What do you get when you mix a Southern (Baptist) cooking girl and a Jewish, Chicago-born guy?? Some DAMN GOOD Matzo Ball Soup!! This recipe requires a little background into our lives. I was raised Southern Baptist – the no dancing, no drinking, go to church any time the door was open kind of Southern Baptist. My husband was raised Jewish – Hebrew school, Bar Mitzvah, the whole nine yards. He assumed, when we started dating, that I was also Jewish because of my last name. I guess religion should have been higher on our list of things to talk about!!
At our wedding, we really wanted to make sure both religions were highlighted and that the ceremony represented both of us. Soooooo (get ready!!)……
We were married under a chuppah by a retired Catholic priest who was my high school Latin teacher. Our Pronouncement of our Marriage was done by a British, female judge from our county. We wrote our own vows, did the Jewish tradition of breaking the glass, and had a lot of ‘Amens’ and Mazel Tovs’ shouted at the end of the ceremony. It was pure perfection!
Growing up my entire life in the small town where we live, I really didn’t know about any cooking style other than southern. And I certainly didn’t realize how much tradition (and amazing foods) there was in Jewish meals. When it comes to cooking influences, I’ve got the best of both worlds – my true southern upbringing mixed with my husband’s traditional Jewish upbringing. In one week’s time, we might have a chicken casserole with a side of fried okra one night and matzo ball soup and latkes the next!
This is our version of the perfect Matzo Ball Soup! It’s labor intensive but SOOO worth it!
Matzo Ball Soup
Ingredients
For the broth:
- 1 whole chicken, cut up and skin removed
- 1 onion
- 4-5 carrots
- 2-3 stalks of celery
- Lawry's seasoning salt
- chicken base in a jar
- mixed salt seasoning (I have a favorite from a local restaurant in our area called Deli Dust from Jack's New Yorker Deli. It's a mix of salt, garlic, cornstarch. etc. Use a favorite you have or you can probably find one in the grocery store).
For the matzo balls:
- 1/4-1/2 cup schmaltz
- 3 eggs, beaten
- 1 cup matzo meal (a little under a cup)
- 3 tbsp club soda or carbonated water
- salt and pepper
- pinch of cayenne (optional)
For the soup:
- chicken broth
- cut up carrots
- matzo balls
- dill (optional)
Instructions
Broth:
- Make your broth using your own broth recipe or THIS delicious recipe: https://thepioneerwoman.com/cooking/cooking_with_hy/**Make sure to save and cut up the chicken meat. You'll use it in the soup in later instructions.
Matzo balls:
- Schmaltz is the rendered fat from chicken skin. To make schmaltz, take the uncooked skin from the chicken and cut it up into smaller pieces. Cook it in a skillet over medium heat. I added a small amount of vegetable oil to help it along and to ensure I had enough for the matzo balls. The fat will render out as it cooks. When the skin is golden brown and you feel like all the fat has rendered out, remove the chicken skin and reserve the leftover fat for the matzo balls. *The fried chicken skin is pretty darn good as a snack with a little sprinkle of salt.*
- Combine the beaten eggs, matzo meal, club soda, and pinch of salt and gently stir.
- Add the schmaltz to the bowl, gently stir, and place in the fridge for at least 2 hours.**Don't skip this step!**
- After about 2 hours, take your broth you made earlier and heat it back up in a large soup pot until gently boiling.
- While it is heating, make your matzo balls. Take a small handful of the refrigerated matzo mixture and gently roll into balls. I usually make them about the size of a golf ball or a little smaller.
- Once you've used all your mixture and your broth is boiling, you can gently place the matzo balls in the broth.
Matzo Ball Soup:
- Let the matzo balls cook for about 15 minutes by themselves and then add your chopped carrots to the broth as well. Boil for another 10 minutes. Turn the heat down a little and add your shredded chicken. Cook for another 5-10 minutes. When the matzo balls begin to sink, your soup is ready!
