Matzo Ball Soup is my ultimate comfort food. When I am sick, I want matzo ball soup. When I am happy, I want matzo ball soup. During Passover Seder, I want matzo ball soup. You get the idea.
What Is Matzo Ball Soup?
Matzo ball soup (also called matzah ball soup) is a typical Ashkenazi Jewish dish made of flourless dumplings and a clear chicken broth. The dish is often eaten during the Jewish holiday of Passover but can be eaten all year long.
What Are Matzo Balls?
Matzo balls are little flourless dumplings made using matzo meal, chicken fat or vegetable oil and spices. They can be made from scratch but a pre-made matzo ball mix tastes almost as good.
People are very opinionated about matzo balls. I know that I am. Some like them light and fluffy. Some (like me) like them very firm. Every culture seems to have some sort of dumpling that resembles a matzo ball. So even if you think that you do not like matzo balls, try them; you may have already had something similar.
FAQs
If I don’t have time to make the stock, how much stock from a box would I use?
About 2 boxes. I like more stuff in my soup so I use less broth.
Since the chicken breasts that you removed from the soup are fully cooked, why notadd the cut up breasts after the matzoh balls are cooked, to prevent the chicken fromgetting overcooked?
I am not really sure what you are getting at, but you can add the chicken however you like.
While I agree with adding fresh veggies and herbs before serving, I take umbrage with what you do with the original chicken and vegetables! Chicken used for making soup makes excellent chicken salad.
I see your point. I used to feel the same way, but I really feel like I get my moneys worth from my chickens. I just do not like the way that is tastes after it has been simmering for 5 hours. Plus, I am not a fan of dark meat.
How To Store Matzo Ball Soup
This soup makes a ton, so you will most certainly have some left over. If you plan on eating it within a few days, you can let the soup cool completely then put it in an airtight container then into the fridge, where it will keep for 4-5 days. I tend to freeze half of it for another time when I get the craving for more matzo ball soup. Leave some room at the top of the airtight container for expansion. It should keep in the freezer for up to 3 months. You can reheat it in the microwave or on the stove. Make sure to freeze the soup without the egg noodles and add them freshly cooked every time you serve.
Matzo Ball Soup (Matzah Ball Soup)
Ingredients Â
- 3 5-pound roasting chickens
- 3 large onions unpeeled and quarted
- 6 carrots unpeeled and halved
- 4 stalks celery keep the leaves, they are the best part
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic unpeeled and cut in half
- 2 Tablespoons kosher salt
- 2 teaspoons freshly ground pepper
- 7 quarts of water
To make the soup:
- 4 cups carrots peeled and diced
- 4 cups celery diced
- 1/4 cup fresh dill
- 1/4 cup fresh parsley
- matzo ball mix and oil and eggs to make them (I usually do 2 balls per person)
- salt and pepper
- 8 ounces egg noodles (optional)
InstructionsÂ
- Put everything in a very large stockpot. My pot has a strainer in it, it makes it very easy to get everything out of the pot when it is done cooking.
- Cover with water.
- Bring the stock to a boil. Then simmer uncovered for 1 hour. Take two of the chickens out and let them cook slightly. Take the breast meat off of the chickens and save the meat for later. Put the chickens back in the pot. Let the stock simmer for another 3 hours.
- Not the prettiest picture, but you get the point. The stock will be very ugly looking, but that is okay. You are going to strain everything out of the pot and throw it away.
- Let everything drain and throw away the vegetables and the chickens.
- A layer of fat will rise to the top. Let the stock come to cool off and refrigerate overnight. The fat will solidify and it will be easy to remove when cold. Take the fat off and at this point it is ready to made into a soup. Or you can put it in smaller containers and freeze it.
- Make the matzo balls according to the directions on the box. Add the fresh parsley to the matzo balls.
- I use a small ice cream scoop to portion the matzo balls out (they really grown when they hit the soup) and let them sit while I get the soup ready.
- In a large pot (I love using a Dutch oven to make soup) cook the carrots and celery in a few Tablespoons of oil and cook until soft. Add the chicken broth and chicken breast that you set aside, dill, and let simmer. Season with salt and pepper.
- Cook the matzo balls in the soup until they are finished, about 10 minutes. Season with salt and pepper.
- I like my matzo ball soup with egg noodles. I cook them separately and add them to my bowl right before I am going to serve it.
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