Mama’s Matzoh Ball Soup

Matzoh Ball Soup

Matzoh ball soup! This is another traditional food that my mom made every single Friday night to celebrate Shabbat (weekly Jewish holiday).

Note: I didn't include the recipe on how to make the matzoh balls, only the broth, but you can find a recipe on a box of maztoh meal. They are usually straight forward.

Prep Time10 minsCook Time1 hr 15 minsTotal Time1 hr 25 mins

 1 Whole Raw Chicken (About 3 Pounds)
 10 cups Cold Water
 1.50 tbsp Kosher Salt
 2 Onions, peeled and cut in half
 5 Large carrots, peeled and cut into chunks
 3 Stalks of celery, cut in chunks
 4 Parsnips, peeled, cut in chunks
 1 Small bouquet of dill, washed and tied together with an elastic
 1.75 cups Fine Egg noodles
 2 Dozen Matzoh Balls (recipe not included can make from a matzoh meal box)

1

Place whole raw chicken at the bottom of the pot. Cover with cold water until the top is immersed. Add in salt.

2

Add in onions, carrots, celery and parsnips.

3

Bring water to a boil with lid.

4

Skim the foam from the top (comes from the chicken). Turn heat down to a strong simmer with the lid on.

5

Let simmer for 45 minutes. Add in dill and cover again. Let simmer for another 15 minutes.

6

Remove chicken and soup is ready!

7

(You can remove meat from bones and add back into the soup for “chicken in a pot”).

8

Serve with egg noodles and matzoh balls.

Mama's Matzoh Ball Soup Pin

Ingredients

 1 Whole Raw Chicken (About 3 Pounds)
 10 cups Cold Water
 1.50 tbsp Kosher Salt
 2 Onions, peeled and cut in half
 5 Large carrots, peeled and cut into chunks
 3 Stalks of celery, cut in chunks
 4 Parsnips, peeled, cut in chunks
 1 Small bouquet of dill, washed and tied together with an elastic
 1.75 cups Fine Egg noodles
 2 Dozen Matzoh Balls (recipe not included can make from a matzoh meal box)

Directions

1

Place whole raw chicken at the bottom of the pot. Cover with cold water until the top is immersed. Add in salt.

2

Add in onions, carrots, celery and parsnips.

3

Bring water to a boil with lid.

4

Skim the foam from the top (comes from the chicken). Turn heat down to a strong simmer with the lid on.

5

Let simmer for 45 minutes. Add in dill and cover again. Let simmer for another 15 minutes.

6

Remove chicken and soup is ready!

7

(You can remove meat from bones and add back into the soup for “chicken in a pot”).

8

Serve with egg noodles and matzoh balls.

Mama’s Matzoh Ball Soup

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