Matzo Ball Soup Recipe | Bon Appétit

Matzo Dough

Step 1

Whisk 6 large eggs in a medium bowl until no streaks remain. Add ½ cup melted schmaltz (chicken fat) or vegetable oil, 6 Tbsp. low-sodium chicken broth or water, 3 Tbsp. chopped fresh dill, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, and ¾ tsp. freshly ground black pepper and whisk vigorously to combine. Add 1½ cups matzo meal and whisk until incorporated. Cover and chill matzo ball mixture at least 35 minutes (this is essential as it gives the matzo meal time to hydrate).

Do Ahead: Matzo dough can be made 2 days ahead. Keep refrigerated.

Soup and assembly

Step 2

While the matzo ball mixture is chilling, place a rack in top third of oven; preheat to 450°. Place 4 chicken legs (thigh and drumstick; about 3 lb.) on a rimmed baking sheet or a large plate and sprinkle with 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; let sit at room temperature until ready to use. Spread 6 lb. chicken wings out on another rimmed baking sheet; roast wings until golden brown, 45–55 minutes.

Step 3

Transfer wings and any accumulated juices on baking sheet to a large pot. Add 2 medium onions, peeled, halved, 2 celery stalks, cut into 2″ pieces, 1 medium parsnip, peeled, cut into 2″ pieces, 1 medium carrot, peeled, cut into 2″ pieces, 1 bunch fresh parsley, 1 Tbsp. black peppercorns, and 4 quarts water. Bring to a simmer and cook, adjusting heat as needed to maintain simmer, until stock is slightly reduced, 40–50 minutes. Add seasoned chicken legs and simmer until legs are very tender, another 40–50 minutes.

Step 4

While the chicken legs cook, bring 3 qt. water to a boil in a medium pot. Add 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt. Using damp hands, divide matzo dough into 16 pieces and roll each into about 1½”-diameter ball. It’s okay to really work the dough into balls; it won’t get dense—trust us, we tried! Using a slotted spoon, carefully lower matzo balls into the gently simmering salted water. Reduce heat to low, cover pot, and cook, checking occasionally and adjusting heat if boiling too rapidly, until balls are puffed and light in color, 30–40 minutes. Don’t remove them sooner than this; they will be dense in the middle if undercooked. Remove from heat and let sit while you finish the soup.

Step 5

Transfer chicken legs to a plate and let sit until cool enough to handle.

Step 6

Meanwhile, strain stock through a fine-mesh sieve into a medium pot; discard solids.

Step 7

Remove meat from legs; discard skin and bones. Tear meat into bite-size pieces and return shredded chicken to stock. Add remaining 2 medium carrots, peeled, thinly sliced. Return stock to a simmer and cook until carrots are just tender, about 4 minutes. Taste and season soup with more salt if needed.

Step 8

Using a slotted spoon, place 2 matzo balls in each bowl. Ladle soup over. Garnish with chopped fresh dill and a few grinds of freshly ground pepper.

Do Ahead: Matzo balls can be cooked 2 days ahead. Transfer to an airtight container along with 2–3 Tbsp. cooking liquid and refrigerate. When reheating, gently lower balls into soup and cook over medium-low until warmed through, about 10 minutes. Chicken stock can be made 3 days ahead; transfer to an airtight container and refrigerate. Store chicken leg meat separately.

Editor’s note: This matzo ball soup recipe was first printed in April 2019 as BA’s Best Matzo Ball Soup. Head this way for more of our favorite Passover foods →