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.
About those balls
Of course, the caramelized matzah balls are memories of my own mom! That’s the beauty of combining our families’ traditions to make our own.
For as long as I could remember, my mom would make these incrediblly flavorful matzah balls in her soup. I awaited them each year because I used to only have this soup during Passover and it made it special for me.
(from 2011)
A Few Tips
When you caramelize diced onions in a little olive oil and fold it into your matzah ball mixture, it provides more moisture as well as a subtle sweetness to the soup.
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.
(Caramelized onions should be this color)
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.
(From 2011)
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!)
Ingredients
For The Soup
- 2 whole chickens, 4 pounds each. More chicken is better if you can fit it in your pot
- (skin removed* optional)
- 8 quart stock pot, filled with cold water
- Cheesecloth bag
- 1 turnip, cut in half
- 1 parsnip, cut in half
- 5 large carrots, cut in thirds
- 4 stalks celery, cut in half
- 1 zucchini, whole
- 1 large onion, peel on, cut in half
- 1 large bunch dill
- 1 bunch of parsley
Matzah Balls with Caramelized Onions
- 1 package of matzah ball mix (I use Manischewitz)
- 2 eggs, whipped for 1-2 minutes* (this is key for soft, fluffy matzah balls)
- 2 Tablespoons olive oil
- 1 large onion, diced and caramelized ( I used vidalia)
Instructions
- Fill a large stock pot with the chickens and water and bring to a boil. Once you see the bubbles, lower the heat down to simmer and skim the scum that will accumulate at the top. Continue cooking for about 45 mins and the scum has mostly cleared.
- If you have a cheesecloth bag, place the vegetables inside and add to the soup.
- Cook on low, covered for approximately 2 ½ -3 hours. (I have cooked mine on a
- very low flame overnight and the flavor was excellent. I just kept the lid ajar)
- When the soup has cooked about 2 ½ hours, caramelize your diced onion by cooking it
- on low, stirring occasionally until golden brown.
- At this point, add the herbs to your soup.
- While your onions cool, whip your eggs for 1-2 minutes and mix your matzah balls
- according to the package directions. Fold in the caramelized onions and allow mixture to sit in the fridge for about 15 minutes.
- Remove the chicken from the soup, strain it for any bones (or shmutz) and remove bones
- from chicken once you can handle it. Keep the pieces of chicken you like to serve and cut
- it into manageable pieces. You can choose to serve it separate, or add it back to the soup
- along with the vegetables. (This part is all preference, because everyone eats their soup
- differently.)
- On low, the soup should be at a gentle simmer and you can carefully form your matzah
- balls - approximately 1- 1 ½ inches in diameter. (they will expand in the soup) It is
- important to cook them on low, and for long enough - about 10-12 minutes more after
- They float to the top.
- Check for seasoning, but with a Kosher chicken, and the soup reducing during the
- cooking process, you might find that it is perfectly seasoned and does not need a thing.
- Serve with broth, vegetables of your choice, chicken and matzah balls. Add extra dill if
- desired and float away into bliss.
Sooooo Delicious!!! LOVE IT! just like the one you cooked for the Seder. I could use a bowl right now feeling under the weather! Simply yum!!!!