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matzo ball soup recipeIf I had to list my Top 5 favorite foods, matzo ball soup is high on that list.  It is my ultimate comfort food.  When I am sick, I want matzo ball soup.  When I am happy, I want matzo ball soup.  When I am grumpy, I want matzo ball soup.  You get the idea.  When my oldest son was born, my mom came to stay with us for a few days and she offered to make me anything that I wanted.  Anything at all.  Matzo ball soup is what I wanted.  And lemon bars.

I have to admit, sometimes I cheat.  Sometimes I use a boxed chicken stock.  Sometimes I use a matzo ball mix.  Sometimes I make the whole thing from scratch.  It really depends on how badly I need to have matzo ball soup.  Is made from scratch matzo ball soup to die for?  Yes, it truly is.  But you know what?  So is matzo ball soup made with boxed chicken broth.  Same goes for matzo ball soup with matzo balls made from a mix.  If you have time to make the whole thing from scratch, awesome.  If not, do not sweat it.  It will still be comforting and delicious.

That being said, this a hybrid recipe.  I made my own chicken stock, but my grocery store did not have matzo meal.  I did not feel like going to another store, so I bought a matzo ball mix and doctored them a bit by adding parsley.  Chicken stock is so easy to make.  It is a really good way to clean out your veggie drawer.  I like to make a lot so that I have enough to make soup another time.  I keep it in my freezer until I need it.

People are very opinionated about matzo balls.  I know that I am.  Some like them light and fluffy.  Some (like me) like them very firm.  Every culture seems to have some sort of dumpling similar to a matzo ball.  So even if you think that you do not like matzo balls, try them.

matzo ball soup recipe I am including Ina Garten’s recipe for Chicken Stock.  I do not follow this exactly, I use whatever I have on hand.  But I do use this recipe as a guideline.

3 (5-pound) roasting chickens
3 large onions, unpeeled and quarted
6 carrots, unpeeled and halved
4 stalks celery (keep the leaves, they are the best part)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled and cut in half
2 Tablespoons kosher salt
2 teaspoons freshly ground pepper
7 quarts of water

matzo ball soup recipePut everything in a very large stockpot.  My pot has a strainer in it, it makes it very easy to get everything out of the pot when it is done cooking.

matzo ball soup recipeCover with water.

matzo ball soup recipeBring the stock to a boil.  Then simmer uncovered for 1 hour.  Take two of the chickens out and let them cook slightly.  Take the breast meat off of the chickens and save the meat for later.  Put the chickens back in the pot.  Let the stock simmer for another 3 hours.

matzo ball soup recipeNot the prettiest picture, but you get the point.  The stock will be very ugly looking, but that is okay.  You are going to strain everything out of the pot and throw it away.

matzo ball soup recipeLet everything drain and throw away the vegetables and the chickens.

matzo ball soup recipeA layer of fat will rise to the top.  Let the stock come to cool off and refrigerate overnight.  The fat will solidify and it will be easy to remove when cold.  Take the fat off and at this point it is ready to made into a soup.  Or you can put it in smaller containers and freeze it.

matzo ball soup recipeTo make the soup:

4 cups carrots, peeled and diced
4 cups celery, diced
1/4 cup fresh dill
1/4 cup fresh parsley
matzo ball mix (and oil and eggs to make them)
salt and pepper
egg noodles

matzo ball soup recipeMake the matzo balls according to the directions on the box.  Add the fresh parsley to the matzo balls.

matzo ball soup recipeI use a small ice cream scoop to portion the matzo balls out (they really grown when they hit the soup) and let them sit while I get the soup ready.

matzo ball soup recipeIn a large pot (I love using a Dutch oven to make soup) cook the carrots and celery in a few Tablespoons of oil and cook until soft.  Add the chicken broth and chicken breast that you set aside, dill, and let simmer.  Season with salt and pepper.

matzo ball soup recipeCook the matzo balls in the soup until they are finished, about 10 minutes.  Season with salt and pepper.

matzo ball soup recipeI like my matzo ball soup with egg noodles.  I cook them separately and add them to my bowl right before I am going to serve it.

matzo ball soup recipeThis soup makes a ton, so I freeze half of it for another time when I get the craving for matzo ball soup.

