Are you feeling under the weather? Fight off your cold with this immune-boosting recipe for bone broth matzo ball soup. Bone broth is a superfood rich in collagen, an essential protein the body uses to build healthy bones and teeth. Bone broth also improves the health of your digestive tract, providing your gut biomes with nutritional support they need to ensure optimal digestive health.
Reduce systemic inflammation responsible for poor immune system health by eating a serving of this delicious soup for lunch or dinner. Drive away your cold and return your body to good health. This recipe is easy to make and well worth the wait.
Heal Your Gut and Get Rid of a Cold with This Matzo Ball Soup Recipe
To make this soup, you’ll need to start by making a batch of bone broth with organic, grain-fed chicken. Chicken is one of the most popular meat choices available. Unfortunately, the demand for chicken means that these animals experience horrific environmental living conditions. Therefore, it’s vital that you source chicken that’s raised using sustainable, free-range farming methods. (1)
To make the broth, place the chicken in a large pot and add your vegetables, as well as your spices. Add 12 cups of water and then bring the ingredients to a low boil before covering with a lid and leaving the broth to simmer for an hour. When the chicken is cooked through, remove it from the pot and strip the meat from the carcass.
Bone broth is a rich source of collagen, a protein peptide responsible for generating new bone tissue. Collagen also reduces gastrointestinal inflammation, thereby improving the health of your immune system. A robust immune system will help you beat a cold and prevent further infection from other diseases. (2)
Add the bones back into the pot along with the soup and simmer for an additional 24 hours before removing from the heat. Strain the broth using a cheesecloth or strainer. Place the broth in jars and refrigerate for an hour or two to let it settle.
Add the ingredients for the matzo bowls to a medium mixing bowl and work the ingredients together using your hands. Scoop out the mixture and shape it into golf ball sized balls, cover them, and let them cool for 2 hours before completing the final stage of the recipe.
Once your broth and matzo balls are ready, add them to the soup along with 8 cups of chicken bone broth. Let the soup simmer for another 20 to 25 minutes until the matzo balls are soft and tender. Add the shredded chicken pieces and cook for another minute or two.
Season to taste with cracked black pepper and kosher salt before finishing your masterpiece with a sprinkle of dill and serve the dish warm.
How to Make Healing Bone Broth Matzo Ball Soup to Get Rid of a Cold
- Prep Time: 20 minutes
- Cook Time: 26 hours
- Total Time: 26 hours, 20 minutes
- Yield: 6 1x
For the bone broth:
- 1 (4–5 pounds) chicken, cut into 8 pieces
- 2 large yellow onions, unpeeled, quartered
- 4 celery stalks, cut in half
- 3 large carrots, peeled
- 1 large parsnip, peeled
- 6 garlic cloves, peeled
- 6 parsley sprigs
- 1 tbsp black peppercorns
For the matzo ball mixture:
- 3 large eggs, beaten to blend
- ¾ cup matzo meal
- ¼ cup schmaltz (chicken fat), melted
- 3 tbsp club soda
- 1¼ tsp kosher salt
The rest of ingredients:
- 2 small carrots, peeled, sliced
- 2 tbsp coarsely chopped fresh dill
- kosher salt and coarsely ground fresh black pepper to taste
- To make the bone broth, wash the chicken and pat dry with paper towels inside and out.
- Place the chicken, onions, celery, carrots, parsnip, garlic cloves, black peppercorns and parsley in a large pot.
- Add 12 cups of water.
- Cover with a lid and simmer over medium heat for one hour or until chicken breasts are cooked through.
- Transfer the chicken to a cutting board and let cool slightly.
- Remove the meat from the bones.
- Shred the chicken breasts and refrigerate until ready to use.
- Return the chicken bones in the pot.
- Cover with a lid and continue to simmer for 24 hours, adding more water as needed to keep the bones covered.
- Let cool slightly.
- Strain the bone broth using a fine metal strainer and refrigerate until ready to use.
- To make the matzo balls, in a medium bowl add all the ingredients and mix to combine.
- Cover and chill at least 2 hours.
- Bring 8 cups of chicken bone broth to a boil in a large pot and add the carrots.
- Reduce the heat and simmer until carrots are tender, 5–7 minutes.
- Scoop out 2-tablespoonful portions matzo ball mixture and using wet hands, gently roll into balls.
- Drop the balls into the simmering soup.
- Cover with a lid and simmer the matzo balls until tender, 20–25 minutes.
- Add the shredded chicken breasts and cook for 1-2 minutes.
- Season to taste with kosher salt and black pepper, sprinkle with dill and serve.