Serves 10
180 min
Chicken Soup with Matzo Balls
Recipe GLPR5ed1dda13b6bb9
A classic Jewish comfort soup featuring tender poached chicken, aromatic root vegetables, and herbs in a golden broth, served alongside fluffy matzo balls. This traditional dish is perfect for family gatherings and celebrations.
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Ingredients
1 whole chicken (about 4 pounds)
1 large onion, unpeeled and washed
10 sprigs fresh dill
4 stalks celery, chopped
3 cloves garlic, unpeeled
3 tablespoons fresh ginger, chopped
1 turnip, cut into 1/2-inch cubes
1 parsnip, cut into 1/2-inch semi-circles
4 medium carrots, peeled and cut into 3-inch pieces
2 potatoes, cut into 1-inch cubes
1 whole lemon Juice of 1 lemon
2 tablespoons salt, plus more to taste
1/2 cup matzo meal
2 large eggs, room temperature, lightly beaten
2 tablespoons vegetable oil or schmaltz
2 tablespoons seltzer water
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon fresh dill, finely chopped
Directions
Place the whole chicken in a large pot and cover with cold water. Add the unpeeled onion, 10 dill sprigs, celery stalks, unpeeled garlic cloves, and chopped ginger. Bring to a boil, then reduce heat and simmer for 45 minutes, skimming off any foam that rises to the surface.
Add the cubed turnip, sliced parsnip, carrot pieces, and 2 tablespoons of salt to the pot. Continue simmering for another 45 minutes until the chicken is fully cooked (165°F internal temperature) and vegetables are tender.
Remove the chicken from the broth and set aside. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Add the potato cubes and lemon juice to the strained broth. Season with additional salt to taste and keep at a simmer.
While the soup simmers, prepare the matzo balls: In a small bowl, combine the matzo meal, beaten eggs, vegetable oil or schmaltz, seltzer water, 1 teaspoon salt, white pepper, and finely chopped fresh dill. Mix gently until combined.
Cover the matzo mixture and refrigerate for at least 20 minutes. Once chilled, wet your hands and carefully form the mixture into about 10 compact balls, each about 2 inches in diameter.
Gently drop the matzo balls into the simmering broth and poach uncovered for 25-30 minutes until they float to the surface and are cooked through.
Shred or dice the cooled chicken and return it to the pot with the matzo balls and vegetables. Heat through and adjust seasoning as needed. Serve the soup hot with matzo balls, vegetables, and shredded chicken in each bowl.
