Name: Jewish Chicken Soup with Matzo Balls Recipe
Prep time: 30 min
Cook time: PT-497352H5M56S
Total time: PT-497352H5M56S
Cuisine: Jewish
Ingredients: 1 whole chicken; 2 quarts cold water, or as needed; 8 medium carrots, peeled and sliced; 2 stalks celery, chopped; 1 parsnip, chopped (Optional); 1 medium yellow onion, chopped; 1 bunch fresh dill weed, chopped; salt and pepper to taste; 3 cloves garlic, crushed; 2 ½ cups matzo meal; 6 large eggs; 6 tablespoons vegetable oil; 2 teaspoons salt, or to taste; ¼ cup broth from the soup (for mixing)

Description

This traditional Jewish chicken soup is a comforting, nourishing dish that's perfect for cold days or when you're feeling under the weather. Passed down from great-grandmother's recipe, it features tender chicken simmered with fresh vegetables and aromatic dill, paired with hearty homemade matzoh balls. The recipe offers a rich, flavorful broth and satisfying textures, making it a beloved family classic ideal for warming the soul.

Ingredients

Soup Ingredients

1 whole chicken
2 quarts cold water, or as needed
8 medium carrots, peeled and sliced
2 stalks celery, chopped
1 parsnip, chopped (Optional)
1 medium yellow onion, chopped
1 bunch fresh dill weed, chopped
salt and pepper to taste
3 cloves garlic, crushed

Matzoh Balls Ingredients

2 ½ cups matzo meal
6 large eggs
6 tablespoons vegetable oil
2 teaspoons salt, or to taste
¼ cup broth from the soup (for mixing)

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Instructions

Gather Ingredients: Collect all the ingredients needed for the soup and matzoh balls to prepare efficiently.
Prepare the Soup Base: Place the whole chicken breast-side down into a large pot. Add enough cold water to reach about 3 inches from the top of the pot. Add the sliced carrots, chopped celery, parsnip (if using), chopped onion, fresh dill weed, salt, and pepper. Bring the mixture to a simmer over medium heat. Partially cover the pot and cook gently for 2 hours, ensuring the soup does not boil. Skim any fat that rises to the surface to keep the broth clear.
Add Garlic and Continue Simmering: After the initial simmer, add the crushed garlic cloves to the pot. Continue to simmer, partially covered, for another 2 hours to deepen the flavors.
Make Matzoh Ball Dough: In a medium bowl, combine the matzo meal, eggs, vegetable oil, 2 teaspoons salt, and ¼ cup of hot broth taken from the soup. Mix well until combined. Refrigerate the mixture for about 20 minutes to allow it to set and firm up, making it easier to handle.
Cook the Matzoh Balls: Bring a separate pot of water to a rolling boil. Wet your hands to prevent sticking and roll the matzo meal mixture into approximately 16 balls. Drop the balls carefully into the boiling water, cover the pot, and cook for about 35 minutes until they are cooked through and fluffy.
Prepare Chicken and Broth: Remove the chicken from the soup and set aside to cool slightly. Remove and discard the bones and skin, then shred or cut the meat into bite-sized pieces. Strain the soup broth to remove solids, reserving the cooked vegetables for another use or adding back into the final soup if desired. Return the clear broth to the pot.
Combine and Serve: Add the shredded chicken and cooked matzoh balls to the hot broth in the pot. Heat through gently and serve the soup warm. Enjoy this hearty, comforting dish perfect for any occasion.

Notes

You can reduce the matzo meal by ½ cup if you prefer lighter matzoh balls.
Skimming fat during cooking helps keep the broth clear and less greasy.
Reserving vegetables gives you options to use them in other dishes or add back to the soup.
Wet your hands before rolling the matzoh balls to prevent sticking.
Make sure the soup simmers gently and does not boil for best flavor and clarity.