*this blog post and recipe is sponsored by Ancient Nutrition. There are links in this post that are affiliate links which I may receive a small commission, with no extra cost to you!*
It's hard to imagine cool fall evenings, cold winter days, or coming inside from playing in the snow without immediately thinking about sipping on a warm bowl of soup. I'm a big fan of soup season, and I would be remiss if I did not have a staple, traditional soup on the site for you to enjoy. When I say this is the easiest matzo ball chicken soup recipe you'll ever make, I mean it. Plus, we give this classic some oopmh with an added scoop of protein thanks to Ancient Nutrition's Chicken Soup Bone Broth Powder.
In my opinion, chicken soup, especially when paired with matzo balls, is great all year round. It’s a classic go-to during the fall and winter seasons, but it's also an excellent easy weeknight dinner.
- What is matzo ball soup?
- What are the ingredients for this matzo ball chicken soup?
- Why add more protein to this soup?
- How do I make this chicken soup recipe?
- Recipe Swaps and Substitutions
- When would I serve this matzo ball soup?
- How do I store this? Can I freeze it?
- Hungry for more?
- Did you like this recipe? Share it!
- Matzo Ball Chicken Soup Recipe
What is matzo ball soup?
Matzo ball soup is a traditional Ashkenazi Jewish soup recipe typically served during the high holiday of Passover. This soup recipe is made out of cooked or boiled chicken breast, homemade matzo balls (aka dumplings made out of crushed matzo - which is a Jewish unleavened bread eaten the entire eight days of Pesach - or Passover - to represent the bread the Jews ate on their exodus from Egypt). The broth is made from a mix of carrots, celery, dill, chicken stock, and in many cases such as this, egg noodles.
What are the ingredients for this matzo ball chicken soup?
- Chicken Soup Mix - I like using the Manischewitz soup mix in a small, long bag that you find at the grocery store. Sure, you can also make your own, but this recipe is meant to be a simple, pantry-friendly recipe.
- Matzo Ball Mix - again, a box mix found in virtually any grocery store. I mix the matzo meal with egg and olive oil, and they work great every time!
- Egg - we use the egg to bind the matzo meal and olive oil together
- Olive Oil - used in making the matzo balls.
- Chicken Breast - I boil my chicken breast then shred using two forks (very old school, I know... considering everyone uses a stand mixer to shred chicken), then add to the stock.
- Bone Broth Powder - To make this chicken soup even more nutritious and satisfying, I added one scoop of Ancient Nutrition's Chicken Soup Bone Broth Protein Powder right into the stock, stirred it in, and it gave an even more delicious flavor, and added protein. *affiliate link
See the recipe card below for specific information on quantities.
Why add more protein to this soup?
Adding a scoop of the Ancient Nutrition Chicken Soup Bone Broth Protein Powder not only gives an added boost of protein, but is sourced from grass-fed cows while supporting a healthy gut, healthy joints, skin and nails. Plus, you can make some in a mug and sip on the bone broth as you cook with it. Double win! You can read more about Ancient Nutrition and their variety of amazing products on their website. *affiliate link
How do I make this chicken soup recipe?
This is a very straightforward recipe for soup, and because it's all pantry-focused, it comes together in no time.
Step 1: Bring a medium-sized pot of water to a boil, then add in the chicken to boil for 40 minutes. Take out, then shred into pieces with two forks, then set aside.
Step 2: Add water to a large pot ¾ of the way full, then bring to a boil. Once the water boils, pour in the chicken soup mix and stir. Let the chicken soup cook for 30 minutes.
Step 3: Meanwhile, in a small bowl, add in the egg and olive oil, then whisk together to combine. Pour in the matzo meal packet and whisk again until the matzo meal is incorporated. Set in the fridge for 15 minutes.
Step 4: Take out the matzo ball mix and using a small cookie scoop, scoop the matzo ball mix into walnut size balls. Place them in the soup and cook on a medium-low flame for an additional 25 minutes.
HINT: Add a little bit of seltzer or club soda to the matzo mixture. This will give the matzo balls an airy texture rather than being too dense, which happens a LOT when making matzo balls.
Recipe Swaps and Substitutions
Here are a few ways you can swap out some of the ingredients and sub in some others to make it your own:
- Noodles - Sub gluten free noodles into the soup instead of regular noodles. Egg noodles work really well!
- Chicken - Use bone-in chicken for added flavor and more nutrients. Add the bone-in chicken directly into the pot of soup (skinless preferred).
- Veggies - Toss in parsnip, fresh sliced celery and carrots.
When would I serve this matzo ball soup?
This recipe, while typically served in colder months and during Jewish holidays, can be served in so many ways:
- For a quick weeknight or weekend dinner
- During colder months
- Family gatherings
- For a new mama/new parents to be
- For a pot luck
How do I store this? Can I freeze it?
Chicken soup is known for being a great freezer-friendly meal, so yes you can add this soup to a freezer-safe container for up to 2-3 months. To defrost: take out of the fridge and set in the sink overnight, or let thaw in the fridge. Add to a large pot and put on a low flame to warm.
Hungry for more?
Check out these other cozy recipes!
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Matzo Ball Chicken Soup Recipe
- 1 large pot
- 1 small pot
- 1 medium bowl
- 1 small plate
- 1 whisk
- 1 Cookie scoop
- 2 forks
- 2 large boneless skinless chicken breasts
- 4-5 quarts water
- 1 pkg chicken soup mix with noodles, preferred
- 1 pkg matzo ball mix
- 2 whole eggs
- ¼ cup olive oil
- 1 scoop Ancient Nutrition Chicken Soup Bone Broth Protein Powder or packet
- Bring a medium-sized pot of water to a boil, then add in the chicken to boil for 40 minutes.
- Take out, then shred into pieces with two forks, then set aside.
- Add water to a large pot ¾ of the way full, then bring to a boil.
- Once the water boils, pour in the chicken soup mix and stir. Let the chicken soup cook for 30 minutes.
- Meanwhile, in a small bowl, add in the egg and olive oil, then whisk together to combine.
- Pour in the matzo meal packet and whisk again until the matzo meal is incorporated. Set in the fridge for 15 minutes.
- Take out the matzo ball mix and using a small cookie scoop, scoop the matzo ball mix into walnut size balls.
- Place them in the soup and cook on a medium-low flame for an additional 25 minutes.