Description
A classic Jewish comfort food — rich homemade chicken broth with fluffy matzo balls, tender chicken, and fresh dill. Perfect for holidays or cozy meals.
Ingredients
Scale
For the Broth
- 1 whole chicken (about 4 lbs) or 2 lbs chicken parts (backs, wings, thighs)
- 10 cups water
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, quartered
- 2 garlic cloves, smashed
- 1 bay leaf
- 1 bunch dill, tied with string
- Salt & pepper, to taste
For the Matzo Balls
- 1 cup matzo meal
- 4 large eggs
- ¼ cup schmaltz (chicken fat) or vegetable oil
- ¼ cup seltzer water (for fluffiness)
- 1 tsp salt
- ½ tsp baking powder (optional for lighter texture)
- Pinch of pepper
Instructions
- Make the Broth: Place chicken in a large pot with water, carrots, celery, onion, garlic, bay leaf, dill, salt, and pepper. Bring to a boil, then simmer uncovered 1 ½ – 2 hours. Skim foam occasionally. Strain broth, discarding solids. Shred some chicken meat for serving.
- Prepare the Matzo Balls: In a bowl, whisk eggs, schmaltz (or oil), and salt. Add matzo meal and seltzer. Mix until combined. Refrigerate mixture for at least 30 minutes (to firm up). With wet hands, form mixture into 1-inch balls. Drop balls gently into simmering salted water. Cook 30–40 minutes, covered, until puffed and cooked through.
- Assemble the Soup: Heat broth and add shredded chicken and extra carrots if desired. Add matzo balls to bowls and ladle hot broth over. Garnish with fresh dill.
Notes
Matzo balls can be made ahead and stored in the fridge for 2–3 days. For lighter matzo balls, use seltzer and a pinch of baking powder. For denser ones, skip the baking powder.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Simmering
- Cuisine: Jewish
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 125mg