Savor the Timeless Comfort of Matzo Ball Soup

Ah, matzo ball soup, a timeless classic, transcends seasons with its comforting embrace. The very words conjure soothing comfort to the soul.

Picture it: rich chicken broth, tender chicken, and those delightful matzo balls, floating like clouds in a bowl.

Embrace Tradition with a Twist:

While honoring the traditional elements of matzo ball soup, we introduce a modern twist to suit varied preferences and dietary needs. This recipe calls for schmaltz, which is rendered poultry fat and it’s luscious. Schmaltz adds richness and flavor to the matzo balls. Should you choose not to use schmaltz, you can substitute olive, vegetable, or coconut oil. Whether you opt for the classic schmaltz or choose a healthier alternative, the essence of this cherished dish remains intact.

A Labor of Love:

Crafting the perfect matzo ball soup is an art, requiring time, patience, and attention to detail. From simmering the broth to forming the matzo balls, each step is infused with care and intention, resulting in a dish that transcends mere sustenance to become a culinary masterpiece.

 

MATZO BALL SOUP

First, we make a rich broth, as we render schmaltz for the matzo balls. Then we prepare and cook the matzo balls in the soup.

Yield: 10 (1 ½ cup) servings Time: 2 hours, 1 hour unattended

What You’ll Need:

For the Broth:

3 chicken breasts – must be bone in, skin on

1 entire stalk celery, divided

1 pound carrots, peeled, divided

1 yellow onion, skin on, washed

4 cloves garlic

1 teaspoon Kosher salt

Fresh dill (.5 ounces)

For the Matzo Balls:

1 cup matzo meal (or crushed matzo crackers)

1 teaspoon kosher salt

½ teaspoon baking powder

¼ teaspoon onion powder

¼ teaspoon garlic powder

4 eggs

¼ cup chicken broth

¼ cup schmaltz

Here’s How:

In a stock pot with lid, heat 5 quarts water. Remove the skin and fat from the chicken breasts and reserve. Place chicken breasts in the pot. Reserve 4 ribs of celery and roughly chop the rest. Reserve 3 carrots and roughly chop the rest. Smash the garlic cloves. Cut the onion into quarters, reserving about a tablespoon for the schmaltz. Put the chopped veggies and garlic in the pot. Once the water boils, lower the heat to maintain a gentle simmer for 30 minutes.

Make the Schmaltz!

Meanwhile, in a saucepan set on very low heat, place all the chicken skin, 2 tablespoons water and 1 tablespoon minced onion and simmer to render the fat.

Back to broth!

At 30 minutes, remove the chicken breasts and let cool enough to touch. Separate the breast meat, and refrigerate, then put the bones back in the pot. At this point you can walk away for an hour while the broth simmers and the fat renders.

Take a break for an hour!

Don’t forget to come back! Set a timer!

Make matzo balls!

After an hour, remove the fat from the heat, let cool and measure the amount rendered. We’re hoping for ¼ cup. If it’s less than that add your oil of choice (olive, vegetable, coconut) to make ¼ cup.

In a mixing bowl, whisk the matzo meal, salt, baking powder, onion powder, and garlic powder. In another bowl whisk together the eggs, 1/4 cup  cooled broth, and schmaltz. Add that to the matzo mixture, stirring until combined. Cover the matzo mixture and refrigerate for 20 minutes to allow the cracker crumbs to absorb the moisture until quite firm.

Back to the broth!

Meanwhile, remove and discard the veggies and bones from the broth. Strain the broth through a fine mesh strainer to remove any rogue bits. Place the broth back in the pot and heat to a simmer. Slice the reserved carrot and celery, shred the chicken breast, and add them to the broth. Add salt and a few sprigs of dill.

WOW! You’re making soup!

Retrieve the matzo mixture and form it into 24 walnut sized balls. Drop the matzo balls into the simmering soup and cover for 30 minutes without removing the lid. Seriously, don’t peek. They need the steam in order to cook. Make sure the soup is gently simmering the entire time. The matzo balls will double in size as they cook.

To serve, place two matzo balls in a bowl and ladle soup over the top. Garnish with fresh dill.

 

Now, I don’t pretend that this recipe would fool the folks at Katz’s Delicatessen, but it’s really delicious.

While every family may have their own rendition of matzo ball soup, this recipe captures the essence of tradition, celebrates the timeless comfort of matzo ball soup and is my family’s favorite.

I hope you enjoy it, too.

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