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Matzo Ball Soup

 Matzo Ball Soup
My mother is of Russian descent and would make this for Friday night dinner while I was growing up. It's a very comforting soup that brings back many happy memories. —Bernice Polak, New Smyrna Beach, Florida
18 ServingsPrep: 10 min. Cook: 2-3/4 hours


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 8 cups water
  • 6 carrots, cut in half lengthwise, then into 2-inch pieces
  • 1 large onion, peeled
  • 2 celery ribs, cut in half
  • 2 sprigs fresh dill (3-inch pieces)
  • 1 can (49-1/2 ounces) chicken broth
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 cups cooked noodles
  • 2 eggs
  • 1 cup matzo meal
  • 2 tablespoons rendered chicken fat or canola oil
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons salt
  • Dash pepper
  • 1/2 to 1 cup cold water


  • Place chicken and water in a 8-qt. soup kettle. Cover and bring to a
  • boil; skim fat. Add carrots, onion and celery. Fold dill in half and
  • wrap many times with thread or kitchen string; add to soup. Bring to
  • a boil. Reduce heat to medium-low; cover but keep lid ajar and
  • simmer for 2-1/2 hours.

2 of 2

Matzo Ball Soup (continued)

Directions (continued)

  • Meanwhile, combine first six matzo ball ingredients in a medium bowl.
  • Add enough water to make a thick pancake-like batter. Refrigerate
  • for 2 hours (mixture thickens as it stands).
  • Remove and discard onion, celery and dill from broth. Remove chicken
  • and allow to cool; debone and cut into chunks. Skim fat from broth.
  • Return chicken to kettle. Add the broth, salt and pepper; bring to a
  • boil. Reduce heat; cover and simmer.
  • To complete matzo balls, bring 4 quarts water to a boil in a 5-qt.
  • Dutch oven. With very wet hands, form heaping teaspoonfuls of batter
  • into balls. If mixture is too thin, stir in 1-2 tablespoons of matzo
  • meal.
  • Drop balls into boiling water. They will sink when dropped but will
  • rise in a few minutes. Cook for 10 minutes. Remove with slotted
  • spoon and add to simmering soup. Add noodles; heat through. Yield:
  • 18 servings (4-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 168 calories, 8 g fat (2 g saturated fat), 63 mg cholesterol, 882 mg sodium, 10 g carbohydrate, 1 g fiber, 14 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.