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Matzo Ball Soup

This Passover classic gets a flavor boost from using roasted chicken wings as the base for the homemade slow cooker broth and their rendered drippings for the fluffy, flavor-packed matzo balls.

Serves 6
Ready in 450 mins
Prep time 30 mins
Cooking time 420 mins
458 calories per serving


> 2 lbs attached chicken wings
> 12 cups water
> 2 bay leaves
> 2 medium onions
> 4 large carrots, divided
> 3 large eggs, beaten
> 2 - 3 tbsp olive oil, divided
> 1/2 tsp onion powder
> 3 tbsp seltzer
> 3/4 cup kosher for Passover matzo meal
> 3 stalks celery
> Chopped fresh dill, for garnish


Preheat oven to 425°F. Line a rimmed baking sheet with foil. On prepared pan, toss the chicken wings with ½ tsp salt. Spread out in single layer and roast 40–45 min., until fat has rendered and wings are golden brown.
With tongs, transfer chicken wings to a 6- to 7-qt slow cooker bowl. Carefully pour any fat from pan into a liquid measuring cup or small bowl and set aside. Scrape any browned bits from foil into slow cooker. To slow cooker, add the water and bay leaves. Cover and cook on high 4 hours.
Peel and halve 1 onion and 2 carrots. Place in slow cooker bowl. Cover and continue cooking 2 hours on high. Strain broth and discard solids.
In a medium bowl, mix the eggs, 3 tbsp reserved chicken fat (if you don’t have 3 tbsp, add enough olive oil to get to 3 tbsp), onion powder, seltzer, ¾ tsp salt, and ¼ tsp pepper. Stir in the matzo meal until well combined. Cover and refrigerate 30 min.
Meanwhile, finely chop remaining onion. Thinly slice the celery and remaining 2 carrots. To any remaining chicken fat, add enough oil to get 2 tbsp total. Add fat and oil mixture to a large pot and heat on medium. Add onion, carrots, and celery. Cook 6–8 min., until onions begin to soften, stirring occasionally. Add strained chicken broth. Season with salt to taste. Heat to a simmer on high.
While broth heats, gently scoop and shape matzo mixture into 1-inch balls and arrange on a parchment-lined platter. Add matzo balls to simmering broth. Reduce heat to low. Cover and gently simmer 35–40 min., until puffed and cooked through. To serve, divide matzo balls and soup among serving bowls. Garnish with the dill.


MAKE-AHEAD TIP Make and freeze the broth and rendered chicken fat up to 1 month in advance. Defrost before making matzo balls.


For a shortcut, use kosher for Passover broth and use only olive oil in the matzo balls instead of chicken fat.

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