Author's Notes: While some prefer large, softball sized “sinker” matzo balls, the most tender and delicate matzo balls use schmaltz and are rolled to the size of a golf ball that floats to the top of the broth when cooked.

Matzo Ball Soup Print Recipe


  • 1 5-6 Lb. Whole Chicken
  • 1 Large Onion, peeled & quartered
  • 5 Stalks Celery, cut in half lengthwise with leaves still attached
  • 3 Large Carrots, peeled & halved lengthwise
  • 2 Tbs. Whole Peppercorns
  • 2 Bay Leaves
  • 2 Tbs. Kosher Salt
  • Water to fully cover chicken & vegetables
  • 1 Pkg. Matzo Ball Mix (We like Streit’s or Manischewitz)


  1. Remove giblets and completely rinse chicken. Place in a large stockpot along with vegetables and herbs. Add at least 6 qts. of water or until chicken and vegetables are completely covered.
  2. Bring pot to a boil and reduce heat to maintain a simmer. Simmer on medium heat approximately 2 hours, or until chicken begins to fall apart.
  3. Remove chicken and vegetables from pot and set aside. Strain broth using a chinois or fine mesh strainer. You may have to strain the broth 3 or 4 times to make sure the broth is clear. Reserve chicken to add to the soup or chicken salad.
  4. Let broth cool completely to skim off fat; reserve fat.
  5. Make matzo balls according to package directions, substituting reserved chicken fat for cooking oil.
  6. Enjoy!
  1. For an even more flavorful broth, roast the chicken with the carrots, onions and celery in a roasting pan, along with 3 or 4 sprigs each of thyme and rosemary and a cut lemon inside the chicken.
  2. Roast 375°F until chicken is done.
  3. After you’ve enjoyed the chicken, remove the lemon from the chicken and place the leftover veggies, chicken carcass and any remaining chicken along with a medium onion, peeled and quartered, 2 carrots, peeled and halved, and 3 stalks of celery in a stockpot with the water. Follow directions above for making the soup.