matzo ball chicken soup

matzo ball chicken soup

prep time: 35 minutes
cook time: 2 hours
ready in 2 hours 35 minutes
makes" 12 servings, 1½ cups each


  • 4 large eggs
  • 1/4 cup water
  • 1/4 cup oil
  • 1/2 teaspoon kosher salt
  • Ground black pepper to taste
  • 1 cup unsalted matzo meal
  • 1 4–5 lb chicken, cut into 8 pieces
  • 5 carrots, cleaned and sliced
  • 3 parsnips, cleaned and sliced
  • 4 stalks celery, cleaned and sliced
  • 2 leeks
  • Sprig of dill or parsley
  • 2½ quarts water
  • Ground black pepper, to taste

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Beat eggs. Add water, oil, salt and pepper. Mix well. Add matzo meal and stir thoroughly. Refrigerate for 1/2 to 1 hour.
  2. Rinse chicken and trim off excess fat.
  3. Trim off leek ends and top dark green leaves. Rinse leeks well and slice.
  4. In a pot, combine chicken, carrots, parsnips, celery and leeks. Add water and dill or parsley. Bring soup to boil, then simmer for 1½– 2 hours.
  5. While soup is boiling, form matzo mixture into 24 1-inch balls. Bring a pot of water to a boil, add matzo balls and cook, covered, for 20 minutes.
  6. Remove matzo balls from water with a slotted spoon and add to soup while it cooks for the last 10–15 minutes. Remove chicken bones before serving.

Per serving: 370 calories, 19g fat, 4.5g saturated fat, 140mg cholesterol, 320mg sodium, 21g carbohydrate, 3g fiber, 5g sugars, 29g protein