This classic soup recipe comes from Marge Edelman of Copaigue, New York.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.

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  • In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 1/2 teaspoons salt, and matzo meal. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 45 minutes.

  • Meanwhile, in a large saucepan, combine chicken, celery, carrot, and diced onion. Add broth and 4 cups water. Bring to a boil; reduce to a simmer, and cook 30 minutes.

  • With oiled hands, shape matzo mixture into 8 balls, about 1 1/2 inches in diameter. Cover with plastic wrap, and refrigerate at least 15 minutes.

  • Remove chicken from broth; shred meat, and discard bones. Return broth to a boil; reduce to a simmer. Add matzo balls; cover, and cook until expanded, 30 to 35 minutes. Stir in shredded chicken. Season with salt and pepper. Serve immediately.

Cook's Notes

You can shape the matzo balls up to one day ahead (skip step 3 of the recipe until ready to proceed); keep covered in the refrigerator.

Reviews (7)

9 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
04/03/2012
I made my own chicken soup today. I made the matzo balls that are on the package.My grandson and granddaughter both loved them. I had some too. I have to say it was pretty darn good. N othing beats homemade soup.
Rating: Unrated
03/03/2011
If all who commented have time to make quality chicken broth from scratch these days, more power to you. I used to, but finding a stewing hen got harder and harder, so I one day tried Imagine organic chicken broth. I will never go back to home made again. It is fabulous. Instead of demeaning Martha, etal, if you are a decent cook, add or take away ingredients to suit your family. It's not rocket science. Use a printed recipe as a guide.
Rating: Unrated
03/03/2011
If all who commented have time to make quality chicken broth from scratch these days, more power to you. I used to, but finding a stewing hen got harder and harder, so I one day tried Imagine organic chicken broth. I will never go back to home made again. It is fabulous. Instead of demeaning Martha, etal, if you are a decent cook, add or take away ingredients to suit your family. It's not rocket science. Use a printed recipe as a guide.
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Rating: Unrated
12/09/2010
I usually prefer to make my broth from scratch as well but living in the city means freezer space is minimal and I need to make food when I will eat it. For this reason I like this recipe for when a flu hits out of the blue. I also add a bay leaf, celery, and dill, to make it a bit more authentic. Great quick solution when you need Matzo Ball Soup.
Rating: Unrated
03/28/2010
Usually Martha's group makes soup from scratch. The recipe above works if you have very little time and with today's parents running around, this might work just fine. Personally, I make large quantities of soup which I freeze. The matzo ball recipe is just fine--she uses vegetable oil as do I. However, they taste much better using schmaltz (very high cholesterol).
Rating: Unrated
03/27/2010
Agreed with mushmouse, I came to this site first for an authentic recipe for matzo ball soup using a whole chicken and am grievously disappointed in reading this. As dismissive of Martha has been of short cut cooks like Rachael Ray, I am stunned this recipe was posted as an exemplar of Passover cooking.
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Rating: Unrated
03/25/2010
I read this recipe and it certainly was not written by someone who knows how to make this traditional Jewish soup. Canned soup is not acceptable- the only way to make this for the holiday is with a whole chicken not just its leg. I am very disappointed that Martha Stewart allowed this recipe to appear on her website. It is definitely below the caliber of her other recipes.