Serves 4
110 min
Matzo Ball Soup
Recipe GLPR8d26106630a9ba
A classic Jewish comfort soup featuring light, fluffy matzo balls simmered in a rich chicken broth with tender chicken and vegetables. The matzo balls are made from a simple mixture of matzo meal, eggs, and margarine, then poached until they puff up. This traditional dish is perfect for any occasion and serves 4 people.
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Ingredients
60 g matzo meal
½ tsp salt
2 tbsp margarine, melted
2 large eggs, lightly beaten
2 tbsp sparkling water
1 litre chicken stock
4 bone-in chicken thighs, skin removed
1 large onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
splash light oil
small handful fresh dill, finely chopped
freshly ground black pepper
Directions
In a bowl, combine the matzo meal and salt. Stir in the melted margarine, lightly beaten eggs, and sparkling water until you form a smooth paste. Cover the bowl and refrigerate for at least 30 minutes (or overnight) to allow the mixture to set.
Fill a large pot with salted water and bring to a boil. Wet your hands to prevent sticking, then shape the matzo mixture into 8 balls. Gently drop each ball into the boiling water. Reduce the heat to medium-low and simmer for 30 minutes, until the balls have puffed up and are cooked through. Using a slotted spoon, transfer the matzo balls to a plate and set aside.
While the matzo balls are cooking, pour the chicken stock into a separate saucepan and bring it to a boil. Add the skinless bone-in chicken thighs and reduce the heat to medium. Simmer for 20 minutes until the chicken reaches an internal temperature of 165°F and is cooked through. Remove the chicken thighs from the stock with a slotted spoon and set aside to cool slightly.
Heat a splash of light oil in a large saucepan over medium heat. Add the finely chopped onion, carrot, and celery along with a pinch of salt. Cook for 5 to 10 minutes, stirring occasionally, until the vegetables are softened and beginning to turn golden.
Pour the reserved chicken stock into the saucepan with the sautéed vegetables. Bring to a simmer and cook for 15 minutes to blend the flavors.
Once the cooked chicken thighs have cooled slightly, shred the meat from the bones, discarding the bones. Add the shredded chicken and the matzo balls to the soup. Simmer gently for 5 minutes to heat through. Season to taste with salt and freshly ground black pepper.
Ladle the soup into serving bowls and garnish each portion with a generous sprinkle of fresh dill. Serve immediately.
