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Matzo Ball Soup
Matzo Ball Soup

Matzo Ball Soup
Matzo Ball Soup
Source
Ingredients:
1
Servings
  • 1
    item
     chicken stock
  • 1
    item
     4-5 lb. chicken, cut into 8 pieces
  • 1
    lb
     chicken wings, necks and/or backs
  • 2
    item
     large yellow onions, unpeeled, quartered
  • 6
    item
     celery stalks, cut into 1″ pieces
  • 4
    item
     large carrots, peeled and cut into 1” pieces
  • 1
    item
     large parsnip, peeled, cut into 1” pieces
  • 1
    item
     large shallot, quartered
  • 1
    item
     head of garlic, cut in half crosswise
  • 6
    item
     branches flat leaf parsley
  • 1
    tbsp
     black pepper
  • 1
    item
     matzo ball mix
  • 3
    item
     large eggs, beaten to mix
  • 0.75
    item
     glass of matzo meal
  • 60
    ml
     schmaltz (chicken fat), melted
  • 3
    tbsp
     soda
  • 1.25
    tsp
     kosher salt
  • 1
    item
     meeting
  • 2
    item
     small carrots, peeled, sliced ¼” crosswise
  • 1
    item
     kosher salt
  • 2
    tbsp
     coarsely chopped fresh dill
  • 1
    item
     coarsely ground fresh black pepper
Matzo Ball Soup
Instructions:
  1. In a very large (at least 12 qt.) saucepan, bring all ingredients and 12 cups of cold water to a boil.
  2. Reduce the heat to medium-low and simmer until the chicken breasts are fully cooked, about 20 minutes.
  3. Transfer the breasts to a plate (the remaining chicken pieces are strictly for stock). Let the breasts cool a bit, then remove the meat and return the bones to the stock. Shred the meat. Allow to cool, wrap tightly, and refrigerate.
  4. Continue boiling the stock until it is reduced by a third, about 2 hours, scraping the surface occasionally.
  5. Strain the chicken broth through a fine-mesh strainer into a large saucepan (or an airtight container if you’re not using it right away). Discard the solids. You should get about 8 cups.
  6. Stock can be made 2 days in advance. Allow to cool; cover and refrigerate. Keep reserved chicken meat cold.
  7. In a medium bowl, mix eggs, matzo flour, schmaltz, soda, and salt. The mixture will resemble wet sand; it will harden as it rests. Cover and refrigerate for at least 2 hours.
  8. Mixture can be made 1 day ahead. Keep cold.
  9. Boil the chicken stock in a large saucepan. Add carrots; season with salt. Reduce the heat and simmer for 5-7 minutes until the carrots are tender. Remove from heat, add reserved breast meat, and cover. Set the soup aside.
  10. Meanwhile, boil a large pot of well-salted water. Take 2 tablespoons of the matzo ball mix and gently roll them into balls using wet hands.
  11. Add matzo balls to the water and reduce the heat so the water comes to a gentle boil. Cover the pot and cook the matzo balls for 20-25 minutes, until they are fully cooked and begin to sink.
  12. Transfer matzo balls into bowls using a slotted spoon. Drizzle over the soup, add the dill, and season with black pepper.
  13. 1 4-5 lb. chicken, cut into 8 pieces
  14. In a large saucepan, bring all ingredients and 12 cups of cold water to a boil.
  15. Reduce heat to medium-low and simmer until chicken breasts are fully cooked, about 20 minutes.
  16. Remove chicken breasts and shred the meat. Return bones to the stock.
  17. Continue boiling stock until reduced by a third, about 2 hours. Strain through a fine-mesh strainer into a large saucepan.
  18. In a medium bowl, mix eggs, matzo flour, schmaltz, soda, and salt. Cover and refrigerate for at least 2 hours.
  19. Bring chicken stock to a boil in a large saucepan. Add carrots and salt to taste. Simmer for 5-7 minutes until carrots are tender. Add reserved chicken breast meat and cover. Set aside.
  20. Boil a large pot of salted water. Wet hands and gently roll 2 tablespoons of matzo ball mix into balls.
  21. Add matzo balls to boiling water
  22. Bring all ingredients and 12 cups of cold water to a boil in a very large (at least 12 qt.) saucepan. Reduce the heat to medium-low and simmer until the chicken breasts are fully cooked, about 20 minutes.
  23. Boil the chicken stock in a large saucepan. add carrots; salty season. Reduce the heat and simmer for 5-7 minutes until the carrots are tender. Remove from heat, add reserved breast meat and cover. Set the soup aside.
  24. Add matzo balls to the water and reduce the heat so the water comes to a gentle boil (too much bouncing will break the balls). Cover the pot and cook the matzo balls for 20-25 minutes, until they are fully cooked and begin to sink.
  • 1
    item
     chicken stock
  • 1
    item
     4-5 lb. chicken, cut into 8 pieces
  • 1
    lb
     chicken wings, necks and/or backs
  • 2
    item
     large yellow onions, unpeeled, quartered
  • 6
    item
     celery stalks, cut into 1″ pieces
  • 4
    item
     large carrots, peeled and cut into 1” pieces
  • 1
    item
     large parsnip, peeled, cut into 1” pieces
  • 1
    item
     large shallot, quartered
  • 1
    item
     head of garlic, cut in half crosswise
  • 6
    item
     branches flat leaf parsley
  • 1
    tbsp
     black pepper
  • 1
    item
     matzo ball mix
  • 3
    item
     large eggs, beaten to mix
  • 0.75
    item
     glass of matzo meal
  • 60
    ml
     schmaltz (chicken fat), melted
  • 3
    tbsp
     soda
  • 1.25
    tsp
     kosher salt
  • 1
    item
     meeting
  • 2
    item
     small carrots, peeled, sliced ¼” crosswise
  • 1
    item
     kosher salt
  • 2
    tbsp
     coarsely chopped fresh dill
  • 1
    item
     coarsely ground fresh black pepper
1
Servings
0

