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Matzo Ball Soup was traditionally served by my husband’s family on Thanksgiving. I had never had matzo ball soup until I met him thus spending the holidays with his family. His Mom and Sister taught me how to make their matzo ball soup. Now, with much honor, it is a tradition that I have carried on.
Not only is traditional matzo ball soup served on holidays or for Passover, it can be made any time of year. Matzo ball soup is known as Jewish penicillin, for reliving symptoms of colds and flus. Right now with so many currently suffering illness from COVID, matzo ball soup can be a comforting remedy.
Traditionally, Jewish Mother’s would make their matzo balls from scratch, using Matzah meal, ground almonds, chicken fat, and egg. However, my husband’s family made matzo balls using a box of either Manischewitz (soft matzo balls) or Steit’s (firm matzo balls) Matzo Ball Mix, and I have kept that tradition.
What is in my traditional matzo ball soup?
An entire chicken is used in this recipe, providing the ultimate chicken soup broth loaded with nutrients and flavor.
- 1 whole chicken (I prefer organic)
- 4 medium carrots
- 4 to 5 Celery stalks
- 2 parsnips
- 1 turnip
- 1 large white or yellow onion
- 2 large garlic cloves
- 3 bay leaves
- few springs of flat leaf parsley aka Italian parsley
- 2 48 Oz boxes of Swanson Chicken Broth or 16 cups of water along with 4 Knorr chicken bouillon cubes
- 2 teaspoons salt, and more to taste
- 1 box of either Manischewitz (soft matzo balls) or Steit’s (firm matzo balls) Matzo Ball Mix
How easy is it to cook my traditional matzo ball soup?
Matzo ball soup is so easy to make. Actually, it’s the broth that you are simmering into a delicious and nutritious chicken soup.
- Add all ingredients in a large stockpot. Bring to a light boil over medium-high heat. Reduce the heat to low and simmer 2 1/2 to 3 hours, occasionally skimming off the foam from the surface of the broth with a spoon.
- Remove broth from the heat and allow to cool. Place a large strainer over a large saucepan. strain the soup mixture. Strain the broth one more time with a smaller strainer. Remove the chicken from the strainer, and shred meat using 2 forks or your finger and set aside. Discard skin and carcass. Gently remove carrots from the strainer and set aside. Discard all other ingredients left in the strainer.
- Place broth back into the stockpot.
- Make matzo balls according to package.
- Bring your both to a boil and carefully drop in matzo balls one at a time. Reduce heat to a simmer, cover, and cook for 30 minutes.
- Serve shredded chicken and carrots along side of the matzo ball soup
Make ahead!
The chicken soup broth can be made 1 to 2 days ahead and refrigerated. For leftovers, remove matzo balls from broth and refrigerate separately.
Let me know if you have any fond memories of matzo ball or chicken soup?
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My Traditional Matzo Ball Soup
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
Description
A delicious and nutritious chicken soup broth served with fluffy dumplings, called matzo balls.
Ingredients
For the Chicken Broth
- 1 whole chicken (I prefer organic)
- 4 medium carrots, peeled and roughly cut
- 4 to 5 Celery stalks, roughly cut
- 2 parsnips, peeled and cut into large pieces
- 1 turnip, cut into large pieces
- 1 large white or yellow onion, or 2 small, peeled and cut into large pieces
- 2 large garlic cloves
- 3 bay leaves
- few springs of flat leaf parsley aka Italian parsley
- 2 48 Oz boxes of Swanson Chicken Broth or 16 cups of water along with 4 Knorr chicken bouillon cubes
- 2 teaspoons salt, and more to taste
For the Matzo Balls
- 1 box of either Manischewitz (soft matzo balls) or Steit’s (firm matzo balls) Matzo Ball Mix
Instructions
For the Broth
- Add all ingredients in a large stockpot. Bring to a light boil over medium-high heat. Reduce the heat to low and simmer 2 1/2 to 3 hours, occasionally skimming off the foam from the surface of the broth with a spoon.
- Remove broth from the heat and allow to cool. Place a large strainer over a large saucepan. strain the soup mixture. Strain the broth one more time with a smaller strainer. Remove the chicken from the strainer, and shred meat using 2 forks or your finger and set aside. Discard skin and carcass. Gently remove carrots from the strainer and set aside. Discard all other ingredients left in the strainer.
- Place broth back into the stockpot.
For the Matzo Balls
- Use both packages from within the box and mix as directed, then refrigerate for at least 15 minutes
- Roll the matzo mixture into golf size matzo balls.
- Bring your both to a boil and carefully drop in matzo balls one at a time. Reduce heat to a simmer, cover, and cook for 30 minutes.
- Serve shredded chicken and carrots along side of the matzo ball soup
Notes
Don’t allow the soup to boil, keep it to a simmer. Otherwise, your broth will become cloudy instead of clear.
For leftovers, remove matzo balls from broth and refrigerate separately.
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Keywords: traditional matzo ball soup, Passover, Holiday soup, ultimate chicken soup, fluffy matzo ball
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