recipe reviews for:

Jewish Chicken Soup

“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.”

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Reviewed: Nov. 11, 2007

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!

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15 users found this review helpful

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Sasha Adams

Cooking Level: Intermediate

Home Town: Kiev, Kiev Oblast, Ukraine

Reviewed: Jun. 2, 2006

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 (Little Hartley,N.S,W.Australia,

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48 users found this review helpful

Reviewer:

sebria

Cooking Level: Expert

Home Town: Somersby, New South Wales, Australia

Living In: Little Hartley, New South Wales, Australia

Reviewed: Oct. 25, 2007

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!

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23 users found this review helpful

Reviewer:

opal~/~dragonfly (dana)

Cooking Level: Expert

Home Town: Belton, Texas, USA

Reviewed: Jul. 12, 2006

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....

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10 users found this review helpful

Reviewer:

cutediva

Cooking Level: Expert

Home Town: Pikesville, Maryland, USA

Living In: Potomac, Maryland, USA

Reviewed: Apr. 3, 2007

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.

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21 users found this review helpful

Reviewer:

PHILHERB

Cooking Level: Professional

Reviewed: Feb. 10, 2007

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!

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10 users found this review helpful

Reviewer:

mbbdirks

Reviewed: Feb. 18, 2007

Fresh dill added a perfect flavor. I'll definitely keep this recipe around.

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7 users found this review helpful

Reviewer:

Jessabelle

Reviewed: Dec. 9, 2007

Gotta cold? Well let me tell you this soup kicks chicken noodle soups rear! If you are sick or its just cold outside this soup is like curling up in your favorite blanket and pj's,if you haven't already you gotta try it!

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4 users found this review helpful

Reviewer:

Dorothy

Cooking Level: Beginning

Reviewed: Feb. 11, 2008

I skipped the parsnip. Excellent "floaters" made with 1/2 the matzo. Dill was a great touch!

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4 users found this review helpful

Reviewer:

Jane

Cooking Level: Expert

Home Town: Steelton, Pennsylvania, USA

Living In: Oreland, Pennsylvania, USA

Reviewed: Sep. 6, 2008

great recipe! However, it is missing the chicken feet, just like my jewish great-grandmother's from europe taught her daughter. This recipe (plus the feet for flavor and gelatin quality) , including parsnips, has been used in our European Jewish family for hundred's of years? Anyway, here is an important tip: Use free range chicken not the grocery store chickens. This will give your soup a much richer flavor. Also, simmer slowly for several hours, this also makes the soup much richer. If you are in a hurry, you can add some Lipton's Onion soup mix, this will definitely give it a jolt of flavor. PS: I like floaters LOL thank you for posting this old favorite

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2 users found this review helpful