Chicken Matzo Ball Soup

Above view of matzo ball soup with chicken and vegetables, a striped towell and spoons.

This savory Matzo Ball Soup is made even more hearty with the addition of tender chicken and fresh vegetables. These dumplings get puffed up and pillowy once you drop them into the hot broth amongst the fresh carrots and celery. Using this shortcut recipe will save you time, but still deliver the same amazing flavor.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: American, Jewish

Servings:

Calories: 176kcal

Author: Tristin - Home Cooked Harvest

Ingredients

For the Matzo Balls

2 large eggs
2 tablespoons vegetable oil
1 packet matzo ball mix

For the Soup

1 tablespoon vegetable oil
1 large onion small dice
3 large celery stalks sliced
3 large carrots sliced
10 cups filtered water
1 packet matzo ball soup seasoning
1/4 teaspoon black pepper
12.5 ounce can chicken breast drained
chopped Italian parsley optional, for serving

Instructions

In a small bowl, combine together 2 eggs with 2 tablespoons of oil. Then mix in 1 packet of the matzo ball mix. Place in the refrigerator for at least 15 minutes while you start the soup.
Put a large soup pot over medium high heat. Once hot, add in the oil.
Saute the diced onions for about 5 minutes. Then mix in the carrots and celery, saute for 5 minutes.
Pour in the 10 cups of water, matzo ball soup seasoning, and pepper. Turn the heat up to high and bring the soup to a boil.
When the soup is close to a boil, remove the chilled matzo mix from the fridge. Wet your hands and form into 1 tablespoon sized balls, set them onto a plate.
Carefully add the formed matzo balls to the boiling soup. Add a lid and drop the temperature down to a simmer over medium heat. Cook for 20 minutes.
Stir in the can of drained chicken breast. Serve with a sprinkle of freshly chopped parsley if desired.

Notes

Don't pack the matzo balls tightly. Just gently form a lumpy ball, it will puff better.
Definitely make sure to put the matzo ball mixture in the refrigerator for at least 15 minutes before forming the balls.
Use pre-cooked chicken or rotisserie chicken in the soup instead of canned chicken. If it has been in the refrigerator, it may need more time to warm up in the soup when added at the end.
To make this more of a homemade matzo ball soup, use kosher chicken broth rather than the seasoning packet and sauté the vegetables in schmaltz, which is rendered chicken fat.
Store leftovers in an airtight container in the fridge for 3-4 days.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition