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A Tradition for Passover and Beyond: Matzoh Ball Soup Recipe

Samantha Lande

Samantha Lande

March 24, 2021
Matzoh Ball Soup in a bowl
Protein icon

Poultry

Protein

Traditional for Passover, good year-round

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Ingredients

For the soup:

  • 1 whole chicken

    cut up

  • ½ gallon water

  • 1 yellow onion

    cut in half and peeled

  • 2 carrots

    peeled and cut into coins

  • 1 large parsnip

    peeled

  • 2 celery stalks

    cut into 1/4-inch pieces

  • 1 dill sprig

  • Kosher salt

    to taste

  • Freshly ground pepper

    to taste

For the matzoh balls

  • 2 eggs

  • 2 tablespoons vegetable or canola oil

  • 1 5-ounce package of Matzo Ball Mix

Step By Step

Instructions

For the soup

1
Clean and break down the chicken into pieces.
2
Place chicken in a large pot, cover with water, and bring to a boil.
3
Once pot reaches a boil, simmer for 1 hour, periodically skimming fat off the top.
4
Add vegetables and continue to simmer for 30 minutes.
5
Remove vegetables and chicken (shred chicken and add back in if you wish or cut up and throw back in carrots and celery if you like)
6
Add salt and pepper to taste.

For the matzo balls

1
Mix together the eggs and oil in a medium bowl.
2
Add in package of mix and stir together with fork until evenly combined.
3
Refrigerate for 15 minutes
4
While the mix is in the fridge, fill a pot with 3 quarts of water (Note: you can add a little broth into the water, or a bouillon to create more flavorful matzo balls)
5
Take mix out of the fridge and form into golf-ball sized balls, dropping into the water as you finish.
6
Cover pot for 20 minutes at a simmer.
7
Take out matzo balls and add to soup before serving.

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