Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth Recipe

by heidi on April 3, 2012

Post image for Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth Recipe

I’m not Jewish. But I am definitely a matzo ball lover.

It all started with late night jaunts to the classic Canters Deli where I became an obsessive fan of matzo ball soup with all the fixins’: noodle, matzo ball, kreplach, chicken and carrots. What the crap is a kerplach you ask? It’s sort of a jewish tortellini and pretty darned good.

But oh, THE BROTH. That delicious broth that brought me back to my senses in those wee late night hours. If only I could replicate it—the broth, not the late hours. But I’m no Jewish mother—although my husband will say I do have the stereotypical tendencies. Sadly, those secret, Old World ways of chicken broth making may never make it to my stove.

Foodie Crush Matzo Ball Soup with Chicken Meatballs

But I do have a delicious recipe that hits home and curbs my matzo ball craving every time. And what better time to share with you than in celebration of Passover and Easter weekend. Yum. You’ll soon be a believer.

This ingredient list looks long, but is really easy. If you’re making your own broth, the key is a long, slow simmer for all of those veggie and chicken flavors to marry in holy matzo-mony.

Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth Recipe

Yield: serves 6

Matzo Ball Soup with Chicken Meatballs and Homemade Chicken Broth Recipe


for chicken broth:
makes about 4-5 quarts
adapted from Ina Garten
1 4-pound whole organic or kosher chicken, giblets and neck removed from cavity
1 leek, white part only
1 head garlic, cut in half crosswise (don’t remove skin)
5 carrots, chopped in 4-5 chunks
5 ribs celery, chopped in 4-5 chunks
1 onion, cut in half crosswise (don’t remove skin)
20 sprigs Italian parsley
20 sprigs fresh thyme on stem
1 1/2 tablespoons black peppercorns
2 tablespoons kosher salt
for meatballs:
makes about 35 meatballs
1 pound ground chicken breast
1/2 onion, minced
1 egg, beaten
1/4 cup chopped parsley
1/2 cup matzo meal
kosher salt and pepper
1 tablespoon canola oil
for matzo balls:
makes about 6 large balls
I use Manischewitz Matzo ball mix. Follow package directions and add chopped parsley or dill if desired. Keep warm until served.
Note #1: Matzo balls need to rest in the refrigerator for at least 1/2 hour prior to cooking.
Note #2: I cook the matzo balls directly in the chicken stock rather than water. Don’t let the matzo balls sit in the broth however, or they’ll soak all of your broth away.
for soup:
3 cups egg free noodles
4 carrots, sliced
1/8 cup parsley or dill
4 quarts chicken broth or stock (recipe above, or if you don’t make your own, Kitchen Basics makes a good alternative)
chicken meatballs (recipe above)


    for chicken broth
  1. Place chicken and all vegetables and spices in a large stockpot. Cover with 6 quarts of water.
  2. Over high heat, bring to a boil and then reduce to a simmer for four to five hours. Taste for seasoning and add salt if needed.
  3. Strain pot and discard vegetables. Chicken meat can be refrigerated and saved for another use. Skim broth and chill 8 hours or overnight. Remove fat from surface, skim broth again and reheat and simmer for soup. Can be made 3 days in advance.
  4. for meatballs
  5. 1. In a large bowl, combine ingredients until just combined.
  6. 2. Form meatballs in 1/2” balls. Heat a large skilled on medium, add oil and cook in batches, turning frequently, 3-4 minutes total. Set aside.
  7. Can be made 2 days in advance.
  8. for soup
  9. In a large stockpot, bring chicken stock to a boil and cook pasta and carrots for 3 minutes. Reduce heat to simmer, add chicken meatballs and cook for 5 minutes more or until meatballs are warmed through.
  10. Place matzo balls in bowls and ladle in soup, carrots, noodles and chicken meatballs. Garnish with parsley and serve.

And now for a few more recipes to round out your Passover dinner. If you’re looking for an introduction to Passover meals or are already Kosher and need some celebration inspiration, check out the collection of recipes and bloggers featured by Tori of The Shiksa in the Kitchen in her The Shiksa’s Passover Potluck.

Foodie Crush Baked Bree Passover Brisket

photo > Baked Bree

Wine, chili sauce, thyme and oh so delicious onions make Bree’s mother’s recipe for Baked Bree’s Passover Brisket a go-to recipe favorite any time of year. Oh yeah, take me to Seder.

