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Chicken Matzo Ball Soup

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This chicken matzo ball soup is comforting, flavorful, and easy to make. Tender matzo balls, savory broth, and classic flavors you’ll crave.
Servings 0
Calories
Author Ronda Eagle | Kitchen Dreaming

Ingredients

Chicken Matzo Balls

  • 1 pound ground chicken
  • ⅓ cup matzo meal (or dried plain breadcrumbs)
  • 1 small onion , shredded on the large holes of a box grater
  • 1 large egg , beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt
  • ¼ teaspoon dried thyme
  • ¼ teaspoon freshly ground black pepper

Soup Broth

  • 2 tablespoons vegetable oil
  • 1 medium yellow onion , chopped
  • 2 medium celery ribs with leaves
  • ribs cut into ½-inch dice
  • leaves chopped
  • 1 medium carrot , cut into ½-inch dice
  • 6 cups reduced-sodium chicken broth
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Kosher salt and freshly ground black pepper , to taste
  • Chopped fresh parsley , for garnish

Instructions

Make the Matzo Ball Mixture

  • In a large bowl, combine the ground chicken, matzo meal, shredded onion, egg, parsley, salt, thyme, and black pepper. Mix gently until just combined.
  • Cover and refrigerate for at least 15 minutes (or up to 4 hours). This helps the matzo balls hold together.

Start the Soup

  • Heat the vegetable oil in a large pot over medium heat. Add the onion, celery, celery leaves, and carrot. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
  • Add the chicken broth, thyme, and bay leaf. Bring to a boil, then reduce the heat to medium-low. Cover with the lid slightly ajar and simmer for 15 minutes.

Shape and Cook the Matzo Balls

  • With wet hands, shape the chicken mixture into 24 equal balls and place them on a plate.
  • One at a time, gently drop the balls into the simmering soup. Keep the lid slightly ajar and simmer until the matzo balls are cooked through, about 20 minutes.
  • Season the soup with salt and pepper to taste.

Serve

  • Discard the bay leaf. Ladle the soup into bowls, sprinkle with fresh parsley, and serve hot.

Notes

Tips & Notes

  • Wet hands are key when shaping the matzo balls — the mixture is sticky.
  • If you prefer lighter matzo balls, handle the mixture gently and don’t overmix.
  • Leftovers keep well in the fridge for up to 3 days; the flavors deepen overnight.
  • If the soup thickens after refrigeration, just add a splash of broth when reheating.