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Table Manners Chicken Soup with Matzo Balls

Table Manners Chicken Soup with Matzo Balls

By Table MannersPublished on 07 August 2025From 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.
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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 vegetables

  • 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.

  • 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.