This is a ground chicken matzo ball soup — the matzo balls are mixed with minced chicken, which makes them denser and more filling than the standard version. It serves two generously, takes about an hour start to finish, and the result is a bowl that actually holds people over. If you need to stretch it further, the recipe doubles cleanly.
The technique that matters
The single technique that determines whether your matzo balls are light or leaden is whipping the egg whites to stiff peaks and folding them in separately. Ground chicken adds weight to the mixture, so without that air from the whites, the balls will cook up dense and gummy. Fold gently — a few streaks of white in the batter are fine. The second thing that matters is the chill time. Thirty minutes in the fridge (not fifteen if you can help it) lets the matzo meal fully hydrate and the mixture firm up enough to shape without sticking. Balls formed from under-rested batter spread and fall apart in the water.
About the ingredients
- Matzo meal: This is ground unleavened cracker, not flour. It behaves differently — it absorbs liquid slowly, which is why the rest period is non-negotiable. Find it in the kosher or international aisle of most supermarkets, or online.
- Rendered chicken fat (schmaltz): Adds richness and keeps the balls tender. If you can’t find it, olive oil works fine. Skip the butter — it changes the flavor profile and can make the balls greasy.
- Ground chicken: Use regular ground chicken, not extra-lean. The fat content helps bind the mixture and keeps the finished balls from being dry. If you grind your own, thigh meat works better than breast.
- Chicken stock in the batter: The half cup of stock going into the matzo ball mixture (not just the soup base) is doing real work — it seasons the dumplings from the inside. Use a good-quality stock here, not watered-down bouillon.
Troubleshooting
- Balls are falling apart in the water: The mixture wasn’t chilled long enough, or the water was at a rolling boil instead of a gentle simmer. Lower the heat before you drop them in — a hard boil batters the outside before the inside sets.
- Matzo balls are cooked through but still gummy inside: The full 30 minutes at a low simmer is required. Cutting the cooking time short leaves the center undercooked. If in doubt, cut one open — it should look uniform throughout with no wet, dense core. Ground poultry must reach 165°F (74°C) internally.
- Mixture is too wet to shape: Add matzo meal one tablespoon at a time and refrigerate for another 10 minutes. Humidity, egg size, and the moisture content of your ground chicken all affect consistency.
- Balls turned out flat instead of round: Wet hands help, but the real fix is colder batter. If your kitchen is warm, shape the balls quickly and drop them straight from the fridge into the water — skip the garnish on the prep counter and keep everything moving fast.
- Soup tastes flat after adding the matzo balls: The balls absorb salt from the broth as they sit. Season your soup base a little more aggressively than you think you need to before adding the cooked balls.
Chicken Matzo Ball Soup with Ground Chicken
Equipment
Ingredients
- ¼ cup rendered chicken fat - melted, or substitute olive oil, 55g
- 1 cup matzo meal - 130g
Instructions
- Boil a large pot of salted water.
- Separate egg yolks from the whites.4 medium eggs
- Whisk egg yolks, chicken stock, chicken fat (or olive oil), minced fresh parsley, and salt.4 medium eggs, 1/2 cup chicken stock (chicken broth or chicken bouillon), 1/4 cup rendered chicken fat, 1/2 cup parsley, 2 teaspoons kosher salt
- Stir in the matzo meal and ground chicken.1 cup matzo meal, 8 oz ground chicken (minced chicken)
- In a separate bowl: whip the egg whites until they are stiff.4 medium eggs
- Fold the egg whites into the matzo meal mixture.
- Refrigerate the mixture for at least 30 minutes until it is thick and firm enough to shape without sticking. (The matzo meal needs time to fully hydrate — skipping this will cause the balls to fall apart.)
- Form the balls (the size of golf balls) by shaping them with your hands. It may help to wet your hands with cold water.
- Reduce the boiling water to a gentle simmer. Carefully drop the matzo balls into the simmering water, reduce the heat to low, cover the pot, and cook for 30 minutes. Turn the matzo balls over halfway through cooking.
- Transfer the cooked matzo balls into bowls of your prepared chicken soup using a slotted spoon. Serve immediately. (Note: This recipe makes the matzo balls only — serve them in your favourite homemade or store-bought chicken soup.)
Notes
Nutrition
FAQ
Can I make the matzo ball mixture ahead of time?
Yes — you can mix and refrigerate the batter up to 24 hours before cooking. Keep it covered tightly; it will firm up further overnight, which actually makes shaping easier.
How do I know the matzo balls are fully cooked?
Cut one open after 30 minutes — the inside should look consistent with no wet, dense center. Because this recipe uses ground chicken, the internal temperature needs to reach 165°F (74°C); a quick-read thermometer removes all guesswork.
Can I cook the matzo balls directly in the soup instead of salted water?
You can, but they will absorb a lot of broth and make the soup cloudy and starchy. Cooking them separately in salted water first keeps the broth clear and lets you control the seasoning of each component.
The recipe serves 2 — how do I scale it up for a family?
It doubles or triples without any issues. Use a large pot with plenty of water so the matzo balls have room to expand — crowding them causes uneven cooking and sticking.
Can I freeze the cooked matzo balls?
Yes. Cool them completely, then freeze on a tray before transferring to a bag so they don’t stick together. Reheat directly in hot soup — they soften back up within a few minutes and hold their shape well.
What soup base should I use if I don’t have homemade chicken stock?
A good-quality store-bought chicken broth works fine — look for low-sodium so you can control the salt level yourself. Avoid very thin or pale broths; the soup base carries most of the flavor once the matzo balls are added.
More mince recipes to try
- Hearty Beef Kale Soup
- Chicken Macadamia Sausage Rolls
- Andean Chicken Potato Locro
- Spicy Lamb Pumpkin Stew
