Jewish Chicken Soup with Matzo Balls
Warm, comforting, and steeped in tradition, Jewish Chicken Soup with Matzo Balls is the ultimate recipe for a soul-soothing meal. Often called "Jewish penicillin," this classic dish marries tender chicken simmered for hours with hearty root vegetables like carrots, parsnips, and celery, infused with the fresh flavors of dill and parsley. The pièce de résistance is the light and fluffy matzo balls, made with schmaltz or vegetable oil and a touch of seltzer for the perfect texture. Ideal for holiday celebrations or anytime you need a bowl of wholesome goodness, this recipe serves up a golden broth that’s both nourishing and packed with flavor. Serve it piping hot, garnished with extra dill, for the ultimate comfort food experience. Tags: Jewish chicken soup, matzo ball soup, traditional comfort food, holiday soups, homemade chicken broth.
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Ingredients
- 4 lbs Whole chicken
- 4 medium Carrots
- 3 Celery stalks
- 1 large Yellow onion
- 1 medium Parsnip
- 0.5 bunch Fresh dill
- 0.5 bunch Fresh parsley
- 2 Cloves of garlic
- 2 tsp Salt
- 1 tsp Black peppercorns
- 16 cups Water
- 1 cup Matzo meal
- 3 Large eggs
- 3 tbsp Chicken fat (schmaltz) or vegetable oil
- 2 tbsp Seltzer water
- 1 tsp Salt (for matzo balls)
Directions
Step 1
Place the whole chicken in a large stockpot. Add 16 cups of water and bring it to a boil over medium-high heat. Skim off any foam or impurities that rise to the surface.
Step 2
Peel the carrots, onion, and parsnip. Chop the carrots and celery into large pieces, and leave the onion and parsnip whole. Add the vegetables along with the garlic cloves, dill, parsley, salt, and black peppercorns to the pot.
Step 3
Lower the heat to a simmer and cover the pot. Let the soup simmer for 2 to 2.5 hours, occasionally checking to ensure it's not boiling too vigorously. Remove any additional foam that appears.
Step 4
While the soup is cooking, prepare the matzo ball mixture. In a bowl, whisk together the eggs, chicken fat or vegetable oil, and 1 teaspoon of salt. Stir in the matzo meal and seltzer water until combined. Cover the bowl and refrigerate for at least 30 minutes.
Step 5
After the soup has simmered, carefully remove the chicken and vegetables from the pot using tongs or a slotted spoon. Strain the broth through a fine mesh strainer into another large pot or container to achieve a clear soup. Set the broth aside and discard the dill, parsley, and peppercorns.
Step 6
Shred the chicken meat, discarding the skin and bones, and chop the cooked carrots if you’d like to return them to the soup later.
Step 7
Fill a large pot with water, add a pinch of salt, and bring it to a boil. With wet hands, form the matzo ball mixture into small balls, about 1 inch in diameter. Gently place the matzo balls into the boiling water, reduce the heat to a simmer, cover the pot, and cook them for 30-40 minutes until they are light and fluffy.
Step 8
Return the strained broth to the original pot and reheat over medium heat. Add the shredded chicken and any reserved, chopped carrots. Taste and adjust seasoning with additional salt, if necessary.
Step 9
To serve, ladle the hot chicken soup into bowls and carefully place 2-3 matzo balls in each bowl. Garnish with extra fresh dill if desired. Enjoy!
Nutrition Facts
| Serving size | (6739.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1596.9 |
| Total Fat 73.7g | 0% |
| Saturated Fat 21.5g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 728.8mg | 0% |
| Sodium 7740.4mg | 0% |
| Total Carbohydrate 168.8g | 0% |
| Dietary Fiber 22.4g | 0% |
| Total Sugars 28.8g | |
| Protein 73.5g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 675.1mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 3085.7mg | 0% |
Source of Calories