This matzo ball soup, made with roasted chicken stock, carrots, celery, and matzo balls, is soothing and satisfying. An elegant addition to a Passover meal, or the perfect meal to gift a sick friend.
This matzo ball soup is a like a comforting squeeze from your best friend. And it’s gonna rival traditional chicken soup in terms of your soul satisfaction given the richness of both the broth and the matzo balls. (Trust us. We’ve tried more matzo ball recipes than we care to count over the years. This is the only one we want to share with you. Folks are calling it the best matzo ball recipe they’ve ever experienced. We aren’t gonna disagree.) Whether offered as an elegant start to a Passover dinner party or just a soothing offering to a sick loved one, this soup will be happily slurped by all. If you prefer a brothier matzo ball soup experience, double the ingredients for the stock.–Angie Zoobkoff
Matzo Ball Soup
- Quick Glance
- Quick Glance
- 45 M
- 3 H
- Serves 6 to 8
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Recipe Testers Reviews
These matzo balls are unbelievable! The combination of spices and duck fat made these the best and most flavorful matzo balls I've ever eaten. I doubled the recipe and served this soup as a first course for 10 guests and they went crazy over it. They were demanding more soup! The broth needed additional bouillon but was delicious once seasoned. It's a very pretty bowl with the sliced carrots and the dill is a wonderful flavor and garnish for this soup.
After mixing, I tried the dough. Oh my gosh I could've eaten it raw it was sooo good. I refrigerated it for 2 hours.
I tried one matzo ball at a simmer and it disintegrated. The soup needs to be at a boil. I knew they were done when they floated up to the top. I did not cut one. I just knew they were done instinctively. The dill garnish was excellent. It added a special flavor.
This matzo ball soup is actually a very straightforward recipe to follow. I found the order and timings more or less as the recipe described. This is soul food and wonderfully warming and simple. I really enjoyed the flavor of the dill and the thinly sliced carrot. Great for a very light meal or for comfort food when you are cold, tired or poorly and equally good for a starter for a dinner party that will be followed by something heavier.
The only change I would make to this recipe would be to add gizzards (not the liver) to the stockpot and a few extra chicken necks. I make my own chicken broth and this really does add depth of flavor that can't be found without it. I liked the idea of roasting the bones followed by the vegetables being coated in the excess fat. This is something I will copy for my own broth.
I don't think I used enough parsley stems so would probably triple the amount next time I make it.
I didn't follow the instructions step by step. I found that while the bones were roasting, I chopped the vegetables and I also mixed the matzo ingredients together and popped that in the fridge.
The matzo balls do increase in size quite substantially, but I liked the look of this in the bowl with the broth. You wouldn't put more than one ball in a bowl, though I did go back for seconds! It would have served 7, as I ended up with 7 matzo balls; however, easy manipulation of the size of the balls could have made it serve 8. (Polite portions, that is!)