Matzo (or matzah) ball soup may be a traditional part of the Passover Seder, but it's a delicious version of homemade chicken soup that can be enjoyed any time.
Simmered with some aromatic vegetables in a flavorful homemade chicken stock, matzo balls are delicious little dumplings made from matzo meal, egg whites, chicken fat and parsley. Matzo ball soup is a traditional and much-loved part of the Passover Seder, and a treat for chicken soup lovers any time of year.
Matzo (Matzah) Ball Soup
Matzo (or matzah) ball soup may be a traditional part of the Passover Seder, but it’s a delicious version of homemade chicken soup that can be enjoyed any time.
Ingredients
For the homemade chicken stock:
- 4 lbs bone-in, skin-on chicken thighs
- 2 carrots, cut into thirds
- 2 stalks of celery, leaves attached, cut into thirds
- 1 medium yellow onion, quartered (unpeeled)
- 1 core from a small head of cabbage
- 2 or 3 cloves of garlic, smashed (unpeeled)
- 1 teaspoon salt
- 10 whole peppercorns
- 4 sprigs parsley
- 10 cups water
For the matzah balls:
- 4 eggs
- 1 egg white
- 2 tablespoons rendered chicken fat, softened
- 1 cup matzo meal
- 1 teaspoon salt
- 2 tablespoons parsley, chopped
- 3 to 4 tablespoons chicken stock
For the finished soup:
- 8 cups stock
- 2 carrots, peeled and sliced
- 2 stalks celery, peeled and sliced
- 3 cups cabbage, thinly sliced
Instructions
- Combine the carrots, celery, onion, cabbage core, garlic, salt, peppercorns, parsley and water in a large pot.
- Add the chicken and bring the mixture to a rapid simmer. Skim off any of the froth that rises to the surface over the first 10 minutes or so.
- Reduce the heat, cover and simmer slowly for 1-1/2 hours.
- Using tongs, transfer the chicken pieces to a bowl and allow to cool enough to handle.
- Remove the chicken from the bone, discard the skin, shred the meat and reserve.
- Strain the stock, discard the solids and chill completely. Remove the fat that solidifies on top of the stock, reserving 2 tablespoons for the matzo balls.
- Freeze the remaining fat for another use if desired.
Make the matzo balls:
- Bring your homemade chicken stock (about 8 cups) to a simmer over medium-high heat.
- Place the eggs and egg white in a bowl and whisk until lightly beaten.
- Add the chicken fat, matzah meal, salt, and chopped parsley and combine well.
- Add the stock, one tablespoon at a time until the mixture forms a moist dough.
- Place a bowl of water next to your work area and, using wet hands, form the matzo mixture into 1-1/2-inch balls.
- One at a time, drop the matzo balls into the simmering stock.
- Reduce the heat to medium, cover and cook for 15 minutes, then add the carrots, celery, and cabbage.
- Continue cooking until the vegetables are tender, 15 minutes longer.
- Ladle into bowls and serve.
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