matzo ball soup recipe

Matzo Ball Soup – The Hybrid Version

Ingredients

  • 3 (5-pound) roasting chickens
  • 3 large onions, unpeeled and quarted
  • 6 carrots, unpeeled and halved
  • 4 stalks celery (keep the leaves, they are the best part)
  • 20 sprigs fresh parsley
  • 15 sprigs fresh thyme
  • 20 sprigs fresh dill
  • 1 head garlic, unpeeled and cut in half
  • 2 Tablespoons kosher salt
  • 2 teaspoons freshly ground pepper
  • 7 quarts of water
  • To make the soup:
  • 4 cups carrots, peeled and diced
  • 4 cups celery, diced
  • 1/4 cup fresh dill
  • 1/4 cup fresh parsley
  • matzo ball mix (and oil and eggs to make them)
  • salt and pepper
  • egg noodles

Instructions

  1. Put everything in a very large stockpot. My pot has a strainer in it, it makes it very easy to get everything out of the pot when it is done cooking.
  2. Cover with water.
  3. Bring the stock to a boil. Then simmer uncovered for 1 hour. Take two of the chickens out and let them cook slightly. Take the breast meat off of the chickens and save the meat for later. Put the chickens back in the pot. Let the stock simmer for another 3 hours.
  4. Not the prettiest picture, but you get the point. The stock will be very ugly looking, but that is okay. You are going to strain everything out of the pot and throw it away.
  5. Let everything drain and throw away the vegetables and the chickens.
  6. A layer of fat will rise to the top. Let the stock come to cool off and refrigerate overnight. The fat will solidify and it will be easy to remove when cold. Take the fat off and at this point it is ready to made into a soup. Or you can put it in smaller containers and freeze it.
  7. Make the matzo balls according to the directions on the box. Add the fresh parsley to the matzo balls.
  8. I use a small ice cream scoop to portion the matzo balls out (they really grown when they hit the soup) and let them sit while I get the soup ready.
  9. In a large pot (I love using a Dutch oven to make soup) cook the carrots and celery in a few Tablespoons of oil and cook until soft. Add the chicken broth and chicken breast that you set aside, dill, and let simmer. Season with salt and pepper.
  10. Cook the matzo balls in the soup until they are finished, about 10 minutes. Season with salt and pepper.
  11. I like my matzo ball soup with egg noodles. I cook them separately and add them to my bowl right before I am going to serve it.
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20 Responses to Matzo Ball Soup – The Hybrid Version

  1. Aliza says:

    I make chicken soup almost every Friday in the winter ( a family favorite!) and while agree with adding fresh veggies and herbs before serving, I take umbrage with what you do with the original chicken and vegetables! Chicken used for making soup makes excellent chicken salad (a basic mayo and lemon juice dressing with some fresh chopped dill and red onion) and since I was a little girl, I LOVE eating chicken soup vegetables. Shame to waste them and they taste amazing.

    I’m a huge fan of your site, I’m on it almost every day, thanks for posting so consistently and with such variety!

    Aliza from Jerusalem (as in Israel, possibly your furthest reader)

    • bakedbree says:

      I see your point. I used to feel the same way, but I really feel like I get my moneys worth from my chickens. I just do not like the way that is tastes after it has been simmering for 5 hours. Plus, I am not a fan of dark meat.
      Thank you for reading Aliza!

  2. Nicole says:

    YUM YUM YUM!!!!!!!

  3. LimeCake says:

    i’ve never tried matzo balls let alone made it. this looks simple enough for me. and delicious!

  4. Jane Gassner says:

    What, no chicken feet to make the broth? Our bubbes will be shaking their fists and spitting in the air.

  5. Jasmine says:

    If I don’t have time to make the stock, how much stock from a box would I use?

  6. Deb Warren says:

    Thank you Thank you!!!!
    I’m not Jewish, and am a total fail in the kitchen (my family has to deal with a lot of the same old stuff that I make…a lot of plain things, because I’m so very picky when it comes to food).
    This not only looks WONDERFUL, it looks easy enough for someone like me (who’s about useless in the kitchen) to handle.

    Thank you thank you thank you!!!

  7. Garlic Rolls says:

    […] and drool.  I also did not know that these would be such a cinch to make.  And that I would make chicken soup just so that I could serve these garlic rolls along side […]

  8. Melissa says:

    I had never even had matzo ball soup until I read this recipe about a year ago. It has since become a family favorite in our house. Thank you!

  9. Sharna Portigal says:

    since the chicken breasts that you removed from the soup are fully cooked, why not
    add the cut up breasts after the matzoh balls are cooked, to prevent the chicken from
    getting overcooked.

  10. […] Soup is my favorite thing to eat, and their soup never disappoints. They have the normal kinds like chicken noodle, tortilla, and black bean. But every now and again they have Chicken Peanut Soup. I almost didn’t […]

  11. […] use it in soups, enchiladas, pasta, sandwiches, salads, everything. I make a lot, and freeze it in bags and can […]

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