The only matzo ball soup recipe you’ll ever need, each bowl is brimming with deep chicken flavor and light, fluffy matzo balls.
The time has finally come – I am so excited to share my Aunt Patsy’s famous matzo ball soup recipe! You may remember Aunt P from her banana bread fame but she also happens to make the best matzo ball soup I’ve ever eaten.
In addition to being an incredible cook, she is also well known as the Baby Whisperer. She has an uncanny ability to make any fussy boy calm down and fall asleep immediately. Having raised three boys of her own, I am always trying to take notes from her!
This year we celebrated Passover at my mother’s house and we were blessed with a beautiful spring day full of sunshine and birds chirping. A major improvement from last year’s snowy holiday.
We each took turns reading the Passover service including Aunt Paula (left) and Aunt Patsy (right) but in the back of our heads, we were all just waiting for one thing and one thing only….
Matzo ball soup…the pièce de résistance. Light, fluffy matzo balls floating in rich, velvety, almost silky chicken stock. There’s a reason they call it Jewish penicillin. This soup cures all.
Whether you’re celebrating Passover or simply can’t resist a comforting bowl of matzo ball soup, I urge you to try my Aunt Patsy’s recipe. You will not be disappointed.
Your spoon is waiting.
Frequently asked questions:
You can find it at most butcher shops or at your grocery store’s butcher counter. Alternatively, you can make it yourself by roasting chicken skin in the oven until crispy and saving the reserved fat (schmaltz.)
Yes! It will remain good in the freezer for 3-6 months if stored properly in an air-tight container.
Substitute gluten-free matzo ball soup mix
Classic Matzo Ball Soup (Jewish penicillin)
- 1 whole chicken 4-5 pounds
- 2 carrots peeled and cut in thirds
- 5 celery ribs and leaves cut in thirds
- 6 cloves garlic smashed whole skin removed
- 1 large yellow onion quartered outer layer removed
- 1 tablespoon chicken base dissolved in ½ cup boiling water
- 1 tablespoon kosher salt
- 1 teaspoon pepper
- 10 tablespoon parsley sprigs 1 dried parsley
- 2 teaspoons fresh thyme or 1 teaspoon dried thyme
- 1 box Manischewitz Matzo Ball Mix
- 4 large eggs
- ¼ cup oil or chicken fat (schmaltz)
- fresh or dried chives optional garnish
Preparing the Chicken Stock:
- Place all of the chicken stock ingredients (whole chicken through thyme) in a large stock pot and cover with water. Bring to a boil the reduce heat to a simmer.
- Remove lid and let the stock simmer on low until the chicken falls off the bones – about one hour.
- Check for seasoning and adjust accordingly with more salt, pepper or herbs to taste.
- Remove from heat and let cool. Refrigerate stock overnight so that you can easily scape off the fat from the chilled soup in the morning. In the morning, scrape off fat layer from the top while soup is still cold.
- Reheat stock over medium heat until warmed through. Taste for seasoning and adjust accordingly.
- To strain, place a large mesh colander over another large stockpot and strain stock.
Prepare Matzo Balls:
- Prepare according to package instructions. The key to fluffy, perfect balls is to cook them in a wide, deep soup pan so that the balls have space to expand. It doesn’t need to be as deep as it needs to be wide.
- Ladle hot chicken broth into a bowl and add one or two matzo balls. Sprinkle with chives to serve.
For more Lebanese recipes, check out my Pinterest board!