Matzo Ball Soup

Dish type


  • 2 quarts chicken stock or low-sodium broth
  • 3 lbs chicken
  • 1 thinly sliced large carrot
  • 2 thinly sliced celery ribs
  • 1 diced small onion
  • 1/4 lb peeled and diced rutabaga
  • 4 large dill sprigs
  • 4 large parsley sprigs
  • Kosher salt
  • freshly ground pepper


  1. In a large pot, bring the chicken stock to a simmer. Add the chicken and return the stock just to a simmer. Cover the chicken with a small plate to keep it submerged and cover the pot. Reduce the heat to maintain a very low simmer; simmer until the chicken is cooked through, about 1 1/2 hours. Remove the chicken and let cool slightly, then shred the meat; discard the skin and bones. Strain the soup into a heatproof bowl. Skim off the fat and return the soup to the pot.
  2. Make the matzo balls following directions on package while chicken is cooking.
  3. Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon of water. Scoop 1-tablespoon-size mounds of the matzo batter onto the baking sheet. Using the oil-and-water mixture to keep your hands moist, roll each scoop of batter into a ball, handling them as gently as possible.
  4. Return the chicken soup to a simmer. Add the carrot, celery, onion, rutabaga, dill and parsley and season with a big pinch each of salt and pepper. Add the matzoh balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plump and cooked through, about 25 minutes. Stir the shredded chicken into the soup and cook just until the meat is warmed through, about 2 minutes. Remove the herb sprigs. Season the soup with salt and pepper and serve immediately.
  5. Make Ahead: The soup can be prepared through Step 3 and refrigerated overnight. Cover the matzo balls and shredded chicken with plastic wrap before refrigerating.