Ingredients
- For the broth:
- 1 5-6 pound chicken
- 2 large celery stalks with leaves on, chopped
- 2 large carrots, sliced
- 1 onion, quartered
- 3 sprigs parsley
- 3 sprigs fresh dill
- Salt and pepper, to taste
- For the matzo balls:
- 4 eggs, lightly beaten
- 4 tablespoons chicken fat or vegetable oil
- 1 cup matzo meal
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup seltzer water
- Optional: fresh dill or parsley for garnish
Make it step by step
- Wash the chicken with cold water and place in pot. Cover with water and bring to a simmer (do not boil or your broth won't be clear).
- Skim off bubbling foam as it forms. Add celery, carrots, onion, herbs, salt and pepper and continue to simmer for about 45 minutes.
- Pour soup through strainer and let cool. When broth has completely cooled, remove the chicken meat and skim off the fat and save for the matzo balls.
- In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat (or vegetable oil). Stir in the matzo meal and salt. Add 1/4 selter water. Cover and refrigerate for at least 1 hour.
- Form the matzo dough into teaspoon-size balls.
- Bring the chicken broth to a boil. Add the matzo balls, cover, and cook for 20 minutes.
- Serve immediately.
- Garnish with fresh dill or parsley.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sheri Wetherell, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.