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A healthy Matzo Ball Soup Recipe with Kale, Chicken, Sweet potatoes and Ginger as a natural homemade Cold & Flu remedy this season.

Matzo Ball Chicken Soup for Cold & Flu Season

This matzo ball soup recipe with kale, chicken, ginger and other medicinal ingredients is sure to put a kibosh on cold and flu season.
Course Soup
Cuisine Middle Eastern
Prep Time 1 hour 10 minutes
Cook Time 55 minutes
Total Time 2 hours 5 minutes
Servings 4
Calories 413kcal


Matzo Balls

  • 2 large eggs
  • 1 large egg white
  • 1/2 teaspoon salt
  • 3/4 cup whole wheat matzo meal
  • 1 tablespoon canola oil
  • 3 tablespoons cold water

Chicken and Broth

  • 8 cups reduced-sodium chicken broth
  • 1 inch of peeled ginger sliced thin
  • 2 cloves garlic cut in half
  • 1 tbsp lemon juice
  • Peel of 1 lemon shaved into strips
  • 2 small chicken breasts skinless, and boneless


  • 2 large carrots peeled and diced
  • 1 sweet potato peeled and finely diced
  • 1/2 small onion diced
  • 1 cup celery diced
  • 2 1/2 cups kale leaves chiffonade
  • 2 tbsp minced parsley to garnish


  • Whisk eggs, egg white and salt in a medium bowl. Whisk in matzo meal, oil and water. Cover and chill for at least 1 hour or overnight.
  • Fill a large pot with chicken broth, ginger, garlic, lemon juice, lemon peel, and chicken breasts. Bring to a boil, then reduce heat to medium low and allow to simmer partially covered for 15 minutes. Turn off the heat, cover and steep for another 20 minutes.
  • Once chicken is cooked through, remove the ginger, garlic and lemon peel and discard from the broth. Shred the chicken breast and keep aside.
  • Meanwhile, roll the chilled matzo dough into teaspoon sized balls.
  • Bring the broth back up to a boil and add in the sweet potato, carrots, celery, and onion.
  • Reduce the heat to medium low, and add the matzo balls to the simmering broth. Cover and cook for 15 minutes. Do not lift the lid: the broth must simmer rapidly to allow the matzo balls to expand properly.
  • Add the kale and the shredded chicken, and cook uncovered, until the kale wilts and softens, about 2 to 3 minutes. Ladle into bowls, sprinkle with parsley and serve.


Calories: 413kcal | Carbohydrates: 44g | Protein: 36g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 154mg | Sodium: 2412mg | Potassium: 1206mg | Fiber: 4g | Sugar: 6g | Vitamin A: 17560IU | Vitamin C: 58mg | Calcium: 145mg | Iron: 3mg