Soups & Stewschefjeanpierre5.0
Matzo Ball Soup
This Soup recipe is a deeply comforting and traditional dish, beloved for its rich flavors and nourishing qualities. It combines homemade chicken broth with tender, herbed matzo balls, offering a delightful culinary experience that's perfect for warming up on a chilly day or for celebrating traditional meals with family and friends. This recipe promises a soup that's rich in flavor and history.
👥 6 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Make the Chicken Broth:
Chicken Broth12 cups
2
Combine chicken pieces (reserve the legs for later use) add wings, onions, carrots, celery, parsnips, garlic, parsley, thyme, peppercorns, and salt in a large pot.
large Onions, quartered and cut into large chunks2whole Garlic bulb, peeled1about Garlic freshly chopped1 tablespoonGarlic2 tablespoonsSalt, to tasteSalt and Pepper, to tasteSalt and Pepper to taste
3
Cover with cold water, bring to a boil, then simmer for 45/⏱️ 60 minutes. Skim all the foam that rises.
Water, enough to cover ingredientsor 3 tablespoons Tapioca Power or Corn Starch diluted in water (optional)2
4
Make the Matzo Balls:
5
In a bowl, mix beaten eggs until double in volume.
Eggs, beaten until frothy5
6
In another bowl add the matzo meal, add clarified butter, baking powder, baking soda, garlic, dill, ginger, salt, and pepper. Add all the ingredients to the whipped eggs mixture and blend well.
whole Garlic bulb, peeled1about Garlic freshly chopped1 tablespoonGarlic2 tablespoonsSalt, to tasteSalt and Pepper, to tasteSalt and Pepper to tasteEggs, beaten until frothy5
7
Cover with plastic wrap and refrigerate until firm at least for ⏱️ 1 hours.
8
Roll the chilled mixture no bigger into 1 ½ inch (38mm) balls. Let them cool at least 15/⏱️ 30 minutes before cooking them.
9
Cook the balls in a pot large enough to hold the ball in one layer. Cover them with enough stock to cover them ¾ of the way, cover the pot and at a very low heat and gently simmer them for about 30/⏱️ 45 minutes until fully cooked.
10
Make the Soup:
11
In a soup pot, heat some garlic olive oil and when hot add the onion and cook until translucent. Add the garlic and the fragrant add a little chicken broth to avoid the garlic from burning.
whole Garlic bulb, peeled1about Garlic freshly chopped1 tablespoonGarlic2 tablespoonsChicken Broth12 cups
12
Add the carrots, celery, dill, and chicken reserved chicken legs. Bring to boil and reduce immediately to avoid making the soup cloudy.
13
Cook for about ⏱️ 45 minutes. Adjust seasoning with salt and pepper, add sweet potatoes and scallions and cook for another ⏱️ 10 minutes.
Salt, to tasteSalt and Pepper, to tasteSalt and Pepper to taste
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...