Enjoy the soup as is, or garnish with parsley leaves.

Recipe by Cooking Light April 2016


Credit: Jennifer Causey Styling: Claire Spollen

Recipe Summary

15 hrs
55 mins
Serves 8 (serving size: 3/4 cup soup and 2 matzo balls)


Ingredient Checklist


Instructions Checklist
  • To prepare chicken soup, place chicken in an 8-quart stockpot; add 3 quarts water. Bring to a simmer, skimming foam from surface. Adjust heat to maintain simmer (boiling will turn soup cloudy).

  • When no more foam appears, add carrots and next 6 ingredients (through squash). Simmer, uncovered, 3 hours; add herbs during the last 15 minutes.

  • Cool slightly, and strain through a fine sieve. Discard solids. Cool soup to room temperature; cover and refrigerate overnight. Scoop off congealed fat, reserving 3 tablespoons.

  • Place eggs in a medium bowl; whisk to blend. Stir in matzo meal, 1/4 teaspoon salt, 3 tablespoons reserved fat, and 1/4 cup soup. Cover; chill 2 hours or until firm.

  • Bring a wide pot of water to a boil. Gently but thoroughly roll 1 rounded tablespoon dough between moistened palms into a ball; place on a plate. Repeat to form 16 balls total.

  • Maintain water at a gentle boil. Gently add matzo balls; cover and simmer 35 minutes or until tender and slightly al dente, stirring after 10 minutes.

  • Bring 6 cups soup and remaining 3/4 teaspoon salt to a simmer (reserve any remaining soup for another use). Add matzo balls to soup using a slotted spoon. Simmer, uncovered, for 10 minutes.


Adapted with permission from The Seasonal Jewish Kitchen, copyright 2015 by Amelia Saltsman, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.

Nutrition Facts

164 calories; fat 8.1g; saturated fat 2.4g; mono fat 3.3g; poly fat 1.7g; protein 8g; carbohydrates 16g; fiber 1g; cholesterol 106mg; iron 1mg; sodium 292mg; calcium 22mg; sugars 1g.