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Jewish Chicken Soup

SUBMITTED BY: Layla  PHOTO BY: Chef4Six 

"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."
Jewish Chicken Soup Recipe
RECIPE RATING:
This recipe has been rated 18 times with an average star rating of 4.6
Read Reviews (15)
PREP TIME  15 Min
COOK TIME  4 Hrs
READY IN  4 Hrs 15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 whole chicken
  • 1 medium yellow onion, chopped
  • 8 carrots, peeled and sliced
  • 1 parsnip, chopped
  • 3 cloves garlic, crushed
  • 2 stalks celery, chopped
  • 1 bunch fresh dill weed, chopped
  • salt and pepper to taste
  •  
  • 2 1/2 cups matzo meal
  • 6 eggs
  • 6 tablespoons vegetable oil
  • 2 teaspoons salt

What to Drink?
Wine Chardonnay

DIRECTIONS

  1. Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 3 inches from the top of the pot. Add the onion, carrot, parsnip, celery and dill. Bring to a simmer over medium heat, and cook, partially covered for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup, and add the garlic cloves. Partially cover, and simmer for another 2 hours for best flavor.
  2. In a medium bowl, mix together the matzo meal, eggs, oil, salt, and 1/4 cup of the broth from the chicken soup. Refrigerate for about 20 minutes to set up.
  3. Bring a separate pot of water to a rolling boil. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop the balls into boiling water, cover, and cook for about 35 minutes.
  4. While the matzo balls are cooking, strain the broth from the chicken soup. Return the broth to the pot. Remove the bones and skin from the chicken and cut into pieces. Return to the soup, or leave the soup as a broth, and reserve the chicken for other uses. Remove the matzo balls from the water, and serve in the hot chicken soup.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on jun. 2, 2006 by sebria 
Thankyou soo much Layla for this recipe Ive had the flu for a couple of days and was feeling... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on oct. 25, 2007 by opal~/~dragonfly 
This is a staple for me, I have made this soup many times! (I have yet to make the matzo... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on apr. 3, 2007 by PHILHERB 
perfect chicken soup recipe yet no great Jew would ever add parsnips, never, and I love this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on jul. 12, 2006 by cutediva 
Ok- This soup was amazing! Followed the recipe exactly and everything was perfect. The only... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on feb. 18, 2007 by Jessabelle 
Fresh dill added a perfect flavor. I'll definitely keep this recipe around. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on feb. 10, 2007 by mbbdirks 
This was very tasty soup. I couldn't find matzo meal at the store, so I used my standard... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on nov. 11, 2007 by Sasha Adams 
I made this for my sick husband and he declared that he was feeling "much better" right after... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on dec. 10, 2008 by faeriegal 
Wow! This was truly a tasty recipe. It was an exact duplicate of my grandmothers soup but I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on feb. 11, 2008 by Jane 
I skipped the parsnip. Excellent "floaters" made with 1/2 the matzo. Dill was a great touch! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed on dec. 9, 2007 by Dorothy 
Gotta cold? Well let me tell you this soup kicks chicken noodle soups rear! If you are sick or... MORE

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Nutritional Information
Jewish Chicken Soup

Servings Per Recipe: 8

Amount Per Serving

Calories: 528

  • Total Fat: 27.3g
  • Cholesterol: 232mg
  • Sodium: 765mg
  • Total Carbs: 39.8g
  •     Dietary Fiber: 2.7g
  • Protein: 32.1g

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