Chicken and matzo dumpling soup

    8 hours 30 min

    A delicious Jewish chicken soup. Chicken is simmered with onion, carrots, parsnips and matzo dumplings. These matzo balls are dense and heavy, just like they should be.

    84 people made this

    Serves: 8 

    • 1 whole chicken
    • 1 medium onion, chopped
    • 8 carrots, sliced
    • 1 parsnip, chopped
    • 3 cloves garlic, crushed
    • 2 sticks celery, chopped
    • 1 bunch fresh dill, chopped
    • salt and pepper to taste
    • Matzo dumplings
    • 330g matzo meal
    • 6 eggs
    • 6 tablespoons vegetable oil
    • 2 teaspoons salt

    Prep:15min  ›  Cook:4hr  ›  Extra time:4hr15min  ›  Ready in:8hr30min 

    1. Place the chicken into a large pot with the breast side down. Fill with enough cold water to reach about 7 to 8cm from the top of the pot. Add the onion, carrots, parsnip, celery and dill. Bring to a simmer over medium heat and cook, partially covered, for 2 hours. Do not let the soup boil. Skim any fat from the top of the soup and add the garlic cloves. Partially cover and simmer for another 2 hours for best flavour.
    2. In a medium bowl, mix together the matzo meal, eggs, oil, salt and 4 tablespoons of the stock from the chicken soup. Refrigerate for about 20 minutes.
    3. Pass the soup through a fine sieve to separate the solids. Return the broth back to the pot over medium high heat and bring to the boil.
    4. Roll the matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking. Drop the matzo balls into the boiling broth, then cover and cook for about 35 minutes.
    5. While the matzo balls are cooking, discard the bones and skin from the chicken and cut or shred meat into pieces. Return chicken meat to the soup or leave the soup as a broth and reserve the chicken another use.


    Alternatively, you can cook the matzo balls in boiling water separately for 35 minutes and then remove the matzo balls from the water and serve in the hot chicken soup.


    Chicken matzo ball soup
    Chicken matzo ball soup

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    Reviews in English (57)


    Great recipe, although in our family we never add garlic. Dill weed and parsnip go into the soup in Eastern Europe, it's the version I grew up with. To make the process a little easier, simply tie up a bunch of dill (I also add parsley) and drop into the pot. Same for onion -- no need to chop. Peel it, pierce with a knife in a couple of spots, and drop it in. Discard boiled dill and onion when done. Garnish the soup with fresh chopped dill.  -  29 Jun 2010  (Review from Allrecipes US | Canada)


    Thankyou soo much Layla for this recipe Ive had the flu for a couple of days and was feeling really down,all I could think of was having some of my Auntie sephfa's chicken matza ball soup that she had last made me as a teenager,in desperation I looked on the internet,and found laylas great recipe,I followed It to the letter,(even had my husband drive the 40 kms to nearest big town to find Matzo meal and Dill,we live on a property out of town)Its been 30 odd years since I was a teen, but I still recognise the taste.Laylas soup did the trick, and yes putting less meal in the matzo balls does make them float,fed it to all n my family last night all enjoyed it, and Im feeling a lot better today so thankyou again Layla and God bless you, keep cooking and sharing recipes Love Sebria (Little Hartley,N.S,W.Australia,  -  02 Jun 2006  (Review from Allrecipes US | Canada)


    I don't know what region the author is from, but in the south, we Jews use the following ingredients for REAL Jewish chicken soup: cut-up chicken, carrots, celery, and onions. parsnips and dill weed? No way! Of course, the matzoh balls are great. I like your recipe for them. Thanks.  -  05 Jul 2009  (Review from Allrecipes US | Canada)