"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." — Layla
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yellow onion, chopped
carrots, peeled and sliced
fresh dill weed, chopped
salt and pepper to taste
2 1/2 cups
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.
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.
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
This is a staple for me, I have made this soup many times! (I have yet to make the matzo balls, I have my own recipe for dumplings & make mine differently.) But the method & and ingred. for the broth are perfection---really warms you up on a cold Autumn day! Thanks so much for posting this recipe!
perfect chicken soup recipe yet no great Jew would ever add parsnips, never, and I love this recipe and use it all the time as I am an old practicing jew of old.
I made this for my sick husband and he declared that he was feeling "much better" right after having two bowls. The only change that I made was I boiled the chicken first in water, threw out the water (this way, I got rid of a lot of the chicken fat and other "stuff" that comes out when you first cook the chicken, and then I started with step one per the recipe as written. Really delicious and a definite addition to our family recipe book!
This was very tasty soup. I couldn't find matzo meal at the store, so I used my standard dumpling recipe. It was still very good. Thanks!
Ok- This soup was amazing! Followed the recipe exactly and everything was perfect. The only thing I could not figure out was how to remove the chicken bone fragments from the chicken meat after the soup was finished....
* Percent Daily Values are based on a 2,000 calorie diet.
Jewish Chicken Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 245
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