Matzah Ball Soup
and A Chicken Stock Recipe

A matzah ball soup is a Jewish comfort food eaten during the Passover Jewish Holiday.

Jewish dumplings traditionally made from matzah meal, fresh eggs, and chicken fat are served with a chicken stock or broth.

Making a great tasting chicken stock recipe to go along with your matzah balls will make a huge difference in the depth of flavor of your matzah ball soup.

Plus, you can use the fat from your chicken stock recipe to make your matzah balls the traditional way.

How to Make Matzah Balls for Matzah Ball Soup


Mix your ingredients "gently" together and let rest in your refrigerator for 30 minutes.

Then take matzah ball mixture out of the fridge and wet your hands before "gently" forming the matzah balls (don't press too hard).

Add matzah balls to boiling water and cook for 40 to 45 minutes (be sure not to under-cook your matzah balls).

Put a few in a bowl and ladle in hot chicken stock to make your matzah ball soup.


  • 1/3 cup Filtered Water
  • 3 Tbsp. Chicken Fat or Schmaltz
  • 4 Free Range Eggs
  • 1 1/4 cups of Matza Meal
  • Kosher Salt & White Pepper (to taste)

A more airy matzah ball will float instead of sink in your matzah ball soup.

Traditionally, chicken fat or schmaltz is used instead of vegetable oil and you can create schmaltz from making your own chicken stock recipe.

This will add a depth of flavor to your Jewish dumplings and is probably much healthier than using a vegetable oil.

Of course, that would be schmaltz from an organic chicken which is free of hormones and antibiotics.

Chicken Stock Recipe for Matzah Ball Soup


  • 2 Whole Organic Chickens (remove gizzard bag) or use 2 Whole Organic Chicken Carcasses - halve this entire recipe if you like
  • 2 Organic Onions (rinsed & then cut into quarters)
  • 4 Organic Carrots (rinsed & cut in half)
  • 4 Celery Stalks (rinsed & cut in fourths)
  • 2 Lg or 4 Sm Organic Parsnips (rinsed & cut in half)
  • 1 Head of Organic Garlic (cut in half lengthwise)
  • 10 Sprigs of Fresh Organic Thyme (rinsed)
  • 15 Sprigs of Fresh Organic Parsley (rinsed)
  • 15 Sprigs of Fresh Organic Dill (rinsed)
  • 2 Organic Bay Leaves
  • 2 Tbsp. of Peppercorns
  • 1 Tbsp. of Kosher Salt (or to taste)
  • Filtered Cold Water (enough to cover all ingredients)


Add the organic chicken to a big stock pot and add in the vegetables, herbs, and seasoning right on top of the chicken.

Pour in the water to cover the ingredients.  Bring up to a boil and then lower the heat to a simmer - cook uncovered for 4 hours.

After 4 hours, turn off the heat and let the stock cool for an hour. 

Then remove ingredients from pot and save the chicken meat for another recipe. 

Discard the other ingredients.

Next, carefully pour the stock through a strainer and then chill overnight in a ceramic pot covered with a lid.

During the next day, skim off the chicken fat (that rose to the top) and save for your matzah balls.

Use the gelatin chicken stock for your soups or save the stock by freezing in mason jars.

Another alternative to making your own chicken stock recipe is to buy chicken stock from a health food store (freezer section usually) or at a specialty store that makes their own chicken stock.

If you can't find a good quality chicken stock and your too lazy to make your own - you can purchase a high quality chicken stock by visiting my favorite affiliate US Wellness Meats.

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