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.

becky
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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

410 calories; 20.6 g total fat; 140 mg cholesterol; 1504 mg sodium. 30.7 g carbohydrates; 25.4 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/17/2013
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 is over. Thank you for sharing this recipe. Read More
(7)

Most helpful critical review

Rating: 2 stars
04/02/2019
I followed the recipe but it just didn t hit me to a liking. The turnips and parsnips made it a bit to bitter for my taste. I grew up on chicken stew and fluffy dumplings maybe my expectations hindered my experience of this dish. I just did not like it. Very sorry! Read More
12 Ratings
  • 5 star values: 9
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/17/2013
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 is over. Thank you for sharing this recipe. Read More
(7)
Rating: 5 stars
04/17/2013
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 is over. Thank you for sharing this recipe. Read More
(7)
Rating: 5 stars
03/28/2013
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 some (red) potatoes. I do love turnips though so the next time they're going in! I also added some white beans because I had 'em and thought it would help in the place of the missing chicken. We were going through a cold snap when I made this and it was a lovely dish for a not-so-lovely day outside. I love how you can customize the vegetables you use also. Thanks! Read More
(6)
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Rating: 4 stars
02/10/2018
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 minutes. Also when preparing the matzo balls do not squeeze them too much or they will become tough and doughy. I also add parsley to the ball mix. Read More
(4)
Rating: 5 stars
12/19/2016
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 good. My picky husband loves it and that is what's important. Thank You for sharing a great homemade recipe. Read More
(1)
Rating: 5 stars
03/04/2018
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 on hand) and dried rosemary which did not conflict with each other. We used dried dill which was fine and most importantly added a scoop of bouillon paste which adds ALOT of flavor. I add this paste to all my soups. As this soup cooked and we tasted the broth in stages we could taste depth as everything came together. My husband is not a big soup guy but he really loved this. I would say spring for a nice organic chicken as it makes a difference and this makes a nice big batch. Read More
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Rating: 2 stars
04/02/2019
I followed the recipe but it just didn t hit me to a liking. The turnips and parsnips made it a bit to bitter for my taste. I grew up on chicken stew and fluffy dumplings maybe my expectations hindered my experience of this dish. I just did not like it. Very sorry! Read More
Rating: 3 stars
07/01/2018
It makes a lot of food which is great for families. Although for all of the work its a relatively bland flavor. I would suggest reducing the amount of meat (x.5) and increasing the veggies (x2). The veggies were great in the soup. It also needs more salt than indicated in the recipe. Read More
Rating: 5 stars
11/20/2019
I've lost my recipe for matzo ball soup, and this one is fantastic! Thanks Bubbie! I'll definitely be making this again. Read More
Rating: 5 stars
12/12/2018
this was great and w mayo mix much easier Read More