In a very large (at least 12 qt.) saucepan, bring all ingredients and 12 cups of cold water to a boil.

Reduce the heat to medium-low and simmer until the chicken breasts are fully cooked, about 20 minutes.

Transfer the breasts to a plate (the remaining chicken pieces are strictly for stock). Let the breasts cool a bit, then remove the meat and return the bones to the stock. Shred the meat. Allow to cool, wrap tightly, and refrigerate.

Continue boiling the stock until it is reduced by a third, about 2 hours, scraping the surface occasionally.

Strain the chicken broth through a fine-mesh strainer into a large saucepan (or an airtight container if you’re not using it right away). Discard the solids. You should get about 8 cups.

Stock can be made 2 days in advance. Allow to cool; cover and refrigerate. Keep reserved chicken meat cold.

In a medium bowl, mix eggs, matzo flour, schmaltz, soda, and salt. The mixture will resemble wet sand; it will harden as it rests. Cover and refrigerate for at least 2 hours.

Mixture can be made 1 day ahead. Keep cold.

Boil the chicken stock in a large saucepan. Add carrots; season with salt. Reduce the heat and simmer for 5-7 minutes until the carrots are tender. Remove from heat, add reserved breast meat, and cover. Set the soup aside.

Meanwhile, boil a large pot of well-salted water. Take 2 tablespoons of the matzo ball mix and gently roll them into balls using wet hands.

Add matzo balls to the water and reduce the heat so the water comes to a gentle boil. Cover the pot and cook the matzo balls for 20-25 minutes, until they are fully cooked and begin to sink.

Transfer matzo balls into bowls using a slotted spoon. Drizzle over the soup, add the dill, and season with black pepper.

1 4-5 lb. chicken, cut into 8 pieces

In a large saucepan, bring all ingredients and 12 cups of cold water to a boil.

Reduce heat to medium-low and simmer until chicken breasts are fully cooked, about 20 minutes.

Remove chicken breasts and shred the meat. Return bones to the stock.

Continue boiling stock until reduced by a third, about 2 hours. Strain through a fine-mesh strainer into a large saucepan.

In a medium bowl, mix eggs, matzo flour, schmaltz, soda, and salt. Cover and refrigerate for at least 2 hours.

Bring chicken stock to a boil in a large saucepan. Add carrots and salt to taste. Simmer for 5-7 minutes until carrots are tender. Add reserved chicken breast meat and cover. Set aside.

Boil a large pot of salted water. Wet hands and gently roll 2 tablespoons of matzo ball mix into balls.

Add matzo balls to boiling water

Bring all ingredients and 12 cups of cold water to a boil in a very large (at least 12 qt.) saucepan. Reduce the heat to medium-low and simmer until the chicken breasts are fully cooked, about 20 minutes.

Boil the chicken stock in a large saucepan. add carrots; salty season. Reduce the heat and simmer for 5-7 minutes until the carrots are tender. Remove from heat, add reserved breast meat and cover. Set the soup aside.

Add matzo balls to the water and reduce the heat so the water comes to a gentle boil (too much bouncing will break the balls). Cover the pot and cook the matzo balls for 20-25 minutes, until they are fully cooked and begin to sink.

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