Recipe by Leah Hamaoui

Sephardi Chicken Soup

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Meat Meat
Easy Easy
10-12 Servings


- Gluten - Wheat
1 Hour, 40 Minutes

Nothing says comfort food like a delicious bowl of hot chicken soup! Throughout history, chicken soup has been an essential staple in every Jewish home. I wanted to take the classic chicken soup and give it that Sephardic twist by adding warmth and depth of flavor.

Bursting with vibrant colors, bold flavors, and only the freshest ingredients, this soup is a symphony of Mediterranean goodness in every spoonful. When it came to the matzah balls, I decided to add herbs to the mix to delicately elevate the flavor.

During the fall and winter months, I serve this soup every Friday night with so much love, and it does wonders to satiate that crave for something healthy and hearty. No one can say no to a good bowl of chicken soup. Even my dear father, who dislikes soup, never refuses a bowl of this soup, so it’s definitely a winner in my home. It really warms the heart — that much I can guarantee!


Sephardi Chicken Soup

  • 3–4 chicken bottoms

  • 6 quarts (5 and 1/2 liters) water

  • 5 tablespoons Gefen Olive Oil

  • 1 onion, diced

  • 6 cloves garlic, minced or 6 cubes Gefen Frozen Garlic

  • 1 zucchini, cut into 1/2-inch half-circles

  • 3 medium carrots, cut into 1/4-inch rounds

  • 5 stalks celery, sliced

  • 5 red potatoes, cubed

  • 1 and 1/2 teaspoons salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon granulated garlic

  • 2 tablespoons chicken soup mix

  • 1 teaspoon ground turmeric, such as Pereg (for that beautiful golden color)

  • 1/2 teaspoon dried dill

  • 1/4 teaspoon ground coriander

Matzah Balls


Prepare the Soup


Place chicken in a large pot and add water. Bring to boil. Cook over medium-low heat for one to two hours, then allow to cool. Once cool, strain and set aside.


In the same pot, heat the oil and sauté onion over medium-high heat for four minutes. Add the garlic and lower heat. Let the onion and garlic cook for a few minutes until fragrant and golden. Add the rest of the vegetables and cook for eight to ten minutes until softened just a bit.


Add the strained chicken stock and spices and mix until well-combined. Bring to a boil. Lower heat and cook until vegetables are soft. Your whole house will smell heavenly!

Prepare the Matzah Balls


Add the herbs to the prepared mixture.


Form the matzah balls and pop them into the boiling soup. Reduce heat and cook for another 20 minutes.


If adding matzah balls to the soup, add a bit more salt since they absorb salt. But taste the soup first; you can always add more salt later. I recommend cutting up and preparing all the veggies in advance so everything is readily available when the onion and garlic are done sautéing.
Sephardi Chicken Soup

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