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Fluffy matzo balls floating in a rich, golden chicken broth deliver the ultimate protein-rich comfort soup. This Jewish-American family classic warms the soul with every spoonful.
In a large pot, combine the chicken, onion, carrots, and celery. Cover with chicken broth and bring to a gentle simmer over medium heat. Skim any foam from the surface.
Reduce heat to low and cook for 1 hour, partially covered, until the chicken is tender and the broth is richly golden.
Meanwhile, mix matzo meal, eggs, vegetable oil, salt, and a pinch of pepper in a medium bowl. Refrigerate the mixture for at least 30 minutes to let the dough firm up.
Moisten hands and form the chilled matzo mixture into 1-inch balls. Drop them gently into simmering salted water (not the soup), and cook covered at a gentle simmer for 30–40 minutes until the matzo balls are fluffy and cooked through.
Remove the chicken from the broth. Shred or cut it into bite-size pieces and return it to the pot. Add cooked matzo balls and chopped parsley. Simmer the soup for 5 more minutes, seasoning with additional salt and pepper as needed. Serve piping hot.
