Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 2 large carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 8 cups water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup water (for matzo balls)
- Fresh dill, for garnish
Instructions
- In a large pot, combine chicken, carrots, celery, onion, water, salt, and pepper. Bring to a boil.
- Reduce heat and simmer for 1.5 hours, skimming off foam.
- Remove chicken and strain the broth, returning it to the pot.
- Shred the chicken and add it back to the pot.
- In a bowl, mix matzo meal, eggs, vegetable oil, and water. Refrigerate for 30 minutes.
- Form matzo balls and drop them into the simmering broth.
- Cook matzo balls for 30 minutes.
- Serve hot, garnished with fresh dill.
Notes
- Adjust seasoning to taste.
- Use homemade broth for better flavor.
- Matzo balls can also be prepared in advance.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Soup
- Method: Stovetop
- Cuisine: Jewish
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg
Keywords: Chicken and Matzo Ball Soup