Angel Family Chicken Soup with Matzo Balls

Angel Family Chicken Soup with Matzo Balls

JacobAngel 1

"This recipe has been passed down for generations in the Angel family. Using fresh ingredients gives this healthy soup a rich flavor."

Ingredients 3 h {{adjustedServings}} servings

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Original recipe yields 7 servings


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  1. Place raw chicken in a large stockpot.
  2. Add parsnips, carrots, celery, onion, dill, and parsley to the stockpot; cover with water, and boil until the chicken is 200 degrees F (95 degrees C) or begins to fall apart, about 1 hour.
  3. Remove chicken from the stock and set aside for another use.
  4. Whisk together eggs and oil in a medium-sized mixing bowl.
  5. Add matzo meal to the bowl with eggs and oil, stirring until well combined. Cover and refrigerate for 20 minutes.
  6. Remove matzo mixture from the refrigerator and gently hand-roll into 1 inch balls. Be careful not to over-roll as this can make the matzo balls tough.
  7. In a separate pot, heat chicken stock. Place matzo balls into the stock and simmer until they are soft, at least 1 hour.
  8. Transfer the matzo balls into the soup pot with the vegetables. Season with salt and pepper to taste.
  9. To serve, place pieces of the roasted chicken into soup bowls and ladle the chicken soup with matzo balls over it. Enjoy!
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  • Cook's Note:
  • Use the extra chicken for chicken salad the next day. Do not use the meat from this chicken for the soup, as it is tougher and less flavorful than the roasted chicken meat.
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Reviews 5

  1. 9 Ratings


Wow! This is an awesome soup. This little protestant impressed her jewish neighbors with this wonderful soup :) I have to admit to being a bit too frugal to use two whole chickens, so I removed most of the meat from a warm rotisserie chicken and reserved the meat in the frig. I then threw that carcass and another frozen carcass in the pot and cooked as directed. I also added two sweet potatoes (as requested by neighbors) and I added 2 Tablespoons of grebenes (chicken cracklings) to the Matzoh ball dough. I do have to say that this makes a huge amount of matzoh balls, so next time I may cut the dough in half. These little balls expand very nicely to about double the size. I used my small spring loaded cookie scoop to make perfect 1 inch balls. This helps the problem of over handling and toughening the matzoh balls . Love this and this will be my matzoh ball soup from now on. Thanks so much for sharing JacobAngel. I know there is a special place in heaven for the grandparents who taught you this wonderful recipe!


I made this on a chilly, rainy day. I followed the recipe exactly except I left out the rotisserie chicken. What a perfect comfort food. I have also made this and strained everything out at the end so I was left with only broth and matza balls. It's even delicious that way! Either way this is a keeper! Thanks to the Angel Family!

This soup was very delicious! I followed the recipe exactly but I didn't cook the chicken in the water with the veggies. Even though I didn't do this, it still came out fantastic! However, someone made this soup and cooked the chicken with the veggies and it gave the soup a very nice flavor! In the end, it was the best matzo soup I've ever made!