Fluffy Matzo Ball Soup

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Prep time

1 hr 0 mins

Cook time

2 hrs 0 mins

Total time

3 hrs 0 mins

Yields

Update Recipe Servings

Ingredients

Chicken Brine

<2.5> pounds of Chicken Breast, cut into cutlets <1 tbsp> Table Salt <1 tbsp> Sugar <2 cups> Water

Soup

<16 cup> Water <0.5 cup> Low Sodium Better Than Bouillon Chicken Base <2> Medium Onions (about <10> oz), cut into slices <1> pound Carrot, chopped <1> pound Celery, chopped <2> Bay Leaves <2 tsp> Dried Oregano <1 tsp> Table Salt <1 tsp> Dried Thyme <1 tsp> Black Pepper <0.5 tsp> Dried Rosemary <0.5> bunch of Fresh Dill

Matzo Balls

<8> Eggs <2 cup> Matzo Meal <2 tsp> Table Salt <0.5 cup> Vegetable Oil <2 tsp> Baking Powder <1 tsp> Garlic Powder <1 tsp> Dried Thyme <1 tsp> Black Pepper <0.5 cup> Soup Broth, made earlier in the recipe

Garnish

Dried Parsley or Fresh Parsley (optional) Dill, roughly chopped

Instructions

Chicken Brine

1. Combine the chicken, salt, sugar, and water to brine in a large bowl
2. Add the chicken to the brine.
3. Cover with plastic wrap and refrigerate for at least 30 minutes or until the matzo balls are made, whichever is longer.

Soup

1. Bring water to a boil on high heat and add in the onions, carrot, celery, Better Than Bouillon, bay leaves, dried oregano, salt, dried thyme, black pepper, dried rosemary, and fresh dill.
2. Stir and reduce heat to medium-low.
3. Reserve some soup broth for matzo balls.
4. Cover and simmer for 1 hour.

Matzo Ball

1. Add eggs and vegetable oil to a large bowl and beat the eggs.
2. Combine all ingredients except for the soup broth and mix until uniform.
3. Add the soup broth and mix until well combined.
4. Cover with plastic wrap and refrigerate for at least 30 minutes.

Cook the Chicken

1. Remove the chicken from the brine and pat dry.
2. Using a cast iron pan or skillet on medium-high heat, add enough oil to coat the bottom of the pan.
3. Sear the chicken on both sides until brown and place on a plate/bowl to cool. Continue until all the chicken pieces are done. Add more oil to the pan in between batches if needed.
4. After all the chicken is cooked, cut the chicken into chunk size cubes.
5. When the soup is done, turn off the heat, remove the lid, and add the chicken and any additional juices on the plate/bowl to the soup. If the heat or lid is left on, the chicken can become dry.

Cook the Matzo Balls

1. Using a wide pot with a high rim, bring about 2-3 inches deep of water to a boil
2. Lower the heat to a simmer and add some salt.
3. While the water is simmering, remove the matzo ball mixture from the fridge.
4. Moisten hands and form 1 inch balls.
5. Alternatively, you can use a 2 tbsp cookie scoop to quickly portion out the balls. Place balls onto a plate or baking sheet until all the mixture is used. Then, wet your hands and shape each portion into a ball.
6. Place the matzo balls into the pot and cook for 20 minutes with the lid on.
7. Gently flip the matzo balls after 10 minutes if they have not turned on their own.
8. Remove one matzo ball and cut it in half to make sure soft throughout. The center should be slightly darker than the outside of the ball. If this is not the case, continue cooking for another 5 minutes.
9. Use a slotted spoon to remove the balls from the water and transfer them into the chicken soup.

Garnish

1. Garnish with dried parsley, fresh parsley, or roughly chopped dill on top.
2. Enjoy!

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Nutrition

Servings: 24 ・ Calories: 158 kcal ・ Carbohydrates: 8 g ・ Protein: 13.6 g ・ Fat: 7.8 g ・ Sodium: 1005 mg ・ Fiber: 1.2 g

Nutritional values are estimates only. See our full nutrition disclaimer here.

Shopping List

<2> medium onions (about <10> oz) <1> pound Carrot <1> pound Celery <1> bunch of Fresh Dill, half for soup and half for garnish <2.5> pounds of Chicken Breast, cut into cutlets <8> eggs <0.5 cup> Low Sodium Better Than Bouillon Chicken Base <2 tbsp> Table Salt <2> Bay Leaves <2 tsp> Dried Oregano <2 tsp> Dried Thyme <2 tsp> Black Pepper <0.5 tsp> Dried Rosemary <2 tsp> Baking Powder <1 tsp> Garlic Powder <0.5 cup> Vegetable Oil <2 cup> Matzo Meal <1 tsp> Sugar <18 cups> water

* Values reflect modified serving size