Matzah Ball Soup with Shredded Chicken
Matzah Ball Soup with shredded chicken is the ultimate comfort food that warms both body and soul. This hearty soup features fluffy matzah balls swimming in a rich, aromatic chicken broth, enhanced with tender pieces of shredded chicken, fresh vegetables, and fragrant herbs. Ideal for festive occasions or cozy weeknight dinners, this recipe transforms simple ingredients into a delightful dish that nourishes and uplifts. Get ready to savor every spoonful of this beloved classic!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Jewish
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 4 garlic cloves, minced
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 cup matzah meal
- 2 large eggs
- 2 tsp dried dill
- 8 cups low-sodium chicken broth
- Salt & pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, combine chicken breasts, garlic, carrots, celery, salt, and pepper. Cover with water and simmer on medium heat until the chicken is cooked through (about 20 minutes).
- While the broth simmers, mix matzah meal with eggs, dill, and a pinch of salt in a bowl. Refrigerate for at least 30 minutes.
- Remove chicken from the pot and shred using two forks. Return shredded chicken to the pot.
- Form matzah mixture into balls using wet hands; gently drop them into simmering broth. Cook for about 20 minutes until fluffy.
- Adjust seasoning if needed and add freshly chopped parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
Keywords: For extra flavor, consider adding fresh thyme or parsnips to the broth. Store leftover soup and matzah balls separately to maintain their textures.