Nana’s Matzo Ball Soup Recipe

Straight from Aaron’s Great Nana’s Kitchen to Yours

We hope your Passover was full of joy, tradition, and seriously good food. Ours definitely was! Especially judging by how much Matzo Ball Soup we served.

You loved it. You asked for more. So now, we’re sharing the full recipe from our kitchen to yours. This is the same soup we serve at Steingold’s: fluffy matzo balls, rich golden broth, and that slow-simmered magic that turns soup into comfort.

Whether you’re making it for a holiday or just a chilly afternoon, this one’s worth the time. Cook it slow. Serve it warm. Pass it on.

You should definitely save this recipe...

NANA’S MATZO BALL SOUP

(Courtesy of Steingold’s of Chicago) Serves 8

FOR THE CHICKEN BROTH:

• 1 (4 to 5-pound) Whole Chicken, broken down into 8 pieces

• 2 Yellow Onions, chopped

• 4 Garlic Cloves, sliced

• 3 Celery Stalks, diced

• 2 Parsnips,  peeled and sliced

• 4 Carrots, peeled and sliced

• 1/4 Cup Parsley, leaves

• 1 Tablespoon Kosher Salt

• 1 Tablespoon Black Pepper, ground

• 4 Quarts Water

  
  

TO PREPARE THE CHICKEN BROTH

Place all ingredients in a large stock pot and bring to a simmer over medium heat. Continue to simmer until the chicken is fully cooked (about 45 minutes). Remove the chicken from the pot with a slotted spoon or tongs and reserve both the broth and the chicken.

Cool the chicken until you can carefully touch it with your hands and remove the skin and bones. Coarsely chop up the chicken meat and return to the broth. Season to taste with salt and pepper.

Reserve the chicken broth in the refrigerator until you are ready to reheat and serve with the prepared Matzo balls.

FOR THE MATZO BALLS

• 8 Eggs

• 1/2 Cup Chicken Schmaltz, melted

• 1/2 Cup Plain Seltzer Water

• 4 Teaspoons Kosher Salt

• 1 Teaspoon Ground Black Pepper

• 1/3 Cup Fresh Dill, chopped

• 1/2 Cup Green Onions, finely chopped

• 2 Cups Matzo Meal

• 1/2 Teaspoon Baking Powder

Chopped Fresh Dill or Parsley for Garnish

TO PREPARE THE MATZO BALLS

In a large mixing bowl, whisk the eggs, chicken schmaltz, seltzer water, salt, and pepper together. In a separate bowl, whisk together the dill, green onions, matzo meal, and baking powder. Fold the matzo meal mixture into the egg mixture until fully incorporated.

Refrigerate the matzo ball mixture tightly covered in plastic for a minimum of 8 hours before balling—ideally overnight.

Using a small ice cream scoop, portion the mixture into 16 servings. Roll each portion with lightly greased hands into even balls. Allow to rest again for 8 hours or, if possible, overnight.

When ready to serve, poach the matzo balls in lightly simmering salted water for 28 minutes until fully cooked. Gently stir once during cooking to rotate the balls. Remove them with a slotted spoon and transfer to a casserole dish to hold until serving. Discard the cooking water.

ASSEMBLY

Reheat the chicken broth just before serving. Place one or two cooked matzo balls in a shallow serving bowl, ladle hot chicken broth over the top, and garnish with fresh dill or parsley.

This is Jewish comfort food at its finest. Simple, soulful, and steeped in generations of love.

Cook it slow. Serve it warm. Pass it on.