The Easiest Matzo Ball Chicken Soup Recipe
Gather ’round, friends, because today I’m diving into the ultimate comfort bowl: my fabulous homemade chicken matzo ball soup. It’s like a cozy hug in liquid form, packed with tender pieces of chicken, pillowy matzo balls, and that magical sprinkle of dill that just ties it all together. Trust me, once you’ve tried this, rainy days will never be the same.
I cherish making comforting dishes, and the one I love most is this Matzo Ball Chicken Soup. With succulent chicken, sturdy matzo balls, and bright vegetables simmered in deep broth, it’s both healthful and revitalizing.
The dill is what makes it sing, a perfect note of brightness for any winter evening.
The Easiest Matzo Ball Chicken Soup Recipe Ingredients
- Chicken: Rich in protein, provides depth and savory flavors.
- Carrots: Add a subtle sweetness and provide beta-carotene.
- Celery: Offers a crunchy texture and essential vitamins.
- Garlic: Enhances flavor; great for heart health.
- Dill: Adds a fresh, aromatic touch; rich in antioxidants.
- Matzo Meal: Forms the base of matzo balls; traditional and satisfying.
- Eggs: Bind and add richness; high in protein.
- Schmaltz: Deepens flavor; traditional in Jewish cooking.
The Easiest Matzo Ball Chicken Soup Recipe Ingredient Quantities
- 1 whole chicken (about 3-4 pounds), cut into parts
- 8 cups chicken broth
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 onion, quartered
- 2 garlic cloves, minced
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons chopped fresh dill (or 1 teaspoon dried dill)
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup vegetable oil or schmaltz (chicken fat)
- 1/4 cup chicken broth or water
- 1 teaspoon salt (for matzo balls)
How to Make this The Easiest Matzo Ball Chicken Soup Recipe
1. In a large saucepan, combine the chicken parts, 8 cups of chicken broth, carrots, celery, onion, garlic, bay leaf, and a pinch of salt and pepper. Heat over high heat until the broth comes to a boil.
2. After boiling, turn the heat down to low, put on the lid, and let it simmer for
1.5 to 2 hours until the chicken parts are completely cooked and very tender.
3. As the soup simmers, ready the matzo ball mix. In a bowl, combine matzo meal, eggs, oil or schmaltz, 1/4 cup chicken broth or water, and 1 teaspoon salt. Mix until just combined, then chill for at least 30 minutes.
4. Once the chicken soup has simmered, take out the chicken and set it aside to cool for a short time. Discard the onion and bay leaf that have been simmering in the pot with the soup.
5. Chop or shred the chicken meat into small pieces, returning the chicken meat to the soup and tossing all together. Stir in the fresh dill.
6. Prepare another big pot of water, with plenty of salt in it, and bring it to a rolling boil for the matzo balls.
7. Using wet hands, form the matzo mixture into balls approximately the size of a walnut (around 1 inch in diameter).
8. Place the matzo balls in the boiling water. Reduce the heat to a simmer, cover the pot, and cook for 30 to 40 minutes until the matzo balls are light and fluffy.
9. When they are done cooking, use a slotted spoon to transfer the matzo balls to the chicken soup.
10. Serve the soup steaming hot with matzo balls, and if desired, add a flourish of fresh dill for garnishing. Make adjustments to the soup’s seasonings—salt, pepper, and any others—to your taste before spooning it into bowls. Then, enjoy!
The Easiest Matzo Ball Chicken Soup Recipe Equipment Needed
1. Large saucepan
2. Lid for the saucepan
3. Knife
4. Cutting board
5. Mixing bowl
6. Spoon (for mixing)
7. Measuring cups
8. Teaspoon (for measuring salt)
9. Colander or strainer (optional, for discarding solids)
10. Large pot (for boiling water)
11. Slotted spoon
12. Pair of tongs (optional, for handling chicken pieces)
13. Wet hands or bowl of water (for forming matzo balls)
FAQ
- Can I make the matzo balls ahead of time?Absolutely, the matzo ball mixture can be made the day before and stored in the refrigerator until it’s time to cook. You can even prepare it two days in advance and keep it in the cold.
- What can I use if I don’t have chicken fat (schmaltz)?If schmaltz is not available, you can use vegetable oil instead.
- How do I know when the chicken is fully cooked?The chicken is completely cooked when it attains an inner warmth of 165°F (75°C) and the liquids run clear.
- Is fresh dill necessary, or can I use dried?Vibrant flavor and fresh dill are full of life; dried dill is good if that is what you have on hand.
- Can I use store-bought broth?Store-bought chicken broth is convenient and works perfectly in this recipe. But if you have it, use homemade broth:
– It’s richer and more flavorful than anything you can buy in a can or box.
– You can control the seasoning, so your broth is more nuanced.
