Serves 10
120 min
Passover Matzo-Ball Soup
Recipe GLPR4bfee3e2be8ba6
A classic Jewish soup featuring tender homemade matzo balls simmered in a rich, savory chicken broth made from whole chicken. This traditional Passover dish is light yet satisfying, perfect for holiday meals or any time you crave comfort in a bowl.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 whole chicken (3 pounds), cleaned and patted dry
2 quarts chicken stock or low-sodium broth
1 cup matzo meal
4 large eggs, beaten
¼ cup seltzer or club soda
1 tablespoon kosher salt, plus more to taste
½ teaspoon ground black pepper
2 carrots, peeled and sliced
2 stalks celery, trimmed and cut into chunks
1 medium onion, peeled and halved
Directions
Place the whole chicken in a large pot and pour in the chicken stock, ensuring the chicken is nearly covered. Add the carrots, celery, and onion. Bring to a boil over high heat, then reduce to medium-low and simmer for about 45 minutes, skimming off any foam that rises to the surface. The chicken should be tender and cooked through (internal temperature of 165°F).
Remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve, discarding the vegetables. Return the strained broth to the pot and keep warm over low heat.
Once the chicken is cool enough to handle, shred the meat into bite-sized pieces, discarding the skin and bones. Set the shredded chicken aside.
In a medium bowl, combine the matzo meal, beaten eggs, seltzer, salt, and black pepper. Mix gently until just combined; do not overmix. Let the mixture rest for about 5 minutes to allow the matzo meal to absorb the liquid.
Bring the broth in the pot to a gentle simmer. Using a damp spoon, carefully form the matzo meal mixture into balls about 1½ inches in diameter and gently drop them into the simmering broth. Work in batches if needed to avoid crowding the pot.
Once all the matzo balls have been added, increase the heat slightly and bring the broth back to a gentle boil. Partially cover the pot and simmer for about 30 to 35 minutes, until the matzo balls are light, fluffy, and float to the surface.
Return the shredded chicken to the pot and stir gently to combine. Taste the broth and adjust seasoning with additional salt and pepper as needed. Simmer for another 2 to 3 minutes to heat the chicken through.
Ladle the soup into bowls, distributing the matzo balls, shredded chicken, and broth evenly. Serve hot and enjoy.
