Serves 8
150 min
Blue Ribbon's Excellent Matzo Ball Soup
Recipe GLPR8e6ecaac98b4a0
A classic Jewish soup featuring tender matzo balls simmered in a rich, homemade chicken broth infused with aromatic vegetables, herbs, and warm spices. The broth is made from a whole chicken and fresh aromatics, while the matzo balls are light and fluffy. This traditional dish is comforting, nourishing, and perfect for any occasion.
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Ingredients
1 whole chicken (3 to 4 pounds)
1 tablespoon kosher salt
5 celery stalks with leaves, chopped
3 carrots, peeled and chopped
1 onion, chopped
3 garlic cloves, peeled
4 sprigs of fresh flat-leaf parsley
3 sprigs of fresh dill
1/2 teaspoon black peppercorns
2 dried bay leaves
4 large eggs
1 cup matzo meal
2 tablespoons schmaltz or duck fat
1 tablespoon kosher salt
1 teaspoon baking powder
1/4 cup seltzer water
3 carrots, peeled and sliced into 1/4-inch-thick rounds (about 1 cup)
Salt and freshly ground black pepper to taste
1 1/2 tablespoons finely chopped fresh dill
Directions
Place the whole chicken in a large pot and cover with cold water. Add the kosher salt and bring to a simmer over medium-high heat, then reduce heat to medium and maintain a gentle simmer. Skim off any foam that rises to the surface during the first few minutes.
Add the chopped celery, carrots, onion, peeled garlic cloves, parsley sprigs, dill sprigs, black peppercorns, and bay leaves to the pot. Continue simmering for 1 hour to 1 hour 30 minutes, until the chicken is fully cooked and tender.
Remove the chicken from the broth and set aside to cool slightly. Once cooled, shred or dice the meat, discarding the skin and bones. Strain the broth through a fine-mesh sieve, discarding the solids, and return the strained broth to the pot.
If rendering schmaltz: After the broth cools, skim the fat that rises to the surface and collect about 2 tablespoons for the matzo ball mixture. If using duck fat, measure out 2 tablespoons.
In a medium bowl, whisk together the 4 large eggs. Add the schmaltz or duck fat, matzo meal, kosher salt, baking powder, and seltzer water. Stir until just combined to form a thick, airy batter. Do not overmix. Cover and refrigerate for at least 30 minutes.
Bring a large pot of salted water to a boil. Working with wet hands or an oiled spoon, gently scoop the matzo ball batter into 1-inch to 1 1/2-inch balls and carefully drop them into the boiling water. Once all matzo balls are in the water, reduce heat and simmer gently for 35 to 40 minutes, until they are cooked through and have expanded significantly.
Meanwhile, bring the strained chicken broth to a simmer in another pot. Add the sliced carrots (the 1/4-inch rounds) and simmer until they are just tender, about 10 to 15 minutes.
Carefully remove the cooked matzo balls from the water using a slotted spoon and gently transfer them to the simmering broth with the carrots. Stir in the reserved shredded chicken.
Taste the soup and adjust seasoning with salt and freshly ground black pepper as needed. Stir in the finely chopped fresh dill just before serving.
Ladle the soup into bowls, ensuring each serving includes broth, matzo balls, carrots, and chicken. Serve hot.
