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Nana Ruth's Matzo Ball Soup

Golden homemade chicken broth with light, fluffy matzo balls made with seltzer water. A comforting bowl of healing soup perfect for Passover or any day you need to feel cared for.
Course Main Course
Cuisine American
Keyword heritage recipes, holiday & celebration, main dishes, matzo ball soup, soups & stews
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 20 minutes
Servings 8 servings
Author Maggie

Ingredients

  • 1 whole chicken about 4 pounds
  • 3 carrots, peeled and sliced
  • 3 stalks celery, sliced
  • 1 large yellow onion, quartered
  • 4 sprigs fresh dill plus more for serving
  • 10 cups water
  • salt and pepper to taste
  • 1 cup matzo meal
  • 4 large eggs, beaten
  • 1/4 cup schmaltz or vegetable oil schmaltz preferred
  • 1/4 cup seltzer water the secret to fluffy matzo balls
  • 1 teaspoon salt for the matzo balls

Instructions

  1. Place the whole chicken, carrots, celery, onion, dill, and water in a large pot. Bring to a boil, then reduce to a gentle simmer. Skim off any foam that rises to the top.
  2. Simmer uncovered for 1 hour until the broth is rich and golden. Remove the chicken and shred the meat, discarding skin and bones. Strain the broth and return it to the pot.
  3. Make the matzo balls: In a bowl, mix matzo meal, beaten eggs, schmaltz, seltzer water, and 1 teaspoon salt. Stir until combined. Cover and refrigerate for 30 minutes.
  4. Bring a large pot of salted water to a gentle boil. With wet hands, roll the matzo mixture into balls about 1.5 inches in diameter.
  5. Drop the matzo balls into the simmering water. Cover with a tight lid and do not lift it for 30 minutes. The steam is what makes them fluffy.
  6. Add the shredded chicken and sliced carrots back to the broth. Ladle the broth over the cooked matzo balls in bowls and garnish with fresh dill.