Matzo Ball Soup Classic Fluffy (Printable Version)
# What You'll Need:
→ Chicken Broth
01 -
2 tablespoons extra-virgin olive oil
02 -
1 yellow onion, quartered
03 -
2 carrots, cut into 10-centimetre pieces
04 -
4 celery ribs, cut into 10-centimetre pieces
05 -
1 turnip, quartered
06 -
1 parsnip, cut into 10-centimetre pieces
07 -
1 whole chicken (1.2 to 1.4 kilograms)
08 -
1.4 litres homemade chicken broth
09 -
4 dill sprigs
10 -
4 flat-leaf parsley sprigs
11 -
Kosher salt
12 -
Freshly ground black pepper
→ Matzo Balls
13 -
4 large eggs
14 -
120 millilitres melted chicken fat (schmaltz)
15 -
120 millilitres seltzer water
16 -
120 grams matzo meal
17 -
Kosher salt
18 -
Freshly ground black pepper
19 -
Finely chopped fresh dill, for serving
# Step-by-Step Directions:
01 -
Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, turnip, and parsnip. Cook, stirring occasionally, until vegetables are fragrant, about 2 minutes.
02 -
Arrange the whole chicken on top of the sautéed vegetables. Toss to lightly coat with oil and vegetables. Add chicken broth and enough water to cover the chicken.
03 -
Add dill, parsley, kosher salt, and freshly ground black pepper. Bring to a boil, then lower to a simmer. Partially cover and cook for 2 hours.
04 -
Remove the chicken and set aside for shredding. Reserve several carrot pieces for garnish. Strain the broth into a large bowl, adjust seasoning with salt and pepper, and discard the vegetables and herbs.
05 -
In a medium bowl, beat eggs until blended. Mix in melted chicken fat and seltzer water until combined. Stir in matzo meal, kosher salt, and pepper, ensuring full incorporation. Cover and refrigerate at least 30 minutes.
06 -
Bring a large pot of water to a boil. Using a medium scoop or wet hands, form portions of the chilled mixture—approximately 3 tablespoons each—into smooth balls.
07 -
Drop matzo balls into boiling water. Cook until they float to the surface, about 10-15 minutes. Matzo balls should not appear dense or dark yellow in the center when fully cooked.
08 -
Place cooked matzo balls into serving bowls or return them to the pot of strained broth. Add shredded chicken if using, reserved carrot slices, and garnish generously with fresh dill.
# Helpful Notes:
01 -
Separate storage of broth and matzo balls preserves texture; recombine when reheating.
02 -
Seltzer water ensures matzo balls are light and airy rather than dense.
03 -
For a vegetarian alternative, substitute homemade vegetable broth for chicken broth and omit chicken and schmaltz.
04 -
Cooked matzo balls can be frozen on a tray before transferring to a sealed bag for up to 2 weeks.