Book a delivery
Total number of items in your trolley: 0. Trolley amount:
Table Manners Chicken Soup with Matzo Balls

By Table Manners
From the Table Manners cookbook, this beloved recipe, known as a go-to for many Jewish households, is a true Ware family staple, rich with tradition, comfort, and flavour. Lennie’s legendary chicken soup has been…
Shop for ingredients

Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 2kg chicken thighs and legs
  • 5 large onions, roughly chopped
  • 8 carrots, roughly chopped
  • 4 celery sticks, roughly chopped
  • 1 leek, roughly chopped
  • ½ swede, roughly chopped
  • 2 chicken stock cubes
  • 1 tsp whole black peppercorns
  • 1 tsp salt
  • 100g Medium Matzo Meal
  • 1 tsp baking powder
  • 3 large eggs
  • 1 tbsp rapeseed oil

Method

9 steps

  1. Step 1

    For the chicken soup, place the chicken thighs, legs, and all the chopped vegetables into a large deep pan. Add enough cold water to cover everything by about 5cm (roughly 3 litres). Bring to a boil, then use a spoon to skim off the frothy scum until the liquid is clear. Add the chicken stock, peppercorns, and salt. Bring back to a boil, then reduce the heat and simmer gently for 2 - 3 hrs.

  2. Step 2

    Season the soup to taste. Allow it to cool, then pour the soup through a colander into a large bowl. Pick out the carrots from the colander and add them back to the soup. Squeeze the remaining vegetables to release their juices. Discard the squeezed vegetables

  3. Step 3

    Chill the soup for at least 2 hrs or overnight. This allows the remaining fat to rise to the top, so you can easily skim it off.

  4. Step 4

    While the soup is chilling, mix the matzo meal and baking powder in a medium bowl. Add a pinch of salt and white pepper. Gradually stir in the eggs and oil, followed by the reserved 1 tbsp hot chicken soup, mixing until smooth. Cover the bowl and chill for at least 30 mins to firm up the mixture.

  5. Step 5

    Line a tray with baking parchment and bring a large pot of salted water to a boil.

  6. Step 6

    Wet your fingers and roll small pieces of the matzo ball mixture into balls, about 2cm in diameter. Place them on the lined tray as you go.

  7. Step 7

    Drop the balls into the boiling water, then reduce the heat to a gentle simmer. Cook for 20 - 25 mins until they have slightly expanded and risen to the surface.

  8. Step 8

    Use a slotted spoon to lift the cooked matzo balls out of the water.

  9. Step 9

    To serve, bring the chilled chicken soup to a boil over medium heat. Add the cooked matzo balls just before serving.