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Jewish Chicken Soup
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Prep Time:
30 minutes
Cook Time:
240 minutes
Total Time:
270 minutes
Cozy up with comforting Jewish chicken soup and fluffy matzoh balls - a nourishing bowl to lift your spirits.
Ingredients:
  • 1 whole chicken
  • 2 quarts cold water, or as needed
  • 8 carrots, peeled and sliced
  • 2 stalks celery, chopped
  • 1 parsnip, chopped
  • 1 medium yellow onion, chopped
  • 1 bunch fresh dill weed, chopped
  • salt and pepper to taste
  • 3 cloves garlic, crushed
  • 2.5 cups matzo meal
  • 6 tablespoons vegetable oil
  • 2 teaspoons salt
Instructions:
  • In a large pot, submerge the chicken breast-side down in enough cold water to reach about 3 inches from the top. Add carrots, celery, parsnip, onion, dill, salt, and pepper. Bring to a gentle simmer over medium heat, partially covered, for 2 hours. Skim any fat from the top of the soup. Add garlic, partially cover, and simmer for an additional 2 hours without letting it boil.
  • Combine matzo meal, eggs, oil, 2 teaspoons of salt, and 1/4 cup of soup broth in a medium bowl. Chill until firm, approximately 20 minutes.
  • Fill a pot with boiling water. Shape matzo mixture into roughly 16 balls, moistening your hands to prevent sticking. Gently place matzoh balls into the boiling water, cover, and simmer for approximately 35 minutes.
  • Remove the chicken from the soup and separate the meat from the bones and skin. Shred or cut the chicken into pieces. Strain the broth, saving the vegetables. Put the broth back in the pot and add the chicken and vegetables. Use a slotted spoon to transfer the matzo balls from the boiling water into the soup.

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