Chicken Matzo Ball Soup

socialfood_chickenmatzoballsoup4 socialfood_chickenmatzoballsoup3Okay I had to post this soup because I make it so often that I had  to share it.  It’s very similar to my Veggie + Noodle Soup with a twist.  Like that soup it came about from the abundance of veggies in my fridge at all time due to my weekly farmers co-op delivery.  It also comes from my love of matzo ball soup.  I made it one night for my husband and he was hooked.  Now he request by name.  It’s incredibly easy to make since I use a packet of matzo ball soup mix.  It takes 15 minutes prep and 30 minute cook time if that and serves 6 easily with extra.


  • 1 packet of Manischewitz Matzo Ball & Soup Mix
  • 4 eggs
  • 2 tbsp of vegetable oil or olive oil
  • 10 cups of water
  • 1 49oz can of low sodium chicken broth
  • 2 cups of elbow noodles (or anything you have)
  • 2 cups of oyster mushrooms (or any mushrooms you have)
  • 5 leaves of kale (shredded, use only leaves and toss stems)
  • 3 boneless and skinless chicken thighs
  • 4 carrots diced
  • 1 cup of frozen peas
  • salt + pepper


  1. In a large pot add your chicken broth and Matzo Ball soup mix with water.  Add diced carrots and bring to a boil.  Then reduce heat to a simmer.
  2. Prepare your matzo balls according to the directions on the box.  Normally it’s add the matzo ball mix, 2 eggs and 2 tbsp of oil in a bowl.  Don’t over mix the mixture and then place the bowl in the fridge for 15 minutes.
  3. Meanwhile prepare your chicken thighs.  Salt and pepper both sides generously and heat your cooking pan.  Add oil olive and place thighs in the hot pan.  Cook both sides for 3-4 minutes.  The chicken should have nice sear on both sides but will not be cooked all the way through.  Place chicken on cutting board and cut into bite sizes.  Then put chicken and all the juices in the pan into your large pot.  The chicken will finish cooking in the soup.
  4. After your 15 minutes is up roll your matzo balls and drop into the soup.  Make sure you don’t over roll them.  Keep them loose.   The don’t need to be perfect.  It should make 8-10 balls.
  5. Add noodles, peas and mushrooms.  Once matzo balls start to double in size and float to the top add your shredded kale.  Cover your pot with a lid and let it cook for 3 minutes or until kale is tender.
  6. Beat 2 eggs in small bowl.  Bring your soup to a boil and slowly pour your egg batter into the soup in sections.  The egg will instantly cook similar to a Egg Drop Soup.
  7. Turn off heat, serve and enjoy!

Note: You won’t need to season the soup at all.  Taste it and you’ll see! Between the Matzo Ball soup mix and the chicken it will be perfect!
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