*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.
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Original review 7/9: This is basically a good recipe Holly. But grebenes and schmaltz? Why would anyone want to make life so difficult? For the Matzoh Balls I just used the Manishewitz mix. They come out perfect every time. Follow the package instructions cook separately and add to the soup at the end. As to the soup I did add the chicken back to mine. I added twice as many carrots and 3 stalks of celery. I added the whole onions at this point and removed before serving. Cut the amount of dill by half added seasoned salt garlic powder turmeric a bay leaf and dried parsley. And found I needed to add a couple of Tbsps. Chicken Flavored Better than Boullion to bring out the flavor. Otherwise and without the extras it would have been a very bland soup. Thank you. Update 10/13: I just wanted to add that my husband the Wisconconite could eat this soup every week and in fact drives me crazy with his constant requests for it. Go figure!
Here is how to make this recipe easy very easy and tasty: Use chicken broth (preferably organic) use Swanson pre-cooked cubed chicken in a pouch (perfect chicken and no draining required). I add garlic and a bay leaf for additional flavor. You can also use egg whites to lower the cholesterol count whne making the Matzo Balls. There now its perfect easy and fast!
I'll eat any matzoh ball soup especially when I'm ill. If I'm ill I reach for the Manischewitz tin and if I'm well my secret to perfect matzoh balls is on the back of the Manischewitz matzoh ball mix - the 'secret' of many cooks!! I skip the grebenes and use either pareve margarine or home-made schmaltz (rendered chicken fat). I use parsnips carrots celery and onion when making the chicken soup but they're drained out for the finished stock. The finished product is just clear chicken stock matzoh balls and finely chopped parsley sprinkled on top just before serving. I'm headed for the kitchen to make some soup....
This is the real deal. Authentic Jewish-style chicken soup like bubbe used to make. If you don't know what that means google it. The point of this recipe is to share how chicken soup was made by the family matriarch not how to make it with store-bought broth and other such shortcuts. If you want to make soup in 2 steps look for another recipe. We didn't even talk about the chicken feet delicacy yet!! The fat off the top of my soup is now chilling in the fridge will be incorporated into the matzo balls. By the way I don't make my balls in the soup I make a separate pot of broth-only or bouillon or salted water for this purpose as I don't want to cloud up my soup and sometimes the balls might fall apart a little. Mmmm grebenes u can sprinkle a little on top of your soup too!
Though this soup was certainly tasty it did take a very long time to make. Next time I make this soup I will try to shorten the recipe and cooking time by using chicken broth and not cooking a whole chicken.
Either people love this soup or don't care for it at all depending largely on their taste for dill. The opinions of my family and friends are split down the middle. I do use organic free range chicken broth and Manishewitz mix for the Matzoh Balls as suggested by other reviewers (thank you for your suggestions).
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