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Recipes|Featured Main

Chicken Matzo Ball Soup

Chicken Matzo Ball Soup

Chicken Matzo Ball Soup Photo
Difficulty Level: Intermediate
  • Prep Time:
    20 Minutes
  • Cook Time:
    PT60M
    40 Minutes
  • Yield:
    6 Servings
Also lovingly referred to as Jewish Penicillin, nothing says comfort like a steaming bowl of matzo ball soup.
Ingredients
  • 3 large eggs, separated
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons olive oil (or chicken fat)
  • ⅓ cup seltzer water
  • 1 cup matzo meal
  • 2 teaspoons oil
  • ½ cup chopped carrot
  • ½ cup chopped onion
  • ½ cup chopped celery
  • 2 cups chopped cooked chicken
  • 8 cups chicken broth
  • Chopped parsley or dill to garnish
  • 3 large eggs, separated
  • Kosher salt and freshly ground black pepper to taste
  • 25.56g chopped fresh parsley
  • 25.56g olive oil (or chicken fat)
  • 78.86ml seltzer water
  • 236.59ml matzo meal
  • 8.52g oil
  • 118.29ml chopped carrot
  • 118.29ml chopped onion
  • 118.29ml chopped celery
  • 473.18ml chopped cooked chicken
  • 1892.71ml chicken broth
  • Chopped parsley or dill to garnish

Also lovingly referred to as Jewish Penicillin, nothing says comfort like a steaming bowl of matzo ball soup.

Preparation
STEP 1

In a bowl, whisk egg yolks, salt, pepper, parsley, oil and seltzer until combined.

STEP 2

In a second bowl, whisk egg whites until stiff, and fold into yolk mixture. Fold in matzo meal and chill for at least 1 hour.

STEP 3

Gently shape 12- 15 matzo balls with damp hands and set aside until needed.

STEP 4

In a large saucepan or soup pot, sauté carrot, onion and celery in oil. Add chicken and broth. Season with salt and pepper. Bring to a gentle boil and add matzo balls.

STEP 5

Cover and simmer over low heat for about 30 minutes or until matzo balls are tender. Garnish with parsley.

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