matzo ball soup

Matzo Ball Soup for Anytime!

Matzo ball soup is the customary start of the Passover Seder during the week long celebration of  the Jewish holiday of Passover. In our family, matzo ball soup was on our menu weekly dinner meal and part of any holiday.

Chicken matzo ball soup has been touted for centuries to help the body repair itself from a cold or other ailments.  The heat of the soup, the hydration from the the extra liquid, and the carbohydrates of the matzo balls together provides powerful chemical properties toward good health and wellness! (So our Grandma told us. 😊)

The “ultimate cure” for anything that ails you, it’s Jewish penicillin, as the matriarchs called it.  

Here is our grandmother’s famous recipe that is made lovingly throughout the year. Give it a try … it’s not your store bought boxed matzo ball soup, for sure!

To Healthy Cooking and Eating,

Melissa 

Grandma Rosie’s Chicken Matzo Ball Soup

Delicious family recipe passed along through the decades. Wholesome and satisfying even if made vegetarian/vegan. Melissa's Modifications will guide you depending on your eating lifestyle.
Prep Time 25 minutes
Cook Time 50 minutes
Chicken 45 minutes
Total Time 2 hours
Course First Course to Meal, Main Course
Servings 8 servings
Calories 403 kcal

Equipment

  • 2 Dutch oven 8+ quarts for soup and 6-8 quart pot for making matzo balls.
  • Emulsifier blender, regular blender or food processor

Ingredients
  

  • 1 whole Chicken OR ¾ lb drumsticks ¾ lb wings, giblets – 1-2 lbs optional (omit this step if vegetarian/vegan)
  • 2-3 quarts Water
  • 7-8 tsp Chicken broth Better than Bullion, or chicken bullion equivalent. If vegetarian/vegan, use vegetable broth or No Chicken broth.
  • 4 whole Parsnips
  • 4 whole Carrots
  • 6 stalks Celery
  • 2 large Yellow or Sweet Onions
  • 2 large Leeks
  • 4 sprigs Dill or more to taste
  • ¼ cup Parsley lightly chopped
  • 2 tbsp Fresh or minced garlic or more to taste
  • Salt & Pepper to taste

Instructions
 

  • Bring the water or broth of your choice to a boil in the large pot.
  • After cleaning chicken parts under cold water, add to boiling water or broth.
  • Clean & prepare vegetables to go in the soup.
  • Cook chicken on medium heat for approximately 30 minutes before adding all the vegetables. If you are omitting the chicken, just add the vegetables directly into the boiling broth, lower heat to a low heat or simmer.
  • Cook on low heat for 45 minutes until all veggies are soft.
  • Remove all veggies from the soup and allow both the broth and the veggies to cool overnight.
  • If you used chicken, skim the chicken fat from surface. Remove chicken.
  • Using an emulsifier or blender or food processor, blend the carrots and parsnip, include some of the leeks and celery then dill and parsley. Shoot for a dull orange color.
  • Add the pureed veggies back into the soup broth, blend to a desired consistency and color.
  • Add back the pieces of chicken.
  • Add salt and pepper to taste.
  • Add more water or broth to reach the desired thickness.
  • Make the Matzo Balls
  • Prepare matzo balls as instructed on the package.
  • Refrigerate for 15 min.
  • Boil water in a large pot.
  • Once the matzo mixture is ready – roll into 1" or so balls.
  • Add all of the rolled balls into the boiling water, lower heat, and cover tightly for 30-40 min.
  • Once they are done, add to the Dutch oven pot of the chicken soup and enjoy!

Notes

Melissa’s Modifications:

To make this vegetarian or vegan, omit the chicken (removes from all 8 servings the following: 1,966 calories; 171g protein; 138.1g fat; cholesterol and sodium or 245.75 calories; 21g of protein; 17.25g fat per serving if utilizing vegetable broth or No Chicken broth).
If you are vegetarian and eat eggs, then you may enjoy the matzo balls. If you are a plant-based eater, make matzo balls without eggs using an egg substitute or omit altogether.
The soup freezes well for 2-3 months. 
3 Cheers for  Jewish Penicillin!
To your health,
Melissa 

Nutrition

Serving: 1Calories: 403kcalCarbohydrates: 21.7gProtein: 24.7gFat: 21.8gSaturated Fat: 4.9gCholesterol: 85.7mgSodium: 96.7mgFiber: 2.3gSugar: 2.3g
Tried this recipe?Let us know how it was!

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