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Chicken Dumpling Soup Recipes

Name: Chicken Matzo Ball Soup
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 26 servings (6-1/2 quarts).
Cuisine: Jewish
Ingredients: 1 broiler/fryer chicken (3 to 4 pounds); 1 pound chicken wings; 6 quarts water; 3 large carrots, chopped; 2 medium parsnips, peeled and chopped; 1 medium turnip, peeled and chopped; 1 large onion, chopped; 1 bunch fresh dill sprigs; 1 bunch fresh parsley sprigs; 1-1/2 teaspoons whole peppercorns; 3 teaspoons salt; MATZO BALLS:; 1 package (5 ounces) matzo ball mix; 4 large eggs; 1/4 cup safflower oil; 1/4 cup rendered chicken fat; 2 tablespoons snipped fresh dill; 2 tablespoons minced fresh parsley; 10 cups water

These chicken dumpling soup recipes are an absolute delight to serve. They’re easy, they’re delicious, and the whole crowd will love ’em.

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Chicken Matzo Ball Soup

The keys to this amazing chicken matzo ball soup are slow-cooking it and using boxed matzo ball mix. Some people swear by seltzer, but I find it’s not necessary—the mix makes perfect, fluffy matzo balls every time due to its baking powder. Add chicken fat (schmaltz) for extra-authentic flavor. The matzo balls will taste as if they came straight from Grandma's kitchen. —Shannon Sarna, South Orange, New Jersey

Grandmother’s Southern Chicken ‘n’ Dumplings

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