Jewish Chicken Soup

43 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
Layla
Recipe by  Layla

“This is a traditional recipe good for anything that ails you. It's the absolute best when you've got the flu, and it's great the second and third day. Note, these matzoh balls are 'sinkers'. These are traditional matzoh balls, as this recipe was passed down from my great-grandmother who needed to make them as heavy as possible to feed a hungry family during lean times. Cut the matzoh meal by 1/2 cup to lighten the load.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
  2. In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
  3. Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
  4. While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.

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Reviews (43)

Rate This Recipe
lena-lena
63

lena-lena

Great recipe, although in our family we never add garlic. Dill weed and parsnip go into the soup in Eastern Europe, it's the version I grew up with. To make the process a little easier, simply tie up a bunch of dill (I also add parsley) and drop into the pot. Same for onion -- no need to chop. Peel it, pierce with a knife in a couple of spots, and drop it in. Discard boiled dill and onion when done. Garnish the soup with fresh chopped dill.

sebria
54

sebria

Thankyou soo much Layla for this recipe Ive had the flu for a couple of days and was feeling really down,all I could think of was having some of my Auntie sephfa's chicken matza ball soup that she had last made me as a teenager,in desperation I looked on the internet,and found laylas great recipe,I followed It to the letter,(even had my husband drive the 40 kms to nearest big town to find Matzo meal and Dill,we live on a property out of town)Its been 30 odd years since I was a teen, but I still recognise the taste.Laylas soup did the trick, and yes putting less meal in the matzo balls does make them float,fed it to all n my family last night all enjoyed it, and Im feeling a lot better today so thankyou again Layla and God bless you, keep cooking and sharing recipes Love Sebria (Little Hartley,N.S,W.Australia,

matzohball
44

matzohball

I don't know what region the author is from, but in the south, we Jews use the following ingredients for REAL Jewish chicken soup: cut-up chicken, carrots, celery, and onions. parsnips and dill weed? No way! Of course, the matzoh balls are great. I like your recipe for them. Thanks.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 525 cal
  • 26%
  • Fat
  • 27.2 g
  • 42%
  • Carbs
  • 39.5 g
  • 13%
  • Protein
  • 32.1 g
  • 64%
  • Cholesterol
  • 231 mg
  • 77%
  • Sodium
  • 769 mg
  • 31%

Based on a 2,000 calorie diet

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