This is my go-to quick chicken soup recipe for colds or holidays when I am in a hurry. For Rosh Hashanah or Yom Kippur, I like to make this soup three days ahead to let the flavors mingle. This recipe begins with a good-quality, store-bought broth, which immediately gives the chicken flavoring a head start. (Make sure to look for “kosher” on the label.)

Skinless bone-in chicken breasts add additional chicken flavor. (The bones help to enrich and slightly thicken the soup). This chicken soup cooks until the chicken is just cooked through, and the vegetables are tender. The chicken is cut up and returned to the soup awaiting its final pairing with the herbed matzo balls. If you prefer a lighter soup, strain out all the vegetables and chicken and serve the broth with the matzo balls. (Use the reserved chicken to make chicken salad.)

I prefer matzo balls that include seltzer water to lighten them and schmaltz (rendered chicken fat) to enhance the flavor. Chopped herbs add both flavor and color to the ivory dumplings. You can make up the matzo balls in the morning and keep them at room temperature in a little water until warming them in the chicken soup.

Tasty tips

Seriously Simple Chicken Soup with Herbed Matzo Balls

Serves 6 to 8

For the soup:

2 medium whole chicken breasts, halved, skin removed, bone in

8 cups low-sodium chicken broth

6 cups water

2 medium onions, thinly sliced

4 carrots, peeled and sliced 1/2-inch thick

2 ribs of celery, sliced 1/2 inch thick

2 parsnips, peeled and sliced 1/2-inch thick

2 tablespoons coarsely chopped fresh dill, mint or parsley leaves or a combination

1 small tomato, quartered

Salt and freshly ground black pepper

2 tablespoons finely chopped parsley, for garnish

For the matzo balls:

1/4 cup rendered chicken fat (schmaltz) or vegetable oil

4 large eggs, slightly beaten

1 cup matzo meal

1 tablespoon finely chopped chives

1 tablespoon finely chopped parsley

1 3/4 teaspoons salt

1/4 cup seltzer water, any sparkling water

1. Place the chicken breast, stock and water in a large pot. Bring to a boil on medium-high heat. Skim the soup. Add the onion, carrot, celery, parsnip, dill and tomato. Reduce the heat to low and simmer for about a half hour or until the chicken is cooked and the vegetables are just tender. Skim periodically. Season to taste with salt and pepper.

2. Remove the chicken breasts from the soup and cool slightly. With your hands remove the meat from the bones, making sure to discard any bone or cartilage; tear or cut the chicken into bite-sized pieces and return to the soup. Cover the soup and refrigerate. (At this point if you prefer just the broth, strain the soup first and then refrigerate.)

3. To make the matzo balls, blend schmaltz or oil and eggs together with a whisk. Add the matzo meal, chopped herbs and salt to the egg mixture and stir together mixing well. Add the seltzer water and blend well. Cover the bowl and place in the refrigerator for half an hour for the mixture to thicken enough to make the matzo balls.

4. Bring enough water in a large wide pot to come up 3/4 of the way to a boil on medium-high heat. Make the balls by rolling them very lightly into 1 1/2-inch balls. (The more you roll them, the tougher and heavier they will become.) Reduce the flame and drop the balls into the barely simmering water. Cover the pot and cook about 25 to 30 minutes or until cooked through. (Don’t take the lid off while they are cooking.)

5. When ready to serve, remove the soup from the refrigerator and carefully remove any fat layer from the soup. Reheat the soup on medium heat for 15 to 20 minutes. Taste for seasoning. Add the matzo balls at the last minute just until heated through, about 3 to 5 minutes. Serve in bowls and garnish with parsley.

Advance preparation: The soup may be made completely ahead up to three days ahead, covered and refrigerated. The matzo balls can be made up to six hours ahead, covered and left at room temperature. The broth can be frozen for one month.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.