Name: Matzo Ball Soup
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT3H10M0.000S
Yield: 6 to 8 servings
Ingredients: 2 medium leeks; 1 3 1/2-pound whole chicken, quartered, neck reserved; 1 large carrot, cut into large chunks; 1 stalk celery, cut into large chunks; 3 sprigs fresh dill; 3 sprigs fresh parsley; 3 sprigs thyme; 2 bay leaves; 1 teaspoon black peppercorns; Low-sodium chicken broth, as needed; 1/4 cup rendered chicken fat; 4 large eggs; 1/4 cup seltzer, chilled; Kosher salt; 1 cup matzo meal; Vegetable oil, for greasing; 1 large carrot, diced; 1 medium parsnip, diced; 1 stalk celery, diced; 2 wide strips lemon peel; Kosher salt; Chopped fresh parsley and dill, for garnish

Directions

Make the broth: Trim the dark green parts from one of the leeks and wash well. Trim the dark green parts from the other leek and discard. Halve lengthwise the white and light green parts from both leeks; wash well and thinly slice, then set aside. Add the reserved dark green leeks to a large Dutch oven. Add the chicken (including the neck), carrot, celery, herb sprigs, bay leaves, peppercorns and 4 quarts cold water. Bring to a low simmer and skim off any foam from the surface. Cook until the chicken is very tender and the broth is flavorful, about 1 1/2 hours.
Remove the chicken and set aside to cool; discard the neck. Strain the broth and discard the vegetables. Once the chicken is cool enough to handle, discard the skin and bones. Chop the meat and set aside 2 cups (reserve the remaining meat for another use). Wipe the Dutch oven clean and return the broth to the pot. You should have about 12 cups broth. If you have less, add enough low-sodium broth to make 12 cups.
While the broth is simmering, make the matzo balls: Microwave the chicken fat in a large bowl for a few seconds to melt. Add the eggs, seltzer and 2 teaspoons salt. Whisk until well combined and no strands of egg white remain, then stir in the matzo meal. Refrigerate until the mixture is thick enough to scoop into a loose ball, 30 to 40 minutes.
Bring a large pot of salted water to a boil. Line a baking sheet with parchment paper. Lightly oil a medium-size ice cream scoop. Scoop 18 balls of the matzo mixture onto the baking sheet. Lightly oil your hands and roll into balls, then gently add to the boiling water. Adjust the heat so the water is simmering (not boiling). The matzo balls should rise to the surface; if some don’t, gently nudge with a wooden spoon. Cover and simmer 10 minutes. Uncover and turn the matzo balls gently with a wooden spoon. Continue to simmer until the balls almost double in size, about 10 more minutes.
Meanwhile, return the broth to a gentle simmer. Make the soup: Add the reserved white and light green leeks, diced carrot, parsnip and celery and the lemon peel. Simmer until the vegetables are completely tender, about 20 minutes. Season with salt to taste. Remove the matzo balls from the water and add to the soup. Add the reserved 2 cups chicken and cook 3 minutes. Discard the lemon peel. Divide the soup among bowls and garnish with parsley and dill.

Photograph by Ghazalle Badiozamani

Matzo Ball Soup

Ingredients

For The Broth:

For The Matzo Balls:

For The Soup:

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages