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Creamy vegetable and meatball soup with carrots, celery, and pasta in a white bowl.

Matzo Ball Soup (Matzah Ball Soup)

Bree Hester
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 40 minutes
Course Main Course, Soup
Cuisine ashkenazi, comfort food, jewish
Servings 8
Calories 803 kcal

Ingredients
  

  • 3 5-pound roasting chickens
  • 3 large onions unpeeled and quarted
  • 6 carrots unpeeled and halved
  • 4 stalks celery keep the leaves, they are the best part
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic unpeeled and cut in half
  • 2 Tablespoons kosher salt
  • 2 teaspoons freshly ground pepper
  • 7 quarts of water

To make the soup:

  • 4 cups carrots peeled and diced
  • 4 cups celery diced
  • 1/4 cup fresh dill
  • 1/4 cup fresh parsley
  • matzo ball mix and oil and eggs to make them (I usually do 2 balls per person)
  • salt and pepper
  • 8 ounces egg noodles (optional)

Instructions
 

  • Put everything in a very large stockpot. My pot has a strainer in it, it makes it very easy to get everything out of the pot when it is done cooking.
    Fresh vegetables and herbs in a stainless steel bowl, ready for cooking or preparation.
  • Cover with water.
    Fresh green vegetables and herbs being prepared with water in a stainless steel pot.
  • Bring the stock to a boil. Then simmer uncovered for 1 hour. Take two of the chickens out and let them cook slightly. Take the breast meat off of the chickens and save the meat for later. Put the chickens back in the pot. Let the stock simmer for another 3 hours.
    Fresh vegetable stock simmering in a stainless steel pot on a modern kitchen stove.
  • Not the prettiest picture, but you get the point. The stock will be very ugly looking, but that is okay. You are going to strain everything out of the pot and throw it away.
    Simmering chicken and vegetables in a pot for homemade soup or broth.
  • Let everything drain and throw away the vegetables and the chickens.
    Stainless steel colander and pot drying in kitchen sink for food prep or cleaning.
  • A layer of fat will rise to the top. Let the stock come to cool off and refrigerate overnight. The fat will solidify and it will be easy to remove when cold. Take the fat off and at this point it is ready to made into a soup. Or you can put it in smaller containers and freeze it.
    Bright green melted butter in stainless steel pot for baking or cooking.
  • Make the matzo balls according to the directions on the box. Add the fresh parsley to the matzo balls.
    Creamy batter with chopped fresh parsley in a white mixing bowl, ready for baking or cooking.
  • I use a small ice cream scoop to portion the matzo balls out (they really grown when they hit the soup) and let them sit while I get the soup ready.
    Savory spinach and cheese meatballs on white plate for appetizer or snack.
  • In a large pot (I love using a Dutch oven to make soup) cook the carrots and celery in a few Tablespoons of oil and cook until soft. Add the chicken broth and chicken breast that you set aside, dill, and let simmer. Season with salt and pepper.
    Vegetable soup boiling in a blue pot on stovetop, homemade healthy recipe, cozy kitchen cooking.
  • Cook the matzo balls in the soup until they are finished, about 10 minutes. Season with salt and pepper.
  • I like my matzo ball soup with egg noodles. I cook them separately and add them to my bowl right before I am going to serve it.
    Egg noodle package on a wooden surface with vegetables in the background.

Nutrition

Calories: 803kcalCarbohydrates: 40gProtein: 55gFat: 46gSaturated Fat: 13gSodium: 2114mgFiber: 6g
Keyword comfort food, jewish soup recipe, matzah ball soup, matzo ball soup, passover soup
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