In New York, chicken soup is known as Jewish penicillin, famous for its healing and comforting qualities. Eli Zabar has been making and serving chicken soup to discerning customers for over 45 years and eating it for a lot longer. He knows a thing or two about how to make delicious soup and feather-light matzoh balls. Ingredients include white meat chicken, carrots, celery, leeks and parsnips, all simmered in a rich chicken broth.

Each order contains two 32 oz. jars of soup with 2 large matzo balls in each jar.
Price includes free shipping.

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