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Brooke Burke talks motherhood, beauty secrets and her go-to recipe

Matzo ball soup

Brooke Burke’s chicken matzo ball soup

Recipe courtesy of


  • Package of chicken thighs with skin
  • Large onion
  • Carrots
  • Celery
  • Bay leaves
  • Salt and pepper
  • Chicken bouillon
  • Parsley
  • Manischewitz Matzo Ball Mix
  • 5 Eggs
  • Vegetable oil
  • One bag of fine egg noodles


  1. Prepare the matzo balls according to the mix directions, set aside in refrigerator for a half hour. (I usually prepare the 20-23 servings, it actually makes only about 10 if you form them into baseball size balls.
  2. Bring a large pot of water to boil. Add one finely chopped large onion and one package of chicken thighs, 1 tablespoon of salt, 3 bay leaves. Boil for one hour. Remove chicken and set aside to cool.
  3. Add chopped carrots, celery, one chicken bouillon, (I often add other vegetables like zucchini and squash, as you like). Boil until vegetables are soft, add 1 cup of egg noodles, too much will absorb the broth. Add parsley. Salt and pepper to taste.
  4. Boil a separate pot of water and make the matzo balls as directed (I do not drop them into my soup). Remove the skin and bones from the chicken and keep in a separate bowl to add to your soup as desired.

“I serve the soup to each of my children’s liking. I shred the chicken, place it in individual bowls, add a matzo ball for whoever likes them, and then top it off with the soup,” says Burke.

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