Matzo Ball Soup

  • Level: Easy
  • Total: 4 hr 20 min
  • Prep: 45 min
  • Cook: 3 hr 35 min
  • Yield: 6 servings
  • Nutrition Info
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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.

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