Hanukkah Chicken Matzo Ball and Root Vegetable Soup

Name: Hanukkah Chicken Matzo Ball and Root Vegetable Soup
Prep time: 25 min
Cook time: 1 h 45 min
Total time: 2 h 10 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 1 whole (3–4 lb) (1400 g) whole chicken (3–4 lb / 1.4–1.8 kg), or equivalent bone-in parts (thighs, breasts, legs), rinsed and patted dry; 10 cups (2400 ml) cold water; 1 medium (150 g) yellow onion, halved (skin left on for deeper color), halved, skin on; 4 medium (500 g) carrots, cut into 2-inch (5 cm) pieces, scrubbed, cut into 2-inch (5 cm) pieces; 3 medium (350 g) parsnips, cut into 2-inch (5 cm) pieces, scrubbed, cut into 2-inch (5 cm) pieces; 2 stalks (100 g) celery stalks, cut into 3-inch (7.5 cm) pieces, cut into 3-inch (7.5 cm) pieces; 3 tbsp (9 g) fresh dill sprigs (or 1 tsp dried dill), fresh sprigs, loosely packed; 4 sprigs (8 g) fresh flat-leaf parsley sprigs, fresh sprigs; 1 leaf bay leaf; 8 peppercorns (4 g) black peppercorns, whole; to taste kosher salt; 1 cup (110 g) matzo meal (finely ground); 4 large (200 g) large eggs, cold, cold, straight from refrigerator; ¼ cup (60 g) schmaltz (rendered chicken fat), cold, cold, melted slightly just before using; 2 tbsp (6 g) fresh dill, finely chopped, finely chopped; ¾ tsp (4 g) kosher salt; ¼ tsp (1.3 ml) white pepper, ground; 3 tbsp (45 ml) ice-cold water, very cold; 8 cups (1900 ml) water (for cooking); 2 tsp (10 g) kosher salt (for cooking water); 2 tbsp (6 g) fresh dill fronds, chopped (for garnish), chopped (optional)

From the MyKitchenBank Kitchen

A warming, nourishing Jewish holiday soup featuring golden chicken broth enriched with schmaltz, tender homemade matzo balls, and sweet root vegetables (carrots and parsnips). The matzo balls are light and fluffy, infused with fresh dill, while the broth simmers until deeply flavorful. This is comfort food at its finest—perfect for Hanukkah gatherings or any time you need soul-warming sustenance.

Prep: 25 min
Cook: 1 hr 45 min
Wait: 45 min
Total: 2 hr 55 min
Makes: 6 servings (about 2 cups per bowl with 2–3 matzo balls)

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Ingredients

6 servings

For the broth
1 whole (3–4 lb) (1400 g) whole chicken (3–4 lb / 1.4–1.8 kg), or equivalent bone-in parts (thighs, breasts, legs), rinsed and patted dry
10 cups (2400 ml) cold water
1 medium (150 g) yellow onion, halved (skin left on for deeper color), halved, skin on
4 medium (500 g) carrots, cut into 2-inch (5 cm) pieces, scrubbed, cut into 2-inch (5 cm) pieces
3 medium (350 g) parsnips, cut into 2-inch (5 cm) pieces, scrubbed, cut into 2-inch (5 cm) pieces
2 stalks (100 g) celery stalks, cut into 3-inch (7.5 cm) pieces, cut into 3-inch (7.5 cm) pieces
3 tbsp (9 g) fresh dill sprigs (or 1 tsp dried dill), fresh sprigs, loosely packed
4 sprigs (8 g) fresh flat-leaf parsley sprigs, fresh sprigs
1 leaf bay leaf
8 peppercorns (4 g) black peppercorns, whole
to taste kosher salt
For the matzo balls
1 cup (110 g) matzo meal (finely ground)
4 large (200 g) large eggs, cold, cold, straight from refrigerator
¼ cup (60 g) schmaltz (rendered chicken fat), cold, cold, melted slightly just before using
2 tbsp (6 g) fresh dill, finely chopped, finely chopped
¾ tsp (4 g) kosher salt
¼ tsp (1.3 ml) white pepper, ground
3 tbsp (45 ml) ice-cold water, very cold
For cooking matzo balls
8 cups (1900 ml) water (for cooking)
2 tsp (10 g) kosher salt (for cooking water)
2 tbsp (6 g) fresh dill fronds, chopped (for garnish), chopped (optional)

