jewish chicken matzo ball soup recipe

Written ByJenny Smyth Posted on
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The Best jewish chicken matzo ball soup recipe

I have always been a huge fan of Jewish chicken matzo ball soup, and I’m excited to share my favorite recipe with you. This comforting soup has been a staple in Jewish cuisine for centuries, and for good reason.

The combination of tender chicken, flavorful broth, and fluffy matzo balls is a match made in heaven. As a busy mom, I appreciate that this recipe is easy to make and can be adapted to suit any occasion – whether it’s a quick weeknight dinner or a special holiday meal.

My family loves it when I serve this soup with some crusty bread or crackers on the side, and it’s also a great way to use up leftover chicken or vegetables. One of the things I love about this recipe is the way the matzo balls soak up all the flavorful broth – it’s like a little taste sensation in every spoonful!

I’ve experimented with different variations over the years, but this classic recipe remains my go-to for its simplicity and authenticity. When I’m feeling under the weather, there’s nothing like a warm bowl of matzo ball soup to nurse me back to health.

It’s also a great way to get my kids to eat more vegetables – just add some diced carrots or zucchini to the pot for an extra nutritional boost. I could go on and on about how much I adore this recipe, but I’ll stop there and get to the good stuff – let’s dive into the ingredients and instructions shall we?

Jewish Chicken Matzo Ball Soup

4.7 from 905 votes

This classic Jewish Chicken Matzo Ball Soup is a comforting and flavorful dish perfect for any occasion. Tender chicken, savory broth, and light, fluffy matzo balls make this a heartwarming meal.

Prep Time30 mins
Cook Time2 hours 30 mins
Resting Time0 mins
Total Time3 hours
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Broth

2 lbs chicken pieces (bone-in, skin-on)
2 large onions, quartered
4 carrots, cut into chunks
4 stalks celery, cut into chunks
1 large parsnip, cut into chunks
1 bunch fresh dill
1 bunch fresh parsley
12 cups water
2 tsp salt
1 tsp black peppercorns
2 bay leaves

For the Matzo Balls

1 cup matzo meal
4 large eggs
1 tsp salt
1/2 tsp black pepper
1/4 cup chicken broth
2 tbsp vegetable oil
1 tsp baking powder

👨‍🍳Directions

1In a large stockpot, combine chicken pieces, onions, carrots, celery, parsnip, dill, parsley, water, salt, peppercorns, and bay leaves.
2Bring to a boil over medium-high heat.
3Reduce heat to low, cover, and let simmer for 2 hours, or until chicken is cooked through and easily shredded with a fork.
4Remove the chicken and vegetables from the stockpot and set them aside.
5Strain the broth through a sieve into a clean pot, discarding the solids.
6Skim any fat from the surface of the broth.
7Add the chicken back into the broth.
8Shred the chicken meat, and discard the bones and skin.
9In a mixing bowl, combine matzo meal, eggs, salt, pepper, chicken broth, vegetable oil, and baking powder.
10Stir until well combined.
11Cover the bowl and refrigerate for 30 minutes.
12This will help the matzo balls hold their shape during cooking.
13Bring the chicken broth to a simmer over medium heat.
14Using a spoon, carefully drop rounded teaspoons of the matzo ball mixture into the simmering broth.
15Cover the pot and let the matzo balls poach for 25-30 minutes, or until they float to the top and are firm to the touch.
16Ladle the matzo balls and broth into bowls, adding a generous amount of shredded chicken to each serving.
17Garnish with chopped fresh dill or parsley before serving.
18Serve hot and enjoy.

🔧Equipment

Large stockpot
Mixing bowl
Wooden spoon
Sieve

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 15g💛Saturated Fat: 4g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 32g

📝Notes

Tips: For a more flavorful broth, use a whole chicken or a combination of chicken pieces. You can also add other vegetables like potatoes or turnips to the broth for added flavor and nutrition.

This recipe is always a good idea for any occasion – whether you’re hosting a holiday party or just need a comforting meal after a long day. One of the best things about matzo ball soup is that it freezes beautifully, so feel free to make a double batch and stash it in your freezer for future meals.

When reheating, be sure to add some extra water or broth if you notice it thickening up too much – you want that perfect balance of flavors and textures. And don’t forget to serve with some crusty bread or crackers on the side for dipping into all that delicious broth!

❓ Frequently Asked Questions About Jewish Chicken Matzo Ball Soup

Q: What is matzo ball soup?

Matzo ball soup is a traditional Jewish dish made with chicken broth, vegetables, and dumplings called matzo balls.

Q: What is the difference between matzo balls and regular dumplings?

Matzo balls are made with matzo meal (a type of flour made from ground matzo) instead of wheat flour, giving them a unique texture and flavor.

Q: Can I use store-bought chicken broth instead of making my own?

While store-bought broth can be convenient, making your own from scratch will give your soup so much more depth of flavor.

Q: How do I prevent the matzo balls from falling apart?

Mixing cold ingredients into the batter will help keep the matzo balls intact.

Q: Can I make this recipe ahead of time?

You can prepare the chicken broth and matzo balls ahead of time, but it’s best to assemble and cook the soup just before serving for optimal flavor.

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