Matzo Ball Soup (to Make Grandma Proud) | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Matzo Ball Soup (to Make Grandma Proud)

Serves: 6 to 8

Your rating: None (1 vote)
Your rating: None (1 vote)

Sharing traditions — You don’t have to be Jewish to enjoy some delicious foods that are a traditional part of Passover meals. Enjoy the following recipe using matzo, an unleavened cracker, and a variety of fruit and nuts as fine accompaniments to any spring meal.


These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free


To make matzo balls, follow the directions on the package. Roll out and reserve in the refrigerator until ready to cook.

Heat chicken stock over medium-high heat. Add a pinch of salt and pepper, parsley stems, thyme, fennel seeds, garlic and red pepper flakes. Add chicken legs, wings and thighs (bone-in) to the stock and cook, gently simmering, with the lid slightly ajar. After 30 minutes, add breast meat and cook for another 10 minutes until cooked through. Strain chicken out of the broth and set aside to cool.

Reheat strained broth over medium-high heat, then add onions, carrots, celery, optional fennel and matzo balls. Cover the pot and cook at a gentle simmer for approximately 30 minutes, until matzo balls are cooked through and fluffy.

Pull chicken meat off the bone. Add shredded chicken and parsley to the soup and season to taste.

Recipe by Becky Selengut, PCC Cooks instructor

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)