This Traditional Jewish Chicken and Matzo Ball Soup is a comforting dish often enjoyed during holidays and family gatherings. With fluffy matzo balls and tender chicken, it embodies warmth and tradition, making it a favorite for many.
In this recipe, you will learn how to make Jewish chicken soup, including the essential ingredients and techniques to create the perfect matzo balls. This soup is not only delicious but also a cherished part of Jewish culinary heritage.
Classic Jewish Chicken Soup with Matzo Balls
Traditional Jewish Chicken and Matzo Ball Soup is a cherished dish, often served during holidays and family gatherings. This comforting bowl embodies warmth and tradition, making it a staple in many homes.
With fluffy matzo balls and tender chicken, this soup is not just a meal; it’s a comforting embrace on a chilly day.
Whether you’re looking to celebrate a special occasion or simply seeking a soothing dish, this recipe for Jewish Chicken Soup is sure to please.
The Heart of the Soup: Ingredients
The essence of this soup lies in its simple yet flavorful ingredients.
To create a rich broth, you’ll need a whole chicken, fresh vegetables like carrots and celery, and aromatic herbs.
For the matzo balls, the combination of matzo meal, eggs, and a touch of oil creates the perfect fluffy texture.
These ingredients come together to form a delightful Jewish Chicken Soup, perfect for holidays or any comforting occasion.
Preparation Steps for a Cozy Bowl
Making this Traditional Jewish Chicken Soup is a straightforward process.
Start by preparing the broth, allowing the chicken and vegetables to simmer together, creating a rich and inviting flavor.
Next, mix the matzo ball ingredients and let them chill, ensuring they hold their shape when cooked.
Once the broth is ready, the chicken is removed, shredded, and returned to the pot, along with the fluffy matzo balls.
This method guarantees a hearty soup that warms both the body and soul.
Cooking Techniques for Perfect Matzo Balls
The key to achieving light and fluffy matzo balls lies in the mixing and cooking process.
After combining the matzo meal with eggs and other ingredients, refrigerating the mixture helps firm it up, making it easier to shape.
When cooking, ensure the broth is at a gentle boil before adding the matzo balls.
This technique allows them to cook evenly and rise to the surface, creating that signature fluffy texture.
Serving Suggestions and Garnishes
When it comes to serving, presentation can elevate the experience.
Ladle the soup into bowls, ensuring each serving includes a generous portion of matzo balls and shredded chicken.
Garnishing with fresh dill adds a burst of color and flavor, enhancing the overall appeal of the dish.
This soup not only satisfies hunger but also brings a sense of nostalgia and comfort to the table.
Why This Soup is a Family Favorite
This Traditional Jewish Chicken and Matzo Ball Soup is more than just a meal; it’s a symbol of family and tradition.
Many families pass down their recipes through generations, each adding their unique touch.
Whether enjoyed during Jewish holidays or on a regular day, this soup brings people together, creating lasting memories around the dinner table.
Its rich flavors and comforting warmth make it a beloved choice for many, embodying the spirit of home and togetherness.
Classic Jewish Chicken Soup with Matzo Balls
This Jewish chicken soup features a rich broth filled with tender chicken, vegetables, and light, fluffy matzo balls. The recipe takes about 1 hour and 30 minutes from start to finish and serves 6 people. It’s perfect for holidays or any time you need a comforting bowl of soup.
Ingredients
- 1 whole chicken (about 3-4 pounds), cut into pieces
- 10 cups water
- 2 large carrots, sliced or diced
- 2 stalks celery, sliced
- 1 medium onion, quartered
- 2 cloves garlic, minced
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/4 cup fresh dill, chopped (for garnish)
- For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup water or chicken broth
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the Broth: In a large pot, combine the chicken pieces, water, carrots, celery, onion, garlic, salt, and pepper. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 1 hour, skimming any foam that rises to the surface.
- Make the Matzo Balls: In a mixing bowl, combine matzo meal, eggs, vegetable oil, water or broth, salt, and pepper. Mix until well combined. Refrigerate for at least 30 minutes to firm up.
- Cook the Chicken: After the broth has simmered for an hour, remove the chicken pieces and set aside to cool. Strain the broth to remove the vegetables and return the clear broth to the pot.
- Form and Cook Matzo Balls: Wet your hands and form the matzo mixture into balls about the size of a golf ball. Bring the strained broth to a gentle boil and add the matzo balls. Cover and simmer for 20-25 minutes until they are cooked through and fluffy.
- Finish the Soup: While the matzo balls are cooking, shred the chicken meat from the bones and return it to the pot. Adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls, adding matzo balls and garnishing with fresh dill. Enjoy hot.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
Nutrition Information
- Servings: 6 bowls
- Calories: 290kcal
- Fat: 15g
- Protein: 25g
- Carbohydrates: 10g