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Chicken & Matzo Ball Soup for Passover
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8 cups water

28 ounces boneless skinless chicken thighs

1 medium (1 cup) onion, chopped

1 teaspoon salt

1/2 teaspoon pepper

1 bay leaf

Matzo Balls

1 (5-ounce) envelope kosher matzo ball mix

1 tablespoon chopped fresh chives

1/4 teaspoon salt

1/8 teaspoon pepper


4 medium (1 1/2 cups) carrots, sliced

2 ribs (1 cup) celery, chopped

1/2 teaspoon garlic salt

1/2 teaspoon pepper

How to make

  1. STEP 1

    Place water, chicken thighs, 1/2 cup onion, 1 teaspoon salt, 1/2 teaspoon pepper and bay leaf in 6-quart saucepan. Cover; cook over high heat 10-15 minutes or until mixture comes to a full boil.

  2. STEP 2

    Reduce heat to low. Cover; cook 45-60 minutes or until chicken is tender. Remove chicken from broth. Cool chicken slightly; strain broth.

  3. STEP 3

    Prepare matzo ball mix as directed on package. Add chives, 1/4 teaspoon salt and 1/8 teaspoon pepper; mix well. Refrigerate and cook as directed on package.

  4. STEP 4

    Return chicken and broth to saucepan. Add remaining 1/2 cup onion, 1/2 teaspoon pepper and all remaining soup ingredients. Increase heat to high.  Cook 10-15 minutes or until mixture comes to a boil.

  5. STEP 5

    Reduce heat to low. Cook 5-10 minutes or until carrots are crisply tender. Add cooked matzo balls. Continue cooking until heated through.

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