Traditional Jewish Chicken Soup with Fluffy Matzo Balls
A deeply nourishing chicken soup that captures generations of tradition in every spoonful. Tender chicken pieces swim alongside sweet carrots, parsnips, and aromatic herbs in a golden, soul-warming broth. Fresh dill and parsley brighten each bowl while fluffy matzo balls made with schmaltz provide satisfying substance. This is comfort food at its finest, perfect for Shabbat dinners, cold winter evenings, or when someone needs healing. The overnight chilling process allows flavors to deepen and fat to separate easily, creating the clear, rich broth that makes this soup legendary. What sets this version apart is the technique of piercing vegetables and chicken to allow maximum flavor penetration, plus the addition of both curly and flat-leaf parsley for complex herbal notes.
Ingredients
- 1 5-pound chicken, cut into 8 pieces, or an assortment of chicken pieces
- 6 carrots, halved lengthwise, then cut crosswise into 3-inch lengths
- 4 cloves garlic
- 1 large onion, quartered
- 1 small parsnip, peeled, quartered lengthwise, then cut crosswise into 3-inch lengths
- ½ medium turnip, peeled and cut into 1/4-inch slices
- ½ celery root, peeled and cut into 1/4-inch slices
- 1 small bunch fresh flat-leaf parsley, cleaned
- 1 small bunch fresh curly parsley, cleaned
- ½ bunch fresh dill, cleaned
- 2 pounds chicken bones or chicken wings
- kosher salt
- 1 tablespoon sweet paprika
- freshly ground black pepper
- 3 cups matzo mealfine breadcrumbs1:1gluten-free
Use gluten-free breadcrumbs or almond meal
- 1 cup seltzer
- 7 large eggs
- 2 tablespoons schmaltz or vegetable oil, rendered chicken fatvegetable oil1:1vegetarian
Use any neutral oil like canola or sunflower
- 1 tablespoon kosher salt, for matzo balls
- 2 teaspoons freshly ground black pepper, for matzo balls
Instructions
- 1
Pierce chicken pieces all over with a fork
- 2
Pierce carrots, garlic, onion, parsnip, turnip, and celery root all over
- 3
Place vegetables in large stockpot, layer herbs on top, add chicken bones, then chicken pieces
- 4
Add salt and cold water to cover by one inch
- 5
Bring to boil over high heat, reduce to medium-low and cook undisturbed for one hour
- 6
Remove from heat, add paprika and pepper, stir gently and cool for 45 minutes
- 7
Remove chicken, vegetables, and herbs with tongs and set aside to cool
- 8
Strain stock through colander into containers, keeping smaller bits
- 9
Refrigerate stock overnight
- 10
Remove and discard chicken skin and bones when cool, shred meat into medium pieces
- 11
Package chicken, vegetables, and herbs separately and refrigerate
- 12
Pour half the stock into stockpot and reheat over medium-low heat
- 13
Bring large pot of water to boil for matzo balls
- 14
Combine all matzo ball ingredients in large bowl and stir
- 15
Measure one-fourth cup mixture and roll into ball, repeat for desired amount
- 16
Add matzo balls to boiling water and cook for 15 minutes until cooked through
- 17
Remove matzo balls with slotted spoon
- 18
Add half the chicken and vegetables to reheated stock 5 minutes before serving
- 19
Taste and adjust seasoning with salt and pepper
- 20
Distribute chicken, vegetables, and herbs among serving bowls with slotted spoon
- 21
Place 2-3 matzo balls in each bowl, pour stock over and serve immediately
Tips
Pierce all ingredients with a fork to allow maximum flavor penetration into the broth - this traditional technique makes a significant difference in taste.
Chill the soup overnight to allow flavors to develop and fat to solidify for easy removal, resulting in a clearer, more flavorful broth.
Test matzo ball doneness by cutting one in half - they should be cooked through with no dense center remaining.
Good to Know
Refrigerate assembled soup up to 3 days, matzo balls separate up to 2 days
Make soup base and matzo balls day before, reheat gently when serving
Serve immediately while hot, with crackers or challah bread on the side
Common Mistakes
Don't boil vigorously after initial boil to avoid cloudy broth
Don't overwork matzo ball mixture to avoid dense, heavy dumplings
Don't add herbs too early or they'll become bitter and overcooked
Substitutions
Gluten-Free Swaps
Use gluten-free breadcrumbs or almond meal
General Alternatives
FAQ
Can I freeze the leftover soup?
Yes, freeze soup base without matzo balls for up to 3 months. Freeze matzo balls separately and add to reheated soup when serving.
What if my matzo balls fall apart while cooking?
The mixture may be too wet. Chill the formed balls for 30 minutes before cooking, or add more matzo meal to bind better.
How long will this soup keep in the refrigerator?
The soup base keeps for 4-5 days refrigerated. Store matzo balls separately and add when reheating to prevent them from getting mushy.