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matzoh ball soup recipe

Matzoh Ball Soup

Traditional for Passover, good year-round
5 from 1 vote
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Protein: Poultry
Cut: Whole Chicken
Diet: Dairy Free
Course: Main Course


For the soup:

  • 1 whole chicken cut up
  • ½ gallon water
  • 1 yellow onion cut in half and peeled
  • 2 carrots peeled and cut into coins
  • 1 large parsnip peeled
  • 2 celery stalks cut into 1/4-inch pieces
  • 1 dill sprig
  • Kosher salt to taste
  • Freshly ground pepper to taste

For the matzoh balls

  • 2 eggs
  • 2 tablespoons vegetable or canola oil
  • 1 5-ounce package of Matzo Ball Mix


For the soup

  • Clean and break down the chicken into pieces.
  • Place chicken in a large pot, cover with water, and bring to a boil.
  • Once pot reaches a boil, simmer for 1 hour, periodically skimming fat off the top.
  • Add vegetables and continue to simmer for 30 minutes.
  • Remove vegetables and chicken (shred chicken and add back in if you wish or cut up and throw back in carrots and celery if you like)
  • Add salt and pepper to taste.

For the matzo balls

  • Mix together the eggs and oil in a medium bowl.
  • Add in package of mix and stir together with fork until evenly combined.
  • Refrigerate for 15 minutes
  • While the mix is in the fridge, fill a pot with 3 quarts of water (Note: you can add a little broth into the water, or a bouillon to create more flavorful matzo balls)
  • Take mix out of the fridge and form into golf-ball sized balls, dropping into the water as you finish.
  • Cover pot for 20 minutes at a simmer.
  • Take out matzo balls and add to soup before serving.


Note: For Passover meals, families often just serve the broth and matzoh balls and reserve the chicken for another use—it's a matter of taste and balancing the heft of the meal. Soup can be prepared in advance and is often more flavorful the second day.
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