1. Recipes

How to Make Kosher Chicken Soup with Matzo Balls - A Step-by-Step Guide

Chicken soup with matzo balls is a traditional dish in Jewish cuisine, often enjoyed during the Passover holiday and other special occasions. This classic comfort food is known for its rich, savory broth and tender, flavorful chicken, as well as light and fluffy matzo balls that soak up the delicious flavor of the soup.

One of the keys to making a truly delicious kosher chicken soup with matzo balls is to use high-quality, fresh ingredients. This includes using a whole chicken, fresh ...

Read more

Ingredients

  • 1 (2 1/2 to 3 pound) whole chicken, cut up
  • 2 small yellow onions, diced
  • 2 stalks celery, cut into chunks
  • 3 carrots, cut into chunks
  • 1 bunch fresh dill
  • 1 bay leaf
  • 3 quarts water
  • ⅓ cup vegetable oil
  • 4 eggs
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh parsley
  • 1 ½ teaspoons salt
  • ¼ teaspoon ground black pepper
  • 1 cup matzo meal
  • 3 quarts water, or as needed
  • 1 teaspoon salt

Information

  • Prep Time: 40 mins
  • Cook Time: 5 hrs 20 mins
  • Additional Time: 8 hrs
  • Total Time: 14 hrs
  • Servings: 8
  • Yield: 8 servings

  • To make the soup on the stovetop, combine chicken, onions, celery, carrots, dill, bay leaf, and 3 quarts water in a large pot. Bring the water to a boil, reduce the heat, and simmer, partially covered, for at least five hours. Skim the surface of the soup occasionally to remove any foam that develops.
  • Remove the chicken and vegetables from the broth; discard vegetables. Strain the broth, cool, and refrigerate overnight. When chicken is cool enough to handle, remove the chicken meat from the bones, and chop or shred the meat; cover and refrigerate.
  • To make the soup in a pressure cooker, add chicken, onions, celery, carrots, dill, bay leaf, and water to the pressure cooker as directed in step 1, seal the pressure cooker, and bring it up to full pressure. Reduce the heat, maintaining full pressure, and cook for 30 minutes. Allow the pressure to drop naturally. Remove chicken and vegetables from broth. Strain the broth; discard vegetables. When chicken is cool enough to handle, remove chicken meat from bones as directed in step 2.
  • Combine vegetable oil, eggs, basil, parsley, 1 1/2 teaspoons salt, and black pepper in a bowl; mix well. Stir in the matzo meal, cover the bowl with plastic wrap, and refrigerate 1 hour.
  • Bring at least 3 quarts of water, or as needed, and 1 teaspoon salt to a boil in a large pot. Using wet hands, gently shape the matzo mixture into balls about 2 inches across and drop them in the boiling water. Simmer for 20 minutes.
  • Skim the fat off the chilled chicken broth and place broth in a pot over medium heat. Add salt to taste and the reserved cooked chicken, if desired (see Cook's Note). Transfer the cooked matzo balls to the chicken soup and heat to serve.

    • Nutrition

    511 cal.

    • Total Fat: 41g
    • Saturated Fat: 10g
    • Cholesterol: 148mg
    • Sodium: 860mg
    • Total Carbohydrate: 18g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 19g
    • Vitamin C: 7mg
    • Calcium: 71mg
    • Iron: 2mg
    • Potassium: 301mg

    Categories

    Soup recipes
    Chicken recipes
    Kosher recipes
    Main recipes