Matzo Ball Soup
Serves 8
20 mins prep
40 mins cook
120 mins Chilling Time
180 mins total
Tender matzo balls swimming in a flavorful broth with carrots and fresh herbs.
Matzo Balls
Chicken Stock
Soup Assembly
Make the matzo balls...
Whisk 5 large eggs with 1/4 cup of schmaltz or melted butter and 1/4 cup of club soda in a large bowl
Add 1/4 cup of finely chopped dill and parsley, 1 teaspoon of salt, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1/2 teaspoon of baking powder and 1/4 teaspoon of black pepper and mix to combine
Mix 1 1/3 cups of matzo meal and mix until fully combined
Drop tablespoons of dough onto a parchment lined plate and cover with plastic wrap. Chill for 2 hours in the refrigerator before cooking
Make the chicken stock...
Combine 12 cups of water and 2 bone-in skin on chicken breasts with 1 small yellow onion, 3 large carrots, 3 large ribs of celery, 2 tablespoons of whole peppercorns, 2 teaspoons of salt, 1 organic chicken bouillon cube and the peel from a large organic lemon in a large stock pot and place over medium high heat
Allow the mixture to simmer for an hour before straining
Shred the chicken from one of the breasts and set aside to add to the soup, if desired
Cook the matzo balls...
Bring a large pot of water to a boil and add a large pinch of salt
Gently drop the fully chilled matzo balls into the boil water and boil for 15 minutes
Assemble the soup...
Transfer the chicken stock (about 10 cups) into a large soup pot and bring to a low simmer over medium heat
Add 5 large peeled and chopped carrots, the shredded chicken, salt and black pepper
Once the matzo balls have boiled for 15 minutes, use a spider or a slotted spoon to transfer them directly into the simmering chicken stock
Add additional salt and black pepper, as necessary, and simmer for 15 minutes or until ready to enjoy
