Site Index:

Chicken Matzo Ball Soup

Recipe By:	Shallen Gordon
Serving Size:	about 2 bowls
Preparation Time:	1 hour
Categories:	Soup

This is our family's famous Chicken Matzo Ball Soup recipe. It is greatly appreciated whenever a family member, neighbor, or friend comes down with a cold or the flu. We fondly refer to this soup as our Kosher penicillin!

Chicken Matzo Ball Soup

Amount	Measure	Ingredient and Preparation Method
4	Ea	Large Chicken Breasts (with bones)
1	Quart	Water
12	Ea	Medium Carrots, cut into slices (about 1 ˝ Pounds)
6	Stalks	Celery, cut into ˝ inch slices (about 2 Cups)
1	Ea	Medium Onion, quartered
1	Ea	Clove Garlic, minced
ź	tsp	Black Pepper, ground
˝	lb	Pearl Onions, frozen
˝	lb	Peas, frozen
2	Cups	Bow-Tie Noodles, uncooked, or medium Ribbon Egg Noodles
1	Pkg	Matzo Ball Soup Mix, 4.5 oz box by Manischewitz (see picture)
1	bunch	Parsley, fresh, as garnish

Heat the first 7 ingredients together to boiling in an 8-quart Dutch oven. Reduce heat, cover, and simmer until chicken is done, about 30 minutes (less time if using boneless chicken). Skim off fat if necessary. Remove chicken breasts and add Pearl Onions and Peas. Continue simmering soup about 5 minutes while cutting chicken into pieces. Return chicken to Dutch oven.

Cook Matzo Ball Soup separately while the soup above is simmering. Follow the package directions. Add to Dutch oven along with the cut chicken.

Cook noodles separately as direct on package (al dente). Add to Dutch oven.

Garnish with fresh parsley.

On subsequent days, add a can of chicken broth as more broth is needed.

This recipe has been viewed Hit Counter times. If you have prepared this recipe we'd like to hear from you! Please send an Email message to Ron@GordonFamily.com and let us know if you enjoyed it.