Easy Matzo Ball Soup

This Easy Matzo Ball Soup comes together quickly using rotisserie chicken and store bought chicken broth. The matzo ball mixture can be prepped up to a day in advance.

Course Soup

Cuisine Jewish

Keyword chicken matzo ball soup, how to make matzo ball soup, what is matzo ball soup

Prep Time 15

Cook Time 45

Servings servings

Calories 514kcal

Author Beth Pierce

Ingredients

Matzo Ball Mixture

3 large eggs
3 tablespoons vegetable oil
3/4 cup matzo meal
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill
1/4 teaspoon ground white pepper

Matzo Ball Soup

1 1/2 tablespoons vegetable oil or schmaltz
1 medium yellow onion chopped
2 ribs celery chopped
4 large carrots peeled and chopped see notes
2 cloves garlic minced
1 teaspoon dried dill
2 bay leaves
8 cups low sodium chicken broth
2 1/2 cups chopped cooked chicken breast
1 tablespoon chopped fresh parsley
kosher salt and fresh ground black pepper

Instructions

In a medium bowl whisk the eggs together and then whisk in the oil.
In a separate medium bowl whisk together the matzo meal, baking powder, garlic powder, onion powder, dried dill and black pepper. Pour the egg mixture into the matzo meal mixture and stir just until combined. Do not overmix. Cover and place in the refrigerator for at least 1 hour.
In a Dutch oven or large stockpot heat the oil over medium heat. Add the onions, celery and carrots. Cook until the onions and celery are soft; approximately 6-8 minutes. Reduce the heat to low and add the garlic and dill; cook for 1 minute stirring constantly. Add the bay leaves and chicken broth. Bring the mixture to a boil.
Using a small scoop or tablespoon drop the matzo mixture into the boiling soup. Reduce the soup to a simmer. Cover and cook for 25-30 minutes or the matzo balls are puffed up and the vegetables are tender. Add the chicken and warm. Season with kosher salt and fresh ground black pepper. Remove the bay leaves and sprinkle with fresh chopped parsley.

Notes

Carrots colors are prettier if you peel them.
The matzo ball mixture can be prepared up to 24 hours in advance, covered and stored in the refrigerator.
Matzo meal is simply matzo crackers ground finely into meal. I use my food processor to grind them. Most local grocery stores carry matzo crackers.
Any kind of roasted, baked, or poached chicken will work. It can be cubed, diced or shredded. As long as it tastes good than it is a go.
Do not overmix the matzo ball mixture as it can make it tough. Use a cookie scoop or 2 tablespoons to add the balls to the soup.
I like light and airy matzo balls but if you prefer denser heavier ones than cut the baking powder in half or omit it all together.
If you have the time make your own Homemade Chicken Stock it will add flavor and depth to the soup.
Don't forget to remove your bay leaves as they have sharp edges.

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