Chicken Matzo Ball Soup
“The keys to this amazing chicken matzo ball soup are slow-cooking it and using boxed matzo ball mix. Some people swear by seltzer, but I find it’s not necessary—the mix makes perfect, fluffy matzo balls every time due to its baking powder. Add chicken fat (schmaltz) for extra-authentic flavour. The matzo balls will taste as if they came straight from Grandma’s kitchen.” —Shannon Sarna, South Orange, New Jersey
|Servings||Prep Time||Cook Time|
|26servings (6-1/2 quarts)||30minutes + chilling||1-1/2hours|
|26servings (6-1/2 quarts)||30minutes + chilling|
- 1 broiler/fryer chicken 3 to 4 lb
- 1 lb chicken wings
- 6 qt water
- 3 large carrots
- 2 medium parsnips peeled and chopped
- 1 medium turnip peeled and chopped
- 1 large onion chopped
- 1 bunch fresh dill sprigs
- 1 bunch packed fresh parsley sprigs
- 1-1/2 tsp whole peppercorns
- 3 tsp salt
- Matzo Balls
- 1 package matzo ball mix (5 oz)
- 4 large eggs
- 1/4 cup safflower oil
- 1/4 cup rendered chicken fat
- 2 tbsp snipped fresh dill
- 2 tbsp minced fresh parsley
- 10 cups water
Portions: servings (6-1/2 quarts)
- Place chicken and wings in a stockpot; add water, vegetables, herbs and seasonings. Slowly bring to a boil. Reduce heat; simmer, covered, 1-2 hours.
- Remove chicken and wings and cool. Strain broth through a cheesecloth-lined colander; reserve vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth, vegetables and meat to pot. If using immediately, skim fat. Or cool broth, then refrigerate 8 hours or overnight; remove fat from surface before using. (Broth may be refrigerated up to 3 days or frozen 4-6 months.)
- Meanwhile, in a large bowl, beat matzo ball mix, eggs, oil, chicken fat, dill and parsley until combined. Cover and refrigerate for at least 30 minutes.
- In another stockpot, bring water to a boil. Drop rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering), 20-25 minutes.
- Carefully remove matzo balls from water with a slotted spoon; place 1 matzo ball in each soup bowl. Add soup.
1 cup: 167 calories, 10g fat (2g saturated fat), 60mg cholesterol, 523mg sodium, 8g carbohydrate (1g sugars, 1g fibre), 11g protein.