Chicken Matzo Ball Soup with Homemade Broth

Name: Chicken Matzo Ball Soup with Homemade Broth
Prep time: 30 min
Cook time: 100 min
Total time: 160 min
Yield: 8 bowls
Cuisine: Jewish
Ingredients: 1 whole chicken, about 1.5 kg; 1 whole onion; 3 whole carrots; 3 whole parsley roots; 2 stalks celery; 1 whole bay leaf; 3 l water; 1 cup matzo meal; 4 whole eggs; 0.25 cup neutral oil; 1 tsp baking powder; 1 tsp salt; 1 pinch black pepper

A whole chicken simmers with onion, carrot, parsley root and celery into a clear broth.

By Savva LoginovUpdated October 2, 2026

Total 2 hr 40 minMakes 8 bowls

Jump to Recipe

A whole chicken simmers with onion, carrot, parsley root and celery into a clear broth. Matzo meal, eggs and oil make soft dumplings that cook directly in the strained soup. Chill the mixture before shaping so it handles easily, and use a gentle simmer to keep the matzo balls intact. Check the chicken and center of the dumplings before serving. Cover chicken, onion, carrots, parsley roots, celery and bay in measured water; simmer about 75 minutes until chicken reaches 74°C (165°F). Whisk eggs and oil with matzo meal, baking powder, salt and pepper; refrigerate mixture 30 minutes. Lift chicken out, shred cooked meat, strain broth and slice tender carrots. With damp hands form 16 small balls and lower into gently simmering broth.

Chicken Matzo Ball Soup with Homemade Broth

How to tell when it is ready

Cover and simmer about 25 minutes until matzo balls are puffed and cooked through; return meat and carrots and serve hot.

Tips

Cover chicken, onion, carrots, parsley roots, celery and bay in measured water.
Whisk eggs and oil with matzo meal, baking powder, salt and pepper.
Lift chicken out, shred cooked meat, strain broth and slice tender carrots.
With damp hands form 16 small balls and lower into gently simmering broth.

Troubleshooting

If balls fall apart, chill mixture longer and simmer more gently.
If broth reduces, add hot water and taste salt.

Substitutions

Use neutral vegetable oil for the dumplings.
Use comparable matzo meal, not plain flour, for the balls.

Variations

Use extra carrot in the broth.
Add chopped parsley at serving.

Serving suggestions

Serve with fresh dill.
Offer black pepper at the table.
Add cooked carrot pieces.
Pair with a light salad.

Make ahead

Prepare the measured ingredients in advance. Refrigerate within 2 hours up to 3 days; store dumplings in broth.

Storage

Refrigerate within 2 hours up to 3 days; store dumplings in broth.

Food safety

Chicken must reach 74°C (165°F); cool broth promptly.

Frequently asked questions

How do I know chicken matzo ball soup is ready?

Cover and simmer about 25 minutes until matzo balls are puffed and cooked through; return meat and carrots and serve hot.

How should I store chicken matzo ball soup?

Refrigerate within 2 hours up to 3 days; store dumplings in broth.

Serve with fresh dill. Refrigerate within 2 hours up to 3 days; store dumplings in broth.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Chicken Matzo Ball Soup with Homemade Broth