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Chicken Matzo Ball Soup on a plate
Melissa Hart

Chicken Matzo Ball Soup

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 cup matzo meal
  • 4 large eggs
  • 1/4 cup neutral oil
  • 1/4 cup water for matzo mixture
  • 1/2 tsp fine salt for matzo mixture
  • 1/4 tsp black pepper
  • 1 tbsp fine salt for matzo cooking water
  • 1 tbsp olive oil
  • 2 carrots peeled and sliced
  • 2 celery ribs sliced
  • 7 cups low-sodium chicken broth
  • 1 lb boneless skinless chicken thighs
  • 1/2 tsp fine salt for soup

Method
 

  1. Whisk eggs, neutral oil, matzo-mixture water, its salt, and pepper in bowl. Add matzo meal; cover and refrigerate 30 minutes beyond active prep time.
  2. Gently simmer large pot of water; add tablespoon salt. With wet hands, shape chilled mixture into 12 loose balls without packing tightly.
  3. Lower balls into water; cover and gently simmer 30 to 35 minutes until puffed, tender, and centers at least 160°F.
  4. Meanwhile, heat olive oil in soup pot; cook carrots and celery 5 minutes. Add broth, chicken, and soup salt; simmer 20 to 25 minutes until chicken 165°F.
  5. Remove and shred chicken; return to broth. Lift matzo balls from water with slotted spoon.
  6. Place two matzo balls per bowl; ladle chicken, vegetables, and clear broth around them.