Ingredients
For broth & soup base:
• 1 whole chicken (3–4 lbs) or 2 lbs bone-in chicken thighs + backs
• 10 cups cold water
• 1 large onion, quartered (skin on for color)
• 3 carrots, chopped
• 3 celery stalks, chopped
• 1 parsnip (optional, for sweetness)
• 1 bunch dill + parsley stems
• 2 bay leaves
• 10 black peppercorns
• 1½ tsp salt (adjust to taste)
Matzo Balls:
• 1 cup matzo meal
• 4 large eggs
• ¼ cup chicken schmaltz (rendered chicken fat) or olive oil
• ¼ cup seltzer water or club soda (key for fluffiness!)
• 1½ tsp salt
• Pinch of black pepper
To finish:
• 2 cups cooked wide egg noodles (optional—traditional Ashkenazi style includes them)
• Fresh dill, chopped
• Extra carrot slices, cooked separately for color
Instructions
- Make broth: In a large pot, combine chicken, water, onion, carrots, celery, parsnip, herb stems, bay leaves, peppercorns, and salt. Bring to a gentle simmer (not a boil). Skim foam. Partially cover; simmer 1.5–2 hours.
- Strain broth; discard solids. Skim fat (reserve ¼ cup for matzo balls). Return broth to pot; keep warm.
- Make matzo balls: In a bowl, whisk eggs, schmaltz/oil, seltzer, salt, and pepper. Stir in matzo meal. Chill 30 mins (dough firms up).
- Wet hands; roll dough into 1″-balls (don’t pack tightly—fluffy, not dense).
- Gently drop into simmering broth. Cover; cook 30–35 mins (do not peek—they steam to rise!).
- Meanwhile, shred chicken; discard skin & bones. Cook extra carrot slices in broth 10 mins for garnish.
- To serve: Ladle hot broth, 2–3 matzo balls, shredded chicken, carrots, and noodles (if using) into bowls. Garnish with fresh dill.
PREP TIME & NUTRITION :
Prep Time: 30 mins, Cook Time: 2 hrs 30 mins, Total Time: 3 hrs, Servings: 8
Calories: 290, Net Carbs: 20g, Fats: 14g, Protein: 24g
✅ For Passover: Ensure matzo meal is Kosher for Passover. Skip noodles during the holiday (they’re chametz).