Classic Comforting Matzo Ball Soup Recipe
Prep Time:
1 hour, 55 minutes
Cook Time:
2 hours, 10 minutes
Servings:
8 servings
Ingredients
  • 2 small yellow onions
  • 2 pounds carrots, divided
  • 1 pound celery stalks, divided
  • 1 parsnip
  • 8 cloves garlic
  • 1 (3 ½-pound) whole chicken, rinsed and cleaned
  • 1 small bunch fresh parsley
  • 1 small bunch fresh dill, divided
  • 2 bay leaves
  • 1 tablespoon kosher salt, plus additional, to taste
  • 4 large eggs
  • ¼ cup vegetable oil, schmaltz, or duck fat
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon garlic powder
  • 1 tablespoon finely chopped fresh parsley
  • ¼ teaspoon ground black pepper
  • 1 cup matzo meal
  • 3 tablespoons seltzer water (or chicken stock)
  • 1 quart chicken stock
Directions
  1. Prepare the soup: Peel and quarter the onions.
  2. Peel and chop half of the carrots lengthwise into quarters.
  3. Trim and chop half of the celery into halves.
  4. Peel the parsnip and chop it in half.
  5. Smash, peel, and roughly chop the garlic.
  6. Place the chicken into a large stock pot.
  7. Top with the prepared onions, carrots, celery, parsnip, and garlic, along with the fresh parsley, half of the dill, the bay leaves, and 1 tablespoon kosher salt. Cover with cold water by 1 inch.
  8. Partially cover the pot, leaving a small gap for steam to escape, and bring the soup to a boil.
  9. Reduce the heat to low and simmer, occasionally skimming off any scum on the surface, for about 90 minutes, or until the chicken is fall-apart tender.
  10. In the meantime, peel and chop the remaining celery and carrots into small cubes about ½-inch thick.
  11. Transfer the whole chicken to a bowl; set aside to cool.
  12. Strain the remaining soup into a smaller pot; discard the cooked vegetables and herbs. At this point, taste and season, or reduce the soup slightly for a stronger flavor, if needed.
  13. When cool enough to handle, discard the bones and shred the chicken. Refrigerate until ready to use.
  14. Prepare the matzo balls: In a medium bowl, whisk to combine the eggs, oil, 1 teaspoon salt, garlic, parsley, and pepper.
  15. Add the matzo meal and seltzer; stir gently to combine.
  16. Cover and chill for at least 1 hour.
  17. In a large pot, bring the chicken stock, 2 quarts water, and remaining 1 teaspoon salt to a simmer.
  18. Use a small scoop or spoon to portion the matzo into mounds about 1 ½ inches in diameter. Dip the scoop into a glass of water between mounds to prevent sticking.
  19. Wet your hands and gently roll each mound into a smooth ball.
  20. Place the balls into the simmering stock mixture.
  21. Reduce the heat to low. Cover and cook for about 20 minutes, or until the texture of the matzo balls is light and uniform throughout.
  22. Use a slotted spoon to transfer the matzo balls to a plate to cool. Cool and reserve the stock for another purpose.
  23. Bring the broth from cooking the chicken to a simmer. Add the cubed celery and carrots, and cook until vegetables are tender, about 15 to 20 minutes.
  24. Add the shredded chicken and most of the remaining dill (reserving a small amount for garnish). Heat through.
  25. Divide the matzo balls between 8 bowls.
  26. Fill each bowl with hot soup. Garnish with the remaining dill, and serve.