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Best Matzo Ball Soup
Best Matzo Ball Soup
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Prep Time:
40 minutes
Cook Time:
320 minutes
Total Time:
840 minutes
Homemade chicken broth with flavorful herbed matzo balls, ideal for Passover or any occasion.
Ingredients:
  • 1 (2 1/2 to 3 pound) whole chicken, cut up
  • 2 small yellow onions, diced
  • 2 stalks celery, cut into chunks
  • 3 carrots, cut into chunks
  • 1 bunch fresh dill
  • 1 bay leaf
  • 3 quarts water
  • 0.33333334326744 cup vegetable oil
  • 4 eggs
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1.5 teaspoons salt
  • 0.25 teaspoon ground black pepper
  • 1 cup matzo meal
  • 3 quarts water, or as needed
Instructions:
  • Prepare a flavorful chicken soup by simmering chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts of water in a large pot. Bring to a boil, then lower the heat and simmer gently, partially covered, for a minimum of five hours. Remember to skim off any foam that forms on the surface of the soup from time to time.
  • Take out the chicken and vegetables from the broth, discard the vegetables. Strain the broth, allow it to cool, and refrigerate overnight. Once the chicken has cooled, separate the meat from the bones, and chop or shred it. Cover and refrigerate.
  • Mix together vegetable oil, eggs, fragrant basil, vibrant parsley, 1 ½ teaspoons of salt, and black pepper until well combined. Add matzo meal to the mixture, then cover the bowl with plastic wrap and chill in the refrigerator for 1 hour.
  • Bring a large pot of water seasoned with a teaspoon of salt to a gentle boil. Shape the matzo mixture into 2-inch balls using wet hands, then drop them into the simmering water. Cook for 20 minutes.
  • Remove any excess fat from the chilled chicken broth, then pour it into a pot over medium heat. Season with salt to your liking and add the cooked chicken if preferred (or save it for another recipe). Gently place the cooked matzo balls into the chicken soup and warm through before serving.

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