Chicken Vegetable Matzo Ball Soup


by: Entertaining is Easy/Lisa Newsome

This is one of my favorite family recipes...Jewish comfort food at it's best! I love this recipe because it is easy to make, it's delicious & everyone loves it! No matter what time of year it is, this soup is always a hit! I often make it for friends with illnesses...we call it Jewish penicillin! Please let me know what you think!


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serves: 8-12

1 box Streit's or Manischewitz matzo ball & soup mix (both are great......I use them interchangeably)

quarts 2½ (10 cups) cold water

4 large boneless, skinless chicken breasts

1 sweet onion, coarsely chopped

1 bunch celery, cleaned

1 small bag peeled organic baby carrots

1 bag parsnips, cleaned

2 large eggs

2 tablespoons canola oil

1 tablespoon prepared broth

1 bunch italian parsley, cleaned & dried

1 bunch fresh dill

1 bag Manischewitz wide-egg noodles (optional)

1 box 5-ounce Earthbound Farm organic baby kale (optional)

Nutrition Facts
Chicken Vegetable Matzo Ball Soup

Servings Per Recipe: 8

Amount per Serving

Calories: 218

  • Total Fat: 7.9 g
  •     Saturated Fat: 1.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 122 mg
  • Sodium: 562.4 mg
  • Total Carbs: 8 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 1.9 g
  • Protein: 27.5 g

how is this calculated?

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1.  In a large (6-quart) pot, combine the soup mix & the water, and let it come to a boil over high heat. Reduce the heat to how, and add the chicken breasts to the soup mix-water mixture. Simmer the chicken & broth for 30-40 minutes, then remove the chicken from the broth and allow to cool (use a bowl......there will be alot of juice from the chicken that you will want to throw back into the soup).

2.  While the chicken is cooling, cut up your celery, carrots, & parsnips (I do not peel...just wash & cut!) into approximately ½-inch not get too fancy! Keeping the veggies slightly larger prevents them from falling apart and becoming mush in the soup. Toss all the veggies, including the chopped onion, into the soup and continue to simmer on low......your veggies should be tender to the bite (al dente) in about 20-30 minutes.

3.  Tear the chicken into small (½-inch) pieces, toss into the soup, and continue to simmer.

4.  Time to make the matzo a shallow bowl, break your eggs, and whisk in the 2 tablespoons canola oil until well blended. Next, slowly drizzle in the tablespoon of broth, whisking the entire time (if you add the hot broth all at once, you risk cooking the eggs & having a big mess on your will need to start over making the matzo balls). Lastly, with a fork, add the packet of matzo meal and blend thoroughly. Refrigerate the matzo ball mixture for 15 minutes.

5.  While the matzo balls are in the frig, chop a generous handful of parsley, and half as much do not need to mince the herbs, but a finer chop than the veggies is perfect......set aside.

6.  Time to roll the matzo dough into balls. Remove the matzo dough from the fridge and wet your hands...if not, you will have matzo meal stuck to them. Scoop out about a golf ball-sized amount of matzo dough with a teaspoon (a), gently form (b), then roll the dough into a ball (c & d) (do not overroll...the matzo balls will be as hard as golf balls...), and gently drop into the soup. Repeat this until all the matzo balls are will end up with about 12 matzo balls. All the matzo balls will be floating at the soup's surface and expanding in front of you (e)...give a quick turn of the matzo balls to ensure they are cooked on all sides. Place the lid on top and simmer for about 10-15 minutes.

7.  Noodles...if you are making noodles, then this is the time to prepare them...

8.  Serving time: ladle your soup, serving 1-2 matzo balls per person...& noodles, if desired...sprinkle with parsley & dill, and serve! The reason I do not add the herbs until the end is because I like the fresh parsley & dill to flavor the soup at serving time, rather than be overcooked & unattractive.

9.  Another option...if you are looking for "superfood" nutrition in your soup, adding baby kale (or baby spinach) to the soup bowl or plate just prior to ladling the soup will provide that. The hot broth will wilt & cook the greens perfectly...try may like it!

Cooks' note:
...As a timesaver, prep your veggies earlier in the day...
When using wide egg noodles in the matzo ball soup, I cook the noodles one of 2 ways...either directly in the soup pot (the starch from the noodles thickens the broth a bit, and the noodles absorb the soup's flavor), or in a separate pot of salted boiling water. Personally, we are a "in the soup directly" family...this is totally your preference. If we are going to have soup leftovers, then I may ladle some of the broth into a separate pot & cook the noodles so that the noodles do not overcook in the soup & become mushy...I then return most of the broth to the soup, keeping just a smidge of broth with the noodles so that the noodles do not stick together. This is how I measure noodles: one good handful per person...we love egg noodles! if adding directly to the soup, toss in the noodles while the matzo balls finish cooking...this will save you time and get dinner on the table a smidge faster, particularly if this is your main course...if serving the matzo ball soup as a first course or for Passover, then you would eliminate the noodles...too much, especially with the other courses...
...I really like adding kale to ounce box Earthbound Farm organic baby kale (usually available at Whole Foods or The Fresh Market) is my favorite because the leaves are so tender...if not available, substitute the same amount of regular kale...just choose smaller leaves - this is completely optional...I put baby kale in so many dishes because it truly is a "superfood" and has unbelievable nutritional value...& kids like it!

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