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Chicken Soup With Dill Matzo Balls

Eden Grinshpan's chicken soup with matzo balls in a bowl
Prep Time
10 min
Cook Time
1h 30 min

Simplicity is key for a comforting matzo ball soup that warms your heart.

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ingredients

Chicken Soup

1
whole chicken, about 3 lbs
2
each onions and parsnips, peeled and cut into small chunks
4
sticks celery, cut into small chunks
4
medium carrots, peeled and cut into small chunks
½
cup each chopped parsley, dill (plus more for serving)
kosher salt and cracked black pepper

Dill Matzo Balls

1
cup matzo meal
1
tsp baking soda (omit if making for Passover), freshly ground black pepper
2
tsp salt
4
large eggs
¼
cup chopped dill
¼
cup vegetable oil or melted chicken fat
½
cup soda water
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directions

Step 1

In a large pot, bring 16 cups of water to a boil. Season generously with salt and pepper. Add chicken and vegetables. Return to boil then reduce heat to maintain a gentle simmer. Cook, skimming off foam and fat, for 1 hour. Add herbs and simmer another 30 minutes. Taste for seasoning.

Step 2

Remove chicken. When cool enough to handle, remove and dice meat. Return meat to pot. If not using immediately, cool soup completely. Refrigerate up to 1 week, or freeze up to 3 months.

Step 3

In a large bowl, mix matzo meal, baking soda (if using), salt and pepper. In another bowl, whisk eggs, dill and oil or chicken fat.

Step 4

Pour the wet mixture into the dry and stir in soda water until well combined. Cover and refrigerate for 30 minutes.

Step 5

Bring a large pot of water to a boil. Take the mixture out of the fridge. With oiled hands, roll into 2-inch balls. Add to water, cover and turn down heat to low. Simmer until cooked through, 35 to 45 minutes.

Step 6

While matzo balls are cooking, reheat soup. Ladle soup into warm bowls. Add one or two matzo balls. Sprinkle with chopped dill.

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