Jake Cohen's Roasted Chicken Matzo Ball Soup Recipe

This Roasted Chicken Matzo Ball Soup is a fluffy and tender recipe, which is made with rich schmaltz and roasted parsnips. It’s the ultimate comfort food recipe, perfect for a cozy holiday meal.

Jump to Recipe

Jake Cohen’s Roasted Chicken Matzo Ball Soup Ingredients

For the Matzo Balls:

2 cups matzo meal
1/2 cup schmaltz, melted
2 Tbsp. minced fresh dill
2 tsp. kosher salt, plus more as needed
6 large eggs, beaten
2/3 cup seltzer water

For the soup:

2 lb. bone-in, skin-on chicken legs (4 medium)
1 lb. carrots (4 medium), scrubbed and cut into 1-inch pieces
1 lb. parsnips (4 large), scrubbed and cut into 1-inch pieces
1 medium yellow onion, diced
2 Tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
8 cups chicken stock
1/4 cup minced fresh dill
1 tsp. finely grated lemon zest

How To Make Jake Cohen’s Roasted Chicken Matzo Ball Soup

Make the matzo ball mixture: In a large bowl, stir together the matzo meal, melted schmaltz, dill, salt, and beaten eggs until smooth. Gently stir in the seltzer water until just incorporated. Cover the bowl and refrigerate for 1 hour.
Cook the matzo balls: Bring a large pot of salted water to a boil. Using wet hands, scoop and roll the chilled matzo mixture into 1/4-cup balls (about 14 total). Gently add them to the boiling water, then reduce the heat to a simmer, cover, and cook for 1 hour until fluffy.
Roast the chicken and vegetables: While the matzo balls cook, preheat the oven to 450°F. On a large sheet pan, toss the chicken legs, carrots, parsnips, and onion with olive oil, salt, and pepper. Arrange the chicken skin-side up and roast for 30 minutes, until everything is lightly golden.
Simmer the soup: Transfer the roasted chicken and vegetables to a large pot. Cover with the chicken stock and 4 cups of water. Bring to a simmer and cook for about 30 minutes, until the chicken is very tender. Skim any fat from the surface.
Shred the chicken and finish: Remove the chicken legs to a bowl to cool slightly. Use two forks to shred the meat, discarding the skin and bones. Stir the shredded chicken, fresh dill, and lemon zest into the soup. Taste and adjust seasoning with salt and pepper.
Serve: Use a slotted spoon to place the warm matzo balls into serving bowls, then ladle the hot soup over them.

Jake Cohen's Roasted Chicken Matzo Ball Soup Recipe — Jake Cohen’s Roasted Chicken Matzo Ball Soup Recipe

Recipe Tips

What is schmaltz and why is it important? Schmaltz is rendered chicken fat, an essential ingredient in traditional Ashkenazi cooking. It provides a rich, savory chicken flavor to the matzo balls that you can’t get from oil or butter. You can often buy it from a butcher or make it yourself.
How to get light and fluffy matzo balls? The secret is twofold: using seltzer water helps to aerate the mixture, and simmering them gently for a full hour allows them to cook through and become tender without breaking apart.
Can I make this recipe ahead of time? Yes. For the best results, store the soup and the matzo balls in separate airtight containers in the refrigerator for up to 3 days. Reheat the soup, and gently warm the matzo balls in the hot broth just before serving.
Why roast the chicken and vegetables first? Roasting the ingredients before simmering them in the broth creates a much deeper, richer, and more complex flavor in the final soup compared to just boiling them.

What To Serve With Roasted Chicken Matzo Ball Soup

This is a hearty, all-in-one meal that is a centerpiece of any holiday table. It needs very little accompaniment, but pairs well with:

A slice of challah bread
A simple side of gefilte fish
A crisp green salad with a light vinaigrette

How To Store Roasted Chicken Matzo Ball Soup

Refrigerate: Store the soup and matzo balls in separate airtight containers in the refrigerator for up to 3 days. Storing them separately prevents the matzo balls from absorbing all the broth and becoming mushy.
Freeze: The soup base (without the matzo balls) freezes beautifully for up to 3 months. The matzo balls can also be frozen separately. Thaw both in the refrigerator before reheating.

Roasted Chicken Matzo Ball Soup Nutrition Facts

Serving Size: 1 bowl with 2 matzo balls
Calories: 550 kcal
Fat: 30g
Carbohydrates: 40g
Protein: 30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use chicken breasts instead of legs?

You can, but bone-in, skin-on dark meat like chicken legs provides significantly more flavor to the broth and results in more tender, juicy shredded meat.

My matzo balls are dense. What did I do wrong?

Dense matzo balls are usually the result of over-mixing the dough or not letting it chill for the full hour. Mix the ingredients only until they are just combined, and be sure to let the mixture rest.

Can I make the schmaltz myself?

Yes. You can save chicken skin and fat trimmings in the freezer. When you have a few cups, simmer them in a saucepan with a little water over medium-low heat for about 45 minutes until the water evaporates and the fat has rendered. Strain the liquid fat and let it cool.

Try More Recipes: