Description
This traditional matzo ball soup brings comfort in every spoonful. With fluffy matzo balls and a rich chicken broth full of carrots, celery, and dill, this soup is perfect for Passover, chilly evenings, or any time you’re craving Jewish comfort food. A small touch of fresh ginger adds a subtle warmth and depth that feels soothing and fresh—especially welcome if you’re nursing a cold or want to make it feel a little more special.
Equipment:
- Large stockpot (at least 6 quarts)
- Mixing bowls
- Slotted spoon
- Measuring cups and spoons
- Whisk
- Ladle
Ingredients
For the Broth:
- 1 whole chicken (about 3 1/2 to 4 pounds), cut into parts
- 12 cups cold water
- 4 large carrots, peeled and sliced
- 3 celery stalks, chopped
- 1 large yellow onion, peeled and halved
- 4 garlic cloves, smashed
- 1 tablespoon kosher salt (plus more to taste)
- 1/2 teaspoon black peppercorns
- 1 tablespoon fresh grated ginger (the twist!)
- 1 small bunch of fresh dill, tied with kitchen twine
- Optional: 1 parsnip, peeled and chopped, for a sweeter broth
For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup schmaltz (rendered chicken fat) or vegetable oil
- 1/4 cup club soda or seltzer water
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/4 teaspoon baking powder (for extra fluffiness)
Instructions
Make the Broth:
- Place the chicken pieces in a large stockpot and cover with cold water (about 12 cups). Bring to a boil over medium-high heat, skimming off any foam that rises.
- Add carrots, celery, onion, garlic, salt, peppercorns, fresh grated ginger, and dill bundle.
- Lower heat and simmer uncovered for about 1½ hours. Skim occasionally to keep the broth clear.
- Once the chicken is cooked and the vegetables are soft, carefully remove the chicken and set it aside to cool slightly. Remove and discard the dill bundle, garlic, onion, and peppercorns.
- Shred the chicken meat and discard the skin and bones. Set the meat aside for serving.
- Strain the broth if you want it clear, or leave the carrots and celery for a more rustic soup.
Make the Matzo Balls:
- In a mixing bowl, whisk together eggs, schmaltz or oil, club soda, salt, and pepper.
- Stir in the matzo meal (and baking powder if using) until just combined. Cover and refrigerate the mixture for 30 minutes to firm up.
- Bring a separate pot of salted water to a gentle boil. With wet hands, form the matzo mixture into golf ball-sized rounds.
- Gently drop the matzo balls into the water. Reduce to a simmer and cover. Cook for 30 to 40 minutes, or until they are puffed and cooked through.
Assemble the Soup:
- Reheat the broth over low heat. Add the shredded chicken and cooked matzo balls to the pot.
- Taste and adjust seasoning with more salt if needed.
- Serve hot, garnished with extra chopped dill if desired.
Notes
The grated fresh ginger is a gentle twist on a beloved classic—it doesn’t turn this into a “fusion” dish, but it adds a soft aromatic note that plays especially well with the dill and garlic in the broth. It’s a small change that can make your soup feel extra nurturing, especially if you’re making this for someone under the weather.
If you prefer denser matzo balls (often called “sinkers”), you can skip the club soda and baking powder. For extra fluffy “floaters,” keep them in.
Matzo balls can be made ahead and stored in a sealed container in the fridge for up to 3 days, or frozen for longer storage.
A Quick Note from the Chef
While I deeply respect the traditions behind matzo ball soup, I want to be clear: I’m not an Orthodox or traditionally observant Jewish chef. This recipe comes from years of cooking in professional kitchens and at home—not from a kosher-certified kitchen. If you’re preparing this for Passover or any religious occasion, I encourage checking ingredients and preparation methods with your rabbi or community. This version is made with love and care, but it’s not intended to be a kosher-approved recipe.
Nutrition
- Serving Size: 1 Serving
- Calories: ~370 kcal
- Sodium: 980mg
- Fat: 20g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 26g