Matzo Ball Soup

Total Time:
4 hr 20 min
45 min
3 hr 35 min

6 servings

  • For the broth:
  • 1 3 -to-4-pound chicken
  • 3 stalks celery, halved
  • 2 medium carrots, halved
  • 1 onion, halved
  • 5 plum tomatoes, quartered
  • 3 sprigs parsley
  • 3 sprigs dill
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 2 whole cloves
  • Kosher salt
  • For the matzo balls:
  • 4 large eggs
  • 3 tablespoons grated shallot or onion, squeezed dry
  • 1 small clove garlic, finely grated
  • 1 teaspoon finely grated lemon zest
  • 1/4 teaspoon ground ginger
  • 1 tablespoon finely chopped fresh dill, plus small sprigs for topping
  • 1 tablespoon minced fresh parsley
  • 1 cup matzo meal
  • Kosher salt

Make the broth: Put the chicken, celery, carrots, onion, tomatoes, parsley, dill, coriander seeds, peppercorns, cloves and 2 teaspoons salt in a large pot. Add enough cold water to cover by 1 inch. Bring to a simmer over medium-high heat; reduce the heat to maintain a low simmer and cook, skimming off the foam occasionally, 3 hours. Strain, discarding the solids. Let cool until the fat rises to the surface. (The broth can be made up to 3 days ahead; cover and refrigerate.) Skim off the fat, reserving 2 tablespoons fat for the matzo balls.

Make the matzo balls: Whisk the eggs and reserved chicken-broth fat in a bowl. Stir in the shallot, garlic, lemon zest, ginger, dill, parsley, matzo meal, 1/4 cup of the prepared broth and 1 3/4 teaspoons salt. Cover and chill at least 2 hours or overnight. Roll heaping teaspoonfuls of dough into balls with damp hands. Cover and chill until ready to cook, up to 8 hours.

Bring a large pot of salted water to a boil. Add the matzo balls and reduce the heat to maintain a low simmer; cover and cook until the balls are tender, 35 minutes. Meanwhile, warm the prepared broth. Drain the matzo balls and serve in the warm broth. Top with dill.

Photograph by Con Poulos

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    This recipe is featured in:

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