Matzo Ball Soup
Prep Time
45 mins
Cook Time
3 hrs
Resting Time
8 hrs
Total Time
11 hrs 45 mins
Flavorful chicken matzo ball soup...a labor of love and food for the soul.
Course:
Soup
Cuisine:
Jewish
Keyword:
matzo ball soup
Servings: 9 Servings
Calories: 395 kcal
Ingredients
Chicken Stock
- 3 lbs bone-in ,skin-on, chicken pieces (I use whole chicken breasts and necks)
- 2 carrots, scrubbed and coarsely chopped
- 4 celery stalks, coarsely chopped
- 1 medium onion, peeled and coarsely chopped
- 3 cloves garlic, peeled and lightly smashed
- 2 bay leaves
- 1 handful fresh parsley
- 4-5 sprigs fresh thyme
- 2 tsp kosher salt
- 1 gallon (128 oz) cool water
Matzo Balls
- 1/4 cup schmaltz (chicken fat), softened
- 4 eggs
- 1/4 cup seltzer
- 1 tsp kosher salt
- a few turns of freshly ground black pepper
- 1/4 tsp garlic salt
- 1 1/2 tsp fresh dill, minced
- 1 cup matzo meal
Matzo Ball Soup
- Chicken stock (recipe above)
- 2 celery stalks, thinly sliced
- 3 cups petite or sliced carrots
- 1 Tbsp fresh dill, minced
- Kosher salt and pepper
- Reserved shredded chicken
- *Minced fresh dill for serving
Instructions
Chicken Stock
-
Combine all of the ingredients in a large pot. Cover and bring to a boil over high heat. Reduce to a bare simmer and cook, partially covered, for an additional 2 hours.
-
Remove the chicken breasts and reserve. Strain the stock and discard the remaining solids.
-
Remove the meat from the chicken breasts, shred, and store in the refrigerator until ready to use.
-
Cover and chill the stock in the refrigerator overnight. Once the stock is well chilled, skim the fat from the surface and discard.
Matzo Balls
-
Whisk together the schmaltz and the eggs. Stir in the seltzer.
-
Add the remaining ingredients and stir until well combined. Cover and chill, at least an hour or overnight.
-
When the mixture is well chilled, bring a pot of generously salted water to a boil and form the balls. Scoop out about 2 Tbsp for each ball roll them with wet hands. You will get about 18 matzo balls.
-
Reduce the water to a gentle simmer and use a slotted spoon to ease them into the water. Cover and cook for about 25 minutes or until the balls are just beginning to sink. Remove to a plate until ready to serve. (Make ahead: Cool the balls to room temp, package in ziplock bags and freeze. Rewarm the matzo balls in the soup to serve.)
Matzo Ball Soup
-
While the matzo balls are cooking, make the soup. Bring the skimmed stock to a boil and reduce to a simmer.
-
Add the celery, carrots, dill, chicken and season generously with salt. Add pepper to taste. Cook until carrots are tender, about 30 mins or more. Adjust seasoning.
-
Add cooked matzo balls to the soup and cook until they are warmed through.
-
Serve with a sprinkle of minced fresh dill if desired.
Recipe Notes
Recipe yields about 18 matzo balls or 9 substantial servings.
- I don't skim the surface while the stock cooks, instead I strain everything after a couple hours, store the stock in the frig (that fat will harden on the surface) and skim the fat after it's completely chilled. You might not get a crystal clear stock, but it's a super easy method for stock-making.
- For optimal flavor use schmaltz (chicken fat - ask your butcher if you can't find it on the shelf).
- Opt for seltzer over baking powder to lighten. I cook the balls separately and add them to the soup just in time for serving which is great if you want to prep in advance.
- You can cook the matzo balls, remove them to a plate to cool, then package them up and stick them in the freezer.
- The matzo balls can be rewarmed in the soup when it's time to serve and of course this make-ahead option is super handy for holiday meal prep.
Nutrition Facts
Matzo Ball Soup
Amount Per Serving
Calories 395
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 6g38%
Cholesterol 155mg52%
Sodium 1024mg45%
Potassium 509mg15%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 3g3%
Protein 24g48%
Vitamin A 9790IU196%
Vitamin C 7.8mg9%
Calcium 73mg7%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.