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Jewish Chicken Soup with Matzo Balls

Jewish Chicken Soup with Matzo Balls

A classic clear chicken soup is simmered with aromatic vegetables and finished with tender matzo balls. This comforting bowl balances rich broth, shredded chicken, carrots, dill, and light, savory dumplings.

Prep: 35 min · Cook: 120 min · Total: 155 min · Serves: 6

Ingredients

  • 0.5 cup fresh dill (divided, plus more for serving)
  • 3 stalks celery stalks (2 halved and 1 sliced)
  • 2 leaves bay leaves
  • 3 cloves garlic cloves (smashed)
  • 2.5 tsp kosher salt (divided)
  • 1 tsp black peppercorns
  • 1 medium parsnip (peeled and halved)
  • 1 cup matzo meal
  • 1 tsp baking powder
  • 4 large large eggs (lightly beaten)
  • 4 medium carrots (peeled, 2 halved and 2 sliced)
  • 0.5 tsp ground black pepper (divided)
  • 12 cups cold water
  • 1 large yellow onion (quartered)
  • 0.25 cup seltzer water (cold)
  • 4 tbsp schmaltz (melted)
  • 4 lb whole chicken (giblets removed)
  • 0.25 cup fresh parsley (stems and leaves)

Instructions

  1. Place the 4 lb whole chicken on a rimmed sheet pan, keep it separate from ready-to-eat ingredients, and pat it dry with paper towels; wash your hands, knife, board, and any surfaces that touched raw chicken with hot soapy water before continuing.
  2. Set the chicken in an 8-quart stockpot and add 12 cups cold water, 1 large quartered yellow onion, 2 halved carrots, 2 halved celery stalks, 1 halved parsnip, 3 smashed garlic cloves, 0.25 cup fresh dill, 0.25 cup fresh parsley, 2 bay leaves, 1 tsp black peppercorns, and 1.5 tsp kosher salt.
  3. Bring the pot to a gentle boil over high heat, 12-15 minutes, then immediately reduce the heat to low so the broth barely bubbles; skim off gray foam from the surface with a ladle for 5 minutes to keep the soup clear.
  4. Partially cover the stockpot and simmer over low heat for 60-75 minutes, turning the chicken once with tongs, until an instant-read thermometer inserted into the thickest part of the thigh and breast reads at least 165°F (74°C) and the juices run clear.
  5. Transfer the chicken to a clean rimmed baking sheet with tongs and let it rest until cool enough to handle, about 15 minutes; keep the broth at a low simmer while the chicken rests.
  6. Remove and discard the skin and bones from the rested chicken, then shred about 3 cups of meat into bite-size pieces with clean hands or two forks; refrigerate any extra chicken for another use.
  7. Strain the broth through a fine-mesh sieve into a clean 6-quart pot, pressing gently on the vegetables to extract liquid, then discard the spent solids; skim excess fat from the surface with a spoon, leaving a few golden droplets for flavor.
  8. In a medium mixing bowl, stir together 1 cup matzo meal, 1 tsp baking powder, 0.75 tsp kosher salt, and 0.25 tsp ground black pepper with a fork until evenly combined.
  9. Add 4 lightly beaten large eggs, 4 tbsp melted schmaltz, and 0.25 cup cold seltzer water to the matzo meal mixture, then fold with a rubber spatula just until no dry patches remain; cover the bowl and refrigerate the batter for 30 minutes, until thick and scoopable.
  10. Bring a wide 4-quart saucepan of water to a gentle boil over medium-high heat and season it with the remaining 0.25 tsp kosher salt; with damp hands, shape the chilled batter into 12 balls about 1 1/2 inches wide.
  11. Lower the matzo balls into the simmering water with a slotted spoon, reduce the heat to medium-low, cover the saucepan, and cook without lifting the lid for 30 minutes, until the balls are puffed, tender through the center, and no dry core remains when one is cut open.
  12. While the matzo balls cook, add the 2 sliced carrots and 1 sliced celery stalk to the strained broth in the 6-quart pot and simmer over medium-low heat for 12-15 minutes, until the vegetables are tender but not mushy.
  13. Stir the 3 cups shredded chicken into the broth and simmer over medium-low heat for 3-5 minutes, until the chicken is hot throughout and the soup is steaming; adjust with the remaining 0.25 tsp ground black pepper if desired.
  14. Use a slotted spoon to transfer 2 matzo balls into each warm soup bowl, ladle the hot chicken soup and vegetables over the top, and finish each serving with the remaining 0.25 cup fresh dill; serve immediately while the broth is clear and hot.

Nutrition (per serving)

  • Calories: 485
  • Protein: 38 g
  • Fat: 27 g
  • Carbohydrates: 22 g
  • Fiber: 3 g
  • Sugar: 5 g
  • Sodium: 1180 mg

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