Matzo Ball Soup, aka “Jewish Penicillin”! Fluffy matzo balls in golden broth – it’s not just soup; it’s a soul-soothing remedy. Join me in celebrating this heartwarming classic! 🥣🌟
Ingredients
Chicken Soup
- 4 lb whole chicken bone in, skin on
- 2 lbs celery divided
- 1 yellow onion
- 1 lb carrots peeled
- 2 ounces fresh parsley
- 1.5 ounces fresh dill
- 4 whole cloves
- 2 bay leaves
- 1 tbsp kosher salt
- 2 tsp black peppercorns
- 1/8 tsp saffron threads (optional)
Matzo Ball (12-14)
- 1 cup matzo meal
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp white pepper
- 4 large eggs
- 1/4 cup melted schmaltz ghee/butter, canola or avocado oil
- 1 tbsp fresh dill minced
- 3 quarts chicken stock or water
Instructions
Prepare Vegetables:
- Trim celery ends. Cut 1 pound into 2-inch pieces, and another 1 pound into 1/2-inch pieces.
- Place the 2-inch celery pieces in a bowl with a peeled, halved onion. Set the 1/2-inch celery pieces aside for later.
- Peel carrots, cut them lengthwise, then into 1/2-inch pieces. Add these to the 1/2-inch celery bowl and cover with plastic wrap.
Prepare Chicken and Broth:
- Remove any internal packets (heart, gizzards) from the chicken.
- Place whole chicken in a large (10-quart) stock pot and cover with 20 cups cold water.
- Bring to a boil over medium-high heat, then reduce to a simmer. Skim off foam after 15 minutes.
- Add the 2-inch celery, onion halves, parsley, 1 oz of dill, cloves, bay leaves, salt, and peppercorns.
- Simmer, partially covered, for 90 minutes. Do not boil to keep the broth clear.
Make Matzo Balls:
- In a bowl, mix matzo meal, baking powder, salt, garlic, and onion powders, and white pepper.
- In a separate small bowl, blend eggs with melted schmaltz (or ghee, butter, or oil).
- Pour the egg mixture into the matzo mixture, add chopped dill, and stir gently until just combined. Cover and refrigerate for 30 minutes.
Finish Broth and Chicken:
- Turn off heat and let chicken rest for 15 minutes. Check if the leg comes off easily; if not, simmer another 10 minutes.
- Remove chicken and place on a tray to cool. Discard cooked vegetables and strain the broth into a clean pot.
- Once cooled, shred the chicken, discarding skin and bones.
Cook Matzo Balls:
- In a pot, bring 3 quarts of chicken stock or water to a boil. Shape matzo mixture into walnut-sized balls and drop them in.
- Reduce heat to a simmer, cover, and cook 30-40 minutes until matzo balls float and are cooked through.
Assemble the Soup:
- Add reserved sliced celery and carrots to the strained chicken broth. Simmer for 30 minutes, until tender.
- Add shredded chicken and chopped dill to the broth. Season to taste.
- Serve soup with 1-2 matzo balls per bowl, garnishing with extra dill or parsley if desired.
Nutrition Information
Calories: 383kcal | Carbohydrates: 26g | Protein: 24g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1013mg | Potassium: 815mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7522IU | Vitamin C: 16mg | Calcium: 108mg | Iron: 3mg
Frequently Asked Questions:
Can I use store-bought chicken stock instead of making my own?
Yes, you can use store-bought chicken stock if you’re short on time. However, making your own adds a depth of flavor to the soup.
Can I make the matzo balls in advance?
Yes, you can prepare and freeze the matzo balls. Once frozen, store them in an airtight container. When ready to use, drop the frozen matzo balls into simmering soup and cook until they float.
What is schmaltz, and can I use a substitute?
Schmaltz is rendered chicken fat and adds a rich flavor to matzo balls. If you prefer, you can use melted ghee, butter, or a neutral oil like canola or avocado as a substitute.
Can I omit the saffron threads in the soup?
Yes, saffron is optional and can be omitted if you don’t have it. It adds a subtle flavor and color but is not essential to the recipe.
How do I know when the matzo balls are cooked?
Matzo balls are done when they are floating and firm. You can cut one open to ensure there is no dark center. Cooking time may vary, so check one to ensure they are cooked through before serving.
Matzo Ball Soup (Jewish Penicillin)
Ingredients
Chicken Soup
- 4 lb whole chicken bone in skin on
- 2 lbs celery divided
- 1 yellow onion
- 1 lb carrots peeled
- 2 ounces fresh parsley
- 1.5 ounces fresh dill
- 4 whole cloves
- 2 bay leaves
- 1 tbsp kosher salt
- 2 tsp black peppercorns
- 1/8 tsp saffron threads optional
Matzo Ball (12-14)
- 1 cup matzo meal
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp white pepper
- 4 large eggs
- 1/4 cup melted schmaltz ghee/butter canola or avocado oil
- 1 tbsp fresh dill minced
- 3 quarts chicken stock or water
Instructions
Prepare Vegetables:
- Trim celery ends. Cut 1 pound into 2-inch pieces, and another 1 pound into 1/2-inch pieces.
- Place the 2-inch celery pieces in a bowl with a peeled, halved onion. Set the 1/2-inch celery pieces aside for later.
- Peel carrots, cut them lengthwise, then into 1/2-inch pieces. Add these to the 1/2-inch celery bowl and cover with plastic wrap.
Prepare Chicken and Broth:
- Remove any internal packets (heart, gizzards) from the chicken.
- Place whole chicken in a large (10-quart) stock pot and cover with 20 cups cold water.
- Bring to a boil over medium-high heat, then reduce to a simmer. Skim off foam after 15 minutes.
- Add the 2-inch celery, onion halves, parsley, 1 oz of dill, cloves, bay leaves, salt, and peppercorns.
- Simmer, partially covered, for 90 minutes. Do not boil to keep the broth clear.
Make Matzo Balls:
- In a bowl, mix matzo meal, baking powder, salt, garlic, and onion powders, and white pepper.
- In a separate small bowl, blend eggs with melted schmaltz (or ghee, butter, or oil).
- Pour the egg mixture into the matzo mixture, add chopped dill, and stir gently until just combined. Cover and refrigerate for 30 minutes.
Finish Broth and Chicken:
- Turn off heat and let chicken rest for 15 minutes. Check if the leg comes off easily; if not, simmer another 10 minutes.
- Remove chicken and place on a tray to cool. Discard cooked vegetables and strain the broth into a clean pot.
- Once cooled, shred the chicken, discarding skin and bones.
Cook Matzo Balls:
- In a pot, bring 3 quarts of chicken stock or water to a boil. Shape matzo mixture into walnut-sized balls and drop them in.
- Reduce heat to a simmer, cover, and cook 30-40 minutes until matzo balls float and are cooked through.
Assemble the Soup:
- Add reserved sliced celery and carrots to the strained chicken broth. Simmer for 30 minutes, until tender.
- Add shredded chicken and chopped dill to the broth. Season to taste.
- Serve soup with 1-2 matzo balls per bowl, garnishing with extra dill or parsley if desired.
