What is a matzo ball? It is a special dumpling made from matzo meal (which is ground up matzo crackers). Made carefully, you will have fluffy, substantial matzo balls that are “floaters” and serve the important purpose of delivering some starch to a delicious broth-based chicken soup. So satisfying on a cold day or a sick-at-home day.
Some tips:
- Be sure to start on the matzo balls first, as the rest period is essential for the mixture to absorb the liquids into the dry matzo meal.
- Schmaltz is easy to make. The no-effort way is to skim the fat off of other chicken dishes once they have cooled. Leave some for flavor in that original dish, but the excess is begging to be useful elsewhere! Or pull the fat pockets off of your raw, whole chicken, combine them with the wing tips and heat under low heat in a skillet until it is reduced to cracklings. It’s like bacon fat to southerners in many ways.
- Accumulate your schmaltz ahead of time. It freezes well and adds a wonderful, toothsome dimension to matzo balls, oven fries and sautes. I freeze mine in 2 oz. quantities because I know I’ll use it in my next batch of matzo balls.
- Here’s a minor revelation: I prefer cooking leg quarters for soup. White meat dries out, even in soups. It is easy to overcook breast meat, which gets tough and stringy in soup. Dark meat stays soft and flavorful even when overcooked.
- Since leg quarters tend to have more heavy bone than white quarters, add about 1/2 lb. when allocating raw chicken for soup recipes.
Chicken Vegetable Soup with Matzos
Ingredients
Matzo Balls
Instructions
Matzo Balls
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In two separate bowls, open and carefully separate the eggs.
Be careful to keep the bowl of egg whites free of yolk for best whipping. -
Add the schmaltz or butter to the eggs. Blend well then add the water.
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Measure the Matzo Meal into a medium sized bowl. Stir in salt and pepper.
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Whip the egg whites until they form firm peaks.
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Stir the egg yolk mixture into the matzo meal, then carefully fold in the egg whites.
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When ingredients are well combined, cover bowl and place in the refrigerator for at least 30 minutes.
This rest time is very important; it is when the matzo meal hydrates and absorbs the liquids. -
While the Matzo dough is resting, continue with the rest of the recipe.
Chicken Vegetable Soup
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In a large soup pot with well-fitting lid place chicken, onions, celery, garlic, rosemary, thyme, bay leaves and sage.
Use a Bouquet Garni bag for the herbs if you are using fresh herbs or large pieces. Their flavor will diffuse through the soup as it cooks. -
Add Chicken Bone Broth and water to cover the chicken completely.
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Place pot over medium high heat until boiling. Immediately reduce heat to a simmer (medium heat) and cook for 30 minutes. Chicken should be barely done.
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Remove Chicken from soup and place in a medium bowl to cool slightly. Using a knife, cut the chicken into quarters.
Once cooled, cut/tear the chicken into bite sized pieces. Set aside and refrigerate.
Meanwhile, bring the broth to a rolling boil.
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Remove the Matzo dough from the refrigerator.
Wet your hands and gently form balls roughly the size of an egg yolk. Place each ball on a dampened plate, accumulating them until all are formed.
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Carefully drop the Matzo balls into the boiling soup broth and immediately cover the pot.
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Keep the heat on high for 10 minutes, then reduce slightly to medium high for another 30 minutes.
IMPORTANT: Do NOT lift the lid from the pot until the Matzo balls have cooked for the entire 40 minutes. This allows the steam produced to cook the Matzos properly.
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After 40 minutes remove the lid and add the mixed vegetables and parsley. Cover and cook over medium heat for 15 minutes or until vegetables are softened.
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Add cut up chicken to the hot soup and stir gently.
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Heat through and serve immediately.
