Matzoh ball soup

Discover the ultimate comfort food: Joshua Weissman’s Matzoh Ball Soup. A delightful blend of tender, flavorful matzo balls (thanks to schmaltz), nestled in a clear, homemade broth brimming with chicken goodness and fresh dill. Perfect for your Passover table or anytime you need a bowl of ‘Jewish penicillin,’ find the recipe through our link in bio.

Chicken Matzo Ball Soup Ingredients: For the Chicken Soup: 2 Tbsp. extra-virgin olive oil 1 yellow onion, quartered 2 carrots, cut into 4-inch pieces 4 stalks celery 1 turnip 1 parsnip 1 whole chicken (2.5-3 lbs.) 6 cups (48 oz.) homemade chicken broth 4 sprigs fresh dill 4 sprigs fresh flat-leaf parsley Kosher salt Freshly ground black pepper For the Matzo Balls: 4 large eggs ½ cup chicken fat ½ cup seltzer water 1 cup matzo meal Kosher salt Freshly ground black pepper Chopped fresh dill

Minnesota TV personality and author Andrew Zimmern's version of a Jewish deli staple is the perfect antidote to a cold winter night.

Matzo Ball Soup, also known as Jewish penicillin, is filled with hearty matzo balls, chicken, and tons of veggies. It’s warm and comforting!

This classic Matzo Ball Soup is a comforting dish featuring fluffy matzo balls served in a savory chicken broth.

This Matzo Ball Soup recipe offers a shortcut to traditional flavors with its one-pot simplicity and freezer-friendly qualities. Perfect alongside crusty bread and a salad, it's an easy yet delicious meal that brings the warmth and comfort of Jewish culinary tradition to your home, making it ideal for Passover or any time you need a bowl of comfort.

This comforting and aromatic soup combines fluffy matzo balls with a vibrant, turmeric-infused vegetable broth, making it a perfect dish for any occasion.

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All Recipes Archives - Page 3 of 26 - The Daring Gourmet

Matzo balls spiced with ginger and nutmeg transform this hearty, earthy stew into a nourishing one-pot dinner, reminiscent of chicken and dumplings but much lighter and simpler to make. The process of chilling the broth and skimming the fat is the only part requiring much attention, but it also means that this meal can be made almost entirely ahead of time. You can use the skimmed fat to add more flavor to the matzo balls, but if you don’t have the time, just use olive oil instead, or buy…