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Matzo ball soup with herbs Recipe

Jewish · Soup · 80 min total

A classic Jewish comfort food, this matzo ball soup is lightened with fresh dill and parsley, making the broth fragrant and the matzo balls fluffy.

Ingredients

• For the broth: 1 whole chicken (about 3-4 lbs), cut into pieces
• 2 large carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large onion, quartered
• 2 cloves garlic, smashed
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 1 bunch fresh dill, tied with kitchen twine
• 1 bunch fresh parsley, tied with kitchen twine
• Salt to taste
• For the matzo balls: 4 large eggs
• 1/4 cup rendered chicken fat (schmaltz) or vegetable oil
• 1 cup matzo meal
• 2 tablespoons seltzer water or club soda
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh parsley

Instructions

1. Make the broth: Place chicken pieces in a large pot and cover with cold water by 2 inches. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface.
2. Add carrots, celery, onion, garlic, bay leaves, peppercorns, dill and parsley bundles. Simmer partially covered for 45 minutes to 1 hour, until chicken is cooked through and broth is flavorful.
3. Remove chicken pieces and set aside to cool slightly. Strain broth through a fine-mesh sieve into a clean pot; discard solids. Shred chicken meat and reserve for serving or another use. Season broth with salt to taste.
4. While broth simmers, make matzo ball mixture: In a medium bowl, whisk eggs until frothy. Whisk in schmaltz or oil, then matzo meal, seltzer, salt, pepper, dill, and parsley until combined. Cover and refrigerate for 30 minutes.
5. Bring a large pot of salted water to a boil. With wet hands, form matzo mixture into 1-inch balls (about 12). Drop into boiling water, reduce heat to a simmer, cover, and cook for 20 minutes until puffed and cooked through.
6. To serve: Bring the strained broth to a simmer. Place a few matzo balls in each bowl, ladle hot broth over them, and garnish with additional fresh dill or parsley if desired. Add shredded chicken if using.

Tips

• For extra fluffy matzo balls, use seltzer water and refrigerate the mixture for at least 30 minutes before cooking.
• The broth can be made up to 2 days ahead and refrigerated; skim off fat before reheating.
• Matzo balls can be cooked ahead and stored in the broth in the refrigerator for up to 2 days.

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