Grandma’s Chicken Matzo Ball Soup

Every Jewish person will tell you that their Grandma’s matzo ball soup is the best, but none of them compare to my Grandma Sylvia’s! This recipe has been in my family for decades and it is absolutely delicious. I’ve been eating it since I was a baby and still continue to love this comforting soup. There is nothing better to eat on a chilly night or if you’re battling a cold. I started feeding Dylan the broth when he was only 6 months old and now he devours the matzo balls, chicken, veggies, and noodles.

 

Dylan enjoying some soup when he was a little guy

 

One of the great things about the soup is it’s simplicity and the recipe is easy to tailor to your own tastes:

My mom doesn’t always make the matzo balls – instead she adds chopped up potatoes to make the soup more filling.

My sister likes to add fresh dill to her soup which gives it some great flavor.

My Great Grandma Ruthie liked her soup very simple and would strain out all the veggies and chicken. She would serve just the broth with the matzo balls and noodles.

I like my soup hearty so I make sure my bowl has tons of veggies and chicken.

No matter how you make it, this chicken soup will not disappoint!

Ingredients

  • 2 whole chickens, washed in cold water (I usually only use 1 chicken with a smaller pot of water because I don’t have that many mouths to feed)
  • 1 bag carrots, chopped
  • 4 turnips, chopped small
  • 1/2 stalk of celery, chopped
  • 2 onions, chopped in half
  • 1 tablespoon kosher salt
  • 1/2 teaspoon white pepper
  • Manischewitz matzo ball mix
  • 1 package skinny egg noodles

 

  1. Put 2 chickens in a large pot with water on medium-high heat. Cover and let come to a boil.
  2. Once boiling, lower heat to a simmer.
  3. Skim the fat off the top of the soup.
  4. Cut onions in half and put in water with salt. Simmer for a little bit.
  5. Put in all other veggies on medium heat and bring to a boil.
  6. When it starts to boil, reduce the heat to a simmer and add white pepper.
  7. Simmer for at least two hours, the longer the better.
  8. At this point, you may take the chicken out of the water (the chicken is great to eat in the soup or use it for sandwiches and salad).
  9. Cook the matzo balls and noodles according to package directions and add to soup.

 

*I highly recommend freezing any soup that you won’t eat within a few days.

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