matzo ball chicken soup

matzo ball chicken soup

prep time: 35 minutes
cook time: 2 hours
ready in 2 hours 35 minutes
makes" 12 servings, 1½ cups each


  • 4 large eggs
  • 1/4 cup water
  • 1/4 cup oil
  • 1/2 teaspoon kosher salt
  • Ground black pepper to taste
  • 1 cup unsalted matzo meal
  • 1 4–5 lb chicken, cut into 8 pieces
  • 5 carrots, cleaned and sliced
  • 3 parsnips, cleaned and sliced
  • 4 stalks celery, cleaned and sliced
  • 2 leeks
  • Sprig of dill or parsley
  • 2½ quarts water
  • Ground black pepper, to taste


  1. Beat eggs. Add water, oil, salt and pepper. Mix well. Add matzo meal and stir thoroughly. Refrigerate for 1/2 to 1 hour.
  2. Rinse chicken and trim off excess fat.
  3. Trim off leek ends and top dark green leaves. Rinse leeks well and slice.
  4. In a pot, combine chicken, carrots, parsnips, celery and leeks. Add water and dill or parsley. Bring soup to boil, then simmer for 1½– 2 hours.
  5. While soup is boiling, form matzo mixture into 24 1-inch balls. Bring a pot of water to a boil, add matzo balls and cook, covered, for 20 minutes.
  6. Remove matzo balls from water with a slotted spoon and add to soup while it cooks for the last 10–15 minutes. Remove chicken bones before serving.

Per serving: 370 calories, 19g fat, 4.5g saturated fat, 140mg cholesterol, 320mg sodium, 21g carbohydrate, 3g fiber, 5g sugars, 29g protein

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.