Kosher Chicken Soup with Matzo Balls


Delicious herbs fill the matzo balls with great flavor, and the long-simmered soup is so good. If you make it in a pressure cooker, the chicken soup can be ready in 45 minutes.

Prep Time:
40 mins
Cook Time:
5 hrs 20 mins
Additional Time:
8 hrs
Total Time:
14 hrs
8 servings


For the Chicken Soup:

  • 1 (2 1/2 to 3 pound) whole chicken, cut up

  • 2 small yellow onions, diced

  • 2 stalks celery, cut into chunks

  • 3 carrots, cut into chunks

  • 1 bunch fresh dill

  • 1 bay leaf

  • 3 quarts water

For the Matzo Balls:

  • cup vegetable oil

  • 4 eggs

  • 2 tablespoons chopped fresh basil

  • 1 tablespoon chopped fresh parsley

  • 1 ½ teaspoons salt

  • ¼ teaspoon ground black pepper

  • 1 cup matzo meal

  • 3 quarts water, or as needed

  • 1 teaspoon salt


  1. To make the soup on the stovetop, combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot. Bring the water to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.

  2. Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.

  3. To make the soup in a pressure cooker, add chicken, onions, celery, carrots, dill, bay leaf, and water to the pressure cooker as directed in step 1, seal the pressure cooker, and bring it up to full pressure. Reduce the heat, maintaining full pressure, and cook for 30 minutes. Allow the pressure to drop naturally. Remove chicken and vegetables from broth. Strain the broth; discard vegetables. When chicken is cool enough to handle, remove chicken meat from bones as directed in step 2.

  4. Combine vegetable oil, eggs, basil, parsley, 1 1/2 teaspoons salt, and black pepper in a bowl; mix well. Stir in the matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.

  5. Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into balls about 2 inches across and drop them in the boiling water. Simmer for 20 minutes.

  6. Skim the fat off the chilled chicken broth and place broth in a pot over medium heat. Add salt to taste and the reserved cooked chicken, if desired (see Cook's Note). Transfer the cooked matzo balls to the chicken soup and heat to serve.

Cook's Note:

You may use any finely chopped herbs you like in the matzo balls: basil, parsley, dill, rosemary, and/or sage.

Add the cooked chicken to the soup, if desired (or you can use it to make chicken salad).

Nutrition Facts (per serving)

511 Calories
41g Fat
18g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 511
% Daily Value *
Total Fat 41g 52%
Saturated Fat 10g 51%
Cholesterol 148mg 49%
Sodium 860mg 37%
Total Carbohydrate 18g 7%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 19g
Vitamin C 7mg 35%
Calcium 71mg 5%
Iron 2mg 12%
Potassium 301mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love