Jake Cohen’s Roasted Chicken Matzo Ball Soup Recipe | Comfort in a Bowl

Caramelizing main ingredients transforms a family classic into a richer, heartwarming meal.

By Medha deb

Created on Sep 17, 2025

Caramelizing main ingredients transforms a family classic into a richer, heartwarming meal.

Introduction to Jake Cohen’s Roasted Chicken Matzo Ball Soup

Matzo ball soup, a beloved staple of Jewish cuisine, is synonymous with comfort, tradition, and family. Chef Jake Cohen’s take on this classic elevates the dish by roasting the chicken and vegetables, infusing the broth with deep, caramelized flavors that set it apart from conventional versions. This recipe not only satisfies the soul but also serves as a centerpiece for gatherings, especially during Passover and other celebrations.

Why This Recipe Stands Out

What makes Jake Cohen’s Roasted Chicken Matzo Ball Soup unique is its use of roasting—rather than boiling—the chicken and vegetables. This technique draws out rich, savory notes from the chicken skin and vegetables, creating a broth that’s both aromatic and deeply flavorful. The matzo balls, lightened with seltzer and schmaltz (rendered chicken fat), are tender and fluffy, offering the perfect contrast to the robust soup. The result is a balanced, hearty dish that feels both familiar and refreshingly new.

Ingredients for Roasted Chicken Matzo Ball Soup

Here’s what you’ll need to make this memorable soup at home:

Matzo meal
Schmaltz (chicken fat)
Fresh dill
Kosher salt
Large eggs
Club soda or seltzer
Bone-in, skin-on chicken legs
Carrots
Parsnips
Yellow onion
Extra-virgin olive oil
Freshly ground black pepper
Chicken stock
Lemon zest

These ingredients are readily available, but if schmaltz is hard to find, rendered chicken fat from roasting can be used, or clarified butter for a non-traditional (but still delicious) version.

Equipment Needed

Large bowls
Whisk
Large sheet pan (half-sheet size)
Large pot (for soup)
Small pot (for matzo balls)
Ladle
Slotted spoon
Two forks (for shredding chicken)

Step-by-Step Preparation

Making the Matzo Balls

The secret to Cohen’s matzo balls is the combination of matzo meal, schmaltz, fresh dill, eggs, salt, and—uniquely—club soda or seltzer, which makes them extra light and airy.

Combine matzo meal, schmaltz, dill, salt, and eggs in a large bowl. Stir until smooth.
Gently fold in the seltzer until fully incorporated.
Cover and refrigerate for 1 hour. This step is crucial for achieving the perfect texture.
Scoop the chilled mixture into 1/4-cup portions and, using wet hands, roll into smooth balls. Aim for about 14 matzo balls.
Bring a large pot of salted water to a boil. Gently add matzo balls one at a time.
Reduce heat to maintain a gentle simmer, cover, and cook until fluffy and tender, about 1 hour.
Remove from heat, cover, and let sit for 15 minutes before serving.

Preparing the Roasted Chicken Soup

While the matzo balls cook, begin the soup:

Preheat oven to 450°F.
Toss chicken legs, chopped carrots, parsnips, onion, olive oil, salt, and pepper together on a half-sheet pan. Arrange chicken skin-side up.
Roast for 30 minutes, or until chicken and vegetables are golden and aromatic.
Transfer the roasted chicken and vegetables to a large pot, cover with chicken stock and 4 cups of water.
Bring to a simmer over medium-high heat, then reduce to a gentle simmer and cook until the chicken is tender, about 30 minutes.
Skim any fat from the surface with a ladle.
Remove chicken legs, cool slightly, then shred the meat, discarding skin and bones.
Stir shredded chicken, dill, and lemon zest into the soup. Adjust seasoning with salt and pepper.

Assembling and Serving

Transfer cooked matzo balls to serving bowls using a slotted spoon.
Ladle the hot soup over the matzo balls, ensuring everyone gets plenty of chicken, vegetables, and broth.
Garnish with additional fresh dill and a bit of lemon zest if desired.

