Delicious Homemade Matzo Ball Soup Recipe


This delicious traditional matzo ball soup recipe is perfect for those cool fall and winter days or if you’re under the weather! When it’s cold out or I’m a bit under the weather I’m not sure this a more comforting therapeutic thing to eat then my Matzo Ball Soup Recipe. It’s so delicious that I usually put a way 3 to 4 bowls a day until it’s gone. Yes, I have a problem, I know. Ingredients for this recipe: For the Soup: • 2 boneless skinless chicken breasts • 2 tablespoons of olive oil • 92 ounces of good chicken stock • 3 peeled and small diced carrots • 3 small diced ribs of celery • ¼ cup of chopped fresh dill • ¼ cup of sliced ​​green onions • sea salt and fresh cracked pepper to taste For the Matzo Balls: • ½ peeled and finely minced yellow onion • 3 finely minced cloves of garlic • 2 teaspoons of baking powder • 8 eggs • 4 tablespoons of melted schmaltz • 2 cups of matzo meal • 1 tablespoon of finely chopped fresh parsley • sea salt and fresh cracked pepper to taste 1. For the chicken: Season the chicken breasts on both sides with salt and pepper. 2. Heat 2 tablespoons of olive oil on medium-high heat and sear the chicken breasts on both sides until golden browned and cooked throughout. 3. Add in the chicken stock, cover with a lid and cook over medium heat for 1 hour or until the chicken easily shreds apart. 4. Using two forks pull the chicken apart until shredded. 5. Add the carrots, celery, salt and pepper and simmer over low heat. Keep warm. 6. For the Matzo Balls: In a large bowl combine all of the ingredients until they are well mixed together and set in the refrigerator for at least 1 hour. 7. Remove the matzo ball mixture and roll into small gold ball sized balls and place them on a sheet tray lined with parchment paper. Note: If the matzo balls become sticky while making them, dip your hands in water before rolling. 8. Place a few matzo balls into the soup and cook over low heat for 15 to 20 minutes or until they are cooked through out and firm. Move the balls around and flip them over every 3-4 minutes. 9. Place the cooked matzo balls in a soup bowl along with the chicken broth, chopped chicken and vegetables, and garnish with chopped dill and sliced ​​green onions. CHEF NOTES: • If you are reading this and wondering what on earth schmaltz is, it’s rendered chicken fat. Honestly this can be tough to find but I’ve had success at my local grocery store in the frozen food aisle • If the matzo balls become sticky while making them, dip your hands in water before rolling. • REHEATING YOUR MATZO BALL SOUP RECIPE: To reheat the matzo ball soup simply add your desired portion to a small sauce pot and heat over low heat until hot. You can also simply add your desired portion to microwave safe bowl and heat for 2:30 stirring after 1:15. • STORING AND FREEZING MATZO BALL SOUP: The matzo ball soup recipe will hold well in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Simply pull it out as you need it and reheat following the directions above. .





  1. This is the third time I’ve made your recipe and each time I’m just more and more amazed at how outstanding it is. Would you consider shooting another version of this recipe…but this time cooking a whole chicken in a crockpot vs breasts? (I’ve been doing that and I’m curious your take on it.)By the way, more Jewish food!!!!I’m going to go online and see if you’ve written a cookbook yet. If you have, then I’m buying it!

  2. Sounds like a delicious recipe. I plan to try this when temperature gets cooler in Texas. By the way, what does "comeys" mean when you referred to them? I can't find it on internet searches, not even in urban dictionary. Please let me know. I'm watching other videos you have and they all sound so good. I subscribed to you channel so I can learn various Jewish and other recipes you have. Hope you're having a great Labor Day. It's 9 7 2020 today. Cooking for my family who's coming for dinner. Happy Labor Day!!! Linda from Texas

  3. For the love of god keep your metal silverware away from all nonstick pots and ceramic pots, boys and girls. I don’t know what it is with online / tv chefs doing this so much. They just have tons of money to blow on new cookware maybe.


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