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Herbed Matzah Ball Soup: A Comforting Classic with a Fresh Twist

This Herbed Matzah Ball Soup brings a fresh twist to a comforting classic. Perfect for Passover or anytime you need a bowl of warmth and tradition.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Chilling Time 30 minutes
Total Time 4 hours
Course Soup
Cuisine Jewish
Servings 6 servings
Calories 250 kcal

Equipment

  • Large Pot
  • Fine-Mesh Sieve
  • Large Mixing Bowl
  • Whisk

Ingredients
  

Matzah Balls

  • 1 cup matzah meal
  • 4 large eggs beaten
  • ¼ cup chicken fat (schmaltz) or vegetable oil
  • ¼ cup seltzer water
  • 1 tsp salt
  • ¼ tsp baking powder optional, for lighter matzah balls
  • 2 tbsp chopped fresh dill optional

Chicken Broth

  • 1 whole chicken or 2-3 pounds of chicken parts (preferably with bones)
  • 2 large carrots sliced
  • 2 celery stalks sliced
  • 1 large onion quartered
  • 3 cloves garlic crushed
  • 1 bunch fresh parsley
  • 1 bunch fresh dill
  • 1 bay leaf
  • 10 cups water
  • salt and pepper to taste

Instructions
 

  • In a large pot, combine the chicken, carrots, celery, onion, garlic, parsley, dill, bay leaf, and water. Bring to a boil, then reduce the heat and simmer for 2-3 hours, skimming any foam that rises to the surface.
  • Strain the broth through a fine mesh sieve, discarding the solids. Season with salt and pepper to taste. Set aside.
  • In a large bowl, whisk together the eggs, chicken fat (or oil), and seltzer water. Stir in the matzah meal, salt, baking powder (if using), and dill (if using). Mix until just combined, then refrigerate the mixture for at least 30 minutes.
  • Bring a large pot of salted water to a boil. Wet your hands and form the matzah mixture into balls about the size of a walnut. Drop the balls into the boiling water, reduce the heat, cover, and simmer for 30-40 minutes until cooked through.
  • Heat the chicken broth until it reaches a simmer. Add the cooked matzah balls to the broth and serve hot.

Notes

For a denser matzah ball, omit the baking powder and seltzer water. The broth can be made in advance and refrigerated for up to 3 days or frozen for up to 3 months.

Nutrition

Calories: 250kcalCarbohydrates: 15gProtein: 20gFat: 12gSaturated Fat: 3gCholesterol: 135mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 5000IUVitamin C: 10mgCalcium: 40mgIron: 2.5mg
Keyword Comfort Food, Passover
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