chicken soupNothing feeds the soul like homemade chicken matzo ball soup, especially during the cold wintery months or when you’re feeling sick. This soup recipe has been passed down from generation to generation on the Steiman side of my family. I mean it when I say no other chicken stock compares.Matzah Ball soupThe stock freezes quite nicely so I recommend making a couple batches! I also use this chicken stock base in all sorts of other dishes, especially one of my all-time favourites homemade risotto.

Chicken Matzo Ball Soup
Serves: 8
 
Ingredients
  • Chicken Stock:
  • 4 lbs chicken, cut in pieces
  • 8 cups cold water
  • 3 large yellow onions
  • 4-5 carrots, cut into ½ pieces
  • 3 stalks celery, cut into ½ pieces
  • Chopped fresh dill leaves
  • Salt
  • Matzo Balls:
  • 6 tablespoons chicken fat
  • 3 tablespoons finely chopped chives
  • 4 large eggs
  • ¼ cup finely chopped fresh dill
  • 2 tablespoons seltzer water
  • 1 teaspoon sugar
  • 1¼ teaspoons kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup unsalted matzo meal
Instructions
  1. For the Chicken Stock:
  2. Wash and cut into quarters whole Chicken, put in saucepan, and cover with cold water about 8 cups. Bring to a boil, over medium heat, skim until clear then add the carrots, whole onions and one rounded teaspoon of kosher salt. Cover and let simmer until almost done about 2 hours then add the celery and dill for an additional hour. Strain broth into a large bowl and separate chicken from bone.
  3. *Tip: Refrigerate broth to remove fat.
  4. For the Matzo Balls:
  5. Heat the chicken fat over medium heat in a small pan. Add the chives and cook for 30 seconds. Set aside to cool slightly.
  6. In a large bowl, add the eggs, dill, seltzer, sugar, and salt and pepper and whisk until combined. Add the matzo meal and the chicken fat/chive mixture and stir to combine. Cover well and refrigerate for at least 8 hours and up to 24 hours.
  7. Bring a large pot of salted water to a boil over medium heat. Form the matzo mixture into 8 equal size balls, about 1¾ ounces each, add to the water, reduce the heat to simmer, cover and cook until very tender, about 1 hour and 20 minutes. Remove with a slotted spoon to the pot with the chicken stock and cook for 5 minutes before serving. Ladle the soup into individual bowls and serve.

 

One Thought on “

  1. Yay for schmaltz!

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