Description
This classic Matzo Ball Soup combines tender, golden chicken thighs simmered with fresh vegetables and herbs in a savory broth, complemented by fluffy, flavorful matzo balls infused with dill. Perfect for a comforting, traditional meal that warms both heart and soul.
Ingredients
Scale
Soup Ingredients
- 4 chicken thighs (bone-in, skin-on)
- 1 yellow onion (diced)
- 2 celery stalks (diced)
- 2 large carrots (diced)
- 4 garlic cloves (minced)
- 6 cups chicken broth
- 2 cups water
- 5 sprigs fresh parsley
- 1 teaspoon salt
- ¼ teaspoon pepper
Matzo Ball Ingredients
- 3 large eggs
- 3 tablespoons melted butter
- ¾ cup matzo meal
- 2 tablespoons chopped fresh dill
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon baking powder
- 3 tablespoons chicken broth or water
Instructions
- Render the Chicken Thighs: Heat a large Dutch oven over medium heat and add the chicken thighs skin side down. Cook for 5-7 minutes until the fat is rendered and the skin is deeply golden. Remove the thighs and leave the rendered fat in the pan.
- Sauté Aromatics: Add diced onion, celery, and carrots to the Dutch oven and cook until softened, about 5 minutes. Add minced garlic and cook while stirring for 1 minute.
- Add Liquids and Herbs: Pour in chicken broth and water. Stir in salt, pepper, and fresh parsley. Return the chicken thighs to the pot.
- Simmer the Soup: Bring the soup to a boil, then reduce heat to low, cover, and simmer for 30 minutes to develop flavors and cook the chicken thoroughly.
- Prepare Matzo Ball Mixture: While the soup simmers, whisk eggs and melted butter in a medium bowl. Add matzo meal, chopped dill, salt, pepper, and baking powder. Mix in the broth or water. Cover and refrigerate for 30 minutes to allow the mixture to firm up.
- Shred the Chicken: Remove chicken thighs from the soup, place on a plate, discard skin and bones, and shred the meat. Return shredded chicken to the pot and keep warm with the lid on.
- Form and Cook Matzo Balls: Shape the matzo mixture into 1-inch balls. Drop them gently into the simmering soup. Cover and cook for 20 minutes, maintaining a gentle simmer without removing the lid, until matzo balls are cooked through and fluffy.
- Serve: Ladle the soup into bowls, garnish with additional fresh dill, and serve hot for a comforting and hearty meal.
Notes
- You can prepare the matzo ball mixture in advance and refrigerate it overnight for convenience.
- Be gentle when adding the matzo balls to the soup to prevent them from breaking apart.
- For gluten-free variation, substitute matzo meal with gluten-free matzo meal or an alternative binding agent.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats gently on the stovetop.
- Adjust salt and herbs to your preference to enhance flavor.
