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Matzo Ball Soup with Chicken

Light and fluffy matzo balls, shredded rotisserie chicken, fresh vegetables and herbs make this soup the ultimate Passover comfort food. Plan ahead and begin making the matzo balls the night before making the soup. Chilling the mixture overnight is vital.

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  • 1 hr
  • Prep time45 min
  • Servings6
recipe image Matzo Ball Soup with Chicken


For the matzo balls
  • 1/2 cup (125 mL) matzo meal, or 1/2 cup (125 mL) finely ground matzo crackers
  • 1 teaspoon (5 mL) kosher salt
  • 2 large eggs plus 1 egg yolk
  • 2 tablespoons (30 mL) melted Becel® Original
  • 2 tablespoons (30 mL) club soda
For the soup
  • 2 tablespoons (30 mL) Becel® Original
  • 1 large onion, diced
  • 2 medium carrots, peeled and diced
  • 3 celery ribs, sliced
  • 2 garlic cloves, crushed
  • 3 cups (750 mL) rotisserie chicken, shredded
  • 8 cups (2 L) chicken broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1/4 cup (60 mL) fresh parsley, minced
  • 1/4 cup (60 mL) fresh dill, minced

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


For the matzo balls
  1. Stir the matzo meal and salt together in a medium bowl. Add the eggs and incorporate with a fork. Add Becel® and the club soda and mix until no lumps remain. Cover the bowl with plastic wrap and refrigerate overnight so the mixture firms up.
  2. Roll the chilled matzo mixture into balls. They should be slightly smaller than ping pong balls. Place the balls on a plate or a baking sheet lined with parchment paper.
  3. Bring a large pot of water to a boil. Add the matzo balls to the pot and cook for 12-14 minutes or until floating and cooked through.
  4. Remove the matzo balls with a slotted spoon and set aside until ready to add to the soup.
For the soup
  1. Melt 2 tablespoons Becel Original® in a large pot over medium-high heat. Add the onion, carrots, celery and garlic, and cook, stirring frequently, until the vegetables begin to soften, 8-10 minutes.
  2. Add the shredded chicken, broth, bay leaves, and thyme. Bring to a boil. Reduce the heat, cover, and cook for about 10 minutes, just until the vegetables are tender when pierced with a fork. Remove the bay leaves and the thyme sprigs and discard.
  3. Add the cooked matzo balls, fresh parsley, and dill. If the matzo balls have cooled down, simmer for a few minutes in the soup to re-heat. Serve hot.

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