Chicken soup with dill matzo balls is a classic Jewish dish that is as comforting as it is flavorful. The soup itself is a flavorful chicken broth that is perfect for warming up on a cold day. The dill adds a bright, herbal flavor that really stands out and brings the dish to the next level. The matzo balls are light and fluffy and are usually made with a combination of matzo meal, eggs, salt, and a little bit of oil. The addition of dill to the matzo balls adds a unique flavor that complements the soup nicely. This dish is perfect for serving on a cold day, or as part of a larger meal. It’s sure to be a hit with family and friends alike!
Ingredients
1 batch of matzo balls with 2 tbsp of dill mixed in
1 batch of shredded chicken
2 onions, chopped
3 carrots. sliced
3 celery stalks sliced
6 cloves of garlic, chopped
1/4 cup of fresh dill, chopped
1/4 cup of fresh parsley
6 oz kale, trimmed
3 quarts of chicken broth
1 tbsp olive oil
Method
In a large soup pot, heat the olive oil over medium heat.
Add the onion, celery, carrots, and garlic and saute for 5 minutes, until softened.
Add the chicken broth, salt and pepper to taste and bring to a soft boil.
Add chicken and matzo balls and simmer for 10-15 minutes.
Add kale, dill, and parsley and simmer for 5-6 minutes.
