This delicious Pioneer Woman Roasted Chicken Matzo Ball Soup is warm, comforting, and full of rich flavors. It’s an easy homemade soup with fluffy matzo balls, tender roasted chicken, and a flavorful broth. You can make it with simple pantry ingredients, and it’s perfect for a cozy family meal or a hearty holiday dish.
Ingredients Needed
- For the Matzo Balls:
- 2 cups matzo meal
- 1/2 cup schmaltz (chicken fat), melted
- 2 tablespoons fresh dill, minced
- 2 teaspoons kosher salt (plus more as needed)
- 6 large eggs, beaten
- 2/3 cup seltzer water
- For the Soup:
- 2 pounds bone-in, skin-on chicken legs (about 4 medium)
- 1 pound carrots (about 4 medium), scr믭 and cut into 1-inch pieces
- 1 pound parsnips (about 4 large), scr믭 and cut into 1-inch pieces
- 1 medium yellow onion, diced
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper (to taste)
- 8 cups chicken stock
- 4 cups water
- 1/4 cup fresh dill, minced
- 1 teaspoon finely grated lemon zest
How To Make Roasted Chicken Matzo Ball Soup
- Prepare the Matzo Ball Dough: In a large bowl, mix the matzo meal, melted schmaltz, dill, salt, and eggs until smooth. Stir in the seltzer water until fully incorporated. Cover and refrigerate for 1 hour.
- Cook the Matzo Balls: Bring a large pot of salted water to a boil. Using wet hands, roll the chilled matzo mixture into 1/4-cup-sized balls (about 14 balls). Gently add them to the boiling water, reduce the heat to a simmer, cover, and cook for 1 hour. Remove from heat and let sit for 15 minutes. Keep warm until the soup is ready.
- Roast the Chicken and Vegetables: Preheat oven to 450°F. On a sheet pan, toss the chicken legs, carrots, parsnips, onion, olive oil, salt, and pepper. Arrange the chicken skin-side up and roast for 30 minutes, until golden brown.
- Simmer the Soup: Transfer the roasted chicken and vegetables to a large pot. Add the chicken stock and 4 cups of water. Bring to a simmer over medium-high heat, then reduce the heat to low and cook for 30 minutes. Skim off any fat from the top and discard.
- Shred the Chicken: Remove the chicken legs from the pot and let them cool slightly. Shred the meat with two forks, discarding the skin and bones. Stir the shredded chicken, dill, and lemon zest into the soup. Taste and adjust seasoning with salt and pepper.
- Serve: Use a slotted spoon to transfer the matzo balls into serving bowls. Ladle the hot soup over the matzo balls and serve immediately.
Recipe Tips
- Use Seltzer for Light Matzo Balls: The bubbles in seltzer water make the matzo balls softer and fluffier. Don’t skip this ingredient!
- Chill the Dough: Let the matzo dough rest in the fridge for at least 1 hour to help it firm up and hold its shape when cooking.
- Roast the Chicken for More Flavor: Roasting brings out a deep, rich taste in the broth. Don’t just boil raw chicken—this extra step makes a big difference!
- Skim Off Fat from the Broth: After simmering, remove excess fat from the top for a cleaner, lighter soup.
- Shred Chicken While Warm: It’s easier to pull the chicken into tender pieces while it’s still warm.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers roasted chicken matzo ball soup in an airtight container in the fridge for up to 4 days. Keep the matzo balls separate in their own container with some broth to prevent them from drying out.
- Freeze: Pour the cooled soup (without the matzo balls) into freezer-safe containers and freeze for up to 3 months. Matzo balls don’t freeze well because they can become too soft. Thaw the soup in the fridge overnight before reheating.
- Reheating: Heat leftovers roasted chicken matzo ball soup on the stove over medium heat for 10–15 minutes until hot. Warm matzo balls in the broth for a few minutes before serving. Avoid boiling to keep them soft.
Nutrition fact
Per Serving, Serves 8
- Calories: 658
- Fat: 41 g
- Saturated Fat: 11 g
- Trans Fat: 0 g
- Cholesterol: 263 mg
- Sodium: 1326 mg
- Carbohydrates: 33 g
- Fiber: 5 g
- Sugar: 10 g
- Protein: 32 g
- Calcium: 92 mg
- Iron: 3 mg
- Potassium: 990 mg
More Pioneer Woman Recipes:
Pioneer Woman Roasted Chicken Matzo Ball Soup
Description
This delicious Pioneer Woman Roasted Chicken Matzo Ball Soup is warm, comforting, and full of rich flavors. It’s an easy homemade soup with fluffy matzo balls, tender roasted chicken, and a flavorful broth. You can make it with simple pantry ingredients, and it’s perfect for a cozy family meal or a hearty holiday dish.
Ingredients
Instructions
- Prepare the Matzo Ball Dough: In a large bowl, mix the matzo meal, melted schmaltz, dill, salt, and eggs until smooth. Stir in the seltzer water until fully incorporated. Cover and refrigerate for 1 hour.
- Cook the Matzo Balls: Bring a large pot of salted water to a boil. Using wet hands, roll the chilled matzo mixture into 1/4-cup-sized balls (about 14 balls). Gently add them to the boiling water, reduce the heat to a simmer, cover, and cook for 1 hour. Remove from heat and let sit for 15 minutes. Keep warm until the soup is ready.
- Roast the Chicken and Vegetables: Preheat oven to 450°F. On a sheet pan, toss the chicken legs, carrots, parsnips, onion, olive oil, salt, and pepper. Arrange the chicken skin-side up and roast for 30 minutes, until golden brown.
- Simmer the Soup: Transfer the roasted chicken and vegetables to a large pot. Add the chicken stock and 4 cups of water. Bring to a simmer over medium-high heat, then reduce the heat to low and cook for 30 minutes. Skim off any fat from the top and discard.
- Shred the Chicken: Remove the chicken legs from the pot and let them cool slightly. Shred the meat with two forks, discarding the skin and bones. Stir the shredded chicken, dill, and lemon zest into the soup. Taste and adjust seasoning with salt and pepper.
- Serve: Use a slotted spoon to transfer the matzo balls into serving bowls. Ladle the hot soup over the matzo balls and serve immediately.
Notes
- Use Seltzer for Light Matzo Balls: The bubbles in seltzer water make the matzo balls softer and fluffier. Don’t skip this ingredient!
- Chill the Dough: Let the matzo dough rest in the fridge for at least 1 hour to help it firm up and hold its shape when cooking.
- Roast the Chicken for More Flavor: Roasting brings out a deep, rich taste in the broth. Don’t just boil raw chicken—this extra step makes a big difference!
- Skim Off Fat from the Broth: After simmering, remove excess fat from the top for a cleaner, lighter soup.
- Shred Chicken While Warm: It’s easier to pull the chicken into tender pieces while it’s still warm.
Pioneer Woman Roasted Chicken Matzo Ball Soup