Chicken and Matzo Ball Soup

A perfect soup on a cold day. I make a regular chicken noodle soup and then add the matzo balls to it. The secret to make light and fluffy matzo balls are to add a little seltzer to the batter. Here’s the photo of best matzo mix that I’ve tried but you can also use your favorite brand.

Matzo Ball Ingredients:

3 eggs (separated)

1 and 1/2 tablespoons olive oil

2 tablespoons club soda (seltzer)

1 package Matzo Ball soup mix (I use Streitz)

Soup ingredients:

1 bone in chicken breast

2 stalks celery (chopped)

1 small onion (chopped

2 large carrots (sliced)

8 cups chicken broth or more

4 oz egg noddles (optional)

salt to taste

crushed black pepper

parsley for garnish


Prepare the matzo balls by beating egg whites in a small bowl. In a separate bowl beat yolks, add olive oil, matzo, and seltzer and mix slightly. Fold in egg whites gently until incorporated. Don’t over mix. Place mix in refrigerator to set for at least 20 minutes while you cook the soup.


Place broth, onion, celery, 1/2 of carrots and soup mix seasoning in a medium soup pan and bring to a boil. Add chicken breast, cover and cook for about 20 minutes on medium heat. Remove chicken and remove any bone, skin and cartilage. Shred chicken and add back into soup.

Make matzo balls:

Spoon 1 teaspoon of mix onto your slightly greased palm and shape gently into balls. *Do not compress. Add to simmering soup.

Add remaining carrots and noodles to soup and let cook along with the matzo balls for about 20 minutes. Stir gently once in a while.
Taste for saltiness and add more salt if desired. Garnish with crushed black pepper and parsley.

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