Matzo Ball Chicken Noodle Soup

Serves: 2

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  • 1 Packet of Slendier Spaghetti
  • 2 Chicken Marylands (skinless approx 400g)
  • 2 Large Celery Stalks (diced)
  • 2 Large Carrots (diced)
  • 2 Medium Parsnips (diced)
  • 1 ½ litre(s) Water
  • 1.5 litre(s) Water
  • ½ Red Onion (cut into wedges)
  • 1 ½ teaspoon(s) Garlic Powder
  • 1 tablespoon(s) Chopped Fresh Parsley


  • 2 Slices of Wholemeal Bread
  • ¼ teaspoon(s) Baking Powder
  • ½ teaspoon(s) Garlic Powder
  • ½ teaspoon(s) Pepper
  • 1 Egg (lightly Beaten)
  • 1 teaspoon(s) Vegetable Oil


  1. Prepare Slendier Spaghetti as per instructions on the back of the pack.
  2. Heat a large stock pot over a high heat. Add chicken in two batches. Cook for 2 minutes on each side, or until golden.
  3. Add all chicken to pot with ½ carrot, ½ celery, ½ parsnips, onion and garlic powder. Bring to the boil. Simmer regularly for about 40 minutes or until chicken is starting to fall from the bone.
  4. Remove the chicken. Cool and shred meat discarding the bones. Reserve cooking liquid.
  5. To make the Matzo balls: pulse bread in a food processor until mixture resembles breadcrumbs. Combine with baking powder and garlic powder in a bowl. Season with pepper, stir in combined egg and oil with a fork.
  6. Refrigerate, covered until firm. Roll tablespoons of mixture into balls. Place on a plate. Refrigerate
  7. Strain cooking liquid into a large clean stock pot. Add remaining carrot, celery and parsnips, Bring to the boil, reduce to simmer, add balls.

Simmer covered for 20 mins. Add Spaghetti and chicken. Cook for 5 mins or until balls are cooked through. Garnish with parsley

A matzo ball is a small Ashkenazi Jewish dumpling made of seasoned matzo meal bound together with egg and chicken fat and typically served in chicken soup. This healthy version is made using Slendier Spaghetti and a range of veggies, making it not only super tasty, but nutritiously-rich too.

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