Jewish Chicken Soup With Matzah Balls

Known as “Jewish penicillin” this soup is absolutely delicious and it is excellent for colder weather, especially when you are not feeling the best. It pairs vegetables, chicken, and delicious broth with light and flavorful matzah balls. It fills you up while being super light and quite tasty.

Typically I will serve this as is but you can add any sides you like. I find that it is just perfect as is but you serve it as desired. I also make my own matzo meal, which is super easy to do, but you can find matzo meal online or check your local grocery store or international store. To make your own matzo, just combine a little flour ( about 1 1/2 cups or so in a bowl with enough flour to make a dough. Mix until the dough comes together and let stand for about 5 minutes. Divide the dough into 5 to 8 pieces. Roll the dough out super thin and place on a plate. Preheat the oven to 450* and place a sheet tray in the oven. When the oven is nice and hot add 2 or 3 sheets of dough onto the hot pan and bake for 2 minutes. Remove, flip, and bake for 2 to 3 minutes or until crisp. Remove to a wire rack to cool.

Easy peasy…lol. Now let’s make some soup.

INGREDIENTS:

2 Chicken breasts
4 to 5 Carrots – cut into rounds- 1/3 inch thick
1 Onion – diced
3 to 4 Celery Stalks – diced
2 bay leaves
1 1/2 Tsp. Dried Dill (1/4 c. fresh)
1 Tsp. Dried Parsley (3 Tbsp. fresh)
Salt And Pepper – to taste
1 C. Matzo Meal
4 Eggs
1 Tsp. Baking Powder
3 Tbsp Olive Oil
1/2 Tsp. Dried Dill ( 2 Tbsp. fresh)
1/2 Tsp. Dried Parsley (1 1/2 Tbsp. fresh)
8 C. Chicken Bone Broth

DIRECTIONS:

1. To a soup pot add the chicken and cover with water. Bring to a boil and cook for 15 minutes. Drain and add the chicken back to the pot.
2. Add the chicken broth, carrots, onion, 1 1/2 tsp dill, 1 tsp parsley, celery, bay leaves, salt, and pepper. Bring to a boil and reduce to a simmer. Cook for 1 hour. Add more water if needed.
3. In a bowl, combine the matzo meal, eggs, baking powder, 1/2 tsp dill, 1/2 tsp parsley, salt, and pepper. Mix well and let stand for 20 minutes.
4. Using a 1 tbsp scoop measure or two tablespoons, scoop out about 1 1/2 tbsp of the dough, roll into balls, and place on a plate.
5. Remove the chicken from the pot and shred the chicken. Set aside.
6. Add the matzah balls to the soup pot and gently stir to make sure the matzah balls are submerged in the broth. Cover and simmer for 30-35 minutes.
7. Add the chicken back to the pot and add more broth if needed. Stir to combine and check the seasoning. Adjust to taste and serve.

• I like to make my own matzo meal because it is very hard to find it here where I live. I typically have to order it online. So I just learned how to make it myself. I do take my time when making these because typically they are done a certain way and cooked a certain way for them to be “kosher”. If you prefer them this way then there are plenty of “kosher” matzo meal recipes online that will suit your needs. I am not Jewish nor am I kosher. This soup is worth trying though. It is so good.
• I do not make my own matzo meal until a few days before I know I am going to need it. I make it, grind it to a fine meal in my blender, and keep it in an airtight container for up to 1 month. I do not freeze it. I will try to get my recipe up so you have a recipe for future use. Keep in mind that It will NOT be kosher.