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Bubbie's Hearty Matzo Ball Soup

Rated as 4.88 out of 5 Stars

"This recipe has been in our family for generations. Some family members say it started with our great-great-grandmother Bubbie Rose. My husband, her great-great-grandson, has put his own twist on it by adding extra vegetables and fresh dill which we think sets this soup above the rest. This soup is so good, there's no reason to wait until Passover to enjoy it."
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2 h 50 m servings 410 cals
Original recipe yields 10 servings


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  1. Place chicken into a large pot and cover with water; bring to a boil. Reduce heat to low and simmer until chicken meat is very tender and falling off the bones, about 1 1/2 hours. Remove chicken from pot and pick chicken meat from bones when cool enough to handle, discarding skin and bones. Shred chicken meat.
  2. Bring chicken broth to a boil in a large soup pot; stir shredded chicken meat, carrots, celery, turnip, parsnips, leek, onion, and dill into broth. Turn heat to low and simmer until vegetables are tender, about 20 minutes.
  3. Stir matzo ball mix, eggs, vegetable oil, and 1/2 cup water together in a bowl. Form mixture into 1-inch balls using wet hands to prevent sticking. Return broth to a boil and gently drop matzo balls into the boiling soup. Reduce heat again and simmer soup until matzo balls have increased in size and are cooked through, about 20 more minutes.


  • Cook's Note:
  • You may adjust the amount of vegetables to create a soup that is more or less hearty. The soup is very flavorful as is and always tastes better the next day. Also, if you love dill, you may consider adding some to the matzo meal before forming the balls.

Nutrition Facts

Per Serving: 410 calories; 20.6 g fat; 30.7 g carbohydrates; 25.4 g protein; 140 mg cholesterol; 1504 mg sodium. Full nutrition

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My favorite deli back in my hometown closed down over 20 years ago and with it went the best matzo ball soup I have ever had. I've been searching for a good recipe since then and now my search i...

This recipe killed it in our house! I was going for a vegetarian vibe, so I left out the chicken and used vegetable broth. Also, my turnips were (sadly) not good enough to use, so I subbed som...

The soup is very similar to how I make it but I have found the best way to make matzo balls is to cover the pot securely, turn heat down to medium low, and allow to boil for at least 25 - 30 min...

I love this recipe! The only thing I do differently is used already cooked chicken from the supermarket and shred. I am too lazy to cook a whole chicken from scratch and it comes out tasting so...

I've been making this style of soup, most often without the matzoh balls for over 40 years. I have made it for Passover several times with the matzoh balls as well, and I've developed a par...

Made this with my husband for date night. It was excellent! We didn't add the leek or parsnip as we didn't have them but added extra carrots and celery. We added fresh cilantro (what we had o...

This was very good! My first attempt at matzoh ball soup. And it was a hit! I will definitely be making this again and again !