Classic Chicken Soup with Matzo Balls

chicken soup matzo ball crop
Mark Boughton
  • Yield: 8 servings
  • Prep: 25 mins
  • Cook: 180 mins

Use a kosher chicken, if desired. For a clear broth, do not stir or agitate the soup while it's simmering. For added flavor in the matzo balls, you can substitute chicken fat from the soup for the vegetable oil.


1 (4- to 5-pound) chicken, giblets removed
2stalks celery with leaves, halved
1medium onion, quartered
3medium carrots, peeled and halved
1 parsnip, peeled and halved
4sprigs flat-leaf parsley
4sprigs fresh dill
1tablespoon salt
1/2teaspoon freshly ground black pepper
Matzo Ball:
2 eggs
2tablespoons vegetable oil
1teaspoon salt
2tablespoons unflavored seltzer or club soda
1/2cup unsalted matzo meal


  1. To prepare the soup, place chicken in an 8-quart stock pot. Add cold water to cover chicken completely. Add remaining ingredients. Bring to a boil. Reduce heat to low; simmer 2 hours.
  2. Remove chicken and vegetables and strain broth. (Save chicken for another use.) Refrigerate broth several hours or overnight.
  3. To prepare the matzo balls, beat eggs with a whisk until lemon-colored. Add oil, salt and seltzer; beat well. Mix in matzo meal; do not overmix. Let stand a few minutes.
  4. Fill stockpot halfway with water; bring to a boil. Wet hands and form matzo mixture into 8 balls. Reduce heat to low and drop balls into water. Cover pot and simmer 45 to 60 minutes. Matzo balls are done when white and fluffy in the center. If yellow, cook 10 more minutes.
  5. To serve, scrape off the layer of fat from the top of broth; reheat. Add cooked matzo balls. Serves 8.

Recipe by Margo Rudman Gold.

Nutritional Info *per serving

  • Glycemic Load 3.25
  • Calories 380
  • Fat 12g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 3.5g
  • Cholesterol 205mg
  • Sodium 1430mg
  • Potassium 750mg
  • Carbohydrate 14g
  • Fiber 2g
  • Sugars 3g
  • Protein 52g
  • Trans Fat 0g
  • Vitamin A 80%
  • Vitamin C 20%
  • Calcium 6%
  • Iron 15%