Food Recipe Collections & Favorites Seasonal Meals Matzo Ball Soup 3.4 (10) 1 Review By Rebekah Peppler Rebekah Peppler Rebekah Peppler is a writer and food stylist with over a decade of experience in culinary journalism. Highlights: * Began her career as a researcher and culinary advisor to CBS News * Spent two years as food editor at the Tasting Table * Became a freelance food writer and stylist in 2010 * Her latest cookbook, À Table, was published in April 2021. * She is currently working on her next, le SUD, to be published in 2024. Real Simple's Editorial Guidelines Updated on December 11, 2014 Print Rate It Share Share Tweet Pin Email This rich and hearty soup gets a boost of flavor from chicken thighs that are simmered in the broth and then shredded from the bone. To ensure the matzo balls are cooked correctly, remove a ball from the broth and slice it in half. The color should be light throughout—if the center is darker, continue to cook 5 to 10 minutes more. Get the recipe:Matzo Ball Soup. Photo: Emily Kinni Hands On Time: 30 mins Additional Time: 1 hrs 10 mins Total Time: 1 hrs 40 mins Yield: 4 serves Jump to Nutrition Facts Ingredients 2 large eggs, lightly beaten 2 tablespoons vegetable oil 2 tablespoons seltzer ½ cup matzo meal ½ teaspoon Kosher salt ¼ teaspoon freshly ground black pepper 2 tablespoons vegetable oil 4 cloves garlic, coarsley chopped 1 small onion, coarsley chopped 4 carrots, sliced into 1/2-inch pieces 1 ½ pounds boneless, skinless chicken thighs (about 6 thighs) 4 cups low-sodium chicken broth 6 cups water ¼ teaspoon whole black peppercorns 1 ½ teaspoons Kosher salt fresh dill, for serving Directions To make the matzo balls: Whisk together the eggs, oil, and seltzer in a large bowl. Add the matzo meal, 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir the egg mixture into the matzo just to combine; cover the bowl with plastic wrap and refrigerate until firm, at least 30 minutes and up to 4 hours. To make the soup: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the garlic, onion, and half the chopped carrots and cook, stirring, until the vegetables begin to soften, 5 to 7 minutes. Add the chicken, broth, water, peppercorns and 3/4 teaspoon salt and bring to a boil. Simmer until the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to a plate; let cool. Shred the chicken with 2 forks and reserve for the soup. Strain the broth through a fine mesh sieve into a large bowl and return to the pot. Add the remaining carrots and bring to a simmer. Cook until the carrots are just tender, about 5 minutes. Stir in the reserved chicken and heat until warmed through. Bring a large pot of salted water to a boil. Scoop the matzo mixture into 8 small balls (about a 1 1/2 inches each). Gently add the matzo balls and simmer, covered, until the balls are fluffy and soft, 40 to 45 minutes. Add two matzo balls to each bowl and ladle the hot soup overtop. Serve sprinkled with dill and additional black pepper. Rate it Print Nutrition Facts (per serving) 530 Calories 33g Fat 25g Carbs 39g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 530 % Daily Value * Total Fat 33g 42% Cholesterol 230mg 77% Sodium 1240mg 54% Total Carbohydrate 25g 9% Total Sugars 4g Protein 39g Calcium 64mg 5% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.