Chicken and Matzo Meatballs in Rich Chicken Broth

Name: Chicken and Matzo Meatballs in Rich Chicken Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds chicken backs and wings or other parts; 1/2 yellow or white onion, halved; 1 small carrot, cut into large chunks; 1 rib celery, cut into large chunks; 3 fresh flat-leaf parsley sprigs; 2 fresh thyme sprigs or 1/2 teaspoon dried thyme; 4 cups chicken broth (page 5); 4 cups water, or as needed; 2 large eggs; 1 tablespoon butter or schmaltz, melted; 6 tablespoons matzo meal; 1/2 pound ground chicken; 1 teaspoon kosher salt; 2 tablespoons finely chopped scallion, white and light green parts; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

3 pounds chicken backs and wings or other parts
1/2 yellow or white onion, halved
1 small carrot, cut into large chunks
1 rib celery, cut into large chunks
3 fresh flat-leaf parsley sprigs
2 fresh thyme sprigs or 1/2 teaspoon dried thyme
4 cups chicken broth (page 5)
4 cups water, or as needed
2 large eggs
1 tablespoon butter or schmaltz, melted
6 tablespoons matzo meal
1/2 pound ground chicken
1 teaspoon kosher salt
2 tablespoons finely chopped scallion, white and light green parts
2 tablespoons chopped fresh flat-leaf parsley

1
To make the rich broth, in a large pot, combine the chicken parts, onion, carrot, celery, parsley, thyme, broth, and water as needed to cover the chicken and bring to a boil over medium-high heat.
2
Decrease the heat to maintain a gentle simmer, cover partially, and cook until the meat is falling off the bones and the broth is well colored, about 2 hours.
3
Remove from the heat, let cool to room temperature, and strain through a fine-mesh sieve.
4
Discard the contents of the sieve and refrigerate the broth until the fat congeals across the top, at least 2 hours, or preferably overnight.
5
To make the meatballs, crack the eggs into a medium bowl and whisk to mix.
6
Add the butter, matzo meal, chicken, and salt and knead with your hands until thoroughly blended.
7
Cover and refrigerate for at least 1 hour or up to overnight.
8
To make the soup, skim the fat off the broth.
9
Pour the broth into a large pot and bring to a boil over medium-high heat.
10
With moist hands, form the chicken mixture into 1 1/4-inch balls and drop them into the boiling broth as you go.
11
Decrease the heat to maintain a brisk simmer, cover, and cook until the meatballs rise to the top and are tender all the way through, about 30 minutes.
12
To serve, ladle the broth and balls into large individual bowls and garnish each bowl with scallion and parsley.
13
Serve piping hot.

1243

kcal

Calories

Fat

Carbs

210

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 pounds chicken backs and wings or other parts, 1/2 yellow or white onion, halved, 1 small carrot, cut into large chunks, 1 rib celery, cut into large chunks, and more.

Yes, Chicken and Matzo Meatballs in Rich Chicken Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!