Ingredients

3 eggs

1/4 cup melted schmaltz or vegetable oil (schmaltz is rendered chicken fat)

3 tablespoons club soda (seltzer water)

3/4 cup matzo meal

1/2 teaspoon baking powder

1 teaspoon salt

1 tablespoon vegetable oil or schmaltz

1/2 cup onion, finely diced

3/4 cup carrots, peeled, halved lengthwise, and sliced

3/4 cup celery, sliced

1 1/2 teaspoons minced garlic

2 1/2 cups cooked chicken, shredded

1 teaspoon Italian seasoning

Salt and pepper to taste

8 cups chicken broth (low sodium recommended)

2 tablespoons chopped parsley

Instructions

Step 1: For the matzo balls, place the eggs in a bowl and beat well. Whisk in the melted schmaltz or vegetable oil and club soda. Add the matzo meal, baking powder, and salt, then stir until the mixture is well combined. Cover the bowl and refrigerate for at least one hour to allow the matzo meal to absorb the liquids.

Step 2: For the soup, heat the vegetable oil or schmaltz in a large pot over medium heat. Add the diced onion, carrots, and celery, cooking for 4-5 minutes until the vegetables are softened.

Step 3: Add the minced garlic to the pot and cook for an additional 30 seconds until fragrant.

Step 4: Stir in the shredded chicken, Italian seasoning, salt, and pepper. Pour in the chicken broth and bring the mixture to a simmer.

Step 5: Using a tablespoon or small scoop, form the matzo ball mixture into 1-inch balls. Gently drop the matzo balls into the simmering soup.

Step 6: Cover the pot and let the soup simmer gently for 25-30 minutes, or until the matzo balls have puffed up and the vegetables are tender.

Step 7: Sprinkle the chopped parsley over the soup just before serving.

Tips & Variations

For lighter matzo balls, avoid overmixing the batter and handle it gently when forming the balls.

Schmaltz adds traditional flavor, but vegetable oil works well for a vegetarian-friendly option.

Try adding fresh dill or a squeeze of lemon juice to brighten the soup’s flavor.

Use homemade chicken broth for the best depth of flavor, or choose a good-quality store-bought low sodium broth.

FAQs

Can I make the matzo balls ahead of time?

Yes, you can prepare the matzo ball mixture a day ahead and keep it refrigerated, covered. Shape and cook them fresh right before adding to the soup for best texture.

What can I use if I don’t have club soda?

If you don’t have club soda, you can use seltzer water or sparkling water as a substitute. The carbonation helps make the matzo balls light and fluffy.