FAMILY SPECIAL MATZO BALL SOUPMatzo balls soup is a chicken soup filled with delicious dumplings that cook in the soup and soak up all the delicious flavor of the soup as they cook. Matzo ball soup is absolutely delicious and there’s nothing in the world quite like it!
- 6 Servings
For the Chicken Stock
- 1 chicken, cut into 8 pieces
- 1 pound chicken wings (or necks, and/or backs)
- 2 large yellow onions (unpeeled and quartered)
- 6 celery stalks (chopped into 1-inch pieces)
- 4 large carrots (peeled and cut into 1-inch pieces)
- 1 large parsnip (peeled, cut into 1-inch pieces)
- 1 large shallot (quartered)
- 1 head of garlic (halved crosswise)
- 6 sprigs of flat-leaf parsley
- 1 tablespoon black peppercorns
For the Matzo ball mixture
- 3 large eggs, (beaten and blended)
- ¾ cup matzo meal
- ¼ cup melted schmaltz (i.e., chicken fat)
- 3 tablespoons club soda
- 1-¼ teaspoon kosher salt
- 2 small carrots (peeled and sliced diagonally)
- Kosher salt
- 2 tablespoons fresh dill (coarsely chopped)
- Fresh black pepper (Coarsely ground)
- Take a large pot and boil all of the ingredients and about 12 cups cold water. After about 20 minutes, reduce the heat to medium-low and let it simmer until the chicken breasts are cooked through.
- Transfer the chicken breasts to a plate (remember, the remaining chicken parts are strictly for stock). Let the breasts cool slightly, then remove the breast meat and put the bones back into the stock. Shred the meat. Let it cool. Wrap tightly, and chill.
- Continue simmering the stock, skimming its surface occasionally, until the volume reduces by one-third or about 2 hours. Strain the chicken stock through a fine sieve into a large saucepan (or an airtight container, if you’re not using it right away). Discard all solids. You should have about 8 cups of chicken stock with you now.
Matzo ball mixture
- Mix the eggs, schmaltz, club soda, matzo meal, and salt in a medium-sized bowl (the mixture should resemble wet sand; it will firm up as it rests). Cover and chill the mix for a minimum of 2 hours.
- Take a large saucepan and boil the chicken stock in it. Add the carrots and season the stock with salt. Reduce the heat and let it simmer till the carrots turn tender or about 5–7 minutes. Remove the mixture from the heat. Add the reserved breast meat and cover it. Set the soup aside.
- Boil well-salted water in a large pot. Scoop out tablespoon (or 2 tablespoons) portions of the matzo ball mixture and, with wet hands, gently roll them into balls.
- Add the prepared matzo balls to the boiling water and reduce heat so the water rests at a gentle simmer (because too much bouncing around will break up the matzo balls). Cover the pot and cook your matzo balls until they get cooked through and start to sink, or about 20–25 minutes.
- Finally, using a spoon, transfer the matzo balls to bowls. Ladle over with soup, season with pepper, and top with the coarsely chopped fresh dill.
Faqs on SPECIAL MATZO BALL SOUP
Austrians, Alsatian Jews, and Germans were the first people to prepare matzo balls for their soup. The middle eastern Jews introduced more variations into matzo ball soup. An early recipe for matzo ball soup, made from beef stock, is found in The Jewish manual, or, Practical Information in Jewish and modern cookery (1846).
The matzo ball broth is made of chicken bones, onions, celery, large carrot pieces, peppercorns, and bay leaves.
Yes. If you were wondering whether you should be eating chicken soup when you're sick, the answer is a resounding yes. Research has confirmed that matzo ball soup is really good for you. In fact, research suggests that it can even reduce your blood pressure.
Even though matzo balls taste a lot like dumplings, they are meatier and have more flavor due to the onions, eggs, garlic, and chicken fat.
According to medical experts and doctors, if you eat large quantities of matzo each day, or very frequently, it can lead to constipation and abdominal discomfort.
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