Matzo Ball Soup
A classic Jewish comfort soup featuring a rich homemade chicken broth and light, fluffy matzo balls. Served with shredded chicken, tender carrots, and fresh herbs.
TOTAL TIME
2 hr 18 min
ACTIVE TIME
56 min
QUANTITY
~7.95 l
DIFFICULTY
Medium
CUISINE
Jewish
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/17
Tools0/20
Ingredients0/17 gathered · 4 servings
1piece
3piece
1piece
3piece
4clove
6sprig
10g
1tsp
1,500g
3,000ml
3tsp
120g
4piece
60ml
60ml
0.5tsp
2,500ml| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 3piece | — | — | |
| 3 | | 1piece | — | — | |
| 4 | | 3piece | — | — | |
| 5 | | 4clove | — | — | |
| 6 | | 6sprig | — | — | |
| 7 | | 10g | — | — | |
| 8 | | 1tsp | — | — | |
| 9 | | 1,500g | — | — | |
| 10 | | 3,000ml | — | — | |
| 11 | | 3tsp | — | — | |
| 12 | | 120g | — | — | |
| 13 | | 4piece | — | — | |
| 14 | | 60ml | — | — | |
| 15 | | 60ml | — | — | |
| 16 | | 0.5tsp | — | — | |
| 17 | | 2,500ml | — | — |
Tools23 items
Serveware1 item
Procedure54 steps
1 of 54
Lay the onion on the chopping board.
Yellow onion · 1 piece
⏱ 5s
ResultYellow onion2 of 54
Cut it in half through the root and peel off the skin.
⏱ 30s
ResultPeeled onion halves5 of 54
Lay the celery on the board.
Celery stalk · 3 piece⏱ 5s
ResultCelery stalk8 of 54
Lay the parsnip on the board.
Parsnips · 1 piece⏱ 5s
ResultParsnips11 of 54
Lay 2 of the carrots on the board.
Carrots · 2 piece⏱ 5s
ResultCarrots14 of 54
Crush the garlic cloves lightly and add them, skins and all.
Garlic clove · 4 clove
⏱ 10s
ResultVegetables and garlic15 of 54
Add the dill sprigs.
Fresh dill · 6 sprig⏱ 5s
ResultVegetables with dill16 of 54
Add the parsley stalks and leaves.
Flat-leaf parsley · 10 g⏱ 5s
ResultVegetables with herbs17 of 54
Add the peppercorns.
Black peppercorns · 1 tsp⏱ 5s
ResultStock aromatics18 of 54
Sit the whole chicken on top.
Whole chicken · 1,500 g⏱ 20s
ResultChicken and aromatics19 of 54
Pour in 3 litres of cold water.
Cold water · 3,000 ml⏱ 30s
ResultChicken in water20 of 54
Add 2 teaspoons of salt.
Salt · 2 tsp⏱ 5s
ResultChicken stock base21 of 54
Bring slowly to a simmer.
⏱ 20 min
ResultSimmering stock23 of 54
Throw the scum away.
⏱ 5s
24 of 54
Simmer very gently, half-covered, for 1½ hours, until the chicken falls from the bone and the thigh reads 74 °C on a thermometer.
⏱ 1 hr 30 min
ResultChicken brothused in step 4325 of 54
Meanwhile, put the matzo meal in the large mixing bowl.
Matzo meal · 120 g
⏱ 5s
ResultMatzo meal26 of 54
Break in the eggs.
Egg · 4 piece⏱ 40s
ResultMatzo meal and eggs27 of 54
Add the melted schmaltz.
Schmaltz · 60 ml⏱ 10s
ResultMatzo mix with schmaltz28 of 54
Add the soda water.
Soda water · 60 ml⏱ 5s
ResultMatzo mix with soda29 of 54
Add 1 teaspoon of salt.
Salt · 1 tsp⏱ 5s
ResultSalted matzo mix30 of 54
Add the white pepper.
White pepper · 0.25 tsp⏱ 5s
ResultSeasoned matzo mix31 of 54
Mix lightly with the fork until just combined; do not beat it.
⏱ 40s
ResultMatzo ball mixture32 of 54
Cover with cling film.
⏱ 10s
33 of 54
Put it in the fridge.
⏱ 10s
ResultMatzo ball mixture34 of 54
Chill for at least 30 minutes.
⏱ 30 min
ResultChilled matzo mixture35 of 54
Take the bowl out of the fridge and uncover it.
⏱ 10s
ResultChilled matzo mixture36 of 54
Scoop the mixture onto the tray in 12 equal spoonfuls.
Into 12 equal portions
⏱ 1 min
Result12 portions of matzo mixture37 of 54
Roll each lightly between wet palms into a ball; do not press hard.
⏱ 3 min
Result12 matzo ballsused in step 4038 of 54
Fill a second large saucepan with 2.5 litres of salted water.
Salted water · 2,500 ml
⏱ 20s
ResultSalted water39 of 54
Bring to the boil.
⏱ 12 min
ResultBoiling salted water41 of 54
Turn the heat down to a simmer and cover.
⏱ 5s
42 of 54
Simmer for 30 minutes without lifting the lid, until puffed and cooked through.
⏱ 30 min
ResultCooked matzo ballsused in step 5344 of 54
Pour the broth through the sieve into the large saucepan.
⏱ 1 min 30s
ResultSpent stock vegetables46 of 54
When cool enough to handle, pull the meat from the bones in bite-sized pieces, discarding the skin and bones.
⏱ 5 min
ResultShredded chickenused in step 5147 of 54
Lay the last carrot on the board.
Carrots · 1 piece⏱ 5s
ResultCarrots50 of 54
Simmer for 10 minutes, until the carrot is tender.
⏱ 10 min
ResultBroth with tender carrot52 of 54
Add a little white pepper.
White pepper · 0.25 tsp⏱ 5s
ResultSeasoned chicken soupused in step 5553 of 54
Lift 3 matzo balls into each of 4 deep bowls.
Into 4 equal portions
⏱ 40s
ResultMatzo balls in bowlsTotal Time2 hr 18 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Lay the onion on the chopping board.⏱ 5sResultYellow onion |
| 2 | Yellow onionstep 1 | | Cut it in half through the root and peel off the skin.⏱ 30sResultPeeled onion halves |
| 3 | Peeled onion halvesstep 2 | | Cut it into quarters.⏱ 1 min 30sResultOnion pieces |
| 4 | Onion piecesstep 3 | | Put the onion in the stockpot.⏱ 5sResultOnion pieces |
| 5 | 3 piece | | Lay the celery on the board.⏱ 5sResultCelery stalk |
| 6 | Celery stalkstep 5 | | Cut it into large pieces.⏱ 30sResultRoughly chopped celery |
| 7 | Roughly chopped celerystep 6 | | Add it to the stockpot.⏱ 5sResultOnion and celery |
| 8 | 1 piece | | Lay the parsnip on the board.⏱ 5sResultParsnips |
| 9 | Parsnipsstep 8 | | Scrub it and cut into large pieces.⏱ 30sResultParsnip chunks |
| 10 | Parsnip chunksstep 9 | | Add it to the pot.⏱ 5sResultStock vegetables |
| 11 | 2 piece | | Lay 2 of the carrots on the board.⏱ 5sResultCarrots |
| 12 | Carrotsstep 11 | | Cut them into large pieces.⏱ 30sResultCarrot chunks |
| 13 | Carrot chunksstep 12 | | Add them to the pot.⏱ 5sResultStock vegetables with carrot |
| 14 | 4 clove | | Crush the garlic cloves lightly and add them, skins and all.⏱ 10sResultVegetables and garlic |
| 15 | 6 sprig | | Add the dill sprigs.⏱ 5sResultVegetables with dill |
| 16 | 10 g | | Add the parsley stalks and leaves.⏱ 5sResultVegetables with herbs |
| 17 | 1 tsp | | Add the peppercorns.⏱ 5sResultStock aromatics |
| 18 | 1,500 g | | Sit the whole chicken on top.⏱ 20sResultChicken and aromatics |
| 19 | 3,000 ml | | Pour in 3 litres of cold water.⏱ 30sResultChicken in water |
| 20 | 2 tsp | | Add 2 teaspoons of salt.⏱ 5sResultChicken stock base |
| 21 | — | | Bring slowly to a simmer.⏱ 20 minResultSimmering stock |
