Chicken matzo ball soup

Chicken matzo ball soup

  • Rating: 2 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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: per serving(8)
NutrientUnit
kcal375
fat20g
saturates5g
carbs18g
sugars7g
fibre4g
protein28g
salt1.4g
Advertisement

Ingredients

  • 1 chicken with extra giblets (use kosher chicken, if you like)
  • 3 chicken stock cubes (use kosher stock, if you like)
  • 1 bay leaf
  • 10 peppercorns
  • 4 carrots , sliced
  • 2 onions , peeled, root intact
  • 2 celery sticks , sliced
  • 1 swede , peeled and cut into chunks
  • ½ small pack parsley , roughly chopped
  • challah bread , to serve (optional)

For the matzo balls

  • 1 ½ tbsp fat from the chicken soup
  • 1 egg , beaten
  • 100g matzo meal

Method

  • STEP 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.

  • STEP 2

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

  • STEP 3

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

  • STEP 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.

  • STEP 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.

  • STEP 6

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

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 2 out of 5.2 ratings
Advertisement
  • Hello Fresh promo logo

    Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three.

    Get offer
Advertisement

Sponsored content