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Chicken Soup & Matzoh Balls

Chicken Soup &; Matzoh Balls

Chicken soup may or may not cure the common cold, but it sure does put a smile on my face. Chicken soup is the perfect comfort food.  It soothes a sore throat and is gentle on the tummy. Chicken soup is quite easy to make and you don’t have to wait until Passover to add Matzoh balls.

I say Matzoh… You say Matzah… They say Matzo.. or Matza.  It doesn’t matter-  it is all the same. The REAL question is what type of Matzoh balls do you like?  I like fluffy Matzoh balls with lots of flavor.  Rock hard sinkers just won’t do. There are a few key things you can do to make sure you get a fluffy and flavorful ball. 1) Measure to make sure you have the right combination of ingredients ( yeah I know I hate to measure, but for these I actually do) 2) Seltzer: Use seltzer instead of water or chicken broth. It really does make a difference.  3) Cook until AFTER they float to the top! If you don’t the middle of the ball will be hard.

For the Soup – Ingredients:

  • 2 cups chopped carrots
  • 2 cups chopped celery
  • 1 cup chopped onion
  • 2 turnips chopped
  • 2 parsnips chopped
  • 1/2 teaspoon salt
  • 1/2 black pepper
  • 2 Table Spoons Olive oil
  • 2 lbs chicken parts with skin (legs, breast, thigh etc)
  • 1 bunch dill
  • 1 boil safe net bag -to place chicken and dill in.  They are often sold as clam bake bags. I buy these locally in the supermarket, but they can be bought online. I use these bags because I do not like chicken pieces in my soup. I place the chicken and dill in the bag and place it in the soup.  When the soup is ready I remove the entire bag. If anyone wants chicken in the soup – I shred the chicken and add to individual bowls.

Directions for the Soup:

  • Heat olive oil to a large stock pot and add onions, celery, carrots, parsnips, and turnips.
  • Add salt and pepper
  • Cook until vegetables soften about 5 minutes.
  • Add enough water to fill 3/4 of stock pot
  • Stuff the chicken and dill into the net bag and tie bag tightly.
  • Place bag into soup
  • Cook on low for 4 hours (prepare your Matzoh balls while the soup is cooking since they need to sit in the refrigerator for at least 2 hours)
  • Remove bag with chicken and dill.

For the Matzoh Balls – Ingredients:

    • 4 tablespoons vegetable oil
    • 4 large eggs, slightly beaten
    • 1 cup Matzoh Meal
    • 4 tablespoons  seltzer
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • ½ cup flat leaf parsley finely chopped


  • In a medium bowl whisk the eggs, add oil, salt, pepper, parsley and matzo meal then stir in seltzer. Do not over mix.
  • Refrigerate for a minimum of 2 hours
  • Wet your hands with cold water and form the balls by rolling the mixture in your hand.
  • Drop into boiling soup, reduce heat and cook for approx. 20-30 minutes.
  • The balls will double in size and begin to float to the top. Let them cook even after they float to the top. 
Matzoh Ball Batter

Matzoh Ball Batter

Balls swimming in the soup!

Matzoh Balls in the Chicken Soup

Matzoh Balls in the Chicken Soup