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Phyllis Fishman's Matzo Ball Soup

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Serves 10-15 | Prep Time 30 mins | Cook Time 1 hour, 30 mins.

Why I Love This Recipe

As a kid, my mom always made us matzo ball soup when we were sick, and she said the broth was extra special as it was "Jewish Penicillin." Now that I am a mom, I realize how hard it is to have a sick child. And being in day care full-time, my kids are sick a lot. My mom taught me how to make this soup, and I would like to dedicate this entry to her. I so enjoy making my mom's matzo ball soup for my kids, and I believe it truly supports their ability to fight off those nasty winter colds.

Unfortunately, my mother, Phyllis Fishman, is terminally ill. She has Ovarian Cancer, and has been suffering for seven years. Every time I make this soup I get a warm and fuzzy feeling and think about all the hours she spent preparing this for me and my sister. I also use the time spent preparing this soup to explain to my girls how Grandma Phyllis made matzo ball soup for their mommy when she was sick. This recipe is obviously very special, and I am really excited to have the opportunity to share with a Taste of CenturyLink. We love you Grandma Phyllis!

Submitted by: "Melissa Reffel"

Ingredients You'll Need

1 large pot
1 whole chicken, unfrozen
4-5 chicken bouillon cubes
1 tbsp fresh or dried parsley
pinches of salt and pepper
2 carrots, chopped
2 celery stalks, chopped
1/2 onion, chopped
1/2 large potato, cubes
1 package egg noodles
1 package matzo ball mix packet (I use the Manischewitz brand, but any brand will work)


1. Clean the whole chicken well (take out the yucky stuff on the inside and throw it in the trash fast) with hot water and throw it in your large pot. Fill the pot with cold water to cover the chicken and bring the water to a boil. Add your bouillon cubes. Once the water comes to a boil, turn down the heat to medium and cover.

2. Your chicken should be cooked after about an hour, so while the chicken cooks, you can prep your matzah balls and egg noodles. You can find both those items in your local grocery's ethnic aisle. Cook your matzah balls and noodles according to the instructions on the package, and chop all your vegetables.

3. Check on your chicken and see if it cooked all the way through. Take the whole chicken out of the water and place into a large dish. Let the chicken cool. Add your chopped onion, celery, carrots and potatoes to the chicken broth you just made. Once the chicken cools, pull apart into small pieces and throw it back in with your broth and veggies. Let it all simmer together for around 30 mins. or so.

4. Since you cooked your noodles and matzoh balls separately, you can either add to your big pot of soup or keep separate. I usually serve everyone a bowl of the broth, chicken and veggies and then add one to two matzoh balls and a handful of noodles for each serving of soup. Your soup will provide you with 10-15 servings, and you can easily freeze it after 3-5 days of enjoyment.

5. Feel free to serve this for breakfast, lunch and dinner to your sick little one as you worked hard on this dish a.k.a. "Jewish Penicillin," and hopefully the warm broth and vitamin rich soup becomes an enjoyable and healthy way to keep your family happy and healthy!

P.S. There is no actual penicillin or any other added antibiotics in this dish.

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