📋 Recipe
Homemade Chicken Matzo Ball Soup
Is there a more comforting and delicious soup than Matzo Ball Soup? How about Matzo Ball Soup with a homemade stock? There is so much flavor in this soup from cooking the stock low and slow with chicken and vegetables. This recipe is perfect for celebrating Passover this weekend! Chag Pesach Sameach!
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Ingredients
- Broth
- 1 Lb Chicken Thighs bone in preffered
- 2 Large Yellow Onions unpeeled, quartered
- 4 Large Carrots cut into 1" pieces
- 1 Large Shallot unpeeled and quartered
- 6 Stalk Celery cut into 1" pieces
- 1 Head of Garlic halved crosswise
- 6 Sprigs Fresh Parsley
- 1 tablespoon Black Peppercorns
- Matzo Balls
- 4 Large Eggs
- 4 tablespoon Schmaltz or Vegetable Oil
- 1 ¼ Cup Matzo Meal
- 1 teaspoon Salt
- Soup
- 2 Carrots peeled, sliced ¼" thick
- 2 Celery Stalks sliced 1" thick
- Kosher Salt
- 2 tablespoon Chopped Dill
- Ground Pepper
Instructions
- Stock
- Bring all ingredients and 12 cups cold water to a boil in a large stockpot. Reduce heat to medium-low and simmer until Chicken is cooked through, about 20 minutes.
- Remove Chicken to a plate. Let the Chicken cool, then remove meat from the bone and return the bones to the Stock. Shred the Chicken, let cool, tightly wrap, and chill in the refrigerator until needed for the soup.
- Continue to simmer the Stock until the liquid has reduced by ⅓, about 2 hours. Strain Stock through a fine mesh sieve into a large saucepan (or an airtight container if you aren't using right away.) Discard the solids. The Stock can be made 2 days in advance. Let cool; cover and chill. Keep reserved Chicken Meat Chilled.
- Matzo Balls
- Mix Eggs, Matzo Meal, Salt, Schmaltz or Oil in a medium bowl. Cover and chill at least 20 minutes. This mixture can be made 1 day in advance. Keep chilled until ready to use.
- Soup
- Bring Stock to a boil in a large saucepan. Add Carrots and Celery, season with a pinch of Salt. Reduce heat and simmer until Carrots and Celery are tender, 6 minutes. Remove from heat, add reserved Chicken, and cover. Set soup to the side.
- Meanwhile, bring a large pot of salted water to a boil. Scoop 1 tablespoon portions of the chilled Matzo Balls mixture and using wet hands, gently roll into balls.
- Add Matzo Balls to boiling water and reduce heat so water is at a gentle simmer. Cover pot and cook Matzo Balls until cooked through, about 20 minutes.
- Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over the Matzo Balls, top with Dill and season with Pepper.
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