Chicken Matzah Ball Soup

A deeply golden, slow-simmered chicken soup made from scratch with a whole chicken, fresh vegetables, parsnips, and a generous bundle of dill — served with fluffy matzah balls for the ultimate bowl of comfort.

Course Main Course, Soup

Cuisine jewish

Servings Servings

Calories 210kcal

Equipment

Large Stock Pot
Slotted Spoon
Fine-Mesh Strainer
Large Bowl

Ingredients

SOUP

1 Whole Chicken cut into eighths - use a kosher chicken if you are making a kosher soup!
1 White Onion unpeeled and halved
Celery Stalks chopped
Carrots peeled and chopped
Parsnips peeled and chopped
1 Bunch Fresh Dill large bunch
8-10 Cups Water enough to fully cover chicken
Salt & Pepper

FOR SERVING

Matzah Balls
Fresh Dill
Salt & Pepper

Instructions

Add the chicken to a large stock pot and generously season with salt. Pour in enough water to fully cover the chicken and bring to a boil over high heat.
As the soup comes to a boil, use a slotted spoon to skim off any foam or impurities that rise to the surface.
Once boiling, reduce the heat to a gentle simmer. Add the onion, celery, carrots, parsnips, and fresh dill. Cover and let simmer for 2½ to 3 hours, allowing the broth to develop deep flavor.
Carefully remove the chicken and strain the broth through a fine mesh strainer into a clean pot or large bowl. Set aside the cooked chicken and vegetables.
Let the broth cool completely, then skim and discard the fat layer from the surface.
To serve, return the broth to a pot and gently reheat. Add in matzah balls, reserved vegetables, and shredded chicken if desired. Finish with fresh dill and season with salt and pepper to taste.

Video

Nutrition