Foodie Crush Domestic Fits Mushtroom Quinoa Risotto photo > Domestic Fits 

Jackie’s savory recipe for Domestic FitsRoasted Mushroom Quinoa Risotto is a unique twist on traditional risotto and is now protein packed with this super grain. Oh, and don’t forget, kosher too. (Jackie’s recipe is a guest post for The Shiksa’s Passover Potluck. Check out more of Jackie’s recipes at Domestic Fits.)

Foodie Crush Hippo Flambe Macaroonsphoto > Hippo Flambe

What kind of sucker am I for coconut and Macaroons. Robin goes a step beyone the unusual ingredient list: she foregoes egg whites only and uses the whole egg, making Hippo Flambé’s Kosher Macaroons tender on the inside and coco-for-crispy on the outside.

For more soup recipes to help celebrate spring:
New England Clam Chowder
Bloody Mary Gazpacho
Pho Gai Vietnamese Chicken Noodle Soup 


Posted in: meat and seafood,recipes,soups and stews

{ 20 comments… read them below or add one }

Kathryn April 3, 2012 at 2:54 am

I’m sitting at my desk coughing and sneezing away so I think I really need some of this soup in my life!


kelley April 3, 2012 at 6:52 am

Ahh, Canters. I, too, have spent many a late nights there. Marrying Pete and being introduced the concept of a Jewish deli changed my life. This soup looks is just the what the doctor ordered!


Maria @ Orchard Bloom April 3, 2012 at 7:04 am

I’ve never had mazto ball soup. This one look really beautiful!


Eddie Walker May 11, 2012 at 2:20 am

I assure you that the meal is absolutely delicious. Please try it out…


Bev Weidner April 3, 2012 at 8:20 am

THAT BROTH has me absolutely floored. I’m suitin’ up.


Jerry April 3, 2012 at 8:39 am

I wonder if there are any good Jewish Deli’s in San Antonio? I’m ashamed to admit that I’ve never tried matzo ball soup, but your descriptions and those pictures are making me feel a serious need to find a good Deli… Or someone’s Jewish grandmother to hire for a few hours.

Either that or I’m going to have to make it myself… Tonight. Thanks for sharing!


Emilie @ Emilie's Enjoyables April 3, 2012 at 9:11 am

I’ve ALWAYS wanted to try making my own broth, you’ve officially convinced me it’s necessary.


Alison @ Ingredients, Inc. April 3, 2012 at 9:34 am

That may be on my list for Friday night!


Becky at VintageMixer April 3, 2012 at 11:49 am

I tried making Matzo ball soup for the first time last year! It was fun to try but not as tasty as I’d hope. Yours looks much better than mine :)


Alyssa (Everyday Maven) April 3, 2012 at 2:49 pm

Yum! My favorite Passover foods are no doubt Matzo Ball Soup and Brisket. My mom has got her chicken soup and matzo balls down to a science and they are unbelievable! She won’t let me post them though but honestly I don’t blame her they are that good :)


Charissa April 3, 2012 at 4:44 pm

Ooh, I wish we were having this for dinner (but I think tacos is on the menu!)

This looks way better…


Jesica @ Pencil kitchen April 3, 2012 at 9:09 pm

This reminds me badly of home. Although I AM at home… But those times when we have a bowl of noodle soup just like this one, sitting around a table having no care in the world. I miss that terribly!


Jennifer | Mother Thyme April 3, 2012 at 9:13 pm

I see what will be on our dinner table this week! This looks amazing and nothing beats homemade chicken broth!


Kocinera April 3, 2012 at 10:37 pm

Yummmm! That soup looks amazing. I love that it has matzo balls and meatballs!


Brooke April 4, 2012 at 3:41 pm

I always enjoy your photos… and recipes! One of the best things I have ever done in my kitchen is going that extra step in making my own chicken broth, nothin’ like it.


Arlene @ Flour On My Face April 5, 2012 at 6:47 pm

I haven’t had Matza Ball Soup since I was a kid. Your photographs are gorgeous and your soup mouth watering.


Debs @ The Spanish Wok April 6, 2012 at 8:26 am

This soup sounds sooooo delicious. You bought back memories for me to in late nights joints, quite often including kebabs though LOL

You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.


Joseph C. Dawson May 10, 2012 at 8:09 pm

Those are all pretty great! I was laughing so hard at this moment. Nice post and amazing.


Liz @ The Lemon Bowl March 27, 2013 at 12:24 pm

Our Seder was last night and I’m already dreaming of next year because I want matzo ball soup again! What a gorgeous recipe – I need to make it.


heidi March 28, 2013 at 8:39 am

Thanks Liz, it seriously is one of my favorite soups ever.


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