Chicken Matzo Ball Soup with Ground Chicken
This chicken matzo ball soup is the perfect soup to serve in the coming cold season. Its warmth is perfect for the next coming days.
Equipment
Large pot (6-quart or larger)
Medium mixing bowl
Large mixing bowl
Hand mixer or stand mixer with whisk attachment
Rubber or silicone spatula
Instant-read thermometer
Ingredients
4 medium eggs - separated
½ cup chicken stock (chicken broth or chicken bouillon) - chicken broth or chicken bouillon, 120ml
8 oz ground chicken (minced chicken) - minced chicken, 225g- ¼ cup rendered chicken fat - melted, or substitute olive oil, 55g
½ cup parsley - fresh flat-leaf ; minced, 30g
2 teaspoons kosher salt - for the batter, 12g- 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
Storage: Cooked matzo balls can be stored in broth in an airtight container in the fridge for up to 3 days. They will absorb liquid and soften slightly — reheat gently over low heat.
Freezing: Freeze cooked matzo balls on a parchment-lined tray until solid, then transfer to a freezer bag. They keep for up to 2 months. Reheat directly from frozen in simmering broth for 10-15 minutes.
Make-Ahead: The matzo ball batter can be mixed, covered, and refrigerated up to 24 hours before cooking. Longer chilling actually makes shaping easier.
Substitution: Replace rendered chicken fat with olive oil for a lighter flavour, or use schmaltz from your own roast chicken drippings for the richest taste.
Pro Tip: Wet your hands with cold water before shaping each ball — this prevents sticking and gives a smoother surface that holds together better during cooking.
Sodium Note: This recipe is high in sodium per serving. To reduce sodium, use low-sodium chicken stock and reduce the kosher salt to 1½ teaspoons.
Nutrition
Serving: 1servingCalories: 822kcalCarbohydrates: 62gProtein: 40gFat: 45gSaturated Fat: 13gPolyunsaturated Fat: 9gMonounsaturated Fat: 19gTrans Fat: 0.1gCholesterol: 448mgSodium: 2613mgPotassium: 938mgFiber: 3gSugar: 2gVitamin A: 1741IUVitamin C: 20mgCalcium: 89mgIron: 6mg
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