Matzo Ball Soup

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Matzo Ball SoupRecipe

Photo: Jennifer Causey Styling: Claire Spollen

Enjoy the soup as is, or garnish with parsley leaves.


Serves 8 (serving size: 3/4 cup soup and 2 matzo balls)


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Chicken soup:
5 pounds dark meat chicken parts (such as drumsticks and backs), trimmed
3 quarts water
3 carrots, peeled
3 celery stalks with leaves
2 (8-ounce) onions, halved
1 leek, split lengthwise and cut into large pieces
1 parsley root, peeled
1 parsnip, peeled
1 (8-ounce) piece peeled winter or summer squash
1 bunch flat-leaf parsley
3 dill sprigs (optional)
Matzo balls:
4 large eggs
1 cup matzo meal
1 teaspoon kosher or sea salt, divided


Hands-on: 55 Minutes
Total: 15 Hours

1. To prepare chicken soup, place chicken in an 8-quart stockpot; add 3 quarts water. Bring to a simmer, skimming foam from surface. Adjust heat to maintain simmer (boiling will turn soup cloudy).

2. When no more foam appears, add carrots and next 6 ingredients (through squash). Simmer, uncovered, 3 hours; add herbs during the last 15 minutes.

3. Cool slightly, and strain through a fine sieve. Discard solids. Cool soup to room temperature; cover and refrigerate overnight. Scoop off congealed fat, reserving 3 tablespoons.

4. Place eggs in a medium bowl; whisk to blend. Stir in matzo meal, 1/4 teaspoon salt, 3 tablespoons reserved fat, and 1/4 cup soup. Cover; chill 2 hours or until firm.

5. Bring a wide pot of water to a boil. Gently but thoroughly roll 1 rounded tablespoon dough between moistened palms into a ball; place on a plate. Repeat to form 16 balls total.

6. Maintain water at a gentle boil. Gently add matzo balls; cover and simmer 35 minutes or until tender and slightly al dente, stirring after 10 minutes.

7. Bring 6 cups soup and remaining 3/4 teaspoon salt to a simmer (reserve any remaining soup for another use). Add matzo balls to soup using a slotted spoon. Simmer, uncovered, for 10 minutes.

Created date

February 2016

Nutritional Information

Calories 164
Fat 8.1 g
Satfat 2.4 g
Monofat 3.3 g
Polyfat 1.7 g
Protein 8 g
Carbohydrate 16 g
Fiber 1 g
Cholesterol 106 mg
Iron 1 mg
Sodium 292 mg
Calcium 22 mg
Sugars 1 g
Est. Added Sugars 0 g