Chicken matzo ball soup

Chicken matzo ball soup

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Prep: 30 mins Cook: 4 hrs plus overnight chilling

More effort

Serves 6 - 8

This warming chicken broth is a traditional Jewish recipe that reminds Jamie Cullum of home. Try it with challah bread for a filling family meal

Nutrition and extra info

Nutrition: per serving(8)

  • kcal375
  • fat20g
  • saturates5g
  • carbs18g
  • sugars7g
  • fibre4g
  • protein28g
  • salt1.4g
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Ingredients

  • 1 chicken with extra giblets (use kosher chicken, if you like)
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 3 chicken stock cubes (use kosher stock, if you like)
  • 1 bay leaf
  • 10 peppercorns
  • 4 carrots, sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 2 onions, peeled, root intact
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, sliced
  • 1 swede, peeled and cut into chunks
    Swede

    Swede

    sw-ee-d

    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • ½ small pack parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • Challah bread, to serve (optional)

For the matzo balls

  • 1 ½ tbsp fat from the chicken soup
  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g matzo meal

Method

  1. Wipe the chicken with kitchen paper and put in a large saucepan with the giblets. Cover with water and bring to the boil. Once boiling, reduce the heat to a simmer. Skim away any scum with a large spoon or ladle every few mins for about 30 mins until no more comes to the surface. Crumble in the stock cubes and add the bay leaf, peppercorns and vegetables.

  2. Bring to the boil again, then reduce the heat to very low. Cover and simmer gently for 3-3 1 /2 hrs.

  3. Leave the soup to cool a little, then transfer to the fridge overnight.

  4. Once chilled, the fat from the soup will rise to the top. Save 11 /2 tbsp for the matzo balls and set aside, then use a large spoon to remove as much as you can. Remove the chicken, shred all the meat, then add it back to the pan. Put the soup back on the heat and skim away any remaining fat while you bring it to the boil.

  5. Meanwhile, make the matzo balls by combining the fat, egg, matzo meal and 1/2 tbsp warm water. Stir into a paste, adding a little more water if needed, then chill for 10-15 mins. Roll into about 12 small balls. Dampen your hands if the mixture is too sticky.

  6. Drop the matzo balls into the soup for a few mins. Scatter with parsley and serve with challah bread, if you like.

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