BEST MATZO BALL SOUP RECIPES

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MATZO BALL SOUP RECIPE | BON APPéTIT



Matzo Ball Soup Recipe | Bon Appétit image

This matzo ball soup recipe calls for hours of simmering, which enriches the homemade chicken stock with concentrated flavor. The schmaltz doesn't hurt either.

Provided by Alison Roman

Yield 6 Servings

Number Of Ingredients 19

1 4–5-lb. chicken, cut into 8 pieces
1 pound chicken wings, necks, and/or backs
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 1" pieces
4 large carrots, peeled, cut into 1” pieces
1 large parsnip, peeled, cut into 1” pieces
1 large shallot, quartered
1 head of garlic, halved crosswise
6 sprigs flat-leaf parsley
1 tablespoon black peppercorns
3 large eggs, beaten to blend
¾ cup matzo meal
¼ cup schmaltz (chicken fat), melted
3 tablespoons club soda
1¼ teaspoon kosher salt
2 small carrots, peeled, sliced ¼” thick on a diagonal
Kosher salt
2 tablespoons coarsely chopped fresh dill
Coarsely ground fresh black pepper

Steps:

  • Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
  • Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
  • Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups. DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
  • Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours. DO AHEAD: Mixture can be made 1 day ahead. Keep chilled.
  • Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.
  • Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.
  • Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes. DO AHEAD: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

MATZO BALL SOUP RECIPE | ANDREW ZIMMERN | FOOD NETWO…



Matzo Ball Soup Recipe | Andrew Zimmern | Food Netwo… image

"This dish is based on my grandmother's recipe. It was the first thing I ever learned to cook."

Provided by Andrew Zimmern

Total Time 3 hours 10 minutes

Prep Time 50 minutes

Cook Time 2 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 18

2 to 3 quarts low-sodium chicken stock or broth
1 3-pound chicken, trussed
1 1/4 cups matzo meal
1/2 teaspoon granulated garlic
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Kosher salt and freshly ground pepper
5 large eggs (3 separated)
1/4 cup melted chicken fat (schmaltz) or vegetable oil
1/4 cup minced onion
1 tablespoon vegetable oil, for forming the matzo balls
4 large sprigs dill
4 large sprigs parsley
1 large carrot, thinly sliced
2 celery stalks, thinly sliced
1 small onion, cut into 1/2-inch dice
1/4 pound rutabaga, peeled and cut into 1/2-inch dice
Kosher salt and freshly ground pepper

Steps:

  • Make the stock.
  • In a large pot, bring 2 quarts chicken stock to a simmer. Add the chicken and return just to a simmer. Cover the chicken with a small heatproof plate to keep it submerged (add more stock if needed). Cover the pot and reduce the heat; gently simmer until the chicken is cooked through, about 1 1/2 hours.
  • Remove the chicken and let cool slightly, then roughly cut up the meat and set aside; discard the skin and bones. Strain the stock into another large pot.
  • Skim the fat off the surface of the stock using a spoon.
  • Make the batter.
  • Meanwhile, in a large bowl, whisk the matzo meal, granulated garlic, baking powder, baking soda, 2 1/2 teaspoons salt and a few grinds of pepper. In a medium bowl, whisk the 2 whole eggs with the 3 yolks, schmaltz and minced onion. In a separate clean bowl, beat the 3 egg whites with a hand mixer until stiff peaks form. Stir the schmaltz mixture into the dry ingredients, then stir in one-third of the beaten egg whites until incorporated. Gently fold in the remaining egg whites until no streaks remain.
  • Form the matzo balls.
  • Line a baking sheet with plastic wrap. In a small bowl, combine the vegetable oil with 1 tablespoon water. Using the oil-and-water mixture to keep your hands moist, roll scoops of batter (about 2 tablespoons each) into balls, handling them as gently as possible (makes 8 to 12). Arrange on the baking sheet and refrigerate 20 minutes so the outsides dry slightly.
  • Make the soup.
  • Tie the dill and parsley sprigs together with kitchen string. Return the chicken stock to a simmer. Add the carrot, celery, diced onion, rutabaga and herb bundle; season with salt and pepper. Return to a simmer and add the matzo balls. Cover and cook over moderate heat, turning the matzo balls a few times, until they are plump and cooked through, about 25 minutes. Stir the chicken into the soup and cook until just warmed through. Remove the herb bundle and season the soup with salt and pepper.

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