Delicious Homemade Matzo Ball Soup Recipe

matzo meal

🥗Healthier: quinoa flour

💰Cheaper: bread crumbs

Quinoa flour is gluten-free and bread crumbs are more accessible.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: homemade broth

Vegetable broth is lower in calories and homemade broth can save money.

Season chicken breasts with sea salt and cracked black pepper.

Heat olive oil in a large pot over medium-high heat and brown the chicken breasts for 2-3 minutes on each side.

Add chicken stock to the pot, cover, and cook on medium heat for about an hour until the chicken is tender enough to shred.

While chicken is cooking, small dice a yellow onion and add it to a large bowl.

Press garlic cloves through a garlic press and add to the bowl with the onion.

Add baking powder, eggs, schmaltz, matzo meal, fresh chopped parsley, sea salt, and cracked black pepper to the bowl and mix well.

Refrigerate the matzo ball mixture for 30 minutes to firm up.

Small to medium dice carrots and celery and set aside.

After an hour, shred the chicken in the pot using two forks.

Add the diced carrots and celery to the pot with the shredded chicken and season with sea salt and cracked black pepper, stirring to combine.

Simmer the mixture on low heat to warm the vegetables and enhance their flavor.

Remove the matzo ball mixture from the refrigerator and wet hands with water to roll into ping pong-sized balls.

Place the rolled matzo balls on a sheet tray lined with parchment paper.

Add the matzo balls to the simmering soup, ensuring they do not stick together, and cook for 15-20 minutes until they float to the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens