Chicken Noodle Matzo Ball Soup Recipe

There’s something undeniably comforting about a warm bowl of soup. Whether it’s a rainy day, a cold winter evening, or you’re just in need of some culinary comfort, nothing quite beats the combination of rich, flavorful broth, tender chicken, and delicate matzo balls. This Chicken Noodle Matzo Ball Soup brings together the best of both worlds: the familiar, hearty chicken noodle soup we all know and love, with the added twist of fluffy matzo balls that add an extra layer of texture and depth.

This soup is a fantastic choice when you’re craving something homey, satisfying, and healing. Originating from Jewish cuisine, the matzo ball has become a beloved addition to many soups across the world, while the combination of noodles and chicken offers an earthy, fulfilling base. Whether you’re preparing this dish for a holiday, family gathering, or just for a cozy meal, this recipe is bound to make everyone at the table feel a little more cared for.

Chicken Noodle Matzo Ball Soup Recipe

This is a traditional yet elevated take on chicken noodle soup, incorporating matzo balls that float perfectly in the rich, savory broth. It’s like a warm hug in a bowl.

Ingredients Needed

For the Matzo Balls:

• 1 cup of matzo meal: The base ingredient for matzo balls, giving them their characteristic texture.
• 2 eggs: These help bind the matzo meal and provide richness.
• 1/4 cup chicken fat (schmaltz): Traditional for matzo balls, this gives them a silky smooth texture and incredible flavor. You can substitute with vegetable oil if you prefer.
• 1 tablespoon water: To help adjust the consistency of the mixture.
• 1 teaspoon salt: For seasoning the matzo balls.
• 1/4 teaspoon pepper: Adds a gentle heat to balance out the richness.
• 1 tablespoon fresh parsley, chopped: For a fresh, herbal kick.
• 1 tablespoon fresh dill, chopped: Dill adds an aromatic depth that pairs beautifully with the chicken soup.

For the Soup:

• 1 whole chicken (about 4 pounds): The star of the soup. It will cook in the broth, releasing flavor and tenderizing the meat.
• 1 large onion, peeled and halved: The onion adds sweetness and depth to the broth.
• 3 medium carrots, peeled and sliced: Carrots bring a natural sweetness and vibrant color.
• 2 stalks celery, sliced: Celery contributes a mild, fresh flavor to balance the richness of the chicken.
• 3 cloves garlic, smashed: Garlic adds a fragrant base note to the broth.
• 8 cups chicken broth: This is the foundation of your soup. It can be homemade or store-bought-just make sure it’s high quality.
• 1 cup egg noodles: Traditional chicken noodle soup would feel incomplete without these. Use any type of noodles you like, but egg noodles are the classic choice.
• Salt and pepper, to taste: To bring the soup together with the perfect seasoning.

Cooking Instructions

1. Prepare The Matzo Balls

   • In a large bowl, mix the matzo meal, eggs, chicken fat, salt, pepper, parsley, and dill. Gradually add the water, stirring to combine. The mixture should be moist but firm enough to hold its shape.
   • Cover the bowl with plastic wrap and let it rest in the fridge for at least 30 minutes to firm up.

2. Cook The Chicken

   • While the matzo mixture is resting, place the whole chicken into a large soup pot. Add the chicken broth, onion, carrots, celery, and garlic. Bring to a boil, then lower the heat and simmer for about 1.5 hours, or until the chicken is cooked through and tender. Skim the foam off the top of the soup occasionally.

3. Form The Matzo Balls

   • Once the matzo mixture is chilled, wet your hands and form small, golf-ball-sized balls. Gently drop them into a large pot of boiling salted water.
   • Cook the matzo balls for about 20 minutes or until they rise to the top and are cooked through. You can test one by cutting it in half-it should be fluffy inside, not dense.

4. Finish The Soup

   • Once the chicken is cooked, remove it from the broth and shred the meat from the bones. Discard the bones and return the chicken meat to the pot.
   • Add the egg noodles to the soup and cook until they’re tender, about 10 minutes.
   • Season the broth with salt and pepper to taste.

5. Assemble

   • To serve, place the cooked matzo balls into bowls. Ladle the chicken noodle soup over the top, ensuring each bowl gets a good amount of both noodles and chicken. Garnish with fresh herbs like parsley or dill, if desired.

Ingredient Insights

• Matzo Meal: The matzo meal used in the balls is made from unleavened bread, a staple in Jewish cuisine, especially during Passover. The texture of matzo balls can vary depending on how finely the meal is ground, so experimenting with different textures can be fun.
• Chicken Fat (Schmaltz): While schmaltz may seem like an unusual ingredient, it plays an integral role in giving the matzo balls a tender texture and rich flavor. If you’re hesitant about using it, you can substitute it with butter or oil, but schmaltz really takes this dish to the next level.
• Chicken Broth vs. Stock: Broth is made from the meat of the chicken, while stock comes from bones. While both work, a rich, flavorful homemade chicken stock would elevate your soup. If you’re in a pinch, a high-quality store-bought chicken broth will do just fine.

Expert Tips

• Chill the matzo ball mixture: Letting the matzo ball mixture rest for at least 30 minutes is crucial to ensure they hold their shape while cooking and achieve the right texture.
• Don’t overwork the matzo balls: You want them to be light and fluffy, so mix the dough just until combined-overmixing can result in dense, chewy matzo balls.
• Use a whole chicken: For the most flavorful broth, cooking a whole chicken is ideal. The bones add a richness and depth that you won’t get from just using chicken breasts or thighs.
• Skim the broth regularly: As the chicken cooks, a foam-like scum will rise to the surface. Skimming this off will keep your broth clear and clean-tasting.
• Add the noodles last: Since noodles cook quickly, add them in at the end to avoid them becoming mushy in the broth.

Recipe Variations

1. Vegetarian Matzo Ball Soup: For a vegetarian version, swap the chicken for vegetable broth and use tofu or tempeh in place of the chicken. You could also add extra vegetables, like parsnips or turnips, to add richness to the soup.
2. Spicy Matzo Ball Soup: Add a pinch of cayenne pepper or a few dashes of hot sauce to the broth for an unexpected kick. You could even toss in some jalapeños or chili flakes to add heat.
3. Noodle Alternatives: Instead of traditional egg noodles, try adding rice noodles, zucchini noodles, or even farro for a gluten-free or different-textured soup.
4. Matzo Ball Flavor Variations: You can infuse your matzo balls with different herbs and spices, such as garlic powder, onion powder, or thyme. Some people like to add a little bit of grated parmesan for an extra savory note.

Final Words

This Chicken Noodle Matzo Ball Soup is the ultimate comfort food. The delicate, pillowy matzo balls float effortlessly in the savory, flavorful broth, while tender pieces of chicken and hearty noodles make each spoonful satisfying. With every bite, you’re not just indulging in a meal; you’re enjoying a tradition that’s been passed down for generations.