"This is one of my favorite soup recipes. I always double the recipe for the matzoh balls, since everyone enjoys them so well. You may wish to cook the matzo balls in slightly salted water, allow them to cool for several minutes in the water after they're cooked, then transfer them to the soup. Some people say that the matzoh balls make the broth a tad cloudy." — MARBALET
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onions, cut into 1-inch cubes
celery, thickly sliced
chopped fresh dill weed
salt to taste
chicken cracklings (grebenes), finely minced
Here is how to make this recipe easy, very easy, and tasty:
Use chicken broth (preferably organic), use Swanson pre-cooked, cubed chicken in a pouch (perfect chicken and no draining required). I add garlic and a bay leaf for additional flavor. You can also use egg whites to lower the cholesterol count whne making the Matzo Balls.
There now its perfect, easy and fast!
Original review 7/9: This is basically a good recipe, Holly. But grebenes and schmaltz? Why would anyone want to make life so difficult?
For the Matzoh Balls, I just used the Manishewitz mix. They come out perfect every time. Follow the package instructions, cook separately and add to the soup at the end. As to the soup, I did add the chicken back to mine. I added twice as many carrots, and 3 stalks of celery. I added the whole onions at this point, and removed before serving. Cut the amount of dill by half, added seasoned salt, garlic powder, turmeric, a bay leaf and dried parsley. And found I needed to add a couple of Tbsps. Chicken Flavored Better than Boullion to bring out the flavor. Otherwise, and without the extras, it would have been a very bland soup. Thank you.
Update 10/13: I just wanted to add that my husband, the Wisconconite, could eat this soup every week, and in fact, drives me crazy with his constant requests for it. Go figure!
I'll eat any matzoh ball soup especially when I'm ill. If I'm ill, I reach for the Manischewitz tin and if I'm well my secret to perfect matzoh balls is on the back of the Manischewitz matzoh ball mix - the 'secret' of many cooks!!
I skip the grebenes and use either pareve margarine or home-made schmaltz (rendered chicken fat). I use parsnips, carrots, celery and onion when making the chicken soup but they're drained out for the finished stock. The finished product is just clear chicken stock, matzoh balls and finely chopped parsley sprinkled on top just before serving. I'm headed for the kitchen to make some soup....
Yuck! This was a terrible soup. The chicken soup itself was flavorless and the matzo balls were gross! I made a kishka bread along with it and it was terrible too. Blech!
This is the real deal. Authentic Jewish-style chicken soup like bubbe used to make. If you don't know what that means, google it. The point of this recipe is to share how chicken soup was made by the family matriarch, not how to make it with store-bought broth and other such shortcuts. If you want to make soup in 2 steps, look for another recipe. We didn't even talk about the chicken feet delicacy yet!! The fat off the top of my soup is now chilling in the fridge, will be incorporated into the matzo balls. By the way, I don't make my balls in the soup, I make a separate pot of broth-only or bouillon or salted water for this purpose, as I don't want to cloud up my soup, and sometimes the balls might fall apart a little. Mmmm, grebenes, u can sprinkle a little on top of your soup, too!
Either people love this soup or don't care for it at all, depending largely on their taste for dill. The opinions of my family and friends are split down the middle. I do use organic, free range chicken broth and Manishewitz mix for the Matzoh Balls, as suggested by other reviewers (thank you for your suggestions).
This was very good. I actually made this just with 4 chicken breasts rather than a whole chicken and it turned out quite good. My guests all enjoyed it also.
Though this soup was certainly tasty, it did take a very long time to make. Next time I make this soup I will try to shorten the recipe and cooking time by using chicken broth, and not cooking a whole chicken.
* Percent Daily Values are based on a 2,000 calorie diet.
Matzoh Ball Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 353
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