Description
A modern twist on the classic Jewish comfort food, this chicken matzo ball soup features light and fluffy matzo balls in a rich, golden broth with tender chicken and fresh vegetables.
Ingredients
Scale
- For the Broth:
- 1 whole chicken (about 4 pounds), cut into pieces
- 2 carrots, peeled and cut into chunks
- 2 celery stalks, cut into chunks
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 tablespoon salt
- 12 cups water
- For the Matzo Balls:
- 1 cup matzo meal
- 4 large eggs
- 1/4 cup chicken fat (schmaltz) or vegetable oil
- 1/4 cup chicken broth or water
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon baking powder
- For Serving:
- Fresh dill, chopped
- Fresh parsley, chopped
Instructions
- Prepare the broth: In a large stockpot, combine chicken pieces, carrots, celery, onion, garlic, bay leaves, peppercorns, salt, and water. Bring to a boil over high heat, then reduce heat to low and simmer, skimming any foam that rises to the surface, for 1 1/2 to 2 hours.
- Strain the broth through a fine-mesh sieve into a large bowl or pot. Discard the solids. Let the broth cool slightly, then skim off the fat (reserve for matzo balls, if desired). Shred the chicken meat from the bones and set aside.
- Make the matzo balls: In a medium bowl, whisk together eggs, chicken fat, chicken broth, salt, pepper, and baking powder until well combined. Add matzo meal and stir until just mixed. Cover and refrigerate for at least 30 minutes or up to overnight.
- Bring a large pot of salted water to a boil (or use the reserved broth). With wet hands, form the matzo mixture into 1-inch balls. Drop them carefully into the boiling liquid. Reduce heat to a simmer, cover, and cook for 20 minutes without uncovering.
- Finish the soup: Bring the strained broth back to a simmer. Add the shredded chicken and cooked matzo balls. Cook for 5 minutes to heat through.
- Serve: Ladle the soup into bowls, garnish with fresh dill and parsley, and enjoy hot.
Notes
For extra-fluffy matzo balls, refrigerate the mixture for at least 2 hours. If you don’t have chicken fat, use vegetable oil. The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Nutrition
- Calories: 350
- Sugar: 4 g
- Fat: 18 g
- Carbohydrates: 12 g
- Protein: 32 g