You are here: Home » Recipes » Classic Chicken Soup with Matzo Balls Classic Chicken Soup with Matzo Balls Recipe by Margo Rudman GoldKitchen Tested Yield 8 servings Prep 25 mins Cook 180 mins The original cure for whatever ails you—even if all you need is a little comforting! Mark Boughton PrintEmail Use a kosher chicken, if desired. For a clear broth, do not stir or agitate the soup while it's simmering. For added flavor in the matzo balls, you can substitute chicken fat from the soup for the vegetable oil. Ingredients Soup:1 (4- to 5-pound) chicken, giblets removed2 stalks celery with leaves, halved1 medium onion, quartered3 medium carrots, peeled and halved1 parsnip, peeled and halved4 sprigs flat-leaf parsley4 sprigs fresh dill1 tablespoon salt1/2 teaspoon freshly ground black pepperMatzo Ball:2 eggs2 tablespoons vegetable oil1 teaspoon salt2 tablespoons unflavored seltzer or club soda1/2 cup unsalted matzo meal Instructions To prepare the soup, place chicken in an 8-quart stock pot. Add cold water to cover chicken completely. Add remaining ingredients. Bring to a boil. Reduce heat to low; simmer 2 hours. Remove chicken and vegetables and strain broth. (Save chicken for another use.) Refrigerate broth several hours or overnight. To prepare the matzo balls, beat eggs with a whisk until lemon-colored. Add oil, salt and seltzer; beat well. Mix in matzo meal; do not overmix. Let stand a few minutes. Fill stockpot halfway with water; bring to a boil. Wet hands and form matzo mixture into 8 balls. Reduce heat to low and drop balls into water. Cover pot and simmer 45 to 60 minutes. Matzo balls are done when white and fluffy in the center. If yellow, cook 10 more minutes. To serve, scrape off the layer of fat from the top of broth; reheat. Add cooked matzo balls. Serves 8. Recipe by Margo Rudman Gold.