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Cook1 h 55 m
Ready In3 h
Original recipe yields 7 servings
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!