Kittencal's Matzo Ball Soup

Warm your soul with Kittencal's Matzo Ball Soup, a comforting classic that combines a rich homemade chicken broth with tender, fluffy matzo balls for the ultimate bowl of coziness. Perfectly seasoned with fresh parsley, garlic, and optional dill, the broth is simmered with hearty carrots, celery, and sweet parsnip for layers of depth and flavor. The matzo balls, made with a touch of seltzer for lightness, cook up pillow-soft and are the star of this dish. Whether you're craving a timeless Jewish comfort food or looking to impress with a homemade soup masterpiece, this recipe is sure to deliver. Ideal for holidays, cold evenings, or simply when you need a little TLC in a bowl.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 1 whole (about 3-4 lbs, cut into pieces) Chicken
• 12 cups Water
• 3 large, peeled and sliced Carrots
• 3 stalks, sliced Celery
• 1 large, peeled and quartered Onion
• 1 large, peeled and sliced (optional) Parsnip
• 2 crushed Garlic cloves
• 0.25 cup, chopped Fresh parsley
• 2 sprigs Fresh dill (optional)
• 1 tablespoon (or to taste) Salt
• 0.5 teaspoons Ground black pepper
• 3 large (for matzo balls) Eggs
• 0.75 cups Matzo meal
• 0.25 cups Vegetable oil or chicken fat
• 1 teaspoon (for matzo balls) Salt
• 0.5 teaspoons Baking powder
• 0.25 cups Cold water or seltzer

Directions

Step 1

Place the chicken pieces in a large stockpot and cover them with 12 cups of water. Bring to a boil, then immediately reduce to a simmer and skim off any foam that rises to the top.

Step 2

Add the carrots, celery, onion, optional parsnip, garlic, parsley, dill (if using), 1 tablespoon of salt, and black pepper to the pot.

Step 3

Simmer uncovered over low heat for about 2-3 hours, occasionally skimming off any impurities or fat. You should be left with a rich and flavorful broth.

Step 4

While the broth is simmering, prepare your matzo ball mixture: In a medium bowl, whisk together the eggs, oil (or chicken fat), 0.25 cups of cold water or seltzer, 1 teaspoon of salt, and 0.5 teaspoons of baking powder.

Step 5

Stir in the matzo meal until just combined. Cover the bowl and refrigerate for 30 minutes to let the matzo meal hydrate and thicken.

Step 6

After refrigerating, bring a large pot of salted water to a gentle boil. Wet your hands with water and shape the matzo mixture into small balls (about the size of a walnut). Gently drop the balls into the boiling water.

Step 7

Reduce the heat to a simmer, cover the pot, and cook the matzo balls for about 30-40 minutes, until they are light and fluffy and have expanded in size.

Step 8

Once your chicken broth is ready, remove the chicken pieces and vegetables. Strain the broth through a fine sieve into another pot to ensure clarity.

Step 9

Shred the chicken meat, discarding the skin and bones, and set the meat aside. You can also dice or slice the vegetables from the broth, if you wish, to serve in the soup.

Step 10

To serve, gently transfer the cooked matzo balls into the hot chicken broth. Add the shredded chicken and optional cooked vegetables back to the soup.

Step 11

Simmer everything together on low heat for 5-10 minutes to meld the flavors, then ladle into bowls and serve hot.

Nutrition Facts

Serving size	(5247.6g)

Amount per serving	% Daily Value*
Calories	3779.3

Total Fat 171.0g	0%
Saturated Fat 37.1g	0%
Polyunsaturated Fat 14.3g
Cholesterol 2238mg	0%
Sodium 15354.5mg	0%
Total Carbohydrate 129.5g	0%
Dietary Fiber 16.6g	0%
Total Sugars 22.2g
Protein 435.9g	0%

Vitamin D 123IU	0%
Calcium 670.4mg	0%
Iron 17.8mg	0%
Potassium 6109.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.5%

Protein: 45.9%

Carbs: 13.6%