Welcome to the heartwarming world of Matzo Ball Soup! This comforting dish is perfect for chilly days or when you need a little extra love in your life. Let’s dive into making a delicious broth and fluffy matzo balls!
Tips for the Best Broth
Using a whole chicken makes all the difference in flavor. Don’t skip the skimming step; it keeps your broth clear!
Matzo Balls Made Easy
Keep your matzo balls light and fluffy by handling them gently. Trust me, you’ll love the texture!
Ingredients
- Broth:
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- Matzo Balls:
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- Soup:
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Instructions
- Make Broth:
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Step 1- Combine Ingredients: Add chicken to an 8-quart or larger stock pot. Add celery, onion, carrot, bay leaf, parsley, peppercorns, and salt. Cover the ingredients with about 3.5 quarts (14 cups) cold water. Bring to a simmer, then reduce heat to medium low and cook, uncovered, for about 2 hours. Skim off foam that rises to the surface.
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Step 2- Remove Chicken: Remove chicken pieces to a large bowl and set aside until cool enough to handle and remove the meat from the bones.
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Step 3- Strain Stock: Strain stock through a fine sieve strainer, discarding all vegetables and seasonings so you are only left with the stock. (You want at least 10 cups of broth, so if the broth reduced more than that, add additional water + bouillon, to the soup). Return hot broth to the pot and add carrots and celery.
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Step 4- Chill Stock: If time permits, refrigerate the stock for a few hours or overnight, until you can skim off any fat (schmaltz) that rises to the top. We use the schmaltz in the matzo balls, but oil or melted butter could be substituted.
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Step 5- Season Broth: Taste and season broth, as needed, with chicken bouillon base, salt, and pepper to make a flavorful broth.
- Matzo Ball Dough:
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Step 6- Mix Ingredients: In a medium mixing bowl, mix eggs and schmaltz/chicken fat (or oil or melted butter) together with a fork. Add Matzo Meal, salt, pepper, garlic powder, and onion powder then mix until combined. Mix in seltzer water (or broth or water) until well combined. Cover bowl and refrigerate for 30 minutes or up to overnight.
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Step 7- Form Matzo Balls: Line a baking sheet with parchment paper. Scoop matzo mixture into 15 golf-ball sized portions (about 1 1/2-tablespoon size) and gently/loosely roll into balls (don't densely roll them). Place on baking sheet. (Tip: wet hands will help keep the batter from sticking to them).
- Cook Matzo Balls:
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Step 8- Boil Water: Heat a large pot of boiling water. Drop matzo balls into boiling water, cover, reduce heat to a simmer, and cook for 30 minutes, flipping balls once or twice during cooking.
- Finish and Serve:
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Step 9- Combine and Serve: When matzo balls are halfway through cooking, warm the pot of chicken broth. Add cooked matzo balls and shredded chicken to the soup. Ladle into bowls and garnish with fresh dill and cracked black pepper.
Nutrition
- Calories: 350, Fat: 15g, Carbs: 30g, Protein: 25g
Cooking techniques
Simmering the broth gently extracts flavors from the chicken and vegetables, creating a rich base for the soup. Be sure to skim off any foam for a clearer broth!
Variations or substitutions
You can substitute schmaltz with vegetable oil or melted butter for a different flavor. Feel free to add vegetables like parsnips or leeks for extra depth!
Storage tips
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The matzo balls can be stored separately and added when reheating.
Notes
For a gluten-free version, use gluten-free matzo meal. Enjoy this recipe for any holiday or family gathering!
