Friday, April 3, 2015

Chicken Matzo Ball Soup Recipe for Passover

Good Food

Homemade, Easy to Make

Chicken soup is delicious any time of year but I can't imagine not serving it to my family with matzo balls for the holiday of Passover. If you're not familiar with them matzah balls are a traditional Jewish European boiled dumpling made with matzah meal, eggs and oil. Long story short, you don't even have to be Jewish to enjoy them. The recipe below includes the how to for making the most flavorful homemade chicken soup you've ever tasted as well as to make the light, fluffy matzo balls that are a hallmark of the season.

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From Scratch in Just 3 Steps

Try this easy-to-make chicken soup made from scratch in just 3 steps, along with super simple Mazot Balls from a store-bought mix such as Streit's Matzo Ball Mix or Streits Whole Wheat Matzo Ball Mix available online and in the kosher aisle at markets, to enjoy the best Matzo Ball Soup ever year-round.


Chicken Matzo Ball Soup

Matzah Ball Soup Recipe for Pesach

Chicken Soup

Time to Make: 3 hours - Overnight
Makes 16 Servings

  • 1 whole chicken
  • 4 carrots peeled & cut in 1-inch pieces
  • 4 stalks celery & green tops sliced
  • 3 sprigs fresh parsley
  • 1/2 onion, no need to chop
  • 2 t. ground sage
  • 2 t. ground thyme
  • 1 t. marjoram
  • 2 bay leaves
  • 5 whole cloves
  • 3 whole allspice
  • Kosher salt & fresh ground pepper

1. Place all ingredients in a tall soup pot, add water to cover plus 3-4 inches more

2. Bring pot of soup to a boil slowly, uncovered -- to keep broth clear, immediately after it starts to boil turn down heat to medium/low and cover

3. Simmer for at least 3 hours or overnight as I do for a rich chicken stock

Matzo Balls

Time to Make: 45 minutes
Makes 16 Matzo Balls



1. In a bowl mix the eggs and oil with a fork by hand just until blended, do not beat

2. The matzo ball mix comes with two bags inside the box, empty both into the egg/oil mixture and gently mix with fork until uniform -- let stand at room temperature for 15 minutes

3. Meanwhile, in a large pot bring 4 quarts of water to a boil, add salt

4. Wet hands with water and form matzo balls about the size of a walnut in the shell, these will double in size when cooked

5. Drop balls one at a time into boiling water, then cover pot with lid and reduce heat to a simmer - cook for 30 minutes without opening the lid

6. Remove matzo balls from pot with slotted spoon and set aside -- add one to each bowl of hot chicken soup immediately before serving and garnish with a fresh sprig of parsley

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