The Chew: Chicken Matzo Ball Soup Recipe

The Chew: Brooke Burke Matzo Ball Soup

Clinton Kelly was thrilled to welcome Brooke Burke to The Chew and she brought with her a recipe for Chicken Matzo Ball Soup, which she called a “pot of life” because there’s something in the dish for anyone. This is the kind of recipe that brings back all kinds of childhood memories for Brooke, which makes it that much better! Breaking Bread with Brooke Burke is her new show, and she’s having a ton of fun cooking with all her friends and family.

To get the recipe for Chicken Matzo Ball Soup, click next page.

The Chew: Chicken Matzo Ball Soup Recipe Ingredients

• 1 onion – finely chopped
• 3 bay leaves
• 2 tbsp olive oil
• 1 bunch carrots – about 6 large, peeled, chopped
• 2 parsnips – chopped
• 2 zucchinis – chopped
• kosher salt and freshly ground black pepper
• 2 each chicken thighs and drumstricks – bone-in, skin-on
• 3 cloves garlic
• 1 box store-bought matzo ball mix
• 2 leeks – chopped, cleaned well
• 1 head celery – chopped
• 2 sweet potatoes – sliced, cubed
• 1/2 C dill – chopped

The Chew: Chicken Matzo Ball Soup Recipe Directions

1. In a large pot, add the chicken thighs and drumsticks, then the garlic, onion, and bay leaves
2. Cover with cold water
3. Put over high heat and bring to a boil
4. Lower the heat to medium and cook for 30 minutes
5. Remove from heat and set aside, covered for 2-3 hours
6. Remove the chicken to a cutting board
7. Separate and shred the meat
8. To the pot, add the shredded chicken meat, 1 tbsp of salt, and 1/2 tsp of pepper
9. Prepare the matzo ball mix according to box directions
10. Remove to the fridge for the instructed amount of time
11. In a large saute pan, add 2 tbsp olive oil, carrots, leeks, and celery, then season with salt and pepper
12. Saute until translucent, about 5 minutes
13. Put the pot of chicken stock of medium-high heat and bring to a boil
14. Add the sauteeed vegetables, sweet potato, parsnips, and zucchini
15. Cook for 45 minutes, then cover and let stand
16. Meanwhile, bring a largpot of water to a boil
17. With wet hands, make the matzo balls about the size of golf balls
18. Drop the matzo balls into the boiling water (not the chicken soup)
19. Cover and simmer for 30 minutes
20. Remove from heat
21. Add the dill and stir to mix
22. To serve, place a few matzo balls in individual bowls
23. Ladle hot chicken soup over matzo balls