Matzo-Ball Soup with Leeks

Name: Matzo-Ball Soup with Leeks
Prep time: 30 min
Cook time: 210 min
Total time: 240 min
Yield: 8
Cuisine: Jewish
Ingredients: 1 ½ cups matzo meal; Coarse salt, to taste; ¼ teaspoon finely ground white pepper; ¼ teaspoon baking powder; 6 large eggs; ½ cup chicken fat (schmaltz) or clarified butter, melted; ¾ cup seltzer or club soda; 10 cups chicken stock; 6 whole chicken legs, skins removed; 12 baby carrots, peeled and halved lengthwise; 6 strips Meyer-lemon peel; 2 medium leeks, white and light-green parts only, sliced into ¼-inch rounds and thoroughly washed; ¼ cup coarsely chopped fresh dill

Recipe GLPRb07f3c03f920ec

Jewish

Soup

240 min

690 cal

Servings: 8

Oven

SNAP eligible

A traditional Jewish soup featuring tender matzo balls and poached chicken legs in a savory broth, brightened with leeks, carrots, and fresh dill. The matzo balls are light and fluffy, made with eggs and chicken fat, while Meyer-lemon peel adds a subtle citrus note to the aromatic broth.

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Ingredients

1 ½ cups matzo meal

Coarse salt, to taste

¼ teaspoon finely ground white pepper

¼ teaspoon baking powder

6 large eggs

½ cup chicken fat (schmaltz) or clarified butter, melted

¾ cup seltzer or club soda

10 cups chicken stock

6 whole chicken legs, skins removed

12 baby carrots, peeled and halved lengthwise

6 strips Meyer-lemon peel

2 medium leeks, white and light-green parts only, sliced into ¼-inch rounds and thoroughly washed

¼ cup coarsely chopped fresh dill

Directions

In a large bowl, whisk together matzo meal, 1 teaspoon salt, white pepper, and baking powder until well combined.
In another bowl, beat the 6 eggs until foamy. Stir in the melted chicken fat and seltzer until blended.
Pour the wet ingredients into the matzo meal mixture and fold gently until just combined. Do not overmix. Cover and refrigerate for at least 30 minutes until the mixture firms up.
Pour the chicken stock into a large pot and bring to a boil. Season with salt to taste.
Wet your hands lightly with water to prevent sticking, then carefully form the chilled matzo mixture into about 16 balls, each roughly 1½ inches in diameter.
Gently lower the matzo balls into the boiling broth one at a time. They will initially sink, then rise to the surface as they cook. Allow them to continue cooking for 30 minutes after the last ball is added.
While the matzo balls are cooking, add the chicken legs, carrots, and Meyer-lemon peel strips to the pot. Maintain a gentle simmer.
Continue cooking until the chicken legs reach an internal temperature of 165°F at the thickest part of the thigh, approximately 45 to 60 minutes from when they are added.
Add the sliced leeks to the pot about 10 minutes before the chicken is finished cooking. Stir occasionally to ensure even cooking.
Taste the broth and adjust seasoning with additional salt and white pepper as needed. Remove and discard the Meyer-lemon peel strips.
Ladle the soup into bowls, distributing the matzo balls, chicken, carrots, and leeks evenly among servings. Garnish each bowl generously with fresh dill and serve hot.

Comments

Grocery List Plus Editorial Staff4.25

This recipe is honest about its four-hour time commitment, which is fair for a project soup that yields eight servings and keeps well. Matzo meal and chicken fat are standard stock at Harris Teeter, Food Lion, and Kroger, especially in Jewish delis or the kosher aisle; ALDI may require a second stop. The ingredient list is budget-friendly—whole chicken, basic vegetables, and pantry staples keep per-serving cost around $2–2.50—but the long active time and seltzer-and-egg technique for the matzo balls demand focus and won't forgive distraction. This is a rewarding weekend or holiday dish for a family that enjoys traditional Jewish cooking; it reheats beautifully and improves with time, but it's not a weeknight grab.