Matzo Ball Soup

Here is our take on matzo ball soup

If you ask me this soup has a lot of connection to a chicken soup with dumplings

The dumplings however are made with matzo crackers which are a unleavened flatbread

This is a traditional Jewish soup that I hope we do some justice as it is delicious!

Like all soups, the base is a good stock

You can certainly do this step a day or so ahead which is what we did

Place a 5 pound chicken in a large pot

Next up is some flavor for the stock

We have 1 onion, 1 carrot, 2 garlic cloves, 2 bay leaves, 1 tablespoon of black peppercorns and 1 teaspoon of kosher salt

I don’t bother peeling the veggies

They are for flavor and will be discarded after the cooking process

So just chop them up and add them to the pot along with the whole garlic, bay leaves, peppercorns and salt

Cover the chicken in water

In this case it took around 16 cups

Bring this to a boil, then reduce to a simmer and cook for 1 1/2 – 2 hours or until the stock is reduced by half

Lets seal this and refrigerate overnight

“Schmaltz” is what makes matzo balls so good

Schmaltz is chicken fat that congeals and is separated and melted back down

So by letting this rest in a cold temp overnight the fat from the stock rises to the surface and hardens

Skim this off and you have schmaltz

I actually just like to say it, that’s why I used it as much as I could in this paragraph

Remove the chicken and strain the liquid discarding the vegetables

You should end up with around 8 cups of stock

Set this aside

It’s time to pick some chicken, prepare to get your hands dirty

Remove the skin and bones and pick the chicken into chunks

Set aside

Lets work on the matzo because it needs time to set

Melt the schmaltz and set aside

If using whole matzo crackers, add 2 sheets to the food processor and grind

We will need 3 eggs, 3/4 cups of matzo meal (around 2 sheets of matzo crackers), 1/4 cup of schmaltz, 3 tablespoons of club soda (or seltzer) and 1 teaspoon of salt

Whisk the eggs together

Add the matzo meal to the eggs

Add the schmaltz, seltzer and salt

Fold everyone together until it resembles wet sand

Cover tightly and refrigerate for 2 hours

Okay so it is now time to get things rolling

For the soup it will feel like starting over but this is untrue…it is the next step to great flavor

We will need 1 onion, 2 carrots, 2 celery stalks, 1 teaspoon of kosher salt and ground black pepper

Peel the onions and carrots

Chop the onion and celery

Cut the carrots into rounds

Heat 2 tablespoons of olive oil in a pot over medium heat

Add the onions, carrots, celery, salt and pepper

Cook for 5-6 minutes

We want the onions slightly browned

Add the stock and bring to a boil

Reduce the heat to a simmer and cook 15 minutes or until the carrots are tender

Add in the chicken and remove from heat

Time to work on the matzo balls

Bring 16 cups of water and 2 tablespoons of kosher salt to a rapid boil

Once the water is boiling reduce to a simmer

Using a tablespoon scoop 2 helpings of matzo dough into your hand

Roll them into a ball and drop into the simmering water

Allow to cook 18-20 minutes gently turning as they go

Gently remove the matzo balls to a bowl

Note: You can also cook the matzo in the soup, however if any of the matzo breaks up it can tend to make the soup murky

Place a matzo ball in a bowl and ladle some soup over it!

Enjoy!!!

Simply Sundays! ~ Matzo Ball Soup

Servings: 6
Time: Stock Prep 5 Min, Stock Cook 2 Hours, Matzo prep 5 Min, Set 2 Hours, Soup Prep 5 Min, Cook 35 Min
Difficulty: Medium
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Ingredients

For the stock

5 pound chicken

1 onion

1 carrot

2 garlic cloves

2 bay leaves

1 tablespoon of peppercorns

1 teaspoon of salt

16 cups of water

For the matzo balls

3 large eggs

3/4 cup of matzo meal (around 2 sheets of matzo crackers)

1/4 cup of schmaltz (melted chicken fat)

3 tablespoons of club soda or seltzer

1 teaspoon of salt

For the soup

Picked chicken meat

1 onion

2 carrots

2 celery stalks

1 teaspoon of kosher salt

1 teaspoon of ground black pepper

Directions

For the stock

Place a 5 pound chicken in a large pot. Chop 1 onion and 1 carrot and add them to the pot along with 2 garlic cloves, 2 bay leaves, 1 tablespoon of whole peppercorns and 1 teaspoon of kosher salt. Cover the chicken with 16 cups of water

Bring this to a boil, then reduce to a simmer and cook for 1 1/2 – 2 hours or until the stock is reduced by half. Make this up to a day or 2 ahead of time. The fat from the stock will rise to the top and congeal, giving you the schmaltz needed for the matzo balls

For the matzo balls

Whisk 3 eggs together in a large bowl. Add 3/4 cups of matzo meal. If using matzo crackers place two sheets into a food processor and grind. Add 1 /4 cup of schmaltz, 3 tablespoons of club soda or seltzer and 1 teaspoon of salt

Fold everyone together until it resembles wet sand. Cover tightly and refrigerate for 2 hours

To cook the matzo balls

Bring 16 cups of water and 2 tablespoons of kosher salt to a rapid boil. Once the water is boiling reduce to a simmer. Using a tablespoon scoop 2 helpings of matzo dough into your hand. Roll them into a ball and drop into the simmering water. Allow to cook 18-20 minutes gently turning as they go. Gently remove the matzo balls to a bowl

For the soup

Heat 2 tablespoons of olive oil in a large pot. Peel and chop 1 onion and 2 carrots. Chop 2 celery stalks. Add the vegetables to the pot and sprinkle with a teaspoon each of kosher salt and ground black pepper. Cook for 5-6 minutes

Add the stock and bring to a boil. Reduce the heat to a simmer and cook 15 minutes or until the carrots are tender. Add in the chicken and remove from heat. To serve place a matzo ball in a bowl and ladle soup over it

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