Warms Your Bones

Its cold down here. Well, if you live in Minnesota, its not cold. But… if you’re a Floridian, you have probably dusted off your boots, and pulled out your snowsuit, gloves and ear muffs. Right now, I think it’s the coldest it has gotten since I moved here in 2001. It got down to 34 degrees last night… brrrr! Thanks to the weather forecast, I was prepared and started my matzo ball soup a few days ago. So now that I’m armed with a huge pot of Matzo Ball soup… Bring on the cold weather!

Matzo ball is one of my favorite soups, and I seek out Jewish Delis for that reason. However, many of the delis that serve matzo ball soup clearly make their soup with a soup base or prepared stock. You can tell by the flavor and color. If it is very yellow in color, you can be sure there is something else in it other than chicken. I made my soup from scratch… chicken, veggies and water. No base, no stock.. no chemicals. It might have been the best Matzo Ball Soup I’ve ever eaten… if I must say so myself! I used the same recipe I use for chicken noodle soup and cooked the matzo balls separately. I prefer to make the stock the day before and refrigerate overnight to remove the fat. You’d be surprised how much fat comes from a chicken!

Chicken Stock Recipe

1 whole chicken, about 5 pounds
2 medium onions, cut into large chunks
4 celery ribs, chopped
4 carrots, chopped
1 tbsp black peppercorns
3 stalks parsley
1 stalk rosemary (optional)
1 stalk thyme (optional)

1. Place chicken, onions, celery, carrots and peppercorn into a large stock pot. Fill with enough cold water (about 6 quarts) to cover everything. Bring to a simmer over medium heat. Once the liquid is simmering, reduce heat to medium low and simmer covered for 30 minutes. Remove from heat and very carefully, remove the chicken from the pot. Let cool for about 20 minutes until you can handle it. Remove all the meat from the bones and return the chicken bones to the pot. Refrigerate the meat until ready to finish the soup.

2. Gently simmer soup for 2 hours. Be careful not to let come to a boil, or the stock will be cloudy. Stir every once in while to ensure nothing sticks. During the last 20 minutes, add the fresh herbs. Remove from heat and strain the stock. I strain it thorough cheesecloth, to make sure the stock is clear, but it is not necessary. Discard the bones and vegetables. Cool down (I put the pot in the sink filled with ice water) and then refrigerate overnight.

Makes about 4 quarts of chicken stock

Matzo Ball Recipe (from Streit’s Matzo Meal box)

1 c Streits Matzo Meal
4 large eggs
1/4 c oil or melted margarine
1/4 c water or seltzer
1 ts salt
pinch ground pepper

1. Beat eggs. Add water, oil, salt and pepper. Mix well and add Matzo meal and stir thoroughly. Refrigerate for 30 minutes to 1 hour.

2. Partially fill a large pot with water and bring to a boil. Moisten palms with cold water and form mixture into balls, about 1 inch in diameter. Drop matzo balls into boiling water.

3. When all the matzo balls are in the pot, reduce heat to low. Simmer covered for about 30 minutes or until done. Remove with a slotted spoon to a large bowl.

Makes 10-12 matzo balls

Matzo Ball Soup Recipe

1 recipe chicken stock from above
3 carrots, thinly sliced
3 ribs celery
cooked matzo balls
reserved chicken from above, shredded into bite size pieces
2 tbsp parsley, chopped

1. Remove cold chicken stock from the refrigerator. Gently spoon off the fat that accumulates on top and discard. Bring to a simmer over medium high heat. Add carrots, celery, matzo balls and a teaspoon of salt, pinch of pepper and reduce heat to low. Let simmer for 20 minutes.

2. Add reserved chicken and let simmer for a few minutes to heat through. Taste and add more salt and pepper as needed. Stir in parsley at the end.

Makes a huge pot of soup, about 10 servings



  • elra 10 YEARS AGO

    Love matzo ball soup, especially right now when the weather is quite chilly at night.

  • Dana McCauley 10 YEARS AGO

    That looks great! We have a few really good Jewish cafes in my neck of the woods and all of them make yummy matzo ball soup. Your post has reminded me that I should head out for a bowl this weekend!

  • Lucy 10 YEARS AGO

    I haven’t heard of or tried Matzo Ball Soup before but it looks deliciously perfect for these cold winter days :)

  • redmenace 10 YEARS AGO

    I love matzo ball soup. It’s always a favorite, but I never get it right when I cook it myself. Will have to try your recipe!

  • peabody 10 YEARS AGO

    When I lived in Phoenix everyone thought anything under 65F was cold. Always made this Canadian laugh pretty hard. Of course I thought anything above 65F was hot. ;)
    Your soup looks warm and inviting.

  • Sara 10 YEARS AGO

    I love matzo ball soup. I’ve been meaning to try and make it from scratch, I will give your version a try!

  • Maria 10 YEARS AGO

    I need some warming up! I can’t wait to try this out!

  • Brittany (He Cooks She Cooks) 10 YEARS AGO

    I’ve never made matzo ball soup before but I love it. It’s supposed to snow here on Sunday, so this recipe might have to be made.

  • Aran 10 YEARS AGO

    i was loving all that cold weather and then, kaboom, 84F today! i made tons of soups and stews last week too. matzo ball… yum!

  • Erin @ Sprouted In the Kitchen 10 YEARS AGO

    Funny you should talk about cold–I *am* in Minnesota, and it is! (Though, yes, we’re thankfully past the heart of winter.)

    I’ve never had a matzo ball soup…or matzo ball anything, come to think of it, but my husband’s mom makes a chicken dumpling soup that he loves, and this looks similar. Excellent idea. And while I’m still making two batches of soup a week, I can always use inspiration! Thanks!

  • Brittany 10 YEARS AGO

    The first time I made my own chicken stock I swore off ever using anything in a can again. There is no arguing with that flavor difference between Swansons and your own stock pot.

    I just stumbled upon your blog- I’ll be back!! : )

  • Kelly 10 YEARS AGO

    Thanks for the yummy pictures and recipes to warm this Minnasotian up!

    Best wishes down there in the “cold” ;-)

  • Randi 10 YEARS AGO

    At 37 years old, I finally took the plunge to make my own matzoh ball soup from scratch for Passover. I stumbled upon your blog and followed the recipe almost exactly. The only “mistake” I made was that I put the herbs (parsley, rosemary and thyme) in on the front end and then removed them before the 2 hour simmer. I’ve eaten a lot of matzoh ball and chicken soup in my life and this might be the best I’ve ever had. It had the perfect balance of flavor and got better with each bite. My boyfriend said the same…that it’s the best he’s ever had. I cannot wait for leftovers tomorrow! Thanks again :) p.s. I used a organic chicken from Whole Foods…not sure if that made any difference.

  • Janelle 10 YEARS AGO

    I am going to try this recipe.
    FYI if you remove the skin before boiling the chicken it is less necessary to remove fat and thus can be made the same day.

  • Kelly 10 YEARS AGO

    Hi – This recipe looks delicious, I had one question. Ive never made chicken stock before and I was wondering.. Is 30 minutes simmer enough time to cook the chicken? I fear uncooked chicken!

    Ps – you take wonderful food photos :)

Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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