My mother is of Russian descent and would make this for Friday night dinner while I was growing up. It's a very comforting soup that brings back many happy memories. —Bernice Polak, New Smyrna Beach, Florida
Recommended: Top 10 Turnip Recipes
VERIFIED BY Taste of Home Test Kitchen
- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
- 8 cups water
- 6 carrots, cut in half lengthwise, then into 2-inch pieces
- 1 large onion, peeled
- 2 celery ribs, cut in half
- 2 sprigs fresh dill (3-inch pieces)
- 1 can (49-1/2 ounces) chicken broth
- 2 teaspoons salt
- 1/2 teaspoon pepper
- 2 cups cooked noodles
- MATZO BALLS:
- 2 eggs
- 1 cup matzo meal
- 2 tablespoons rendered chicken fat or canola oil
- 2 tablespoons minced fresh parsley
- 2 teaspoons salt
- Dash pepper
- 1/2 to 1 cup cold water
- Place chicken and water in a 8-qt. soup kettle. Cover and bring to a boil; skim fat. Add carrots, onion and celery. Fold dill in half and wrap many times with thread or kitchen string; add to soup. Bring to a boil. Reduce heat to medium-low; cover but keep lid ajar and simmer for 2-1/2 hours.
- Meanwhile, combine first six matzo ball ingredients in a medium bowl. Add enough water to make a thick pancake-like batter. Refrigerate for 2 hours (mixture thickens as it stands).
- Remove and discard onion, celery and dill from broth. Remove chicken and allow to cool; debone and cut into chunks. Skim fat from broth. Return chicken to kettle. Add the broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer.
- To complete matzo balls, bring 4 quarts water to a boil in a 5-qt. Dutch oven. With very wet hands, form heaping teaspoonfuls of batter into balls. If mixture is too thin, stir in 1-2 tablespoons of matzo meal.
- Drop balls into boiling water. They will sink when dropped but will rise in a few minutes. Cook for 10 minutes. Remove with slotted spoon and add to simmering soup. Add noodles; heat through. Yield: 18 servings (4-1/2 quarts).
Originally published as Matzo Ball Soup in Country Chicken Cookbook 1995, p26
Reviews forMatzo Ball Soup
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 20, 2011
"This was the first time I made matzo ball soup for my Jewish boyfriend and he said it was better then his own baba's"