Chicken Matzah Ball Soup

Matzah ball soup is traditionally made on Passover, a major Jewish holiday celebrated in April, but this recipe can be made year-round! Matzah balls are similar to a dumpling and pair perfectly with traditional chicken and vegetable soup. This recipe creates fluffy matzah balls and a savory chicken broth full of carrots, celery, onion, and juicy chicken.

Chicken Matzah Ball Soup

Also called a Jewish Soup Dumpling, matzah balls have been a Passover tradition dating back to the 1800s.

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Prep Time 45 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Soup

Servings 8

Ingredients

  

Matzah Balls

• 4 eggs
• 3 tbsp vegetable oil
• 1/4 cup low sodium chicken broth
• 1/4 cup chives diced
• 1 cup matzah meal
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp baking powder

Soup

• 1 tbsp olive oil
• 1 onion chopped
• 3 garlic cloves minced
• 2 cups carrots chopped
• 2 cups celery chopped
• 1 pound chicken breast
• 6 cups low sodium chicken broth
• 2 bay leaves
• salt to taste
• pepper to taste

Instructions

 

Matzah Balls

• In a medium bowl whisk eggs, vegetable oil, and chicken broth. Mix in chives. Using a fork, stir in matzah meal, salt, pepper, and baking powder.
• Cover the matzah ball mixture and refrigerate for at least 30 minutes or up to a couple of hours. This will allow you to handle the dough without it being a sticky mess.
• Bring a large pot of water to a boil.
• Once matzah balls have set in the fridge for 30 minutes, form them into golf ball-sized dumplings. You should be able to make about 20 balls.
• Add the matzah balls into boiling water, cover, and lower to a simmer. Cook for 30 minutes. Make sure not to overcrowd the pot as the matzah balls will more than double in size.
• Remove matzah balls from the water and add to the finished soup.

Soup

• Heat olive oil in a large pot over medium-high heat. Add onion and cook for 3 minutes, until translucent.
• Add garlic, carrots, and celery, mixing for another 2 minutes.
• Add chicken breasts, chicken broth, and bay leaves, bringing to a simmer.
• Cover and simmer for 20 minutes.
• Remove chicken breasts, shred them, and add them back into the soup. Taste carrots and celery to make sure they are cooked to your liking. If they need more time, simmer for 10 more minutes. Taste and adjust the seasoning with salt and pepper.
• Add cooked matzah balls and enjoy!

Notes

Once I start to heat up the water for the matzah balls, I like to start my soup recipe so they finish around the same time. 

You can store the matzah balls separately from the soup and add them as you serve or add them right to the soup once it’s done. If you add them directly to your pot of soup, be gentle so the matzah balls don’t break apart.