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How to Make Bubbie's Hearty Matzo Ball Soup - A Step-by-Step Guide

Matzo ball soup is a traditional dish in Jewish culture and is often enjoyed during Passover, the holiday that commemorates the liberation of the Israelites from slavery in ancient Egypt. This soup is not only a delicious and comforting dish, but it also holds deep cultural and historical significance for many Jewish families.

Bubbie's Hearty Matzo Ball Soup is a cherished family recipe that has been passed down for generations. It was originally created by my grandmother, or "Bubbie"...

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Ingredients

  • 1 (3 pound) whole chicken
  • 2 (48 ounce) containers chicken broth
  • 4 large carrots, cut into 1/4-inch dice
  • 4 stalks celery, cut into 1/4-inch dice
  • 1 large turnip,cut into 1/4-inch dice
  • 2 medium parsnips, cut into 1/4-inch dice
  • 1 medium onion, cut into 1/4-inch dice
  • 1 medium leek, chopped
  • ½ cup chopped fresh dill
  • salt and ground black pepper to taste
  • 1 ½ cups matzo ball mix
  • ½ cup water
  • ⅓ cup vegetable oil
  • 4 large eggs

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs 25 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs 50 mins
  • Servings: 10

  • Make the soup: Place chicken into a large pot and cover with water; bring to a boil. Reduce the heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours.
  • Remove chicken from the pot and place on a cutting board until cool enough to handle, about 10 minutes. Pull chicken meat from the bones, and shred. Discard skin and bones.
  • Bring chicken broth to a boil in a large soup pot. Stir in shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill. Reduce the heat to low and simmer until vegetables are tender, about 20 minutes. Season with salt and pepper.
  • Meanwhile, make the matzo balls: Stir matzo ball mix, water, oil, and eggs together in a bowl. Use wet hands (to prevent sticking) and form the mixture into 1-inch balls.
  • Return the broth to a boil. Gently drop matzo balls into the boiling broth. Reduce the heat again and simmer until matzo balls have increased in size and are cooked through, about 20 more minutes.

    • Nutrition

    410 cal.

    • Total Fat: 21g
    • Saturated Fat: 5g
    • Cholesterol: 140mg
    • Sodium: 1504mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 4g
    • Total Sugars: 7g
    • Protein: 25g
    • Vitamin C: 15mg
    • Calcium: 65mg
    • Iron: 2mg
    • Potassium: 523mg

    Categories

    Appetizer recipes
    Soup recipes
    Comfort food recipes
    Jewish recipes
    Passover recipes