Nana’s Chicken Matzo Ball Soup Recipe


Last night was soup night.  One of my family’s favorites is Nana’s Chicken Matzo Ball Soup.  Nana is not some mythical figure in this recipe.  She is my mother and my boy’s Nana.  She first experienced matzo ball soup many years ago and was inspired to make her own.  She has tweaked her recipe through the years and it just keeps getting better and better.  Let me show you how it’s done……Nana style:)

First you need to make the soup broth (of course this step could be skipped and just use canned chicken broth, but it always tastes better from scratch!)

Brown 2-3 chicken breasts in 1-2 tsp olive oil

Remove pan from heat & add chopped carrots(2), celery(2-3 ribs), minced garlic(3-4), and half a large onion

Add water to cover chicken breasts about 7-8 cups

Add 1-15 whole peppercorns

2-3 whole cloves

1 bay leaf

one tablespoon dry parsley (or if you want add some chopped fresh parsley- I didn’t have dry parsley so I just chopped up some fresh stuff)

Heat to simmer, cover and simmer 2 hours or until chicken is done (I cooked mine one hour as that is all the time I had)

Once chicken is cooked through remove from heat.  Strain broth and toss ingredients EXCEPT chicken.  If you have time, cook broth so you can skim fat off.  If you don’t have time, return broth to pot and add chicken(cut into cubes)

Next add chopped 2 carrots, 2-3 ribs of celery, and one onion.  Simmer 10-15 minutes.

Follow directions on matzo ball soup box to finish soup.  There are different kinds of matzo ball soup mixes this is the kind Nana prefers.  You can find it in the kosher section of your grocery store.

You will need to mix the matzo mix with eggs and vegetable oil and let sit in the frig for about 15 minutes.  One of Nana’s new improvements on the recipe is adding 2-3 garlic cloves to the matzo mix at this point in the recipe.

After the matzo mix has sat for a while it is ready to form into one inch size balls.   Plop these balls right into your soup.  They will need to be boiled covered for about 20 minutes.

After the matzo balls are cooked Nana likes to throw in some spinach for extra nutrition. (This is also a new improvement) Mix in the spinach until it is wilted and combined.  Then you have it!  Matzo Ball Soup ala Nana!!  Enjoy!


  1. Looks Great! I’m your newest follower! Have a great day. Come by and check out my giveaways, and follow back if you have time. Thanks

  2. This soup just has “home-cooking” written all over it. It looks so warm and comforting and delicious.

  3. Looks delish! I stumbled this. 🙂

  4. Wow, I’ve never had that before but it looks darn good!

    Stumbled your post for you. Mine is Do you use Freecycle?

  5. Thanks for linking up, this looks yummy!


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