A delicious Jewish chicken soup. Chicken is simmered with onion, carrots, parsnips and matzo dumplings. These matzo balls are dense and heavy, just like they should be.
Great recipe, although in our family we never add garlic. Dill weed and parsnip go into the soup in Eastern Europe, it's the version I grew up with. To make the process a little easier, simply tie up a bunch of dill (I also add parsley) and drop into the pot. Same for onion -- no need to chop. Peel it, pierce with a knife in a couple of spots, and drop it in. Discard boiled dill and onion when done. Garnish the soup with fresh chopped dill. - 29 Jun 2010 (Review from Allrecipes USA and Canada)
Thankyou soo much Layla for this recipe Ive had the flu for a couple of days and was feeling really down,all I could think of was having some of my Auntie sephfa's chicken matza ball soup that she had last made me as a teenager,in desperation I looked on the internet,and found laylas great recipe,I followed It to the letter,(even had my husband drive the 40 kms to nearest big town to find Matzo meal and Dill,we live on a property out of town)Its been 30 odd years since I was a teen, but I still recognise the taste.Laylas soup did the trick, and yes putting less meal in the matzo balls does make them float,fed it to all n my family last night all enjoyed it, and Im feeling a lot better today so thankyou again Layla and God bless you, keep cooking and sharing recipes Love Sebria (Little Hartley,N.S,W.Australia, - 02 Jun 2006 (Review from Allrecipes USA and Canada)
I don't know what region the author is from, but in the south, we Jews use the following ingredients for REAL Jewish chicken soup: cut-up chicken, carrots, celery, and onions. parsnips and dill weed? No way! Of course, the matzoh balls are great. I like your recipe for them. Thanks. - 05 Jul 2009 (Review from Allrecipes USA and Canada)