Table Manners Chicken Soup with Matzo Balls
By Table Manners
Published on 07 August 2025
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 enjoyed around countless family tables and by many a celebrity guest on the Table Manners podcast. We recommend preparing the soup a day in advance to let the flavours deepen, then cooking the matzo balls fresh before serving. And to elevate the experience, anyone well-versed in this dish, will tell you to serve alongside Matzo Crackers and warm Challah bread.Time and servings
4 hrsTotal time
6Servings
30 minsPrep time
3 hrs 30 minsCooking time
Ingredients
- 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
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.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 vegetablesStep 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.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.Step 5
Line a tray with baking parchment and bring a large pot of salted water to a boil.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.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.Step 8
Use a slotted spoon to lift the cooked matzo balls out of the water.Step 9
To serve, bring the chilled chicken soup to a boil over medium heat. Add the cooked matzo balls just before serving.