A hearty bowl of chicken and matzo ball soup is like a warm hug on a cold day. This classic dish combines tender chicken, fluffy matzo balls, and a savory broth that’s sure to comfort your soul. Let’s dive into making this timeless recipe that’s perfect for any occasion.
Why This Recipe Works
- The combination of homemade chicken broth and fluffy matzo balls creates a depth of flavor that’s unmatched by store-bought versions.
- Using fresh herbs and vegetables enhances the soup’s aroma and taste, making it a wholesome meal.
- This recipe balances simplicity and tradition, offering a foolproof method for perfect matzo balls every time.
Ingredients
- 1 whole chicken (about 4 lbs), cut into pieces
- 2 cups matzo meal
- 4 large eggs
- 1/4 cup vegetable oil
- 1/4 cup seltzer water
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 8 cups water
- 2 tbsp fresh dill, chopped
Equipment Needed
- Large pot
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
Instructions
Prepare the Chicken Broth
In a large pot, combine the chicken pieces, water, onion, celery, carrots, garlic, salt, and pepper. Bring to a boil over high heat, then reduce to a simmer. Cook for 1.5 hours, skimming any foam that rises to the top. Remove the chicken and strain the broth. Tip: For a clearer broth, strain it through a cheesecloth-lined sieve.
Make the Matzo Ball Dough
In a mixing bowl, whisk together the eggs and vegetable oil. Gradually add the matzo meal and seltzer water, stirring until just combined. Cover and refrigerate for 30 minutes. Tip: The seltzer water adds lightness to the matzo balls, making them fluffy.
Form and Cook the Matzo Balls
Wet your hands and form the dough into 1-inch balls. Bring a large pot of salted water to a boil. Gently drop the matzo balls into the boiling water, reduce the heat to a simmer, and cover. Cook for 30 minutes. Tip: Don’t peek! Keeping the lid on ensures the matzo balls cook evenly.
Shred the Chicken
While the matzo balls cook, shred the cooked chicken into bite-sized pieces, discarding the skin and bones.
Combine and Serve
Return the shredded chicken to the strained broth and bring to a simmer. Add the cooked matzo balls and fresh dill. Serve hot.
Tips and Tricks
For an even richer flavor, roast the chicken pieces before adding them to the pot. This step adds a deeper color and taste to the broth. If you’re short on time, using a high-quality store-bought broth is a decent shortcut, though homemade is always best. To make the matzo balls extra fluffy, let the dough rest in the fridge overnight. This allows the matzo meal to fully absorb the liquids, resulting in lighter matzo balls. Finally, for a gluten-free version, substitute the matzo meal with a gluten-free alternative.
Recipe Variations
- Add a teaspoon of turmeric to the broth for a golden color and anti-inflammatory benefits.
- Incorporate chopped spinach or kale for a green boost and added nutrients.
- For a spicy kick, add a diced jalapeño or a dash of cayenne pepper to the broth.
- Swap the chicken for turkey to mix things up, especially after the holidays.
- Use schmaltz (chicken fat) instead of vegetable oil in the matzo balls for an authentic flavor.
Frequently Asked Questions
Can I make the matzo balls ahead of time?
Absolutely! You can prepare the matzo ball dough up to two days in advance and keep it refrigerated until ready to cook. Alternatively, cook the matzo balls and store them in the broth in the fridge for up to three days. They’ll absorb some of the broth but remain delicious.
Why did my matzo balls turn out dense?
Dense matzo balls are often the result of overmixing the dough or not letting it rest before cooking. Be gentle when combining the ingredients and ensure the dough chills for at least 30 minutes. Using seltzer water also helps keep them light.
Can I freeze this soup?
Yes, this soup freezes beautifully. However, it’s best to freeze the broth and matzo balls separately to maintain the best texture. Thaw in the refrigerator overnight and reheat gently on the stove.
Summary
This chicken and matzo ball soup recipe is a comforting classic that’s perfect for any day. With its rich broth, tender chicken, and fluffy matzo balls, it’s a dish that warms the heart and soul. Follow our tips and variations to make it your own.
