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Cozy Budget Passover Chicken Soup with Matzo Balls

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A comforting and affordable chicken soup with fluffy matzo balls, perfect for Passover or any cozy night. This recipe uses simple ingredients and slow-simmered broth for rich flavor.

Ingredients

Scale
  • 3–4 pounds whole chicken or chicken parts with bones and skin
  • 1 large onion, peeled and quartered
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 4 cloves garlic, smashed
  • Small bunch fresh dill, roughly chopped
  • Salt and pepper to taste
  • 2 bay leaves
  • 6 cups water or low-sodium chicken broth
  • 1 cup matzo meal (120 g)
  • 3 large eggs, lightly beaten
  • 1/4 cup vegetable oil or schmaltz (rendered chicken fat)
  • 1/4 cup water or chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1 tablespoon fresh parsley, finely chopped

Instructions

  1. Rinse the chicken under cold water and remove any excess fat. Place the chicken in a large stockpot and cover with 6 cups of water or broth. Add onion, carrots, celery, garlic, bay leaves, salt, and pepper.
  2. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Skim off any foam during the first 10 minutes. Let simmer uncovered for 1 hour until chicken is cooked and vegetables are tender.
  3. While broth simmers, combine matzo meal, beaten eggs, oil or schmaltz, water or broth, salt, pepper, and parsley if using in a mixing bowl. Stir well, cover, and refrigerate for at least 30 minutes.
  4. Remove chicken and vegetables with a slotted spoon. Strain broth through a fine mesh sieve or cheesecloth into another pot or bowl. Adjust seasoning with salt and pepper.
  5. Wet hands with cold water and gently shape matzo ball batter into 1-inch diameter balls (about 12 balls).
  6. Bring a large pot of salted water or reserved broth to a boil. Reduce to a gentle simmer and carefully drop matzo balls in. Cover tightly and cook for 30-40 minutes without lifting the lid.
  7. Transfer cooked matzo balls to the broth pot. Shred chicken meat from bones and return to soup along with cooked carrots and celery if desired.
  8. Add fresh dill and adjust seasoning. Heat through for 5 minutes before serving.

Notes

Chill matzo ball batter for at least 30 minutes to ensure light, fluffy balls. Use schmaltz for authentic flavor or vegetable oil as a substitute. Keep the lid on while cooking matzo balls to prevent them from becoming dense. A squeeze of fresh lemon juice brightens the broth if needed. Slow simmering yields clearer broth.

Nutrition

Keywords: chicken soup, matzo balls, Passover recipe, budget-friendly, homemade soup, kosher, comfort food

Find it online: https://freshforkful.com/cozy-budget-passover-chicken-soup-with-matzo-balls-recipe-easy-and-homemade/