| 22 | Simmering stockstep 21 |  | Skim off the grey scum into the small bowl.⏱ 1 minResultStock scumused in step 24 |
| 23 | — | | Throw the scum away.⏱ 5s |
| 24 | Stock scumstep 22 | | Simmer very gently, half-covered, for 1½ hours, until the chicken falls from the bone and the thigh reads 74 °C on a thermometer.⏱ 1 hr 30 minResultChicken brothused in step 43 |
| 25 | 120 g | | Meanwhile, put the matzo meal in the large mixing bowl.⏱ 5sResultMatzo meal |
| 26 | 4 piece | | Break in the eggs.⏱ 40sResultMatzo meal and eggs |
| 27 | 60 ml | | Add the melted schmaltz.⏱ 10sResultMatzo mix with schmaltz |
| 28 | 60 ml | | Add the soda water.⏱ 5sResultMatzo mix with soda |
| 29 | 1 tsp | | Add 1 teaspoon of salt.⏱ 5sResultSalted matzo mix |
| 30 | 0.25 tsp | | Add the white pepper.⏱ 5sResultSeasoned matzo mix |
| 31 | — | | Mix lightly with the fork until just combined; do not beat it.⏱ 40sResultMatzo ball mixture |
| 32 | — | | Cover with cling film.⏱ 10s |
| 33 | — | | Put it in the fridge.⏱ 10sResultMatzo ball mixture |
| 34 | — | | Chill for at least 30 minutes.⏱ 30 minResultChilled matzo mixture |
| 35 | — | | Take the bowl out of the fridge and uncover it.⏱ 10sResultChilled matzo mixture |
| 36 | Chilled matzo mixturestep 35 | Scoop the mixture onto the tray in 12 equal spoonfuls. → Into 12 equal portions⏱ 1 minResult12 portions of matzo mixture | |
| 37 | — | | Roll each lightly between wet palms into a ball; do not press hard.⏱ 3 minResult12 matzo ballsused in step 40 |
| 38 | 2,500 ml | | Fill a second large saucepan with 2.5 litres of salted water.⏱ 20sResultSalted water |
| 39 | — | | Bring to the boil.⏱ 12 minResultBoiling salted water |
| 40 | 12 matzo ballsstep 37 | | Lower in the matzo balls.⏱ 40sResultMatzo balls in water |
| 41 | — | | Turn the heat down to a simmer and cover.⏱ 5s |
| 42 | — | | Simmer for 30 minutes without lifting the lid, until puffed and cooked through.⏱ 30 minResultCooked matzo ballsused in step 53 |
| 43 | Chicken brothstep 24 |  | Lift the chicken out onto a second tray.⏱ 30sResultChicken broth |
| 44 | Chicken brothstep 43 | | Pour the broth through the sieve into the large saucepan.⏱ 1 min 30sResultSpent stock vegetables |
| 45 | Spent stock vegetablesstep 44 | | Throw the spent vegetables and aromatics away.⏱ 5s |
| 46 | — | | When cool enough to handle, pull the meat from the bones in bite-sized pieces, discarding the skin and bones.⏱ 5 minResultShredded chickenused in step 51 |
| 47 | 1 piece | | Lay the last carrot on the board.⏱ 5sResultCarrots |
| 48 | Carrotsstep 47 |  | Peel it and slice into thin rounds.⏱ 40sResultSliced carrot |
| 49 | Sliced carrotstep 48 | | Add it to the broth.⏱ 5sResultBroth and carrot |
| 50 | — | | Simmer for 10 minutes, until the carrot is tender.⏱ 10 minResultBroth with tender carrot |
| 51 | Shredded chickenstep 46 | | Add the shredded chicken.⏱ 20sResultChicken soup |
| 52 | 0.25 tsp | | Add a little white pepper.⏱ 5sResultSeasoned chicken soupused in step 55 |
| 53 | Cooked matzo ballsstep 42 | | Lift 3 matzo balls into each of 4 deep bowls. → Into 4 equal portions⏱ 40sResultMatzo balls in bowls |
| 54 | Matzo balls in bowlsstep 53 | | Pour the matzo cooking water away.⏱ 5s |
| Total Time | 2 hr 18 min | ||
Serving
- Ladle the hot soup, chicken and carrot over and serve.
