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Cozy Classic Matzo Ball Soup Recipe with Tender Chicken and Fresh Dill

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A comforting and easy-to-make matzo ball soup featuring tender chicken, fluffy matzo balls, and fresh dill for a bright, soul-soothing flavor.

Ingredients

Scale
  • 1 cup matzo meal (Manischewitz brand recommended)
  • 4 large eggs, room temperature
  • 1/4 cup vegetable oil or melted schmaltz (chicken fat)
  • 1/4 cup warm water or chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Optional: 1 tablespoon finely chopped fresh dill
  • 6 cups low-sodium chicken broth
  • 2 chicken breasts or thighs, boneless and skinless
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup fresh dill, chopped
  • Salt and pepper to taste
  • Fresh lemon juice (optional)

Instructions

  1. Make the Matzo Ball Batter: In a large bowl, whisk 4 eggs until frothy (about 1 minute). Stir in the vegetable oil or schmaltz, then add warm water or chicken broth. Gradually fold in the matzo meal, salt, pepper, and fresh dill if using. Mix until just combined; don’t overwork it. Cover and refrigerate for at least 30 minutes.
  2. Prepare the Soup Base: While the batter chills, heat the chicken broth in a large stockpot over medium heat. Add chopped onions, carrots, celery, and garlic. Season lightly with salt and pepper. Bring to a gentle simmer.
  3. Cook the Chicken: Add chicken breasts or thighs to the simmering broth. Cook gently for 20-25 minutes until chicken is cooked through and tender. Remove chicken from broth and set aside to cool slightly.
  4. Form the Matzo Balls: With wet hands, shape the chilled batter into small balls about 1 inch (2.5 cm) in diameter. Don’t pack them too tightly—lightness is key. This usually makes about 12 matzo balls.
  5. Cook the Matzo Balls: Drop the matzo balls gently into the simmering broth. Cover the pot and cook for 30-35 minutes. Avoid lifting the lid too often; steam is important for proper cooking.
  6. Shred the Chicken: While matzo balls cook, shred the cooled chicken into bite-sized pieces using two forks.
  7. Finish the Soup: When matzo balls are done, return shredded chicken to the pot. Stir in chopped fresh dill and adjust seasoning with salt, pepper, and if you like, a squeeze of fresh lemon juice.
  8. Serve: Ladle hot soup with matzo balls, chicken, and veggies into bowls. Garnish with extra dill or a lemon wedge if desired.

Notes

Rest the matzo ball batter for at least 30 minutes to hydrate the matzo meal and ensure fluffy balls. Use wet hands to shape matzo balls to prevent sticking. Keep broth at a gentle simmer, not a boil, to avoid breaking matzo balls. For authentic flavor, use schmaltz instead of vegetable oil. Adding fresh dill at the end preserves its bright flavor. Matzo balls can be made ahead and refrigerated for up to 24 hours before cooking.

Nutrition

Keywords: matzo ball soup, chicken soup, comfort food, classic soup, Jewish recipe, fresh dill, easy soup, homemade broth

Find it online: https://elaraeats.com/cozy-classic-matzo-ball-soup-recipe-with-tender-chicken-and-fresh-dill/