Chicken Soup With Matzo Balls Recipe

Name: Chicken Soup With Matzo Balls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups matzo meal; 1 tablespoon kosher salt, plus more for seasoning; 1/2 teaspoon ground white pepper; 1 tablespoon onion powder; 8 extra-large eggs; 1/2 cup schmaltz or vegetable oil; 1 cup small diced onion; 1/2 cup small diced carrot; 1/2 cup small diced celery; 2 tablespoons schmaltz or vegetable oil; 4 quarts good quality chicken stock; 2 bay leaves; Kosher salt and black pepper; 1 cup cooked fine egg noodles; 1 cup shredded cooked chicken breast meat

Servings: persons

2 cups matzo meal
1 tablespoon kosher salt, plus more for seasoning
1/2 teaspoon ground white pepper
1 tablespoon onion powder
8 extra-large eggs
1/2 cup schmaltz or vegetable oil
1 cup small diced onion
1/2 cup small diced carrot
1/2 cup small diced celery
2 tablespoons schmaltz or vegetable oil
4 quarts good quality chicken stock
2 bay leaves
Kosher salt and black pepper
1 cup cooked fine egg noodles
1 cup shredded cooked chicken breast meat

1
For the matzo balls: Combine the matzo meal, salt, pepper and onion powder in a large bowl.
2
Combine the eggs and schmaltz in a second large bowl.
3
Very gently mix the wet ingredients into the dry ingredients.
4
Cover and refrigerate for one hour.
5
Bring a large pot of water to boil and season well with salt.
6
Using wet hands, form the matzo mixture into 1 1/2-ounce balls.
7
(Be gentle: overmixing can result in tough, hard dumplings.)
8
Add the dumplings to the pot of water and cook until cooked all the way through, about 45 minutes.
9
The dumplings can be held in warm water until ready to serve.
10
For the soup: Sweat the onion, carrot and celery in a large soup pot with the schmaltz until soft and translucent, about 10 minutes.
11
Add the chicken stock and bay leaves and bring to a boil.
12
Lower the heat and simmer until the vegetables are very tender, 20 minutes.
13
Skim any foam or bits of food that have risen to the top.
14
Discard the bay leaves.
15
Add salt and pepper to taste.
16
Just before serving, add the noodles and chicken and heat through.
17
Place 2 matzo balls in each bowl and add the soup.

1147

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 2 cups matzo meal, 1 tablespoon kosher salt, plus more for seasoning, 1/2 teaspoon ground white pepper, 1 tablespoon onion powder, and more.

Yes, Chicken Soup With Matzo Balls 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.

Chicken Soup With Matzo Balls

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