Classic Matzo Ball Soup (Print Version)
# Ingredients:
01 -
1 (4-5 pound) whole chicken or chicken legs.
02 -
2 medium yellow onions.
03 -
1 medium head garlic.
04 -
3 medium celery stalks.
05 -
2 medium parsnips.
06 -
4 medium carrots, divided.
07 -
10 sprigs fresh parsley.
08 -
1 tablespoon kosher salt.
09 -
1 teaspoon whole black peppercorns.
10 -
3 1/2 quarts cold water.
11 -
5 large eggs.
12 -
1/4 cup fresh dill, plus more for serving.
13 -
1 cup matzo meal.
14 -
1/4 cup chicken schmaltz or butter, melted.
15 -
2 teaspoons kosher salt.
16 -
1/4 cup seltzer or chicken broth.
17 -
1/2 teaspoon baking powder (optional).
# Instructions:
01 -
Cut chicken into 8 parts if using whole chicken. Place in large stockpot.
02 -
Add quartered onions, halved garlic, chopped celery, parsnips, and 2 carrots to pot.
03 -
Add parsley, salt, peppercorns, and cold water. Simmer 2 hours, removing chicken parts after 1 hour.
04 -
Whisk eggs, add dill, matzo meal, schmaltz, seasonings, and seltzer or broth. Refrigerate 2+ hours.
05 -
Form into balls, cook in salted water 10 minutes until floating.
06 -
Add sliced carrots and chicken to broth, simmer. Add cooked matzo balls and serve with dill.
# Notes:
01 -
Can make broth ahead and refrigerate.
02 -
Matzo mixture needs 2+ hours to chill.
03 -
Can make lighter or denser matzo balls.