Chicken Vegetable Matzo Ball Soup
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!
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
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)
Servings Per Recipe: 8
Amount per Serving
- 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
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 soups...one-5 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!