Potzo Ball Soup

 Preparation Time:
2 Hour
 Serving Size:


Type Measurement
Canna-Olive Oil 3 tbs
Matzo Meal 1 cup
Baking Powder 2 tsp
Eggs 4
Soda Water 4 tbs
Water 10 cup
Whole Chicken 1
Carrots 1 cup
Sliced Celery 1 cup
Parsnips 1 cup
Turnips 1 cup
Diced Spanish Onion 1
Sprigs Fresh Dill 4
Bay Leaf 1
Tumeric 1 tsp
Black Peppercorns 2 tsp
Whole Cloves 4
Kosher Salt 1 tsp


Step 1

Fill a large soup pot with 10 cups of water.

Step 2

Place the chicken, beef bone (if using), carrots, celery, celery root, parsnip, turnip, onion, and dill in a soup sock or wrap and tie in cheesecloth. Add bay leaf, turmeric, peppercorns, cloves, and salt. Bring to a boil, then reduce heat and simmer for 1 hour.

Step 3

Remove the chicken and set aside and remove the vegetables and discard.

Step 4

Make Potzo Balls: In a medium bowl, mix together the matzo meal, baking powder, salt, and pepper.

Step 5

In another bowl, whisk together eggs, canna–olive oil mixture, and soda water.

Step 6

Add dry ingredients to the wet ingredients and mix well, cover and refrigerate for 30minutes

Step 7

Bring the soup to a boil. Using an ice cream scoop for uniformity, drop matzo balls into the simmering soup. Add the reserved vegetables, reduce heat, and simmer for 30 minutes.

Step 8

Shred the chicken and place it into serving bowls. Add the broth and potzo balls and serve immediately.