– It adds all kinds of good stuff to the soup, like collagen (from the cooked chicken and bones) and a wider range of amino acids, which makes the soup… well, soupy. - How can I make the soup more flavorful?The deep flavors of the soup come from simmering the chicken parts and vegetables. It’s also a good time to adjust the seasoning, adding more salt, more pepper, or a different blend of herbs to make the soup taste just how you want it.
- How long do the matzo balls need to cook?Matzo balls should simmer in water or broth that is gently boiling for about 30-40 minutes until they are cooked through and light and fluffy.
The Easiest Matzo Ball Chicken Soup Recipe Substitutions and Variations
For the entire chicken: Replace it with 4-6 bone-in chicken thighs or 2-3 chicken breasts for a faster dish.
For chicken stock: Use vegetable stock for a lighter flavor or homemade chicken stock for a richer taste.
Use parsnips to replace carrots if you want a flavor that’s somewhat sweeter; parsnips bring out sweetness more than carrots.
Substituting fresh dill: If you don’t have fresh dill, you can use these substitutes:
1. Fresh parsley
2. Fresh cilantro
3. Dried dill (1 teaspoon)
4. Another herb of choice for a sweet, different flavor.
If using vegetable oil or schmaltz: Use for a milder flavor.
Use olive oil for a milder flavor.
Use melted butter for a richer taste.
Pro Tips
1. Enhance the Flavor Base: Before combining the chicken and vegetables in the pot, consider roasting the chicken parts in the oven until they’re golden brown. This adds a deeper, richer flavor to your broth.
2. Matzo Ball Texture: For lighter matzo balls, separate the eggs and whip the egg whites to soft peaks before gently folding them into the matzo meal mixture. This gives the matzo balls a fluffier texture.
3. Herb Infusion: Tie the bay leaf and some sprigs of dill in cheesecloth to create a bouquet garni. This makes it easy to remove after simmering, ensuring a clear broth and enhanced flavor without bits of herbs.
4. Improved Matzo Ball Flavor: Add a pinch of baking powder to the matzo ball mixture for extra lift and a touch of ground ginger or nutmeg for a subtle depth of flavor.
5. Customize Your Stock: Use a combination of chicken wings, backs, and necks for your stock. These parts contain more collagen, which helps to create a rich, gelatinous broth that enhances the soup’s body and flavor.
The Easiest Matzo Ball Chicken Soup Recipe
My favorite The Easiest Matzo Ball Chicken Soup Recipe
Equipment Needed:
1. Large saucepan
2. Lid for the saucepan
3. Knife
4. Cutting board
5. Mixing bowl
6. Spoon (for mixing)
7. Measuring cups
8. Teaspoon (for measuring salt)
9. Colander or strainer (optional, for discarding solids)
10. Large pot (for boiling water)
11. Slotted spoon
12. Pair of tongs (optional, for handling chicken pieces)
13. Wet hands or bowl of water (for forming matzo balls)
Ingredients:
- 1 whole chicken (about 3-4 pounds), cut into parts
- 8 cups chicken broth
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 onion, quartered
- 2 garlic cloves, minced
- 1 bay leaf
- Salt and pepper to taste
- 2 tablespoons chopped fresh dill (or 1 teaspoon dried dill)
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup vegetable oil or schmaltz (chicken fat)
- 1/4 cup chicken broth or water
- 1 teaspoon salt (for matzo balls)
Instructions:
1. In a large saucepan, combine the chicken parts, 8 cups of chicken broth, carrots, celery, onion, garlic, bay leaf, and a pinch of salt and pepper. Heat over high heat until the broth comes to a boil.
2. After boiling, turn the heat down to low, put on the lid, and let it simmer for
1.5 to 2 hours until the chicken parts are completely cooked and very tender.
3. As the soup simmers, ready the matzo ball mix. In a bowl, combine matzo meal, eggs, oil or schmaltz, 1/4 cup chicken broth or water, and 1 teaspoon salt. Mix until just combined, then chill for at least 30 minutes.
4. Once the chicken soup has simmered, take out the chicken and set it aside to cool for a short time. Discard the onion and bay leaf that have been simmering in the pot with the soup.
5. Chop or shred the chicken meat into small pieces, returning the chicken meat to the soup and tossing all together. Stir in the fresh dill.
6. Prepare another big pot of water, with plenty of salt in it, and bring it to a rolling boil for the matzo balls.
7. Using wet hands, form the matzo mixture into balls approximately the size of a walnut (around 1 inch in diameter).
8. Place the matzo balls in the boiling water. Reduce the heat to a simmer, cover the pot, and cook for 30 to 40 minutes until the matzo balls are light and fluffy.
9. When they are done cooking, use a slotted spoon to transfer the matzo balls to the chicken soup.
10. Serve the soup steaming hot with matzo balls, and if desired, add a flourish of fresh dill for garnishing. Make adjustments to the soup’s seasonings—salt, pepper, and any others—to your taste before spooning it into bowls. Then, enjoy!
