Matzo ball soup is a classic chicken soup with dumplings, traditionally eaten in the United States during the Jewish religious holiday of Passover. In Eastern Europe, this soup is made with dumplings called knoedel. In the 19th century, Jewish families in New York would make their matzo balls with crumbs left over from the locally-made unleavened matzo bread bought at their neighborhood bakery. In the ritual meal of the Passover Seder, matzo represents the unleavened bread in the story of the Jewish flight from Egypt. While matzo is closely associated with the Passover season, this hearty soup also is enjoyed in home kitchens and delis year-round.
Recipe Servings: 6
+ 2 hours resting
Ingredients
Chicken Stock:
- 1 chicken (4–5 lbs), cut into eight pieces
- 1 lb chicken wings, necks, and/or backs
- 2 large yellow onions, unpeeled and quartered
- 6 celery stalks, cut into 1-inch pieces
- 4 large carrots, peeled and cut into 1-inch pieces
- 1 large parsnip, peeled and cut into 1-inch pieces
- 1 large shallot, quartered
- 1 head of garlic, halved crosswise
- 6 sprigs flat-leaf parsley
- 1 Tbsp black peppercorns
Matzo Balls:
- 3 large eggs, beaten to blend
- ¾ cup matzo meal
- ¼ cup schmaltz (chicken fat), melted
- 3 Tbsp club soda
- 1¼ tsp kosher salt
Assembly:
- 2 small carrots, peeled, sliced ¼ inch thick on a diagonal
- Kosher salt, to taste
- 2 Tbsp fresh dill, coarsely chopped for garnish
- Freshly ground black pepper, to taste
Directions
- In a very large stockpot, combine the stock ingredients with 12 cups of cold water.
- Bring to a boil; then reduce heat to medium-low and simmer for about 20 minutes, until the chicken is cooked through.
- Transfer the cooked breasts to a plate, and, after allowing them to cool slightly, remove the meat from the bones, returning the bones to the stock. Shred the meat and set aside, covered and refrigerated.
- Continue to simmer the stock for about 2 hours, skimming occasionally, until reduced by about ⅓.
- Strain mixture through a fine sieve, discard the solids, and set aside.
- In a medium bowl, combine the eggs with the matzo meal, schmaltz, club soda, and salt.
- Cover the mixture and chill for at least 2 hours.
- In a large saucepan, bring the chicken stock to a boil, add the carrots, and season to taste with salt.
- Reduce the heat and simmer for 5–7 minutes, allowing the carrots to become tender.
- Remove the pan from heat, add the reserved chicken breast, and cover. Set aside.
- Bring well-salted water to a boil in a large pot.
- Roll the matzo mixture into balls, working with 2 tablespoon portions and shaping with wet hands.
- Add the raw balls to the water and reduce heat. Simmer, covered, for 20–25 minutes, until the balls have begun to sink.
- Transfer the matzo balls to serving bowls using a slotted spoon.
- Ladle the soup into the bowl, garnish with dill, and season to taste with pepper.
For Chicken Stock:
For Matzo Balls:
For Assembly:
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