Discover Your Creative Kitchen AI Companion
Let our assistant inspire your next meal!
Simply provide a recipe idea or the ingredients you have, and ScrummyChef will instantly come up with a new recipe just for you.

Matzo Soup

4.7
Save
Rate
Tap to rate
PREP TIME
15 min
COOKING TIME
145 min
TOTAL TIME
170 min
SERVINGS
10 servings
Soup Jewish
Matzo Soup
Ingredients
  • 1 (3 pound) whole chicken
  • 2 (48 ounce) containers chicken broth
  • 4 large carrots, cut into 1/4-inch dice
  • 4 stalks celery, cut into 1/4-inch dice
  • 1 large turnip,cut into 1/4-inch dice
  • 2 medium parsnips, cut into 1/4-inch dice
  • 1 medium onion, cut into 1/4-inch dice
  • 1 medium leek, chopped
  • 1/2 cup chopped fresh dill
  • salt and ground black pepper to taste
  • 1 1/2 cups matzo ball mix
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 large eggs
Instructions
1
To prepare the chicken soup, first place the chicken into a substantial container and cover it with water; initiate boiling. Gradually decrease the heat to a low setting and continue cooking until the chicken meat is extremely tender, falling apart effortlessly, approximately 1 ½ hours.
2
Next, carefully extract the chicken from the pot and position it on a flat surface until it has cooled sufficiently to handle, roughly 10 minutes. Utilize your hands to gently pull the chicken meat away from the bones, and then shred it into smaller pieces. Discard any remaining skin or bones.
3
Subsequently, bring the chicken broth to a boil in a large cooking vessel. Introduce the shredded chicken, carrots, celery, turnip, parsnips, onion, leek, and dill into the broth. Lower the heat to a low setting and continue cooking until the vegetables are tender, taking around 20 minutes. Season with salt and pepper to taste.
4
Concurrently, prepare the matzo balls by combining the matzo ball mix, water, oil, and eggs in a bowl. Utilize your hands to moisten them and shape the mixture into 1-inch balls.
5
Return the broth to a boil. Gently drop the matzo balls into the boiling liquid, ensuring they do not break apart. Gradually decrease the heat once more and continue cooking until the matzo balls have increased in size and are cooked through, approximately 20 additional minutes.