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Challenge: Fall Harvest


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Yummy Matzo soup is the perfect Fall meal!



  • 2 eggs (for Mazo Balls)
  • ¾ teaspoon salt (for Mazo Balls)
  • ⅛ teaspoon pepper (for Mazo Balls)
  • ¼ cup melted butter (for Mazo Balls)
  • 1 tablespoon dried parsley (for Mazo Balls)
  • ¾ cup Matzo Meal, I use Manischewitz in the 16 oz canister (for Mazo Balls)
  • ¼ cup water (for Mazo Balls)
  • 1 whole chicken, cut up (for soup)
  • 1 package chicken wings (for soup)
  • 1 large onion, quartered (for soup)
  • 6 carrots, peeled and sliced in rounds (for soup)
  • 3 ribs celery, cut in half, including leaves (for soup)
  • 1 turnip, quartered (for soup)
  • 1 parsnip, sliced (for soup)
  • 3 cloves garlic (for soup)
  • 3 tablespoons of fresh parsley (for soup)
  • 3 tablespoons of fresh dill (for soup)
  • Pinch of nutmeg (for soup)
  • 10 cups water (for soup)
  • Salt and pepper to taste (for soup)


  1. Make Matzo Balls (below).
  2. Beat together eggs, melted butter, parsley, salt, pepper and water.
  3. Stir in matzo meal and blend well.
  4. Refrigerate at least one hour before shaping into approximately 2-inch balls.
  5. Prepare Soup (below).
  6. Combine all soup ingredients in large soup pot and cover with water.
  7. Bring to a boil.
  8. Reduce heat and simmer for at least an hour.
  9. Skim foam from pot and simmer another 30 minutes.
  10. While soup is simmering bring 2 ½ quarts water plus one tablespoon salt to a rapid boil.
  11. Gently drop matzo balls into boiling water.
  12. Simmer, covered, for 25 minutes.
  13. Strain soup, keeping carrots in broth and remove fat from top of soup.
  14. Add to chicken soup a few minutes before serving (2 balls per serving).

Recipe Tags


Matzo balls can be frozen before cooking. After shaping, put them on a cookie sheet to freeze, then transfer to heavy-duty freezer bag. Cook when ready to use.

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