Chicken Matzo Ball Soup
The key to great chicken matzo ball soup is slow-cooking the soup and using boxed matzo ball mix. Some people swear by seltzer, but I find it’s not necessary. The boxed mix makes perfect, fluffy matzo balls every time due to the baking powder in the mix. Add chicken fat (schmaltz) for extra-authentic flavor straight from Grandma’s kitchen.
—Shannon Sarna, South Orange, NJ
Prep: 30 min. + chilling • Cook: 1 ½ hrs. + simmering • Makes: 26 servings
- 1 broiler/fryer chicken (3 to 4 lbs.)
- 1 lb. chicken wings
- 6 qt. water
- 3 large carrots, chopped
- 2 medium parsnips, peeled and chopped
- 1 medium turnip, peeled and chopped
- 1 large onion, chopped
- 1 bunch fresh dill sprigs
- 1 bunch fresh parsley sprigs
- 1 ½ tsp. whole peppercorns
- 3 tsp. salt
MATZO BALLS
- 1 pkg. (5 oz.) matzo ball mix
- 4 large eggs, room temperature
- ¼ cup safflower oil
- ¼ cup rendered chicken fat
- 2 Tbsp. snipped fresh dill
- 2 Tbsp. minced fresh parsley
- 10 cups water
- 1. Place chicken and wings in a stockpot; add water, vegetables, herbs and seasonings. Slowly bring to a boil. Reduce heat; simmer, covered, 1-2 hours.
- 2. Remove chicken and wings and let cool. Strain broth through a cheesecloth-lined colander; reserve vegetables. Skim fat. Remove meat from bones and cut into bite-sized pieces; discard bones. Return broth, vegetables and meat to pot. Skim fat. (Or cool broth, then refrigerate 8 hours or overnight; remove the fat from surface before using. Broth may be refrigerated up to 3 days or frozen 4-6 months.)
- 3. Meanwhile, in a large bowl, beat matzo ball mix, eggs, oil, chicken fat, dill and parsley until combined. Cover and refrigerate for at least 30 minutes.
- 4. In another stockpot, bring water to a boil. Drop rounded tablespoonfuls of matzo ball dough into boiling water. Reduce heat; cover and simmer until a toothpick inserted into a matzo ball comes out clean (do not lift cover while simmering), 20-25 minutes.
- 5. To serve, carefully remove matzo balls from water with a slotted spoon; place 1 matzo ball in each soup bowl. Add soup.
1 cup: 167 cal., 10g fat (2g sat. fat), 60mg chol., 523mg sod., 8g carb. (1g sugars, 1g fiber), 11g pro.
