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Bubbie's Hearty Matzo Ball Soup

Bubbie's Hearty Matzo Ball Soup

  • Prep

    40 m
  • Cook

    2 h 10 m
  • Ready In

    2 h 50 m
becky

becky

This recipe has been in our family for generations. Some family members say it started with our great-great-grandmother Bubbie Rose. My husband, her great-great-grandson, has put his own twist on it by adding extra vegetables and fresh dill which we think sets this soup above the rest. This soup is so good, there's no reason to wait until Passover to enjoy it.

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 20%
  • Fat:
  • 20.6 g
  • 32%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 25.4 g
  • 51%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 1543 mg
  • 62%

Based on a 2,000 calorie diet

Directions

  1. Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat.
  2. Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes.
  3. Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes.
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Reviews

Dadburnit
3

Dadburnit

4/17/2013

My favorite deli back in my hometown closed down over 20 years ago and with it went the best matzo ball soup I have ever had. I've been searching for a good recipe since then and now my search is over. Thank you for sharing this recipe.

Nashville Nosher
1

Nashville Nosher

3/28/2013

This recipe killed it in our house! I was going for a vegetarian vibe, so I left out the chicken and used vegetable broth. Also, my turnips were (sadly) not good enough to use, so I subbed some (red) potatoes. I do love turnips, though, so the next time they're going in! I also added some white beans because I had 'em and thought it would help in the place of the missing chicken. We were going through a cold snap when I made this and it was a lovely dish for a not-so-lovely day outside. I love how you can customize the vegetables you use, also. Thanks!

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