Chicken Matzo Ball Soup
Chicken Matzo Ball Soup
Chicken soup for the soul by Justine Schofield from Everyday Gourmet
  • Difficulty Level Easy
  • Technique Simmer
  • Cooking Time 3 hours 10 minutes
  • Yield 6 servings
  • Chicken soup:
  • 1 whole chicken, approximately 1.6kg, cut into 8 pieces
  • 400 grams chicken wings
  • 6 garlic cloves, unpeeled
  • 1 large brown onion, unpeeled, quartered
  • 2 large carrots, peeled, roughly chopped
  • 3 celery stalks, roughly chopped
  • 1 large parsnip, roughly chopped
  • 2 shallots, unpeeled, halved
  • 2 bay leaves
  • ½ tablespoon black peppercorns
  • 5 sprigs parsley
  • Handful dill sprigs
  • Matzo balls:
  • ¾ cup matzo meal
  • ¼ teaspoon salt
  • ¼ teaspoon white pepper
  • ¼ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 1 teaspoon baking powder
  • 3 tablespoons schmaltz (chicken fat), melted (you can use grapeseed oil instead)
  • 3 large eggs, lightly beaten
  • 1 tablespoon finely chopped dill
  • Dill, roughly chopped, to serve
  1. Place all ingredients including the chicken into a large stock pot and cover with cold water. Bring to the boil and reduce heat to medium-low.
  2. Season with sea salt and simmer stock for approximately 2 more hours, skimming fat from surface occasionally, until reduced by one-third. Strain chicken stock through a sieve into a large saucepan, reserving the celery and carrots to return to the soup, discarding the remaining solids. Season to taste.
  3. In a medium bowl combine matzo meal, salt, pepper, onion powder, garlic powder and baking powder using a fork. In a separate bowl, whisk schmaltz (or grapeseed oil) and eggs together with a fork.
  4. Pour the egg mixture into the dry ingredients, add the dill and gently mix together with a fork until just combined – the mixture should resemble wet sand. Cover and chill for 20 to 30 minutes.
  5. Return chicken soup to the boil over medium heat. Roll the heaped tablespoons of the chilled matzo meal into balls. Once the soup returns to the boil, reduce to a gentle simmer and carefully drop the matzo balls into the liquid. Cover the pot with a lid and cook for 30 to 35 minutes or until fluffy and soft – checking at 30 minutes. The balls should be floating on the surface of the soup.
  6. To serve, using a slotted spoon transfer matzo balls to serving bowls – 2 to 3 per bowl. Return carrots, celery and shredded chicken to the soup, ladle soup into bowls, sprinkle with dill and freshly ground pepper.

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