Matzo Ball Soup
I've tried to make Matzo Ball Soup many times and have failed miserably! However, this time I got it right!! The broth was this recipe was based off of The Pioneer Woman's broth recipe and the link is below. It is now my go-to broth! The matzo balls were a loose version of Bon Appetit's matzo balls and they were perfect (if you've made matzo ball soup before you know this is the hardest part). I hope you find this recipe as delicious and comforting as our family does!
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!
