Jewish Chicken Soup

4.8
(80)
69 Reviews
12 Photos

This traditional Jewish chicken soup is good for anything that ails you. It's the absolute best when you've got the flu, and it's great on the second and third day. This recipe was passed down from my great-grandmother who needed to make the matzoh balls as heavy as possible to feed a hungry family. You can cut the matzoh meal by 1/2 cup to lighten the load.

Submitted by Layla
Updated on November 19, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
30 mins
Cook Time:
4 hrs
Total Time:
4 hrs 30 mins
Servings:
8
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 whole chicken

  • 2 quarts cold water, or as needed

  • 8 medium carrots, peeled and sliced

  • 2 stalks celery, chopped

  • 1 parsnip, chopped (Optional)

  • 1 medium yellow onion, chopped

  • 1 bunch fresh dill weed, chopped

  • salt and pepper to taste

  • 3 cloves garlic, crushed

  • 2 ½ cups matzo meal

  • 6 large eggs

  • 6 tablespoons vegetable oil

  • 2 teaspoons salt, or to taste

Directions

  1. Place chicken, breast-side down, into a large pot; fill with enough cold water to reach about 3 inches from top of the pot. Add carrots, celery, parsnip, onion, dill, salt, and pepper. 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. Add garlic, partially cover, and simmer for another 2 hours.

  2. Mix matzo meal, eggs, oil, 2 teaspoons salt, and 1/4 cup of broth from the soup together in a medium bowl. Refrigerate until set, about 20 minutes.

  3. Bring a separate pot of water to a rolling boil. Roll matzo mixture into about 16 balls. Wet your hands to keep the dough from sticking to them. Drop matzoh balls into boiling water, cover, and cook for about 35 minutes.

  4. Meanwhile, remove chicken from soup; remove the bones and skin and cut or shred into pieces. Strain broth, reserving vegetables. Return broth to the pot; add chicken and vegetables (or reserve for another use). Remove matzo balls from boiling water using a slotted spoon; add to soup.

    close up view of matzoh ball Chicken Soup in a white bowl with a spoon, next to a kitchen towel
    Allrecipes Magazine
106 home cooks made it!

Nutrition Facts (per serving)

525 Calories
27g Fat
40g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 525
% Daily Value *
Total Fat 27g 35%
Saturated Fat 6g 32%
Cholesterol 212mg 71%
Sodium 721mg 31%
Total Carbohydrate 40g 14%
Dietary Fiber 3g 10%
Total Sugars 3g
Protein 32g 64%
Vitamin C 8mg 8%
Calcium 55mg 4%
Iron 3mg 16%
Potassium 403mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.