Matzo Ball Soup – Comfort Food

Name: Matzo Ball Soup – Comfort Food
Yield: Serves about 12–15.
Cuisine: American
Ingredients: 1 (original/plain, e.g., Walmart, Sam’s Club, or H‑E‑B) Rotisserie chicken; 4 full-size carrots, sliced into small rounds; 3 stalks, chopped Celery; 1 medium, chopped Yellow onion; 1 tsp (jarred or fresh) Minced garlic; 2 –3 sprigs (plus extra for garnish) Fresh dill; 6 cups Cold water; to taste Salt and pepper; 1 box Manischewitz or Streit’s Matzo Ball Mix; as instructed on the box Eggs and oil; separate pot for boiling Salted water

baila gonzalez @cook_114461402

This guide walks you through how to make a flavorful, traditional-style Matzo Ball Soup using boxed matzo ball mix and a rotisserie chicken. It's perfect for feeding a crowd with comforting, balanced flavor. Serves about 12–15.

baila gonzalez @cook_114461402

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Ingredients

Serves about 12–15.

For the Broth
1(original/plain, e.g., Walmart, Sam’s Club, or H‑E‑B) Rotisserie chicken
4full-size carrots, sliced into small rounds
3stalks, chopped Celery
1medium, chopped Yellow onion
1 tsp(jarred or fresh) Minced garlic
2–3 sprigs (plus extra for garnish) Fresh dill
6 cupsCold water
to taste Salt and pepper
For the Matzo Balls
1 boxManischewitz or Streit’s Matzo Ball Mix
as instructed on the box Eggs and oil
separate pot for boiling Salted water

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Steps

1

1. In a large pot, place the rotisserie chicken (including bones and skin) and add all prepped vegetables, minced garlic and dill
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2. Add 6 cups cold water (or enough to cover everything by 1 inch).
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3. Bring to a boil over high heat, then reduce to a gentle simmer.
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4. Simmer uncovered for 1.5 to 2 hours, skimming foam as needed.
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5. After simmering, remove chicken and solids. Strain broth through a fine mesh strainer.
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6. Pick off usable chicken meat and shred. Discard bones, skin, and mushy veggies.
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1. Prepare matzo ball mix as directed on the box. Chill for 15 minutes.
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2. Bring a large pot of salted water to a rolling boil.
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3. Form chilled dough into balls (~1 to 1.5 inch in size). Keep hands wet while forming balls
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4. Gently drop into boiling water, cover tightly, reduce to simmer.
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5. Cook for 20 minutes without lifting the lid.
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1. Transfer cooked matzo balls to finished broth using a slotted spoon.
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2. Add shredded chicken and optional fresh chopped carrots/celery if desired.
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3. Simmer everything together for 10–15 minutes.
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4. Garnish with fresh dill and serve warm.

Tips

For deeper flavor: add 1/4 tsp garlic powder and onion powder if broth tastes flat.
Use ‘Keep Warm’ setting in an Instant Pot to hold soup for up to 3 hours.
Avoid bouillon cubes to preserve the delicate homemade flavor.
Matzo balls can be made ahead and stored separately in broth.

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