Chicken Matzo Ball Soup

 

A lot has changed since I first published this in 2011.

 

I really owe it to my Mother in Law who really showed me the way to create a simple, yet flavorful chicken soup.

 

I used to saute the vegetables and add spices and then learned that if you cook the soup for a long time, it actually does not need much more than that.

 

A Few Tips

Whipping the eggs for the matzah balls helps to create light and fluffy balls. (Thanks to my mother in law for this one too)

 

Forming the balls no more than 1 – 1 1/2 inches in diameter are a nice size as  they expand well once cooked in the soup.

 

Simmer the balls in the soup (not in water) for optimal flavor 

 

Adding a little bunch of fresh mint to the soup adds a nice freshness that you can’t detect.

 

Dice your onions small and cook them in a little olive oil, low and slow stirring every once in a while to prevent burning) and adding a tiny bit of water – enough that can evaporate in a few minutes) helps to also prevent caramelizing too quickly and gives them a creamy texture.

 

 

 

If there is any noticeable “shmutz” (or unpleasant stuff) on the chicken, wash it off and remove it. You do not need to remove the skin, it just adds extra flavor, but does keep an extra fat layer on the soup.

 

You can choose a middle ground and just remove all the excess, slippery fat, and keep the ones that are intact on the bird.

 

 

If you’re not feeling your best, it is believed my Jewish grandmas all over the world, that this is Jewish “penicillin” and the fat is what makes it. “DRINK THE FAT!!”

 

(and if you can tell me what show that is from, we are BFFs!)

 

Homemade Chicken Matzo Ball Soup
Sandy Leibowitz

Chicken Broth

1 Large and 1 medium stock pot
Cheesecloth bag or “soup bags”

Skimmer

Colander

2 whole chickens, (3 whole chickens is better if you can fit it in your pot!) Kosher chickens recommended but not required

1-2 large onion washed + peel on, cut in quarters

4-5 large carrots, peeled + cut in thirds

4 stalks celery, cut in half

1 turnip, peeled + cut in quarters

1 parsnip, peeled + cut in half lengthwise +across

1 large bunch dill (some reserved for garnish)

1 bunch of parsley

½ bunch cilantro 

Instructions

1-Place the chicken inside of the “soup bag” and into a large stock pot. Cover with cold water (covering the chickens by 1 to 1 ½  inches) and bring to a simmer.

2-Skim the “scum” (impurities) that will accumulate at the top. Continue to cook on low–ensuring it doesn’t boil and skimming the “scum” until clear.

3- Place the carrots into a “soup bag” for easy retrieval and add all the rest of the vegetables and herbs at this point. Push them down ensuring they are under the liquid.

4- Cook on low flame for as long as you have. After about 2 ½- 3 hours, begin tasting the broth. As the soup cooks and reduces, it should concentrate in flavor and the broth should be a deep golden color.  If using Kosher chickens, generally no added salt is necessary (especially when cooking the matzo balls in the soup later which have their own seasoning)

5-Remove the chicken from the soup, strain the soup into another large pot. Remove the chicken from the bones and reserve what you’d like to serve in the soup. You can either cut into manageable pieces or shred. 

Matzo Balls

Streits Matzo Ball Mix

-Follow the instructions on the package. Whip the eggs a lot to incorporate air into them and make them fluffy. Use olive oil. (Add caramelized onions to the mix if desired!)

-Chill Matzo ball mixture in the fridge for at least 15 minutes. Shape into approximately  1-½ inches in diameter (they’ll expand as they cook)

– Cook the matzo balls in the soup on low for approximately 10-12 minutes after they’ve floated.

-Check soup again for seasoning and serve with golden broth, sliced carrots, chicken pieces and freshly chopped dill

Notes:

The exact number of vegetables used are not important; what matters more is the ratio of chicken to water and the time given to simmer the soup.

If you can make the soup the day before you want to serve, it’s even better and also allows you to cool the chicken and easily remove the meat from the bones.