Equipment (7)

Large heavy-bottomed pot (6–8 quart capacity)
Medium mixing bowl
Shallow 2-quart pot or large saucepan for matzo balls
Wooden spoon
Fine-mesh strainer or colander
Measuring cups and spoons
Instant-read thermometer (optional)

Steps

Before you start

Chill schmaltz and eggs for at least 30 minutes before making matzo balls (cold ingredients create lighter, fluffier balls)
Use a whole chicken or bone-in chicken parts for the richest broth
Read through the matzo ball steps before starting—they're made separately and added at the end

1
Build the broth base
- Place the rinsed whole chicken in a large 6–8 quart heavy-bottomed pot.
- Add 10 cups (2.4 L) cold water.
- Bring to a boil over high heat, then immediately reduce the heat to medium-low.
- Using a spoon, skim off any white foam and impurities that rise to the surface for the first 2–3 minutes—this ensures a clear, clean-tasting broth.
- Do not stir.
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Ready when: Liquid reaches a rolling boil and white foam appears
Tip: Skimming removes cloudy proteins; don't skip this step for clear broth.
2
Simmer the broth with vegetablesOven 165°F / 75°C
- Add the halved onion (skin on), carrot pieces, parsnip pieces, celery pieces, fresh dill sprigs, parsley sprigs, bay leaf, and peppercorns.
- Maintain a gentle simmer (small bubbles breaking the surface) over medium-low heat (about level 3 on a dial).
- Simmer uncovered for 60–75 minutes, until the broth is deep golden and the chicken is fully cooked (internal temperature 165°F / 74°C).
- Skim off any additional fat or foam that rises during cooking.
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Ready when: Broth is golden, chicken legs pull away easily from thighs, broth smells rich and savory
Tip: Keep the simmer gentle—a rolling boil will make the broth cloudy and the meat dry.
3
Strain broth and finish chicken
- Pour the entire pot contents through a fine-mesh strainer into a large bowl, reserving the broth.
- Discard the solids (vegetables, herbs, bones, skin).
- Once the chicken is cool enough to handle (about 5 minutes), remove all meat from the bones.
- Shred or cut the meat into bite-sized pieces.
- Return the shredded chicken to the strained broth.
- Taste and season with kosher salt to your preference.
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Ready when: Broth is clear and golden, chicken pulls from bone easily, broth is well-seasoned
Tip: Save any rendered fat (schmaltz) that collects on top of the cool broth—you can use it for the matzo balls or save it for future cooking.
4
Make the matzo ball dough
- In a medium mixing bowl, whisk together the cold eggs and 3 tbsp (45 ml) ice-cold water until well combined.
- In a separate small bowl or measuring cup, gently warm the cold schmaltz (about 20–30 seconds at room temperature) until it's just melted and pourable but not hot.
- Add the slightly warmed schmaltz to the egg mixture and whisk until emulsified.
- Fold in the matzo meal, chopped fresh dill, kosher salt (¾ tsp / 4 g), and white pepper (¼ tsp).
- Stir just until combined—do not overmix.
- The mixture should resemble thick, wet paste.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 2 hours).
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Ready when: Mixture is thick, cohesive, and cool to touch; flavors are well-distributed
Tip: Cold, wet ingredients are key to light matzo balls—don't skip the chill, and don't overmix the dough or the balls will be tough.
5
Bring matzo ball cooking water to boil
- While the matzo ball mixture chills, fill a shallow 2-quart pot or large saucepan with 8 cups (1.9 L) water.
- Add 2 tsp (10 g) kosher salt.
- Bring to a rolling boil over high heat, then reduce to a gentle boil (medium-high heat, level 7–8).
- Leave the water at this steady simmer.
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Ready when: Water is at a rolling boil
Tip: Keep the water boiling throughout the matzo ball cooking process—a gentle, consistent boil produces fluffy balls.
6
Shape and cook matzo balls
- Remove the chilled matzo ball mixture from the refrigerator.
- Using two wet spoons (or wet hands), form the mixture into 12–16 balls, each about 1½ inches (4 cm) in diameter.
- Work quickly but gently to keep the mixture cold.
- Drop each ball carefully into the gently boiling salted water.
- Do not crowd the pot; if necessary, use the 2-quart pot and the chicken broth pot simultaneously.
- Once all balls are in the water, maintain a gentle boil over medium heat.
- Cook uncovered for 25–30 minutes, until the matzo balls are cooked through and float to the surface, then continue cooking for an additional 5 minutes.
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Ready when: Balls float to the surface, are puffy and hold their shape when stirred, are cooked through (a gentle fork test shows no raw dough)
Tip: Don't boil too vigorously or the balls may fall apart; keep them at a steady, gentle boil. They should look light and airy when done, not dense or gummy.
7
Transfer matzo balls to broth
- Using a slotted spoon, carefully remove the cooked matzo balls from the cooking water and transfer them directly into the warm chicken broth.
- Gently stir to distribute them throughout.
- Let the soup rest for 5 minutes so flavors meld.
- Discard the matzo ball cooking water.
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Ready when: Matzo balls are evenly distributed in the golden broth
Tip: Transfer gently so the delicate matzo balls don't break apart.
8
Taste and serve
- Taste the soup and adjust the seasoning with additional kosher salt if needed.
- Ladle the soup into large bowls, ensuring each serving gets 2–3 matzo balls, plenty of shredded chicken, and carrots and parsnips from the broth.
- Garnish with fresh chopped dill fronds if desired.
- Serve hot.
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Ready when: Soup is piping hot and well-seasoned; matzo balls are tender and fluffy
Tip: Serve immediately while the broth and matzo balls are at their peak—they harden slightly as they cool.

