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My Matzo Ball Soup recipe brings all those cozy memories of family gatherings to life. I've perfected both the rich chicken stock and those beloved matzo balls whether you love them light as air or deliciously dense. It's pure comfort in a bowl especially during Passover but honestly I make it year-round.
What Makes This Recipe Special
I love how versatile this recipe is you can make your matzo balls exactly how you like them. The stock is what really makes it special though simmered slowly to get all that amazing flavor. Plus you can freeze portions for up to three months which is so handy for busy times.
Everything You Need
- Chicken: A whole chicken or just legs both make incredible stock.
- Onions: Yellow ones create that perfect savory base.
- Parsnips: They add this lovely subtle sweetness.
- Matzo Meal: The heart of those perfect matzo balls.
- Schmaltz: That's chicken fat it gives such authentic flavor.
- Seltzer: Makes fluffy matzo balls use stock for denser ones.
- Dill: Fresh dill brightens everything up.
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Making Your Stock
- Start With Your Chicken
- Cut up your whole chicken or just use legs pop them in a big pot.
- Add Your Vegetables
- Toss in those onions carrots celery parsnips and fresh parsley.
- Let It Simmer
- Keep the heat low and skim off any foam that comes up this keeps your broth clear.
- Save That Meat
- Take out the chicken pieces after an hour so they don't overcook shred them if you like.
- Let It Rest
- Pop it in the fridge overnight the fat will rise and your broth will be perfect.
Perfect Matzo Balls
Want light fluffy matzo balls? Add some baking powder and seltzer. Like them dense? Skip the baking powder and use stock instead. Don't skip the schmaltz if you can help it but butter or oil works too. Always let your mixture rest in the fridge for at least two hours it makes shaping so much easier.
Time to Serve
Cook your matzo balls in their own pot of water it keeps your stock nice and clear. Warm up your stock add some tender carrots and shredded chicken if you like. I love finishing each bowl with fresh dill and some cracked pepper it's just perfect.
My Best Tips
Make your stock and matzo ball mix a day ahead it makes everything so much easier. Remember gentle simmering is key to clear flavorful broth. Play around with fresh or dried dill until you find what you love.
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Frequently Asked Questions
- → What makes matzo balls light or dense?
Adding seltzer and baking powder creates lighter matzo balls, while using broth without baking powder results in denser ones. Both are traditional variations.
- → Can I make this ahead of time?
Yes, the broth can be made ahead and refrigerated. The matzo mixture needs to chill for at least 2 hours or overnight before cooking.
- → Why start with cold water for the broth?
Starting with cold water helps extract more flavor and creates clearer broth as it heats gradually with the ingredients.
- → What can I do with the extra chicken?
The shredded chicken can be added back to the soup or used in other recipes like chicken salad or sandwiches.
- → What is schmaltz?
Schmaltz is rendered chicken fat, traditionally used in Jewish cooking. Butter can be substituted if schmaltz isn't available.
Conclusion
A beloved Jewish comfort food that combines rich, homemade chicken broth with delicate matzo balls. Each ingredient is carefully selected to create a deeply satisfying and traditional soup experience.