Chicken Broth with Matzo Balls
An American Jewish-style chicken broth with tender matzo balls. Chilling the matzo mixture for a full 30 minutes before rolling lets the balls hold their shape rather than falling apart in the simmering water.
Total time
135 min
Prep
15 min
Cook
120 min
Difficulty
hard
Cuisine
American
Ingredients
1whole chicken
3carrots
3 stalkscelery
1large onion, halved
3 clovesgarlic
2bay leaves
2Lcold water
salt and pepperto taste
fresh dillto garnish
4eggs for matzo balls
1 cupmatzo meal for matzo balls
1/4 cupchicken fat or vegetable oil for matzo balls
1 tspsalt for matzo balls
2 tbspfresh dill for matzo balls
Instructions
1
Simmer whole chicken with vegetables, garlic and bay in water for 1.5 hours.
2
Strain and season the golden broth.
3
Make matzo balls: mix eggs, matzo meal, fat, salt and dill. Refrigerate 30 minutes.
4
Roll into balls. Simmer in salted water 30 minutes.
5
Serve broth with matzo balls and fresh dill.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
Calories
80
Protein
3.2g
Fat
1.6g
Carbs
16.1g
Fiber
4.9g
Sodium
64mg
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