Classic Kosher Chicken Soup with Fluffy Matzo Balls

Enjoy the traditional flavors of Jewish cuisine with this delicious and comforting kosher chicken soup. The flavorful chicken broth is made from scratch and simmered with aromatic vegetables and herbs, creating a rich and hearty base. The fluffy matzo balls add a unique texture and taste, making this soup a favorite among families and friends. Perfect for holidays or any time you crave a warm and satisfying meal.

Ingredients

• For the Chicken Soup:
• - 1 whole chicken
• - 2 onions, peeled and halved
• - 4 carrots, peeled and cut into chunks
• - 4 celery stalks, cut into chunks
• - 2 parsnips, cut into chunks
• - 1 bunch fresh dill
• - 1 bunch fresh parsley
• - 4 cloves garlic, crushed
• - Salt and pepper to taste
• For the Matzo Balls:
• - 1 cup matzo meal
• - 4 large eggs
• - 4 tablespoons chicken fat or vegetable oil
• - 1/4 cup chicken broth
• - 1 teaspoon salt
• - 1/4 teaspoon black pepper
• - 1/4 teaspoon baking powder

Directions

1. For the Chicken Soup:
2. In a large pot, place the chicken and cover with water. Bring to a boil and skim off any foam that rises to the surface.
3. Add the onions, carrots, celery, parsnips, dill, parsley, garlic, salt, and pepper to the pot. Reduce the heat to low and let simmer for about 1 hour, until the chicken is cooked through and tender.
4. Remove the chicken from the pot and set aside. Strain the broth through a fine-mesh sieve, discarding the vegetables. Return the broth to the pot and keep warm.
5. When the chicken is cool enough to handle, remove the skin and bones, and shred the meat into bite-sized pieces. Set aside.
6. For the Matzo Balls:
7. In a large bowl, combine the matzo meal, eggs, chicken fat or vegetable oil, chicken broth, salt, pepper, and baking powder. Mix well until everything is evenly combined. Cover and refrigerate for at least 30 minutes.
8. Bring a pot of salted water to a boil. Wet your hands with cold water and form the matzo mixture into small balls, about 1 inch in diameter. Carefully drop the matzo balls into the boiling water.
9. Reduce the heat to low and let the matzo balls simmer, covered, for about 30 minutes, until they are fluffy and cooked through.
10. To Serve:
11. Add the shredded chicken to the warm chicken broth and heat through, if necessary.
12. Ladle the soup into bowls and place 2-3 matzo balls in each bowl. Garnish with fresh dill or parsley, if desired.
13. Serve hot and enjoy this comforting kosher chicken soup with delicious matzo balls!

Interesting Facts