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–+ servings
matzo ball chicken noodle soup in a large pot with a mug of soup on the side and a packet of bone broth powder.

Matzo Ball Chicken Soup Recipe

Morgan Peaceman
Classic, and entirely pantry friendly, this is the easiest matzo ball chicken noodle soup recipe, with an added serving of protein!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Appetizer, dinner
Cuisine American, Ashkenazi, Eastern European
Servings 6 servings

Equipment

  • 1 large pot
  • 1 small pot
  • 1 medium bowl
  • 1 small plate
  • 1 whisk
  • 1 Cookie scoop
  • 2 forks

Ingredients
  

  • 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

Instructions
 

  • 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.
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