Putzel Kitchen

Chicken Soup with Matzoh Balls

Homemade Chicken Soup is the definition of Jewish comfort food. A Bubbie, Nana, Grammy or Grandma uses chicken soup to cure the common cold, a broken heart or the winter blues. I always cook this traditional recipe for the Jewish Holidays. Although it is time consuming, it does not require sophisticated culinary skills to prepare a savory soup that will surely remind you of your grandmother.

photo credits: Claudia Chocano

Chicken Soup

Homemade Chicken Soup is the definition of Jewish comfort food. A Bubbie, Nana, Grammy or Grandma uses chicken soup to cure the common cold, a broken heart or the winter blues. I always cook this traditional recipe for the Jewish Holidays. Although it is time consuming, it does not require sophisticated culinary skills to prepare a savory soup that will surely remind you of your grandmother.
Prep Time
30 minutes
Cook Time
5 hours 30 minutes
Total Time
6 hours

Ingredients

Yield: 12 - 15 servings
  • 1, 4 - 5 lb. roasting chicken, cut up
  • 1 lb. chicken feet (find it in your freezer section)
  • 1 lb. chicken wings
  • 1 onion, diced
  • 1 parsnip, diced
  • 1 turnip, diced
  • 3 carrots, diced
  • 3 celery Ribs, diced
  • 1 small fennel bulb, diced
  • 4 garlic cloves, whole
  • 2 bay leaves
  • 1 bunch fresh dill
  • 3 sprigs fresh parsley
  • 3 sprigs fresh oregano
  • 3 sprigs fresh thyme
  • 3 sprigs fresh cilantro
  • sea salt & freshly ground black pepper to taste

Instructions

Step 1

Rinse chicken under cool water until water is clear.

Step 2

Season generously with kosher salt & pepper and place in pot with chopped vegetables, herbs & bay leaves.

Step 3

Cover with cold water.

Step 4

Bring to a boil and immediately reduce to a simmer. 

Step 5

Simmer uncovered for an hour, constantly skimming fat/scum off of top. Remove chicken breast, cool chop and reserve for later.

Step 6

Continue to simmer soup for 3 - 4 hours.

Step 7

Cool and strain.

Step 8

Add reserved chicken and fresh chopped carrots, celery, and dill to the strained broth. Reheat, check seasonings and ladle soup over warm matzoh balls

Notes

Source: My mom, of course!

Short Cut: Pick it up at your favorite delicatessen.

Think Out of the Ice Box: Use a soup mix and add your own chopped vegetables when serving.

Homemade Matzoh Balls

Fluffy homemade matzoh balls make the chicken soup complete. Need I say more?
Prep Time
45 minutes
Cook Time
35 minutes
Total Time
1 hour 20 minutes

Ingredients

Yield: 10 matzoh balls
  • 1/2 C matzoh meal
  • 2 T chicken schmaltz (rendered fat)
  • 2 eggs, separated
  • 2 T seltzer water, or as needed
  • 2 T fresh dill, chopped
  • sea salt & freshly ground black pepper to taste

Instructions

Step 1

Combine egg yolks and chicken shmaltz. Then add the matzoh meal, chopped dill and salt & pepper

Step 2

Add seltzer water to egg yolk mixture (a few tablespoons as needed) to make mixture moist.

Step 3

In a separate bowl, beat egg whites until stiff.

Step 4

Fold in egg whites to mixture.

Step 5

Refrigerate for 15-30 minutes. Meanwhile bring soup to a boil.

Step 6

Make golf ball size balls out of mixture, and place in boiling soup. Boil 35 minutes, then turn down heat to a simmer and serve.


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