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Chicken soup with matzo balls Recipe

Jewish · Soup · 180 min total

A classic Jewish comfort food featuring a rich, golden chicken broth and light, fluffy matzo balls. This recipe yields a deeply flavorful soup perfect for cold days or when you need a nourishing meal.

Ingredients

• 1 whole chicken (3-4 lbs), cut into pieces
• 2 large carrots, peeled and sliced
• 3 celery stalks, sliced
• 1 large onion, quartered
• 4 cloves garlic, smashed
• 2 parsnips, peeled and sliced
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 2 bay leaves
• 1 tablespoon black peppercorns
• 2 teaspoons salt, plus more to taste
• 4 large eggs
• 1/4 cup rendered chicken fat (schmaltz) or vegetable oil
• 1 cup matzo meal
• 1/4 cup seltzer water or chicken broth
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. To make the soup: Place chicken pieces in a large stockpot. Add carrots, celery, onion, garlic, parsnips, dill, parsley, bay leaves, peppercorns, and 2 teaspoons salt. Cover with 12 cups cold water. Bring to a boil, then reduce heat to low and simmer, partially covered, for 1.5 to 2 hours, skimming any foam that rises.
2. Remove chicken pieces from pot. Let cool slightly, then shred meat, discarding skin and bones. Strain broth through a fine-mesh sieve; discard solids. Return broth to pot and add shredded chicken. Season with additional salt to taste. Keep warm.
3. To make matzo balls: In a medium bowl, whisk eggs until frothy. Add schmaltz (or oil), seltzer (or broth), 1 teaspoon salt, and white pepper; whisk until combined. Gradually stir in matzo meal until a soft dough forms. Cover and refrigerate for at least 30 minutes (or up to overnight).
4. Bring a large pot of salted water to a boil. With wet hands, form the matzo mixture into 1-inch balls (about 16). Drop into boiling water, reduce heat to a simmer, cover, and cook for 30 minutes, until tender and puffed.
5. To serve: Ladle hot soup into bowls and add 2 matzo balls per serving. Garnish with fresh dill or parsley if desired.

Tips

• Matzo balls can be made ahead and stored in the cooking liquid in the refrigerator for up to 2 days; reheat gently.
• For a richer broth, roast the chicken pieces at 400°F for 30 minutes before adding to the pot.
• Leftover soup can be refrigerated for up to 5 days or frozen for up to 3 months.

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