Known for its healing properties, this soup has dumplings to make it even heartier.
Inspired by the many recipes for chicken soup from the Jewish community, this chicken soup with Matzo balls recipe is extremely nutritious, containing lots of nutrients that help boost your immunity; ideal for the winter but equally great any time of year.
There are even scientific studies that have taken place to prove whether chicken soup is as medicinal as some people believe. There isn’t enough research to know for sure that this chicken soup with Matzo balls recipe works like a kind of “food penicillin” but the research that has been conducted suggests that it certainly could be.
You don’t have to serve this soup with the Matzo dumplings but it does make it heartier, filling and more traditional.
This is just one of the many delicious chicken soup recipes out there. Another traditional, wholesome recipe to try is this lighter chicken and barley broth.
- Put the whole chicken into a large lidded saucepan or pot and cover with 4 litres cold water. Bring to a simmer and cook for 25-30 mins. Skim any froth off the top.
- Add the onions, carrots, celery, garlic and bay leaves. Season well and simmer for 45 mins to 1 hr. Continue to skim off any froth.
- Meanwhile, make the matzo dumplings. Put the matzo meal into a bowl and mix in the eggs, 75ml boiling water, the vegetable oil and a good pinch of salt and pepper. Mix well until combined. Cover and chill the mixture for 1 hr. Then take small amounts of mixture (about 1tsp) and roll into balls.
- Once the soup has finished cooking, remove from the heat, take out the whole chicken and place on a plate.
- Put the pan back on the heat, add the matzo dumplings, put the lid on and simmer for 10 mins. Add the spaghetti and simmer again for a further 10 mins or until the pasta is cooked.
- While the soup is finishing cooking and the chicken is cooled enough to handle, remove the meat from the bones. Add the chicken to the soup and stir well. Ladle into bowls and scatter over the parsley and chopped dill.
- 1 medium chicken
- 2 onions, roughly chopped
- 4 carrots, roughly sliced
- 3 celery sticks, roughly chopped
- 4 garlic cloves, peeled
- 3 bay leaves
- 75g spaghetti, snapped into pieces
- 1 small bunch of flat-leaf parsley, leaves picked
- 1 small bunch of dill, choppedFor the matzo dumplings:
- 150g matzo meal (blitz matzo crackers if you can’t find the meal)
- 4 eggs, beaten
- 3tbsp vegetable oil
Top Tip for making Chicken soup with matzo balls
Rolling the matzo balls is easier if you wet your hands with cold water or grease them with some vegetable oil.
After leaving university with a BSc in Food from the University of Birmingham, Samuel embarked on a career in teaching; he taught cookery to teenagers at secondary school level. At the weekends, he worked as a sous chef and assisted on food photography shoots during the holidays.
After 8 years as a teacher, he decided to concentrate fully on food writing. Nearly 15 years after he began his professional food career, his work has featured in national and international publications including Waitrose Food, Australian Delicious, and the LAD Bible Group. Samuel was also a nutritional consultant for BBC’s Eat Well for Less. Throughout his career he has specialised in recipe writing and he still loves to teach people how to cook (although he’s not quite as patient as he used to be!).
After travelling Europe searching for the best coffee shops, he landed the perfect role working across woman&home, Woman’s Weekly, Country Homes & Interiors, Livingetc, Homes & Gardens and GoodtoKnow. Along with the Test Kitchen team, he produces recipes and looks after the content for these magazines and websites and others in the Future portfolio.
Away from Future, Samuel is also Co-Vice Chair of the Guild of Food Writers and a Trustee of 91 Ways CIC. He can usually be found binge-watching TV shows, wandering a museum or escaping the city for greener and sunnier climates. He also dreams of buying a run-down Italian villa and turning it into a cookery school in the sun.
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