Go-To Matzah Ball Soup
Foodaism recipe - Israeli
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 whole 4-pound chicken cut into 8 pieces (or 4 pounds chicken wings, backs, necks, and/or legs)
- 3 carrots (1 peeled, cut 1/2 inch coins)
- 2 stalks celery (chopped)
- 2 parsnips (1 peeled, sliced into 1/2 inch coins)
- 2 medium onions (cut into quarters)
- 4 cloves garlic (smashed)
- 3 fresh or 2 dried bay leaves
- 1 small bunch parsley
- 1 bunch dill
- 1 tbsp salt
- 1/2 tsp pepper
- 4 eggs
- 1/4 cup schmaltz (chicken fat or vegetable oil)
- 1/4 cup chicken stock or water or seltzer
- 1 cup matzah meal
- 1 teaspoon salt
- 1/4 cup chopped fresh dill and parsley
- 1/4-1/2 teaspoon ground white pepper
Instructions
- 1
(This is a completely optional step, but I do think it makes for better soup.) Brown the chicken. Preheat broiler. Lay chicken pieces skin side up on a large pan and place under the broiler. Broil until they begin to turn brown. Alternatively, heat a bit of oil in a large skillet or the bottom of a heavy stockpot and sear the pieces on both sides. You’re not cooking them; you’re just coloring the skin to deepen the flavor.
- 2
Place the chicken pieces into a large stock pot. Pour in any of the juices from the broiling pan. Add 2 carrots, 1 parsnip, celery, onions, garlic, bay leaves, parsley, pepper, and salt. And add enough water to cover by about 1 inch.
- 3
Over medium-high heat, bring the soup to a boil, then reduce the heat and simmer the soup gently for about two hours. During this time, use a slotted spoon to skim foam off the surface.
- 4
This would be a good time to make your matzah balls… Check the recipe below!
- 5
Remove the soup from the heat and strain through a mesh strainer. Reserve the solids for another use.
- 6
Return the soup to the clean pot. Add the remaining 1 carrot and 1 parsnip slices. Simmer until soft, about 20 minutes. Before serving, add the matzah balls and chopped fresh dill. Serves 8-10.
- 7
In a large bowl, mix all the ingredients. Do not over-beat. Cover with plastic wrap and refrigerate until well-chilled – two hours or more.
- 8
Bring a large pot of well-salted water to a boil. Wet your hands. Take a lump the size of a large walnut and, using your palms, form it into a round shape. Drop into the water, reduce heat to a simmer, and cover. Cook for about 40 minutes.
- 9
Remove the balls with a slotted spoon. Taste one to make sure they’re cooked through – they probably will be. Serve in hot soup, sprinkled with fresh parsley and dill. Makes about 20 balls.
- 10
After the balls are cooked in water, let them rest in the soup. If you re-chill your soup in the refrigerator or freezer, leave it in. If you are reheating soup, leave them in. If your soup is simmering on the stove, leave them in.