*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.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great recipe although in our family we never add garlic. Dill weed and parsnip go into the soup in Eastern Europe it's the version I grew up with. To make the process a little easier simply tie up a bunch of dill (I also add parsley) and drop into the pot. Same for onion -- no need to chop. Peel it pierce with a knife in a couple of spots and drop it in. Discard boiled dill and onion when done. Garnish the soup with fresh chopped dill.
I don't know what region the author is from but in the south we Jews use the following ingredients for REAL Jewish chicken soup: cut-up chicken carrots celery and onions. parsnips and dill weed? No way! Of course the matzoh balls are great. I like your recipe for them. Thanks.
Thankyou soo much Layla for this recipe Ive had the flu for a couple of days and was feeling really down all I could think of was having some of my Auntie sephfa's chicken matza ball soup that she had last made me as a teenager in desperation I looked on the internet and found laylas great recipe I followed It to the letter (even had my husband drive the 40 kms to nearest big town to find Matzo meal and Dill we live on a property out of town)Its been 30 odd years since I was a teen but I still recognise the taste.Laylas soup did the trick and yes putting less meal in the matzo balls does make them float fed it to all n my family last night all enjoyed it and Im feeling a lot better today so thankyou again Layla and God bless you keep cooking and sharing recipes Love Sebria (Little Hartley N.S W.Australia
This is a staple for me I have made this soup many times! (I have yet to make the matzo balls I have my own recipe for dumplings & make mine differently.) But the method & and ingred. for the broth are perfection---really warms you up on a cold Autumn day! Thanks so much for posting this recipe!
I made this for my sick husband and he declared that he was feeling "much better" right after having two bowls. The only change that I made was I boiled the chicken first in water threw out the water (this way I got rid of a lot of the chicken fat and other "stuff" that comes out when you first cook the chicken and then I started with step one per the recipe as written. Really delicious and a definite addition to our family recipe book!
I came across this recipe searching for matzo ball recipes since I wanted to try making them from scratch vs. a mix. I haven't made them yet but wanted to comment on the soup recipe. It's interesting to read what others put in their soup. My Russian Jewish Great Grandma made hers with whole chicken celery parsnips turnips carrots onions dill and "flanken" (I later learned that flanken = short ribs). You only use a few pieces of the short ribs to give it some added depth & flavor. For me dill is the most important ingredient for without it it simply doesn't taste like Jewish Chicken soup. It comes down to what you're used to or what you grew up with.
Loved it. This is a great tasting recipe for what we call "jewish penicillin". It will cure anything and everything. I made this recipe earlier this week after being dehydrated from the flu and I got back on my feet in no time!!!