopped fresh parsley, basil, or dill.)

Crave matzo ball soup but need a vegetarian recipe? Try this no-chicken matzo ball soup.

Ingredients

For the Soup: 

  • 1 (4-pound) whole chicken

  • 3 carrots, peeled and sliced

  • 3 medium zucchini, trimmed, peeled, and chopped

  • 3 stalks celery, trimmed and sliced

  • 3 small onions, chopped

  • 2 small parsnips, peeled and sliced

  • 1 teaspoon kosher salt, or sea salt

  • Ground black pepper, to taste

  • Chicken soup powder, optional, to taste

For the Matzo Balls: 

  • 4 large eggs, separated

  • 1/4 cup olive oil, or grapeseed oil

  • 1/4 cup water

  • 1 cup matzo meal

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

Steps to Make It

Make the Soup

  1. Gather the soup ingredients.

    Chicken Matzo Ball Soup ingredients

    The Spruce Eats / Christine Ma

  2. Place chicken in a large soup pot. Add enough cold water to cover by 2 inches. Bring to a boil, then reduce the heat and simmer, for 20 to 30 minutes, skimming and discarding the froth that rises to the top.

    A whole chicken in a pot with water

    The Spruce Eats / Christine Ma

  3. Add the carrots, zucchini, celery, onions, parsnips, salt, and a few grinds of freshly ground black pepper. Return to a boil, then reduce the heat and simmer, partially covered, for 1 1/2 to 2 hours. Adjust the seasoning to taste, adding a little chicken soup powder if desired to amplify the flavors. 

    Chicken, carrots, zucchini, celery, onions, parsnips, and salt in a pot

    The Spruce Eats / Christine Ma

  4. Allow the soup to cool slightly, then refrigerate until cold. Spoon the solidified schmaltz (chicken fat) off the soup.

    Chicken soup in a pot and schmaltz in a bowl

    The Spruce Eats / Christine Ma

  5. Strain the soup, return the vegetables to the pot if desired, and reheat before serving.

    Chicken soup in a pot on a burner

    The Spruce Eats / Christine Ma

Prepare the Matzo Balls

  1. Gather the matzo ball ingredients.

    Matzo ball ingredients in bowls

    The Spruce Eats / Christine Ma

  2. Beat the egg whites until stiff peaks form in a stand mixer or using a hand mixer and large bowl.

    Whipped egg whites in a bowl

    The Spruce Eats / Christine Ma

  3. In a separate bowl, whisk together the egg yolks, oil, and water. As an alternative to oil, you can also use the schmaltz (chicken fat) that you pulled from the soup as it cooled.

    Egg yolk, oil and water mixture in a bowl

    The Spruce Eats / Christine Ma

  4. In a third large bowl, mix the matzo meal with the salt and pepper.

    Matzo meal, salt and pepper in a bowl

    The Spruce Eats / Christine Ma

  5. In alternate additions. gently fold the egg yolk mixture and matzo meal mixture into egg whites to form a light, firm dough. Cover and chill for 30 minutes.

    Matzo ball dough in a bowl

    The Spruce Eats / Christine Ma

  6. Bring a large pot of water to a boil. Flavor with a little bit of chicken soup mix if desired.

    Pot with water and chicken soup mix on a burner

    The Spruce Eats / Christine Ma

  7. With wet hands, form the matzo ball mixture into balls about the size of a walnut. Carefully drop the balls into the boiling water.

    Matzo balls cooking in a pot on a burner

    The Spruce Eats / Christine Ma

  8. Cover the pot, reduce the heat to low, and simmer for 30 minutes, or until puffed and cooked through. Don't uncover the pot while cooking as this can cause the balls to fall. Matzo balls can be stored for two days in a covered container in the refrigerator.

    Matzo balls in a covered pot on a burner

    The Spruce Eats / Christine Ma

  9. To serve, reheat the chicken soup, strain the matzo balls from their cooking water, and transfer to the simmering soup. Keep warm over low heat until ready to serve.

    Chicken Matzo Ball Soup in a pot on a burner

    The Spruce Eats / Christine Ma