Matzo Ball Soup - KLP
No. of servings : 6
Dive into the comforting embrace of a traditional matzo ball soup, a timeless dish that brings warmth and satisfaction to any meal. This recipe offers a step-by-step guide to creating a rich, homemade chicken stock, brimming with the deep flavours of a carefully selected blend of vegetables and herbs. Paired with light, fluffy matzo balls that are delicately seasoned and cooked to perfection, this soup is a labour of love worth every spoonful. Whether you're gathering with family for a holiday meal or simply in need of a comforting bowl of goodness, this matzo ball soup promises to deliver taste and tradition in every bite. Follow along as we guide you through the process of crafting this beloved classic, ensuring a flavourful experience that will have everyone asking for seconds.
INGREDIENTS:
Chicken Stock:
1 chicken (1.8–2.3 kg), cut into 8 pieces
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 2.5 cm pieces
4 large carrots, peeled, cut into 2.5 cm pieces
1 large parsnip, peeled, cut into 2.5 cm pieces
1 large shallot, quartered
1 head of garlic, halved crosswise
6 sprigs parsley
1 Tbsp black peppercorns
2 small carrots, peeled, sliced ¼ inch thick on a diagonal
2 Tbsp coarsely chopped fresh dill
Coarsely ground fresh black pepper
Matzo Ball Mixture:
3 large eggs, beaten to blend
¾ cup (88 g) matzo meal
3 Tbsp club soda
Method
Chicken Stock:
Combine the chicken pieces, chicken wings/necks/backs, onions, celery, carrots, parsnip, shallot, garlic, parsley, and peppercorns in a large stockpot (at least 11 litres). Add 12 cups of cold water and bring to a boil over high heat; then reduce the heat to medium-low and simmer until the chicken breasts are cooked through, about 20 minutes.
Transfer the breasts to a plate (the remaining chicken parts are strictly for the stock). Let the breasts cool slightly, then remove the meat and return the bones to the stock. Shred the meat. Let it cool, tightly wrap, and chill.
Continue to simmer the stock, skimming the surface occasionally, until it's reduced by one third, about 2 hours. Strain the chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard the solids. You should have about 8 cups.
Do ahead: The stock can be made 2 days ahead. Let it cool; cover and chill. Keep the reserved chicken meat chilled.
Matzo Ball Mixture:
Mix the eggs, matzo meal, club soda, and salt in a medium bowl (the mixture will resemble wet sand; it will firm up as it rests). Cover and chill for at least 2 hours.
Do ahead: The mixture can be made 1 day ahead. Keep it chilled.
Assembly:
Bring the chicken stock to a boil in a large saucepan. Add the sliced carrots; season with kosher salt. Reduce the heat and simmer until the carrots are tender, 5–7 minutes. Remove from the heat, add the reserved shredded chicken breast, and cover. Set the soup aside.
Meanwhile, bring a large pot of well-salted water to a boil. Line a large rimmed baking sheet with parchment paper. Scoop 2-tablespoon portions of the matzo ball mixture and, using wet hands, gently roll them into balls. Transfer to the prepared baking sheet.
Add the matzo balls to the water and reduce the heat so the water is at a gentle simmer (too much bouncing around will break them up). Cover the pot and cook the matzo balls until they are cooked through and starting to sink, 20–25 minutes.
Using a slotted spoon, transfer the matzo balls to bowls. Ladle chicken soup over them, top with dill, and season with pepper.
Enjoy this heartwarming matzo ball soup, a timeless Passover delight that brings the comforting tastes of tradition straight to your table.