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Jake Cohen's Roasted Chicken Matzo Ball Soup Is Perfect for Passover
Try Jake Cohen's Roasted Chicken Matzo Ball Soup recipe from his new cookbook Jew-Ish. It's a great dish for Passover or just a cozy meal for any weeknight.
👥 6 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 30 min🔥 Cook: 1h👤 Erin Cavoto📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●oven
- ●pan
📝 Preparation Steps
1
For the matzo balls: In a large bowl, stir together the matzo meal, melted schmaltz, dill, salt, and eggs until smooth. Gently stir in the seltzer until incorporated. Cover and refrigerate for ⏱️ 1 hour.
large eggs, beaten6
2
Bring a large pot of salted water to a boil. Scoop the chilled matzo mixture into 1/4-cup balls, using wet hands to roll them until smooth. You should have about 14 matzo balls. Gently add the matzo balls, one at a time, to the boiling water. Reduce the heat to maintain a simmer, cover, and cook until fluffy and tender, about ⏱️ 1 hour. Remove from the heat, cover, and let sit for ⏱️ 15 minutes, then keep warm until the soup is ready.
3
For the soup: While the matzo balls cook, preheat the oven to 450°F.
4
On a half sheet pan, toss together the chicken legs, carrots, parsnips, onion, olive oil, and a heavy pinch each of salt and pepper, then arrange the legs skin-side up on the pan. Roast for ⏱️ 30 minutes, until the vegetables and chicken are lightly golden.
5
Transfer the vegetables and chicken to a large pot and cover with the stock and 4 cups water. Bring to a simmer over medium- high heat, then reduce the heat to maintain a low simmer and cook until the chicken is extremely tender, about ⏱️ 30 minutes. Using a ladle, skim off any fat from the top of the liquid and discard. Remove from the heat and keep warm.
6
Transfer the chicken legs to a bowl and let cool slightly. Once they are cool enough to handle, use two forks to shred the meat and discard the skin and bones. Stir the shredded chicken, dill, and lemon zest into the soup, then taste and adjust the seasoning with salt and pepper.
7
Using a slotted spoon, transfer the cooked matzo balls to serving bowls, then ladle the soup over and serve.
Nutrition Facts
calories
877 Calories
fat Content
55 g
fiber Content
7 g
sugar Content
13 g
sodium Content
1768 mg
protein Content
43 g
trans Fat Content
0 g
cholesterol Content
351 mg
carbohydrate Content
44 g
saturated Fat Content
15 g
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