Chicken Soup with Matzo Balls
Chicken Soup with Matzo Balls pairs a rich, aromatic chicken broth with tender, dill-scented matzo balls that are light yet satisfying. The carrots, celery, and onions infuse gentle sweetness while the fresh dill brightens each spoonful. Serve this comforting classic for family dinners or holiday gatherings when you want warmth and tradition in a bowl.
- Prep40 mins
- Cook3 hrs 30 mins
- Serves8
- DifficultyMedium
- 1
Trim off the neck flap up to the top of the wishbone. Trim the fat and skin from around the chicken’s back cavity and reserve both for schmaltz and grebenes. Cut the chicken into quarters. Place the meat in a large pot with the onions and cover with about 4 quarts of water. Bring to a boil, then reduce the heat and simmer for 2 hours.
- 2
Add the carrots and celery to the soup; simmer for an additional hour. Season with salt to taste.
- 3
Remove the chicken pieces and set them aside. You may reserve them for another use, or shred the meat for the soup. Keep the chicken covered and at room temperature before shredding.
- 4
Dice the reserved skin and fat into 1-inch pieces. Cook them in a heavy-bottomed skillet over medium heat, turning occasionally. Ensure the pan never gets hot enough for the rendered fat to smoke. When the grebenes are crisp and brown, transfer them to a cutting board and drain the schmaltz into a small non-plastic bowl to cool slightly. When cool enough to handle, mince the grebenes finely.
- 5
To make the matzoh balls: Blend the fat or oil with the eggs. Mix the matzoh meal and salt together. Combine the two mixtures and mix well. Add 4 1/2 tablespoons of soup stock or water and mix until uniform. Stir in the minced grebenes. Cover the bowl and refrigerate for 20 minutes.
- 6
Bring the soup to a boil. Shape the matzoh mixture into 1-inch balls. Reduce the heat and drop the balls into the simmering soup; add the dill. Cover the pot and cook for 30 to 40 minutes without removing the cover.
- Calories 314.52 kcal Moderate
- Protein 41.15 g Good Source
- Carbs 18.19 g Moderate
- Total Fat 9.03 g Moderate
- Saturated Fat 1.07 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 181.06 mg High
- Sodium 673.16 mg High
- Fiber 2.84 g Moderate
- Sugar 5.55 g Moderate
- Added Sugar 0.04 g Low Source
- Calcium 68.88 mg Low Source
- Iron 0.73 mg Low Source
- Potassium 265.33 mg Low Source
- Vitamin A 36.07 mcg_rae Low Source
- Vitamin C 0.52 mg Low Source
- Vitamin D 0.56 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Eggs 🥚
- Wheat 🌾
- Gluten
- Celery
About This Recipe
Chicken Soup with Matzo Balls is a Jewish dinner recipe made with 11 ingredients. It takes about 4 hrs 10 mins, serves 8, and is rated medium. Key ingredients include Celery Sticks, Crusted Chicken, Diced Onion, and Eggs. Each serving provides about 314.52 kcal, and is a good source of protein.
Recipe Questions
- What is Chicken Soup with Matzo Balls?
- It is a Jewish soup recipe made with 11 ingredients, usually served for dinner or lunch or soup.
- What is Chicken Soup with Matzo Balls made of?
- The main ingredients are Celery Sticks, Crusted Chicken, Diced Onion, Eggs, Fresh Dill. The full list of 11 is above.
- What goes well with Chicken Soup with Matzo Balls?
- Explore these Jewish side-dish recipes.
- How long does it take to make Chicken Soup with Matzo Balls?
- About 4 hrs 10 mins in total: 40 mins to prepare and 3 hrs 30 mins to cook.
- How many calories are in one serving?
- One serving provides about 314.52 kcal. The full nutrition breakdown is above.
- Is Chicken Soup with Matzo Balls easy to make?
- This recipe is rated medium, with 11 ingredients and 6 steps.
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