These meatballs will fluff up nicely and are a perfect way to sneak in more protein for the kids. I’m sure you can do this in a slow cooker as well to minimize active cooking time but I haven’t tried it! Happy holiday! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Directions

Sauté

1. In a stock pot, sauté onions with olive oil, salt, rosemary and thyme for 25 minutes on medium-low and keep tossing to avoid burning onions. Stir often and cook until onions are really dark brown (not black).

Make the Chicken Meatballs

1. Meanwhile, pulse carrots in a food processor until they are in very small pieces and transfer into a bowl.

2. Add the rest of the ingredients and lightly toss with your hands to incorporate. Place the bowl in the refrigerator to set about five to 10 minutes.

To Finish

1. Pour in the broth and water and bring to a boil.

2. Roll the meatballs into one-inch balls and drop them into the soup. Cook for 10–12 minutes on medium-low to simmer.

About

Eve shared this recipe for Dip the Apple.

Recipe tags

Chicken Chicken balls Chicken soup Classic Jewish foods Dip the apple Diptheapple Eve Elenhorn Healthy Matza meal Matzah meal Matzo meal Meatballs Onion soup Onions Protein Rosh Hashana Rosh hashanah Rosh Hashanna Rosh Hashannah Roshhashana Shabbos Soup Traditional

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Oralee Sonnenblick

4 years ago

Cooking time Will the meatballs be cooked after only 12 minutes on a low simmer?

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Cnooymow{shman

Reply to Oralee Sonnenblick

4 years ago

I would think in the boiling hot water it should be ok if they are very small meatballs. Think hamburgers that are grilled six minutes on each side in intense heat. I would check one to make sure though.

Freda Mandelbaum

3 years ago

great recipe for a cold winters day. made it in a crock pot for shabbos cholent. used ground beef in place of chicken. did not make enough. thanx for a great recipe.

Ruti

4 years ago

Very original take! This looked so fancy, and the chicken balls tasted great. I adjusted the method of the onion soup to be closer to real French onion soup, caramelising the onions with a little sugar for half an hour, then adding water with a little soup mix (about 1 tsp) and letting it simmer on low for an hour. The balls were easy to make (I cut up the grated carrots with a knife, rather than lugging out my food processor) I made 20 balls with half the mixture and froze the other half for use again, maybe with a vegetable soup instead. It was thoroughly enjoyed!