Passover Matzo-Ball Soup

Name: Passover Matzo-Ball Soup
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 10
Cuisine: Jewish
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

Recipe GLPR4bfee3e2be8ba6

Jewish

Soup

120 min

299 cal

Servings: 10

Stovetop

SNAP eligible

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.

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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.

Comments

Grocery List Plus Editorial Staff4.75

This is a straightforward soup that uses ingredients available at every Charlotte chain—chicken, broth, matzo meal, eggs, vegetables, and seltzer are all standard stock. The cost per serving lands around $1.50–$2.00 when you use a rotisserie chicken or thawed frozen stock, well within weeknight budget. The stated 120 minutes is honest but front-loaded: the broth simmers for 90 minutes while matzo balls rest, so active hands-on time is only 20 minutes, making this genuinely feasible on a busy evening if you start it early. It reheats beautifully and feeds a crowd without fussiness—the only caveat is that matzo meal is seasonal (most reliably stocked February–April for Passover), so out-of-season shoppers may need to check ahead or substitute with fine matzos ground at home.