Herby Matzo Ball Soup
featured in 6 Recipes for a Passover Feast!
Popping with fresh lemon and herb flavors, this matzo ball soup is perfect for early spring when the weather is still cool. Stay cozy!
Tasty Team
Total Time
3 hr
3 hr
Prep Time
1 hr
1 hr
Cook Time
2 hr
2 hr
Total Time
3 hr
3 hr
Prep Time
1 hr
1 hr
Cook Time
2 hr
2 hr
Ingredients
for 10 servings
Soup
- 4 bone-in, skin-on chicken thighs
- 4 chicken drumsticks
- 14 cups cold water (3 L)
- 2 medium yellow onions, peeled and ends trimmed
- 6 large carrots, cut into 1–2-inch chunks on the bias
- 6 celery stalks, cut into 1–2-inch (2.54 - 5 cm) pieces
- 1 fennel bulb, bottom trimmed, sliced into half moons
- 2 tablespoons kosher salt
- ½ teaspoon freshly ground black pepper
- 2 dried bay leaves
- ½ bunch fresh italian parsley, plus ⅓ cup (10 g), finely chopped, divided
- ½ bunch fresh dill
- 2 teaspoons chicken bouillon
- ⅓ cup chives (10 g), chopped
- ⅓ cup fresh parsley, finely chopped
- 1 lemon, zested
Matzo Balls
- 2 tablespoons canola oil, or reserved chicken fat
- 2 large eggs
- 1 packet matzo ball mix
- kosher salt, for boiling
Nutrition Info
- Calories 350
- Fat 10g
- Carbs 38g
- Fiber 4g
- Sugar 6g
- Protein 25g
Estimated values based on one serving size.
Preparation
- Make the soup: In a large, heavy-bottomed pan, arrange the chicken thighs and drumsticks skin-side down (depending on the size of the pan, you may need to work in batches). Turn the heat to medium-low and cook until the skin is golden brown and the fat has rendered, about 15 minutes. Flip the chicken pieces and cook until the fat has rendered from the other side, 7–10 minutes.
- Transfer the chicken to a large stockpot and reserve the rendered fat. You’ll need 2 tablespoons, add canola oil as needed if there is not enough chicken fat.
- Pour the cold water into the pot with the chicken and bring to a boil over high heat, skimming off any foam that rises to the surface. Reduce the heat to medium-low and add the onions, carrots, celery, fennel, salt, pepper, bay leaves, bunch of parsley, dill, and bouillon paste. Cover and gently simmer for 1½ hours. Using tongs, remove the chicken from the soup and pull the meat off the bones. Return the meat to the pot and discard any skin and bones. Cover the soup to keep warm.
- While the soup simmers, make the matzo balls: In a medium bowl, whisk together the chicken fat and eggs until combined. Stir in the matzo ball mix with a rubber spatula. Refrigerate for 30–60 minutes.
- Bring a large pot of salted water to boil.
- Using wet hands, roll the matzo ball mix into 1-inch balls.
- Add the matzo balls to the boiling water, cover, and cook for 20 minutes, or until cooked through. Transfer the matzo balls to the soup.
- Just before serving, stir in the chopped parsley, chives, and lemon zest. Ladle into bowls and serve hot.
- Enjoy!
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