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Chicken Matzo Ball Soup

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Posted on 2008-04-11

More in Passover Soups:

 Passover Egg Drop Soup
 Chicken Soup
 Matzoh Balls (Knaidlech)

Similar Categories:

 Passover Side Dishes
 Passover Desserts
 Passover Entrees
 Passover Appetizers
 Passover Low Fat & Non Fat
 Passover 4 Kids
 Passover Vegetarian

Chicken Matzo Ball Soup 15490 views
-0.17 avg rating
24 votes


A not quite "vegetarian" spin to matzo ball soup with a light Asian touch


For Stock:
2 3-pound chickens
2 medium carrots, cut into large chunks
1 onion, quartered
2 stalks celery, chopped
2 bay leaves
5 springs thyme
2 tomatoes, quartered
8 quarts water
5 sticks lemongrass, smashed
1-inch piece of ginger

For Soup:
1 large carrot
1 yellow squash
1 zucchini
a few springs of parsley, minced


Bring all stock ingredients to a low boil in a large pot and then lower the heat. Cook for an hour, skimming occasionally. Season with salt and pepper, strain and reserve chicken meat.

With a small melon baller, create "matzoh balls" out of the vegetables, then gently cook them in the stock until tender. Add the chicken and garnish each bowl with parsley.

Author Comments

source: Top Chef winner Hung Huynh, Solo NYC
(via NY Daily News)



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