Classic Matzo Ball Soup (Jewish penicillin)

Ingredients

Chicken stock: I like to make homemade, its super easy and you can make it in bulk and store it for later. But store bought chicken stock will also work nicely!
Matzo ball mix: My go to is Manischewitz, but your local grocery store might carry a different brand.
Eggs: Used as a binder for the matzo balls.
Chickenfat: Also known as schmaltz, it’s a common ingredient in Jewish cooking and adds rich, delicious flavor.

How To Make Matzo Ball Soup

Start your Matzo Ball Soup by making chicken stock. I make mine by throwing a whole chicken into a large pot along with celery, carrots, garlic, onion, parsley, thyme, salt and pepper. If you need to know how to make homemade chicken stock, I’ve got you covered.

Then you’ll make the matzo balls according to package instructions, ladle some hot chicken broth into your bowls, and add a couple matzo balls. Serve garnished with chives or parsley, and enjoy your Matzo Ball Soup!

Frequently asked questions:

Where can I find chicken fat (schmaltz)?

You can find it at most butcher shops or at your grocery store’s butcher counter. Alternatively, you can make it yourself by roasting chicken skin in the oven until crispy and saving the reserved fat (schmaltz.)

What is the significance of matzo ball soup?

In the Passover meal, matzo represents the unleavened bread that the Jewish people ate while fleeing Egypt.

How do you store leftover matzo ball soup?

Keeping the matzo balls and chicken stock separate, store them in the fridge in air-tight containers for 4 days. Simply reheat in the microwave when ready to eat it again.

More Family Recipes

Passover Recipes

Eat It, Like It, Share It!

Did you try this soup? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

Whether you’re celebrating Passover or simply can’t resist a comforting bowl of matzo ball soup, I urge you to try my family recipe. Let me know how it goes in a comment below!

Your spoon is waiting.

Classic Matzo Ball Soup (Jewish penicillin)

The only matzo ball soup recipe you’ll ever need, each bowl is brimming with deep chicken flavor and light, fluffy matzo balls.

PREP: 1 hr

COOK: 2 hours

TOTAL: 3 hours

Preparing the Chicken Stock:

Place all of the chicken stock ingredients (whole chicken through thyme) in a large stock pot and cover with water. Bring to a boil the reduce heat to a simmer.
Remove lid and let the stock simmer on low until the chicken falls off the bones – about one hour.
Check for seasoning and adjust accordingly with more salt, pepper or herbs to taste.
Remove from heat and let cool. Refrigerate stock overnight so that you can easily scape off the fat from the chilled soup in the morning. In the morning, scrape off fat layer from the top while soup is still cold.
Reheat stock over medium heat until warmed through. Taste for seasoning and adjust accordingly.
To strain, place a large mesh colander over another large stockpot and strain stock.

Prepare Matzo Balls:

Prepare according to package instructions. The key to fluffy, perfect balls is to cook them in a wide, deep soup pan so that the balls have space to expand. It doesn’t need to be as deep as it needs to be wide.

To save time, you can use a high quality canned chicken stock instead of making your own.
My aunt discards the chicken from the stock-making process because she feels it’s quite flavorless and cooked through at that point but you’re welcome to reserve the meat and add to the soup later.
For gluten free, look for the Gluten Free Matzo Ball Mix.

calories: 325caloriesCarbohydrates: 29.3gprotein: 16.4gFat: 14.8gSaturated Fat: 2.5gPolyunsaturated Fat: 12.3gTrans Fat: 0gCholesterol: 104mgSodium: 1504mgfiber: 1.1gSugar: 7.6g

For more Lebanese recipes, check out my Pinterest board!