Chicken Soup with Matzo Balls

This comforting Chicken Soup with Matzo Balls is a classic Jewish dish that warms the soul with its rich flavors and fluffy dumplings. Perfect for family gatherings or cozy dinners, it combines tender chicken and aromatic vegetables in a savory broth.

Ingredients

• Chicken thighs - 300 grams
• Water - 1.5 liters
• Carrot - 1 medium, diced
• Celery stalk - 1, diced
• Onion - 1 small, chopped
• Garlic - 2 cloves, minced
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Dried dill - 1 teaspoon
• Matzo meal - 1/2 cup
• Eggs - 2, beaten
• Vegetable oil - 2 tablespoons
• Fresh parsley - for garnish

Steps

1. In a large pot, combine chicken thighs, water, diced carrot, diced celery, chopped onion, minced garlic, salt, black pepper, and dried dill.
2. Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cover. Cook for 45 minutes or until the chicken is tender.
3. While the soup is simmering, prepare the matzo balls. In a bowl, mix together the matzo meal, beaten eggs, vegetable oil, and a pinch of salt. Stir until a dough forms and let it rest for 30 minutes.
4. After the chicken is cooked, remove it from the pot and shred the meat, discarding the bones and skin. Return the shredded chicken to the pot.
5. Bring the broth back to a gentle boil. Wet your hands and form the matzo dough into small balls, about the size of a golf ball.
6. Gently drop the matzo balls into the boiling soup. Cover the pot and cook for an additional 20 minutes, or until the matzo balls are cooked through.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 400
• Protein: 35 g
• Carbs: 30 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 700 mg
• Cholesterol: 150 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 1.5 L

Health Benefits

• Rich in protein, which supports muscle health.
• Contains vitamins and minerals from vegetables that boost immunity.

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