A truly unique matzo ball soup recipe that combines the chicken meatballs with the matzo balls to make chicken matzo meatballs cooked in broth with veggies.
Matzo ball soup is a comforting, wholesome soup, especially during the cold fall and winter months. It’s usually made using chicken broth, soup vegetables, and large noodle-like balls made out of matzo meal. Some matzo ball soups have chicken in them and some do not.
This matzo ball soup recipe is unique. You will use ground chicken and matzo meal to make chicken matzo meatballs. These are then cooked in broth with the veggies for the best matzo ball soup recipe you’ve ever made.
Peppermint Bath Salts Directions:
- Ground chicken
- Matzo meal – you can get the box of meal or the Matzo Ball Soup mix
- Softened butter – or chicken schmaltz
- Salt and pepper
- Chicken broth or the chicken soup packet
Peppermint Bath Salts Directions:
Put the chicken, matzo ball meal/mix, onion, dill, parsley, butter, egg, salt, and pepper in a large bowl.
There are several different ways that you may find matzo meal in your grocery store. You can buy it in a small box or a larger round canister similar to an oatmeal canister. It also comes in boxes of matzo ball soup mix. Any of these will work. You can also simply buy matzo and grind it up into a fine meal in a food processor. You can most likely find it in the Kosher Section or possibly the soup section.
Use your hands or a large spoon to mix the matzo meatballs together thoroughly. Hands really do work best for this part.
Bring the chicken broth, carrots, and celery to a steady simmer in a large pot. If you bought a package of matzo ball soup mix, it will include 2 pouches. One is the matzo meal and the other is the soup mix. You can use the soup mix with however much water it calls for on the package instead of broth. Homemade broth is the best but the soup mix isn’t a bad substitute.
While the chicken broth is heating up, use your hands or a cookie scoop to form into 2-inch balls. A 2-inch scoop should make 22 meatballs.
Scoop the meat into your hands and gently roll it to form meatballs.
Very carefully put the meatballs in the chicken broth as you make them. You can place them on a wooden spoon and let them slide into the broth.
Once all the meatballs have been made and placed in the pot, cover and allow it to simmer for 5-10 minutes. You will know the meatballs are ready when they have increased in size. The matzo meal expands as it cooks causing the meatballs to grow as the cook, too.
Serve immediately or you can leave the soup on the stove over low. Just make sure to keep it covered.
- 1 lb ground chicken
- 1/2 cup matzo meal
- 1/2 grated onion
- 2 Tablespoons dill, chopped
- 2 Tablespoons parsley, chopped
- 2 Tablespoons butter, softened or chicken schmaltz
- 1 egg
- 2 teaspoons salt
- 2 teaspoons pepper
- 4 cups chicken broth
- 1 carrot, chopped
- 1 celery stalk, chopped
- Put the chicken, matzo ball mix, onion, dill, parsley, butter, egg, salt, and pepper in a large bowl.
- Use your hands to mix the ingredients until well combined.
- Bring the chicken broth, carrots, and celery to a simmer in a large pot.
- While the chicken broth is heating up, use your hands or a cookie scoop to form into 2-inch balls.
- Put the meatballs in the chicken broth as you make them.
- Simmer the meatballs for 5 minutes.
- Serve in bowls as a soup topped with dill and celery leaves.
If you buy a matzo ball soup mix, you can use the soup mix instead of chicken broth.
You can make chicken schmaltz by rendering the skin on several chicken thighs and use that in place of butter, if desired.