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Chicken Matzo Ball Soup
The keys to this amazing chicken matzo ball soup are slow-cooking it and using boxed matzo ball mix. Some people swear by seltzer, but I find it’s not necessary—the mix makes perfect, fluffy matzo balls every time due to its baking powder. Add chicken fat (schmaltz) for extra-authentic flavor. The matzo balls will taste as if they came straight from Grandma's kitchen. —Shannon Sarna, South Orange, New Jersey
Reviews
Your recipe is missing some celery stalks and another tablespoon of salt. If you remove the skin from the chicken before cooking you don't have to skim it off. Also it's usually served with 2 matzo balls.