Matzo ball soup

By Jamie Milne
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Chicken stock:

  • 1 chicken, cut into eights
  • 1 large white onion, unpeeled and halved
  • 3 celery stalks, chopped
  • 3 large carrots, peeled and chopped
  • 2 large parsnip, peeled and chopped
  • 1 bunch fresh dill

Matzo ball mixture:

  • 1 cup matzo meal
  • 4 large eggs
  • 4 tablespoons vegetable oil
  • 2 teaspoons baking powder



  1. Add chicken to a large pot. Add in 12-14 cups of water and bring to a boil. Skim the fat / foam on top of the soup with a slotted spoon.
  2. Once water is boiled, bring temperature to simmer. Add in vegetables and dill to the pot. Leave the pot covered for 2.5 to three hours.
  3. Carefully strain the broth into another pot through a mesh strainer. Reserve the chicken, cooked carrots, celery, parsnips and onion for later.
  4. Let the broth completely cool and skim the fat from the top of the broth with a spoon.
  5. Once soup has been skimmed, add broth, matzah balls, vegetables and fresh dill to a bowl. Serve and enjoy!

Matzo balls:

  1. In a bowl, mix together all of the dry ingredients. In a separate bowl, add the eggs.
  2. Add oil to the eggs and whisk until mixed. Add to the dry ingredients and gently mix with a fork.
  3. Place bowl in fridge for one hour and bring a large pot of water to boil (ten cups of water).
  4. Once water is boiled, roll the batter into 1” balls and drop into the water.
  5. Bring the temperature to a low simmer and cover the pot for 20-30 minutes (or until the matzah balls have floated to the top).
  6. Remove with a slotted spoon and serve in soup.
  7. Serve and enjoy!

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