Roasted Chicken Matzo Ball Soup

This comforting soup combines roasted chicken, aromatic vegetables, and fluffy matzo balls in a flavorful broth—a heartwarming bowl of tradition.


  • 1 whole chicken (2-3 lbs)
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 2 onions, halved
  • 3 cloves garlic
  • Salt and pepper
  • 2 cups matzo meal
  • 4 eggs
  • 1/4 cup vegetable oil
  • Fresh dill for garnish


  1. Roast chicken, carrots, celery, onions, and garlic in the oven at 400°F until browned.
  2. Transfer everything to the deep plate of the Ventray Grill, cover with water, and simmer for 2 hours.
  3. Remove chicken, shred meat, and return to the deep plate.
  4. In a bowl, mix matzo meal, eggs, oil, salt, and pepper. Form into balls.
  5. Cook matzo balls in simmering soup for 30 minutes.
  6. Serve with fresh dill.

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