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Classic Chicken Matzo Ball Soup

Prep Time30 mins
Total Time1 hr
Author: Moms Without Answers



    For the Matzo Balls

    • 2 eggs
    • 2 Tbsp Canola oil
    • 1/4 tsp salt
    • 3/4 cup Matzo Meal

    For the Soup

    • 1 quart reduced sodium chicken broth
    • 1 carrot peeled and sliced at an angle
    • 1/2 cup cooked shredded chicken breast
    • 1 stalk of celery sliced
    • 1 tsp dried parsley or 1 Tbsp fresh parsley
    • 1 tsp dried dill or 1 Tbsp fresh dill



    • In a medium bowl, beat together eggs and oil, then add matzo meal and salt. Mix until combined and refrigerate for 30 minutes to allow the matzo meal to absorb the moisture.
    • In the meantime, bring the chicken stock to a boil. Add carrots, celery, parsley, and dill and reduce to a simmer.
    • Take the matzo mixture out and using wet hands (so it doesn't stick to you) form into 16 1-inch balls.
    • Add the matzo balls to the simmering stock, one at a time. Simmer for 35-40 minutes - until they are cooked through.
    • When the matzo balls are cooked, add the shredded chicken to the pot.
    • Enjoy! You can add additional dill and parsley on top if needed!