Photography by Chay Berger
Food Prep by Leah Hamaoui

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

SERVES 10–12

• 3–4 chicken bottoms
• 6 quarts (5½ liters) water
• 5 Tbsp olive oil
• 1 onion, diced
• 6 cloves garlic, minced
• 1 zucchini, cut into ½-inch half-circles
• 3 medium carrots, cut into ¼-inch rounds
• 5 stalks celery, sliced
• 5 red potatoes, cubed
• 1½ tsp salt
• ½ tsp black pepper
• ½ tsp granulated garlic
• 2 Tbsp chicken soup mix
• 1 tsp ground turmeric (for that beautiful golden color)
• ½ tsp dried dill
• ¼ tsp ground coriander

Matzah Balls

• 1 pkg matzah ball mix, prepared according to pkg directions
• 4 cubes frozen cilantro
• 3 cubes frozen parsley

Place chicken in a large pot and add water. Bring to boil. Cook over medium-low heat for 1–2 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 4 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 8–10 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!

To make 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.

Tips: 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.

(Originally featured in Family Table, Issue 892)