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Jan's Matzah Ball Soup

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“Yum... this is my mother-in-law's recipe. It rivals my mom's.... shhhh don't tell.”
READY IN:
1hr 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 rotiserrie chicken carcass
  • 1 turnip (veggies and herbs can be found packaged together at Publix as "soup mix")
  • 1 carrot
  • 1 onion
  • 1 sprig fresh parsley
  • 1 sprig fresh dill
  • 1 (4 1/2 ounce) packagechicken matzo ball mix
  • water, to cover the carcass
  • salt and pepper
  • 1 tablespoon tonic water

Directions

  1. Peel the veggies and chop the carrot. Quarter the other veggies. All of this goes in the pot with the water and the carcass.
  2. Boil for 45 minutes until all the veggies esp the carrots are soft.
  3. Separate the liquid.
  4. After separated, put the soup powder mix of the Matzah Ball Soup mix into the liquid.
  5. Take carrot and mash it up and put it back in liquid. Tear up some of the chicken and put it into the liquid and finely cut up a bit of the onion and put it into the liquid. Season it with salt, pepper and a big sprig of fresh dill.
  6. Make the matzah ball accdg to the package BUT add a capful of tonic water. Make walnut size balls and put them in the fridge for 15 minutes. Then put matzah balls into soup and boil entire soup gently for 30 minutes.
  7. --------------------------------------------------------------------------------.

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