Recipe by joyofkosher
"Delicious herbs fill the matzo balls with great flavor, and the long-simmered soup is so good. If you make it in a pressure cooker, the chicken soup can be ready in 45 minutes."
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For the Chicken Soup:
1 (2 1/2 to 3 pound)
whole chicken, cut up
yellow onions, diced
celery, cut into chunks
carrots, cut into chunks
For the Matzo Balls:
chopped fresh basil
chopped fresh parsley
1 1/2 teaspoons
ground black pepper
water, or as needed
Exactly what I was looking for! I omitted the dill due to allergies. I simmered my matzo balls for 10 minutes then pulled them out and let them finish cooking in the soup to let them absorb some of the flavors. Don't change a thing otherwise!
Awesome, flavourful recipe. Matzo balls are amazing, and the broth turned out well too, although I left out the dill. Definitely in the regular rotation.
I only used the matzo ball portion of this recipe, as I used my own soup recipe, but wow! My picky family LOVED it :)
My family loved the soup. Their only comment was that it needed more salt. We used parmesan cheese to make.up for the salt and will add parmesan to matza ball mixture. I made the soup in pressure cooker and cut up the very tender veggies for soup.
* Percent Daily Values are based on a 2,000 calorie diet.
Kosher Chicken Soup with Matzo Balls
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 366
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