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a plain bowl of clear golden chicken soup with two round pale matzo balls, shredded chicken, carrot slices and celery
Melissa Hart

Chicken Matzo Ball Soup

Chill the matzo mixture before shaping so the meal can absorb the egg and liquid. Give the balls room to expand. They cook in a separate pot of gently simmering water, which keeps the chicken broth clear. Wet hands help you shape them without squeezing the mixture dense. Two tender balls in a bowl are enough, with chicken and sliced carrots around them rather than a crowded mound of dough.
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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 a bowl. Stir in matzo meal, cover and refrigerate for 30 minutes, additional to active prep time.
  2. Bring a large pot of water to a gentle simmer and add the tablespoon salt. With wet hands, shape the chilled mixture into 12 loose balls without packing them tightly.
  3. Lower the balls into the water, cover and simmer gently for 30 to 35 minutes until puffed, tender and at least 160°F in the centers.
  4. Meanwhile, heat olive oil in a soup pot and cook carrots and celery for 5 minutes. Add broth, chicken and soup salt and simmer for 20 to 25 minutes until the chicken reaches 165°F.
  5. Remove and shred the chicken, then return it to the broth. Lift the cooked matzo balls from their water with a slotted spoon.
  6. Place two matzo balls in each bowl and ladle the chicken, vegetables and clear broth around them.