Cooking Tips for Perfect Matzo Ball Soup

Chilling the matzo ball mixture: This step helps the balls hold their shape and gives them a tender texture.
Use seltzer or club soda: The carbonation lightens the matzo balls, making them soft and airy.
Roasting for flavor: Roasting chicken and vegetables before simmering adds layers of caramelized, savory flavor.
Skimming the fat: Removing excess fat after simmering results in a cleaner, more refined broth.
Seasoning to taste: Always taste and adjust salt and pepper just before serving for maximum flavor impact.

Common Variations and Substitutions

While Cohen’s recipe is pretty traditional, you can adapt it:

Vegetarian: Swap chicken legs for mushrooms and use vegetable stock. Omit the schmaltz in favor of vegetable oil.
Dairy-free: The original recipe is already dairy-free as written.
Seltzer alternatives: If you don’t have seltzer, plain water works, but the matzo balls will be denser.
Chicken bone broth: Use homemade or high-quality store-bought broth for best results.

Nutritional Information (Per Serving)

This is a hearty, nourishing soup, rich in protein and vegetables. A typical serving (with one matzo ball) contains:

Calories	Protein	Carbohydrates	Fat
~350–400	~25g	~20–25g	~15–20g

These values are approximate and will vary depending on specific ingredients and serving sizes.

Frequently Asked Questions

What is schmaltz, and where can I find it?

Schmaltz is rendered chicken fat, a staple in traditional Jewish cooking. It can be made at home by rendering chicken fat or purchased at Jewish markets, specialty grocery stores, or online. In a pinch, clarified butter or vegetable oil can be used, though the flavor will change slightly.

Can I make matzo ball soup ahead of time?

Yes! Both the matzo balls and the soup can be made a day in advance. Store the soup and matzo balls separately in the refrigerator and reheat just before serving. Add matzo balls to the reheated soup just before ladling into bowls to prevent them from becoming soggy.

How can I ensure my matzo balls are fluffy, not dense?

Using seltzer, not overmixing the batter, and chilling the mixture before cooking are key to light, airy matzo balls. Also, handle the mixture gently when forming the balls.

Can I use chicken breast instead of legs?

Yes, but legs will yield a richer, deeper flavor due to their higher fat content. Chicken breast will create a leaner broth; adjust cooking time to prevent dryness.

Is this recipe suitable for Passover?

Absolutely. This recipe is rooted in Jewish tradition and uses ingredients that are generally suitable for Passover, but always check your matzo and schmaltz for Passover certification if you have strict dietary guidelines.

Cultural and Culinary Significance

Matzo ball soup, often called “Jewish penicillin,” is more than just comfort food—it’s a symbol of heritage, family, and healing. The act of roasting the chicken and vegetables in this recipe nods to both tradition and innovation, appealing to both classic tastes and modern palates. Chef Jake Cohen’s version honors this legacy while presenting a dish that feels fresh and accessible to all cooks.

Pairing and Serving Suggestions

Serve this soup as a starter for a festive meal or as the main event with a simple green salad and crusty bread (use matzo during Passover). For wine pairings, consider a crisp white wine or a light-bodied red to complement the soup’s richness.

Storing and Reheating

Store soup and matzo balls separately in airtight containers in the refrigerator for up to 3 days.
Reheat soup gently on the stove; avoid boiling to prevent the matzo balls from falling apart. Add matzo balls to the soup just before serving.
For freezing, freeze the broth and vegetables (without matzo balls) for up to 3 months. Matzo balls are best frozen separately or made fresh.

Conclusion

Jake Cohen’s Roasted Chicken Matzo Ball Soup is a masterclass in balancing tradition and innovation. The recipe’s thoughtful techniques—roasting for depth of flavor, chilling for tender matzo balls, and finishing with fresh herbs and lemon zest—result in a dish that’s comforting, complex, and deeply satisfying. Whether you’re serving it for a holiday, a family dinner, or simply to soothe the soul, this soup is sure to become a treasured part of your culinary repertoire.

References

Author

medha deb

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

Read full bio of medha deb