Chicken Soup with Matzo Balls

Chicken Soup with Matzo Balls Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

This is a must-have dish at many American seders. Prepare the broth a day ahead so it's easier to skim the fat. You can assemble the matzo balls up to a day ahead, too.


8 servings (serving size: 1 cup soup and 2 matzo balls)

Recipe from

Cooking Light

Nutritional Information

Calories 153
Caloriesfromfat 38 %
Fat 6.5 g
Satfat 0.7 g
Monofat 3.5 g
Polyfat 1.8 g
Protein 9.1 g
Carbohydrate 15.7 g
Fiber 1.6 g
Cholesterol 9 mg
Iron 1.7 mg
Sodium 597 mg
Calcium 31 mg


1 quart fat-free, less-sodium chicken broth
1 quart water
6 chicken leg quarters (about 5 1/4 pounds)
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
2 celery stalks, halved lengthwise
2 carrots, halved lengthwise
1 large onion, peeled and quartered
1 parsnip, halved lengthwise
Matzo Balls:
1 1/2 cups matzo meal
1 1/4 cups egg substitute
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
3 tablespoons canola oil
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
Remaining ingredients:
4 cups finely chopped zucchini (about 1 pound)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill


1. To prepare broth, combine first 3 ingredients in a large stockpot; bring to a boil. Reduce heat, and simmer 2 hours. Add 2 tablespoons parsley and next 5 ingredients (through parsnip) to pan; simmer 1 hour. Strain broth through a sieve into a large bowl. Reserve 2 carrot halves; thinly slice, and set aside. Discard remaining solids. Cover and chill broth overnight. Skim solidified fat from surface; discard.

2. To prepare matzo balls, combine matzo meal and next 7 ingredients (through grated nutmeg) in a large bowl; cover and chill 4 hours or overnight. Lightly coat hands with water. Roll matzo mixture evenly into 16 balls. Gently drop balls into simmering water, and cook 20 minutes or until done (matzo balls will rise to surface). Remove from water with a slotted spoon.

3. Transfer broth to a large Dutch oven. Add zucchini, 1/2 teaspoon salt, pepper, and reserved carrot to pan; bring to a boil. Reduce heat, and simmer until reduced to 8 cups (about 5 minutes). Add cooked matzo balls to pan; cook 2 minutes or until thoroughly heated. Remove from heat; sprinkle with 1 tablespoon dill.

Joan Nathan,

Cooking Light

April 2008