Homemade Chicken Broth with Matzo Balls

  • serves 4
Michael Smith
Michael Smith Chef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don?t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

48 Ratings
Directions for: Homemade Chicken Broth with Matzo Balls


For the Broth:

1 chicken carcass, meat removed and reserved for another use

3 carrots, cut into chunks

3 stalks of celery, cut into chunks

3 onions, cut into quarters

1 small bunch of fresh parsley

3 sprig of fresh thyme

For the Matzo Balls:

4 eggs

4 Tbsp vegetable oil

½ tsp nutmeg

1 cup matzo meal

Salt and pepper

For the Soup Base:

1 recipe of chicken broth

1 inch piece of ginger, grated

2 cup of baby spinach leaves

3 green onions, sliced

1 cup of bean sprouts


For the Broth:

1. Roast chicken carcass in a 400-degree oven until golden brown. Place into a stockpot along with the carrots, celery, onions, parsley and thyme. Cover with cold water and bring to a boil and then let simmer for 1 hour. Strain.

For the Matzo Balls:

1. Whisk together eggs, oil, nutmeg and salt and pepper to taste.

2. Stir in matzo meal and let rest for 20 minutes. Form into balls with two spoons.

For the Soup Base:

1. Bring chicken broth to a simmer and add matzo balls. Cook for 10 minutes; they are done when they float to the top. Add ginger, spinach, onions and bean sprouts and stir to wilt, just prior to serving

See more: Soup, Bake, Eggs/Dairy, North American, Vegetables, Dinner, Poultry, Chicken, Passover


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