Recipe: Chicken Noodle Soup And Matzo Balls


Following a recipe request from Matt Lucas, the SORTED crew cook up a very traditional and healthy bowl of chicken noodle soup. With the addition of matzo balls this becomes a traditional Jewish dish, just like his mum used to make.


  • 1 l cold water
  • 1 handful(s) dried egg noodles
  • 2 sprigs fresh dill
  • 4 chicken thighs
  • 1 carrot
  • 1 parsnip
  • 1 stick celery
  • 1 onion
  • 1 clove garlic
  • 2 parsley stalks
  • 2 bay leaves
  • 1 pinch black pepper corns
  • 1 pinch turmeric
  • 1 pinch salt

Matzo Balls

  • 80 g fine matzo meal
  • 2 large eggs
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1 tsp baking powder
  • 2 tbsp vegetable oil
prepare the stock

Step 1

Prepare The Stock

Place the chicken thighs in a large pan with the water, peppercorns, bay leaves and turmeric. Peel the parsnip and carrot before cutting off the very top and bottom and adding to the pan. Snap the celery stick in half and add it to the water.

pour in the water & simmer

Step 2

Pour In The Water & Simmer

Peel and halve the onion, dumping it in with the peeled garlic too. Bring the soup to the boil and gently simmer for 2 hours, topping it up with fresh water every time any of the ingredients become submerged.

strain the stock

Step 3

Strain The Stock

Strain the stock through a fine sieve and allow to cool, chilling it overnight. Take the carrot carefully (it will be very soft) and slice it into small rounds to use in the soup when serving, store for the finished dish.

prepare the chicken

Step 4

Prepare The Chicken

Strip the meat from the chicken, scraping away as much fat, skin and sinew as possible with your fingers and store thew flesh for later. Scrape away and discard the fat from the cold chicken stock and bring back to the boil.

beat the egg with the matzo

Step 5

Beat The Egg With The Matzo

Beat the eggs and oil into the matzo meal in a clean bowl with the baking powder, salt and onion powder.

roll the matzo balls

Step 6

Roll The Matzo Balls

Roll into small grape-sized balls and plop into the gently simmering soup to cook for 20 minutes. Add the egg noodles to the soup and cook along with the matzo balls for a further 10 minutes.

add chicken & carrots

Step 7

Add Chicken & Carrots

Finish by adding the chicken and sliced carrot back into the soup to heat through.

ladle & serve up!

Step 8

Ladle & Serve Up!

Ladle into a soup bowl and garnish with a few tiny sprigs of fresh dill, making sure everybody gets a few matzo balls and plenty of chicken, noodles and carrot. serves 4

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