Good to know

Tips

Schmaltz (rendered chicken fat) is the secret to incredibly light, fluffy matzo balls. If you don't have it on hand, render it yourself by slowly cooking chicken skin in a dry pan until golden and crispy, then straining the fat; store it in the fridge for months.
The key to clear, flavorful broth is skimming impurities in the first few minutes and maintaining a gentle simmer throughout—not a rolling boil.
Cold ingredients (eggs, water, schmaltz) are essential for light matzo balls. Chill them in the refrigerator before making the dough, and always keep the mixture cool until cooking.
If your matzo balls sink rather than float, they may be overcooked or too dense—next time, ensure your mixture is cold and not overmixed, and watch the boiling time carefully.

Make ahead

You can make the chicken broth 1–2 days ahead, cool it completely, and refrigerate in an airtight container. Skim any solidified fat from the top before reheating. Matzo balls are best made the day you plan to serve them (they soften over time in the broth). You can assemble the soup 4–6 hours ahead and gently reheat it on the stovetop over medium-low heat.

Storage & reheating

Refrigerate cooled soup in an airtight container for up to 3 days. The broth and matzo balls soften slightly as they sit, but the soup is still delicious. Freeze the broth (without matzo balls) for up to 3 months; thaw in the refrigerator overnight and reheat gently. Matzo balls do not freeze well. To reheat, warm the soup gently over medium-low heat on the stovetop (do not boil).

Substitutions

schmaltz (rendered chicken fat), cold → neutral vegetable oil (such as canola or avocado oil). Use the same amount. Schmaltz adds authentic richness and chicken flavor, but neutral oil works in a pinch and will still produce light, fluffy matzo balls.
fresh dill sprigs (or 1 tsp dried dill) → 1 tsp dried dill, or 1 tsp fresh parsley plus ½ tsp dried tarragon. Fresh dill is traditional and preferable, but dried dill or a parsley-tarragon blend will work. Add to the broth at the same time as fresh herbs.
whole chicken (3–4 lb / 1.4–1.8 kg), or equivalent bone-in parts (thighs, breasts, legs) → 3–4 lb mixed bone-in chicken parts (thighs, breasts, drumsticks, wings). Thighs and drumsticks contribute the most flavor and richness to the broth. Avoid boneless, skinless breasts as they will be dry and contribute little to the stock.
parsnips, cut into 2-inch (5 cm) pieces → additional carrots, or 1 large leek (white and light green parts, halved lengthwise and rinsed). Parsnips add subtle sweetness. If unavailable, increase carrots or use leek for a more savory depth.