Matzoh ball soup

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

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.

Matzo Ball Soup, affectionately known as "Jewish Penicillin," is a beloved traditional dish renowned for its comforting and nourishing qualities. This soup starts with a rich, homemade chicken broth infused with aromatic herbs and vegetables. A whole

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

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

It will warm your soul right up.

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

Full of veggies, tender chicken and melt away matzo balls this Jewish Chicken Soup is the Real Jewish Penicillin, perfect for sniffles and heartbreaks.

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…