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: 1 large chicken, cup into pieces; 4 quarts (3775 ml) cold water; 2 onions, peeled; 4 parsnips, peeled; 2 ribs celery, with leaves, cut in half; 1 rutabega, peeled and quartered; 1 kohlrabi, quartered; 6 carrots, peeled; 6 fresh parsley sprigs; 4 tbsp (60 ml) chopped fresh parsley; 5 fresh dill sprigs; 1 tbsp (15 ml) salt; 1/4 tsp (1 ml) pepper; 4 large eggs; 2 tbsp (30 ml) vegetable oil or chicken fat; 1/4 cup (60 ml) chicken broth; 1 cup (225 ml) matzo meal; 2 tbsp (30 ml) chopped parsley; 1/4 tsp (1 ml) dried ginger OR; 1 tsp (5 ml) fresh ginger, minced; salt; freshly ground pepper

Servings: persons

1 large chicken, cup into pieces
4 quarts (3775 ml) cold water
2 onions, peeled
4 parsnips, peeled
2 ribs celery, with leaves, cut in half
1 rutabega, peeled and quartered
1 kohlrabi, quartered
6 carrots, peeled
6 fresh parsley sprigs
4 tbsp (60 ml) chopped fresh parsley
5 fresh dill sprigs
1 tbsp (15 ml) salt
1/4 tsp (1 ml) pepper
4 large eggs
2 tbsp (30 ml) vegetable oil or chicken fat
1/4 cup (60 ml) chicken broth
1 cup (225 ml) matzo meal
2 tbsp (30 ml) chopped parsley
1/4 tsp (1 ml) dried ginger OR
1 tsp (5 ml) fresh ginger, minced
salt
freshly ground pepper

1
Put chicken and water in large stockpot; heat to simmer.
2
Skim off surface.
3
Add onions, parsnips, celery ribs and leaves, rutabaga, turnip, kohlrabi, 4 of the carrots, parsley sprigs, dill, salt and pepper.
4
Cover and simmer 2 1/2 hours.
5
Adjust seasoning to taste.
6
Remove the chicken from the stockpot; refrigerate and reserve for another use.
7
Strain broth through colander lined with cheesecloth; discard vegetables.
8
Refrigerate broth.
9
Remove congealed fat from soup (if desired, save 2 tbsp (30 ml) for the matzo balls).
10
For Matzo balls, beat eggs with fork in medium bowl.
11
Add oil, broth, matzo meal, parsley, ginger, and salt and pepper to taste; mix well.
12
Cover; refrigerate 30 minutes.
13
Heat large pot of salted water to boil.
14
Moisten hands with cold water.
15
Roll mixture into balls slightly smaller than golf balls; drop into boiling water.
16
Cover and simmer until plump and cooked through, about 30 minutes.
17
Reheat broth.
18
Cut remaining 2 carrots into julienned strips.
19
Add carrots; simmer until tender, about 10 to 15 minutes.
20
Transfer cooked matzo balls to hot soup.
21
Serve garnished with chopped parsley.

428

kcal

Calories

Fat

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1 large chicken, cup into pieces, 4 quarts (3775 ml) cold water, 2 onions, peeled, 4 parsnips, peeled, 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.

That's it — enjoy your meal!

Chicken Soup with Matzo Balls

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions