Matzo Ball Chicken Noodle Soup

Matzo Ball Chicken Noodle Soup


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This easy matzo ball soup recipe will have you making this dish all year round. Using boxed matzo meal makes this souper simple to make.

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Time needed

10 min preparation + 20 min cooking

Serving Size / Yield

16 servings


  • 1 Box of matzo ball soup mix (Contains a soup flavoring mix packet, and a matzo ball mix packet)
  • 2 Box of Matzo Ball Mix
  • 1 lb. of boneless chicken breasts (cooked and diced)
  • 4 large carrots, sliced
  • 4 large stalks of celery, sliced
  • 1 Bag (12 oz.) of soup noodles of your choice
  • 4 Eggs
  • 4 Tbs. vegetable oil

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Fill a large soup pot with 3 quarts of water and add sliced carrots, celery and soup mix packet (the clear packet). Cover and bring to a boil then reduce heat to a simmer. Cook until carrots and celery are just tender.
Add cooked diced chicken and continue to simmer.
In a medium bowl, add eggs and olive oil and whisk together. Add 2 packets of matzo ball mix. Stir with a fork until just evenly mixed (do not over mix).
Place bowl in the refrigerator for at least 15 minutes. You want this mixture to be firm when you begin to form your matzo balls.
Bring soup to a boil. Wet your hands and loosely roll chilled matzo mixture into 1” balls. Make sure not form balls too compactly or they will be tough.
Drop balls into boiling soup. Cover tightly, reduce heat, and simmer for 20 minutes.
When matzo balls are done, move them gently with a spoon and add noodles to the simmering pot. Gently stir occasionally and continue to cook until noodles are done. Serve and enjoy.

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