Cooked - Chicken Soup with Matzoh Balls, Vegetables, and Herbs

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Soup with Matzoh Balls, Vegetables, and Herbs

6.0

1 whole chicken (3½–4 lbs), cut into pieces (or ~3 lbs bone-in thighs)

2–3 tbsp schmaltz or olive oil

1 large onion, chopped

3 medium carrots, peeled and sliced

3 celery stalks, sliced

1 medium zucchini, halved lengthwise and sliced

1 bunch fresh dill, tied with kitchen twine

1 bunch fresh parsley, tied with kitchen twine

10 cups water (or enough to cover)

Salt and pepper, to taste

1 cup matzoh meal

4 large eggs

¼ cup schmaltz or neutral oil

¼ cup club soda (or water)

1 tsp salt

¼ tsp white pepper (optional)

1 tbsp finely chopped dill or parsley (optional, for color and flavor)

In a large soup pot, heat oil over medium heat. Add onion, carrots, celery, and zucchini, and sauté for 5–7 minutes until they begin to soften and get lightly golden.
Nestle in the chicken pieces. Add the dill and parsley bundles, season with salt and pepper, and stir.
Pour in about 10 cups of water, or enough to just cover everything. Bring to a boil, then lower heat and simmer uncovered for about 1½ to 2 hours. Skim foam as needed.
While the soup simmers, mix matzoh meal, eggs, schmaltz/oil, club soda, salt, pepper, and herbs. Chill for 30 minutes.
Bring a separate pot of salted water to a gentle boil. Form matzoh balls (1 to 1½ inches), then simmer gently for 30–40 minutes until light and fluffy. Do not lift the lid during cooking.
Remove the chicken and herb bundles. Shred chicken (discard skin/bones if desired) and return meat to the pot. Taste and adjust salt.
Place 2–3 matzoh balls in each bowl and ladle hot soup over. Garnish with extra chopped parsley or dill if you like.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

CuisineJewish

Occasions👨‍👩‍👧‍👦Family Gathering🎉Holiday

Season🔁Year-round

DifficultyMedium ⏰ 2h

Created 68 weeks ago

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