Yield: 6-8 servings | Time: 2 hours, 30 minutes

Food Saving Hacks: Make broth from scraps! Freeze onion and carrot peels, celery ends and chicken bones in a reusable container until ready to use.

Ingredients:

Matzo Balls:

  • 1 cup matzo meal or ground matzo
  • 4 large eggs
  • ¼ cup vegetable oil
  • ¼ cup water or chicken broth
  • Salt
  • Pepper

Soup:

  • 8 cups chicken broth
  • 1 Tbsp vegetable oil
  • 1 medium yellow onion
  • 2 carrots
  • 2 celery stalks
  • 1-1.5 cups shredded chicken

Instructions:

Make the Soup:

  1. Heat oil in a large pot over medium heat. Sauté diced onion until translucent, about 5 minutes.
  2. Add sliced carrots and celery, cooking for another 5 minutes.
  3. Pour in 8 cups of chicken broth (or homemade broth), bring to a simmer, then add shredded chicken. Season with salt and pepper.

Prepare the Matzo Balls:

  1. In one bowl, whisk eggs, oil and water (or broth).
  2. In another, mix matzo meal, salt and pepper.
  3. Combine wet and dry ingredients, stirring until just mixed. Cover and refrigerate for at least 2 hours.

Cook and Serve:

  1. Bring a large pot of salted water to a boil.
  2. With wet hands, roll the chilled matzo mixture into 1 ½-tablespoon balls.
  3. Reduce heat to a gentle simmer and drop in matzo balls. Cover and cook for 20-30 minutes until puffed and tender.
  4. Transfer 2-3 matzo balls to a bowl.
  5. Ladle hot chicken soup over them and serve immediately.

Click here to download the recipe card.