Matzoh Ball Soup with Homemade Stock
Submitted by newchef
Classic Jewish penicillin with tender matzoh balls floating in rich chicken stock made from scratch with carrots, celery, leeks, and parsnips. Comfort in a bowl that takes time but rewards with deep, soul-warming flavor.
YIELD
8 servingsPREP
20 minCOOK
1 hrsREADY
6 hrsThis is the real deal, the kind of soup that cures what ails you.
Whole chicken simmers with onions, carrots, celery, leeks, parsnips, and fresh herbs until the stock turns golden and rich. While the broth reduces and concentrates flavor, fluffy matzoh balls chill in the fridge before getting poached separately in salted water. The schmaltz (chicken fat) in those dumplings adds authentic richness you can’t fake.
Serve this when someone needs healing, celebrating, or just a hug in a bowl.
Chef Tips
- Don’t skip skimming the foam during the first 10 minutes of simmering. Clear stock is prettier stock.
- Chill the matzoh ball mixture for at least 4 hours. This lets the matzo meal hydrate fully so the balls hold together perfectly when poached.
- Keep your hands wet and cool when shaping the balls. They’ll stick less and shape more easily.
- Poach matzoh balls separately from the soup. This keeps your beautiful clear broth from getting cloudy and starchy.
- Reduce the stock to concentrate flavor. Six cups of intense chicken broth beats eight cups of weak broth every time.
Kitchen Variations
- Herb Boost: Add fresh dill to the finished soup just before serving for a bright, traditional touch.
- Vegetable Add-Ins: Drop thin carrot coins and celery slices into the hot broth along with the matzoh balls for extra texture.
- Lighter Balls: Replace the schmaltz with vegetable oil for a less rich (but still tasty) matzoh ball that won’t weigh you down.
Ingredients
Directions
Place chicken in a large soup pot.
Cover with water and bring to a boil.
Lower the heat to a simmer and skim as needed. Simmer 10 minutes and add vegetables and herbs.
Bring back to a boil and simmer, partially covered, for 1½ hours.
Strain, removing fat from surface, and reduce to 6 cups, to concentrate flavor.
In a bowl mix the eggs, seltzer, chicken fat, salt and pepper.
Gradually stir in the matzoh meal until everything is well combined.
Chill, covered, in the refrigerator for at least 4 hours and up to 8 hours Bring a pot of salted water to a boil and using cool, wet hands, shape the matzoh mixture into eight balls about 1½-inches in diameter.
Reduce the heat to simmering and gently add the matzoh balls Cover the pot and poach the matzoh balls in the barely simmering water for 25 minutes. Add matzoh balls to soup and serve.
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