Recipe courtesy of Joan Nathan

Matzoh Ball Soup

  • Level: Intermediate
  • Total: 3 hr 40 min
  • Prep: 10 min
  • Cook: 3 hr 30 min
  • Yield: 4 servings
Save Recipe

Ingredients

Chicken Soup:

One 5- or 6-pound hen

2 large celery stalks with leaves, chopped

2 large carrots, sliced in big chunks

1 onion, quartered

3 sprigs parsley

3 sprigs fresh dill (or 1 teaspoon dried)

Salt and pepper, to taste

Matzoh Balls:

4 eggs, lightly beaten

4 tablespoons chicken fat (from the above soup)

1 cup matzoh meal

2 teaspoons salt

1/4 cup hot water

12 cups salted water

Directions

  1. Wash the chicken with water and place in pot. Cover with water and bring to a boil over high heat, skimming off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will come away easily from the bone. Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat and save for the matzoh balls. 
  2. In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal and salt. Add 1/4 hot water. Cover and refrigerate for at least 1 hour. Form the matzoh dough into balls the size of walnuts. Bring the salted water to a boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!). Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving.

Cook’s Note

If you are concerned if the oils or other ingredients in these recipes are suitable for Passover, seek non-dairy substitutes or ingredients that are certified kosher for Passover.

Mexican Chicken Soup

Chicken-Posole Soup

Creamy Tomato Soup

Chicken and Rice Soup