Matzo ball chicken soup

Matt Tebbutt recipe

Shredded chicken, matzo ball dumplings and noodles make a comforting, warming and nourishing soup.

Preparation time

Cooking time
over 2 hours

Serves 4–6

By Matt Tebbutt
From Saturday Kitchen


For the soup

  • 1 whole free-range chicken, skin on
  • 6 carrots, peeled and chopped into large chunks
  • 1 parsnip, peeled and chopped into large chunks
  • 3 celery sticks, chopped into large chunks
  • 2 onions, cut in half
  • 1 bay leaf
  • 1 tsp black peppercorns
  • salt and freshly ground black pepper

For the matzo balls

  • 130g/4¾oz matzo meal
  • 4 free-range eggs
  • 1 tbsp finely chopped fresh dill
  • 1 tbsp vegetable oil or chicken fat (see soup method below)
  • ½ tsp baking powder
  • 500ml/18fl oz chicken stock (for poaching)

To serve

  • 1 packet fine egg noodles, cooked according to packet instructions, drained and set aside
  • small bunch fresh parsley, leaves picked
  • small bunch fresh dill, leaves picked
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