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Matzo Ball Soup

Matzo Ball Soup

The ultimate comfort food, Matzo Ball Soup warms the heart and soul with its rich broth and fluffy matzo balls. Perfect for chilly nights or family gatherings, this easy weeknight dinner will surely become a favorite. Enjoy a bowl of this delightful soup tonight!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Soups
Cuisine: Jewish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 quarts chicken broth
  • 2 chicken breasts skin-on, bone-in
  • 2 tablespoons olive oil
  • 1 Salt and pepper
  • 4 large eggs separated, egg whites and yolks
  • 1.25 cups matzo meal sometimes spelled matzoh
  • 0.25 cups parsley chopped
  • 2 tablespoons fresh dill chopped
  • 0.25 teaspoon Kosher salt
  • 0.125 teaspoon freshly ground black pepper
  • 3 tablespoons schmaltz rendered chicken fat
  • 0.5 cups chicken broth the liquid used to cook the chicken
  • 2 tablespoons unsalted butter or olive oil
  • 3 medium carrots peeled and sliced into ¼-inch medallions
  • 0.5 teaspoon Kosher salt
  • 1 sprigs of dill for garnish

Equipment

  • Skillet
  • Saucepan
  • Frying pan
  • Wooden Spoon
  • Oven
  • Chef's Knife
  • Mixing Bowl
  • Peeler
  • Baking Sheet

Method
 

  1. Prepare the chicken broth and chill in the refrigerator uncovered for 4 hours, or preferably overnight.
  2. Remove the pot of broth from the refrigerator just before you are ready to start making the matzo balls.
  3. To roast the chicken, preheat oven to 350°F. Brush olive oil over the skin of the chicken and then liberally season with salt and pepper. Place on a baking rack on a baking sheet and roast for 40 to 50 minutes, or until you reach an internal temperature of 165°F. Set aside to cool and then remove the skin and pull the meat from the bones, shredding with your hands. Refrigerate until ready to add to the soup.
  4. In a medium bowl, beat the eggs whites with a pinch of salt until soft peaks just form. Set aside.
  5. In a separate medium bowl, stir together the matzo meal, parsley, dill, 1 teaspoon salt, and ½ teaspoon of pepper.
  6. Use a spoon to scrape the schmaltz from the surface of the chilled broth. Work the schmaltz (or oil if no schmaltz) into the matzo mixture until incorporated. Remove the remaining congealed fat on the surface of the broth and discard.
  7. Stir in the chicken broth and then the egg yolks.
  8. Now, use a wooden spatula to fold in half of the egg whites into the mixture. Gently fold in the remaining whites until fully incorporated. Chill for 30 minutes in the refrigerator.
  9. Heat the broth over medium heat on the stove until heated through. Meanwhile, in a large Dutch oven or skillet, melt the butter over medium heat and then add the carrots. Sprinkle a couple pinches of salt over the carrots. Cook, stirring often, until softened, about 5 to 8 minutes.
  10. Pour the warm broth into the Dutch oven or skillet with the carrots. With dampened fingers, gently form chilled matzo mixture into 1 to 2-inch balls and then gently drop them 1 at a time into the simmering broth. Cover and simmer for 35 to 40 minutes.
  11. Serve hot in soup bowls and garnish with dill sprigs.

Notes

When you chill your homemade chicken broth, you'll be awarded with schmaltz. As the broth chills in the fridge, the fat will rise to the top and congeal. This is chicken schmaltz! If you don't make the broth from scratch, then you can substitute the schmaltz with olive oil or softened butter.
The broth and the roasted chicken can be made several days before preparing the soup.
Leftovers will keep covered in the fridge for up to one week and it freezes beautifully for several months. Simply reheat on the stove over medium heat until simmering and heated through.