Matzo Ball Soup
Rating
4.89 out of 5 stars
(38)
Ingredients
10-12 servings
- 1 (4 to 5) pound chicken, giblets removed, whole or cut into pieces
- 3 medium yellow onions, peeled and quartered
- 3 turnips, peeled and quartered (optional)
- 6 carrots, peeled and roughly chopped (or substitute 1 lb. baby carrots)
- 5 celery stalks with greens, roughly chopped
- 2 bay leaves
- About 10 fresh parsley sprigs
- ¼ teaspoon celery seed
- Salt
- White pepper
- About 2 tablespoons chicken bouillon powder (preferably kosher, such as Osem Chicken Style Consommé Instant Soup and Seasoning Mix)
- ½ cup vegetable oil
- 4 large eggs
- 1 box Streit's Matzo Ball Mix (2 bags of matzo ball mix)
- 4 carrots, peeled and cut on the diagonal into 1-inch pieces
- ¼ cup freshly chopped parsley or dill
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Preparation
Step 1
Place the chicken, onions, turnips (if using), carrots, and celery in a large 12-quart stock pot. Add about 6 quarts of water to fill the pot, and bring to boil.
Step 2
Let the soup boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms.
Step 3
Reduce the heat to low and add the bay leaves, parsley, celery seed, 1 teaspoon of salt, and ¼ teaspoon white pepper. Cover and simmer 3½ hours more.
Step 4
Let the soup cool on the stovetop until the pot is no longer hot; then place the pot in the refrigerator overnight.
Step 5
The next day, remove the pot from the refrigerator and skim most – but not all – of the fat from the surface of the soup.
Step 6
Using tongs and a slotted spoon, remove the chicken and large vegetables from the soup and discard (they will be too mushy to serve).
Step 7
Place a fine mesh strainer over a very large bowl or clean soup pot, and pour the soup through the strainer to strain out all the remaining solids. Refrigerate or freeze until ready to serve.
Step 8
Combine the oil and eggs in a large bowl. Stir in both bags of matzo ball mix and let sit for 15 minutes.
Step 9
Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into golf ball-sized balls (do not compact!).
Step 10
Carefully drop the matzo balls into the boiling water. Bring back to a boil, cover with a tight-fitting lid, and simmer for 30 minutes.
Step 11
Use a slotted spoon to transfer the matzo balls to a large plate or plastic container. Let cool to room temperature, then cover and refrigerate until ready to serve.
Step 12
Bring the soup to a simmer. Add the chicken bouillon powder, along with more salt and pepper to taste.
Step 13
Add the carrots and cooked matzo balls to the pot and simmer until the carrots are tender and the matzo balls are hot throughout, 20 to 30 minutes.
Step 14
Ladle the soup into bowls and sprinkle with fresh parsley or dill.
Step 15
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Chef's notes
The soup and matzo balls can be prepared ahead of time and stored separately in the refrigerator for up to 3 days or frozen for up to 3 months.
If you don’t have a 12-quart stock pot, use two smaller pots and a cut-up chicken, divided between the two pots.
If you'd like to use the meat from the chicken in the soup or other dishes, use a cut-up chicken and pull out the chicken breasts after simmering for 20 to 30 minutes; let them cool slightly, pull the meat and reserve, then return the bones to the simmering broth.