Nutritionper serving
Estimated · pre-cooking · 90% ingredients covered
| Nutrient | Per serving |
|---|---|
| 993kcal | |
| 71g | |
| 57g | |
| 17g | |
| 36g | |
| 5g | |
| 4g | |
| 6,009mg |
Ingredients0/17
Tools0/20
Jewish · Recipe
Matzo Ball Soup
A classic Jewish comfort soup featuring a rich homemade chicken broth and light, fluffy matzo balls. Served with shredded chicken, tender carrots, and fresh herbs.
What you’ll doYou will simmer a whole chicken with onion, celery, parsnip, carrot, garlic, dill and parsley to make a clear broth. Meanwhile you will mix matzo meal with eggs, schmaltz and soda water, chill it, roll it into 12 light balls and poach them in salted water for 30 minutes. Then you will strain the broth, simmer fresh carrot in it, add the shredded chicken and serve three matzo balls in each bowl.
Serves4
Total2 hr 18 min
LevelMedium
Ingredients
- Yellow onion1 piece
- Celery stalk3 piece
- Parsnips1 piece
- Carrots3 piece
- Garlic clove4 clove
- Fresh dill6 sprig
- Flat-leaf parsley10 g
- Black peppercorns1 tsp
- Whole chicken1,500 g
- Cold water3,000 ml
- Salt3 tsp
- Matzo meal120 g
- Egg4 piece
- Schmaltz60 ml
- Soda water60 ml
- White pepper0.5 tsp
- Salted water2,500 ml
Tools
Pot lidSpoonChicken soup saucepan (large saucepan)Matzo balls saucepan (large saucepan)TongsSieveRolling pinSmall bowlLarge mixing bowlChef's knifeCling filmSlotted spoonRefrigeratorStockpotDeep bowlCooking thermometerMatzo balls tray (tray)Chicken tray (tray)PeelerLadleForkChopping boardThermometer
Method
1
Lay the onion on the chopping board.
5sChopping boardYellow onion · 1 piece
2
Cut it in half through the root and peel off the skin.
30sChopping board, Chefs knifeYellow onion · step 1
3
Cut it into quarters.
1 min 30sChopping board, Chefs knifePeeled onion halves · step 2
4
Put the onion in the stockpot.
5sStockpotOnion pieces · step 3
5
Lay the celery on the board.
5sChopping boardCelery stalk · 3 piece
6
Cut it into large pieces.
30sChopping board, Chefs knifeCelery stalk · step 5
7
Add it to the stockpot.
5sStockpotRoughly chopped celery · step 6
8
Lay the parsnip on the board.
5sChopping boardParsnips · 1 piece
9
Scrub it and cut into large pieces.
30sChopping board, Chefs knifeParsnips · step 8
10
Add it to the pot.
5sStockpotParsnip chunks · step 9
11
Lay 2 of the carrots on the board.
5sChopping boardCarrots · 2 piece
12
Cut them into large pieces.
30sChopping board, Chefs knifeCarrots · step 11
13
Add them to the pot.
5sStockpotCarrot chunks · step 12
14
Crush the garlic cloves lightly and add them, skins and all.
10sStockpotGarlic clove · 4 clove
15
Add the dill sprigs.
5sStockpotFresh dill · 6 sprig
16
Add the parsley stalks and leaves.
5sStockpotFlat-leaf parsley · 10 g
17
Add the peppercorns.
5sStockpotBlack peppercorns · 1 tsp
18
Sit the whole chicken on top.
20sStockpotWhole chicken · 1,500 g
19
Pour in 3 litres of cold water.
30sStockpotCold water · 3,000 ml
20
Add 2 teaspoons of salt.
5sStockpotSalt · 2 tsp
21
Bring slowly to a simmer.
20 minStockpot
22
Skim off the grey scum into the small bowl.
