MATZO BALL SOUP
In this rendition of a timeless classic rich, chicken broth, tender chicken, and those delightful matzo balls, floating like clouds in a bowl.
Ingredients
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 0.5 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
Instructions
To Make the Broth
- In a stock pot with lid, heat 5 quarts of 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 of minced for the schmaltz.
- Put all the chopped veggies and garlic in the pot.
- Once the water boils, lower the heat to maintain a gentle simmer for 30 minutes.
Making Schmaltz!
- Meanwhile, in a saucepan set on very low heat, place the chicken skin, fat, 2 tablespoons water and 1 tablespoon minced onion and simmer on low heat to render the fat.
Back to the 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.
Take a break for an hour
- At this point you can walk away for an hour while the broth simmers and the fat renders.
Come back and attend to the schmaltz!
- 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.
Make matzo balls!
- In a mixing bowl, whisk the matzo meal, salt, baking powder, onion powder, and garlic powder.
- In another bowl whisk together the eggs, ¼ cup cooled broth, and schmaltz.
- Add that to the matzo mixture, stirring until combined.
- Cover the matzo mixture and refrigerate for 20 minutes 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 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.
Back to matzo balls
- Retrieve the matzo mixture and form it into 24 walnut sized balls.
- Drop the balls into the simmering soup and cover for 30minutes without removing the lid.
- Seriously, don’t peek. They need steam to cook up light and fluffy.
- Make sure the soup is gently simmering the entire time. The balls will double in size as they cook.
To serve
- To serve, place two matzo balls in a bowl and ladle soup over the top. Garnish with fresh dill.
Nutrition
Calories: 211kcalCarbohydrates: 18gProtein: 11gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 92mgSodium: 590mgPotassium: 294mgFiber: 2gSugar: 3gVitamin A: 7719IUVitamin C: 4mgCalcium: 49mgIron: 1mg
Tried this recipe?Let us know how it was!