Chicken Matzo Ball Soup

“The keys to this amazing chicken matzo ball soup are slow-cooking it and using boxed matzo ball mix. Some people swear by seltzer, but I find it’s not necessary—the mix makes perfect, fluffy matzo balls every time due to its baking powder. Add chicken fat (schmaltz) for extra-authentic flavour. The matzo balls will taste as if they came straight from Grandma’s kitchen.” —Shannon Sarna, South Orange, New Jersey

Chicken Matzo Ball SoupPhoto: Taste of Home
Servings Prep Time Cook Time
26servings (6-1/2 quarts) 30minutes + chilling 1-1/2hours
Servings Prep Time
26servings (6-1/2 quarts) 30minutes + chilling
Cook Time
Portions: servings (6-1/2 quarts)
Portions: servings (6-1/2 quarts)
  1. Place chicken and wings in a stockpot; add water, vegetables, herbs and seasonings. Slowly bring to a boil. Reduce heat; simmer, covered, 1-2 hours.
  2. Remove chicken and wings and cool. Strain broth through a cheesecloth-lined colander; reserve vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth, vegetables and meat to pot. If using immediately, skim fat. Or cool broth, then refrigerate 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated up to 3 days or frozen 4-6 months.)
  3. Meanwhile, in a large bowl, beat matzo ball mix, eggs, oil, chicken fat, dill and parsley until combined. Cover and refrigerate for at least 30 minutes.
  4. In another stockpot, bring water to a boil. Drop rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering), 20-25 minutes.
  5. Carefully remove matzo balls from water with a slotted spoon; place 1 matzo ball in each soup bowl. Add soup.
Recipe Notes

Nutrition Facts
1 cup: 167 calories, 10g fat (2g saturated fat), 60mg cholesterol, 523mg sodium, 8g carbohydrate (1g sugars, 1g fibre), 11g protein.