Result · Stock scum · used in step 24
1 minSmall bowl, SpoonSimmering stock · step 21
23
Throw the scum away.
5sSmall bowl
24
Simmer very gently, half-covered, for 1½ hours, until the chicken falls from the bone and the thigh reads 74 °C on a thermometer.
Result · Chicken broth · used in step 43
1 hr 30 minStockpot, ThermometerStock scum · step 22
25
Meanwhile, put the matzo meal in the large mixing bowl.
5sLarge mixing bowlMatzo meal · 120 g
26
Break in the eggs.
40sLarge mixing bowlEgg · 4 piece
27
Add the melted schmaltz.
10sLarge mixing bowlSchmaltz · 60 ml
28
Add the soda water.
5sLarge mixing bowlSoda water · 60 ml
29
Add 1 teaspoon of salt.
5sLarge mixing bowlSalt · 1 tsp
30
Add the white pepper.
5sLarge mixing bowlWhite pepper · 0.25 tsp
31
Mix lightly with the fork until just combined; do not beat it.
40sLarge mixing bowl, Fork
32
Cover with cling film.
10sLarge mixing bowl, Cling film
33
Put it in the fridge.
10sLarge mixing bowl, Refrigerator
34
Chill for at least 30 minutes.
30 minLarge mixing bowl
35
Take the bowl out of the fridge and uncover it.
10sLarge mixing bowl, Refrigerator, Cling film
36
Scoop the mixture onto the tray in 12 equal spoonfuls. → Into 12 equal portions
1 minMatzo balls tray (tray)Chilled matzo mixture · step 35
37
Roll each lightly between wet palms into a ball; do not press hard.
Result · 12 matzo balls · used in step 40
3 minMatzo balls tray (tray), Rolling pin
38
Fill a second large saucepan with 2.5 litres of salted water.
20sMatzo balls saucepan (large saucepan)Salted water · 2,500 ml
39
Bring to the boil.
12 minMatzo balls saucepan (large saucepan)
40
Lower in the matzo balls.
40sMatzo balls saucepan (large saucepan), Slotted spoon12 matzo balls · step 37
41
Turn the heat down to a simmer and cover.
5sMatzo balls saucepan (large saucepan), Pot lid
42
Simmer for 30 minutes without lifting the lid, until puffed and cooked through.
Result · Cooked matzo balls · used in step 53
30 minMatzo balls saucepan (large saucepan)
43
Lift the chicken out onto a second tray.
30sChicken tray (tray), TongsChicken broth · step 24
44
Pour the broth through the sieve into the large saucepan.
1 min 30sChicken soup saucepan (large saucepan), SieveChicken broth · step 43
45
Throw the spent vegetables and aromatics away.
5sStockpotSpent stock vegetables · step 44
46
When cool enough to handle, pull the meat from the bones in bite-sized pieces, discarding the skin and bones.
Result · Shredded chicken · used in step 51
5 minChicken tray (tray), Fork
47
Lay the last carrot on the board.
5sChopping boardCarrots · 1 piece
48
Peel it and slice into thin rounds.
40sChopping board, Chefs knife, PeelerCarrots · step 47
49
Add it to the broth.
5sChicken soup saucepan (large saucepan)Sliced carrot · step 48
50
Simmer for 10 minutes, until the carrot is tender.
10 minChicken soup saucepan (large saucepan)
51
Add the shredded chicken.
20sChicken soup saucepan (large saucepan), TongsShredded chicken · step 46
52
Add a little white pepper.
Result · Seasoned chicken soup · used in step 55
5sChicken soup saucepan (large saucepan)White pepper · 0.25 tsp
53
Lift 3 matzo balls into each of 4 deep bowls. → Into 4 equal portions
40sDeep bowl, Slotted spoonCooked matzo balls · step 42
54
Pour the matzo cooking water away.
5sMatzo balls saucepan (large saucepan)Matzo balls in bowls · step 53
55
Ladle the hot soup, chicken and carrot over and serve. → Into 4 equal portions
Result · Matzo Ball Soup
1 minDeep bowl, LadleSeasoned chicken soup · step 52
Printed 6 October 2026