Homemade Chicken Soup with Not-So-Homemade Matzo Balls

I always make my own chicken soup. It is delicious broth. I usually make a few batches and freeze them because it’s a great thing to have frozen in quart containers as stock and will last for up to six months frozen. When the holidays come—whether Rosh Hashanah or Passover—I always make my chicken soup with matzo balls. I make the soup a day ahead and skim whatever fat is on there before adding my matzo balls.


1 5lb. organic roasting chicken (I throw away the insides)

1 package of chicken wings (this was suggested to me a long time ago by my BFF Karyn and she was oh so right. It adds some fat, which translates into a lot of flavor and you will skim off the fat the next day. Thanks, Karyn…yes, I remembered!)

1 large, yellow Spanish onion; unpeeled and quartered

A big bunch of dill

4 celery stalks with leaves, cut into thirds

4 carrots, unpeeled and halved

Bunch of flat-leaf parsley (Use this only if you want. This time, I didn’t have it so I used only the dill.)

A bunch of thyme (if you wish)

1 head of garlic, cut in half cross-wise (skin and all)

2 tbsp. kosher salt

2 tsp. whole black peppercorns


I place the chicken, chicken wings, onion, carrots, celery, whatever herbs I’m using, garlic, salt and pepper in as large a  pot as I can find (usually about a 16-20 qt. stockpot.) Add cold water to cover chicken by at least 2 inches above the chicken but not to the top of the pot because it will boil over (very messy). Bring to a boil and then simmer, uncovered, for about 3 hours. I skim the soup skum (sounds lovely) off for the first half hour or so—after that, you shouldn’t have much more. I remove the chicken from the broth after an hour or so, because it is cooked and it will taste like a rubber chicken if you plan on eating it. Sometimes, I like to shred it and return it to the soup. If you are not using the chicken (what a waste of good chicken), just leave it in. It will fall apart in there. I leave the wings and discard them at the end of the 3 hours. Next, I strain all of the soup, discard all remnants, fill my containers and put in the fridge. The next day (or the day of the holiday), I usually skim off the fat that has risen to the top and make my matzo balls (recipe below).


This has always been my secret, but now it’s out. Okay, I own it. After years of making matzo balls from scratch, my mother (yes, my mother, the cook) turned me on to Manischewitz boxed matzo ball mix! It just wasn’t worth it. My balls weren’t as consistent as I would have liked, whereas these are always perfection! Light and fluffy and everyone always loves them. No sinkers here!

I follow the directions on the box carefully. They sell just the mix box. You will need vegetable oil and 2 eggs per box. I do add a little piece of dill inside each ball, but that’s it! Now my secret is out. Sometimes this is really the only way to go. It saves time and ingredients and is really good. No MSG or trans-fats either! So make the soup, cheat with the balls, and enjoy. There is no substitute for homemade chicken soup, though.

*You can also add thin soup noodles to this recipe, if you like.

8 responses to “Homemade Chicken Soup with Not-So-Homemade Matzo Balls

  1. Funny, my Mother turned me on to the same matzo ball mix many years ago and it is perfect every time. See Moms sometimes do know what they are talking about! A sweet New Year to you, your Mother and the rest of your family.

    • Same to you Irene, thanks for your continued support, much appreciated!! Happy and Healthy New Year . Yes the box is perfectly measured out, the same ingredients that we would use anyway!!!!! and almost 100% success .

  2. I assume you are referring to Karyn R., since I don’t think I know you and subscribed to your blog through facebook but thanks for all your great and interesting recipes. I have made many so far and they all come out amazing!.
    I too add chicken wings to my soup which gives it such a great flavor.
    One other thing I always add to my chicken soup is a yam..my mother-in-law told me that was always her secret ingredient and ever since she taught me to make soup I have been adding one yam to the pot and my soup comes out amazing every time.. I have also been making Manishevitz matzoh balls for the very same reason you do!
    Happy New Year!

    • well good to meet you! yes it’s Karyn R. we’re bffs for almost 35 years!!!!! thanks for the tips on the yam , will def. try that next time out. I have to post some of the pics from this holiday. Manishevitz is the best, really, as you know. It’s the same basic ingredients that I would use anyway and they’re perfectly proportioned. Thanks for your continued support! Pass the word, I appreciate it 🙂

  3. Hi Candi,
    I’ve been using the Manishevitz mix forever. My chicken soup recipe is very close to yours. I also use 3 or 4 peeled parsnips, they are sweet and delicious. You may want to try.

  4. Reblogged this on Cooking with Candi and commented:

    here’s my Chicken Soup Recipe Again, with Not so Homemade Matzo Balls

  5. I’ve been using the mix for a long time as well. I am a new fan of your blog and enjoying your recipes! I tend to cook everything for the holidays so the little matzoh ball short cut is very useful. Keep those recipes coming!

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