Matzo Ball Soup

Matzo ball soup is a comforting and nostalgic dish shared by Bernice Polak from New Smyrna Beach, Florida. With Russian roots, Bernice’s mother would prepare this soup for Friday night dinners, creating fond memories for her. Matzo ball soup is a traditional Jewish dish that is often referred to as “Jewish penicillin” for its comforting and healing properties. It consists of tender chicken, flavorful broth, and fluffy matzo balls. This soup is perfect for warming the soul and is a classic dish enjoyed during Jewish holidays and gatherings.

INGREDIENTS:

• 1 broiler/fryer chicken (3½ to 4 pounds), cut up
• 8 cups water
• 6 carrots, cut in half lengthwise, then into 2-inch pieces
• 1 large onion, peeled
• 2 celery ribs, cut in half
• 2 sprigs fresh dill (3-inch pieces)
• 1 can (49½ ounces) chicken broth
• 2 teaspoons salt
• ½ teaspoon pepper
• 2 cups cooked noodles

MATZO BALLS:

• 2 eggs
• 1 cup matzo meal
• 2 tablespoons rendered chicken fat or canola oil
• 2 tablespoons minced fresh parsley
• 2 teaspoons salt
• Dash of pepper
• ½ to 1 cup cold water

PREPARATION:

1. In an 8-quart stockpot, combine the chicken and water. Bring to a boil and skim off any fat. Add carrots, onion, celery, and dill wrapped with thread or kitchen string. Bring to a boil, then reduce heat to medium-low. Cover with the lid ajar and simmer for 2½ hours.
2. In a medium bowl, combine the eggs, matzo meal, chicken fat or canola oil, parsley, salt, pepper, and enough cold water to make a thick pancake-like batter. Refrigerate for 2 hours to allow the mixture to thicken.
3. Remove and discard the onion, celery, and dill from the broth. Remove the chicken, allow it to cool, and then debone and cut it into chunks. Skim any remaining fat from the broth. Return the chicken to the stockpot and add the chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer.
4. To complete the matzo balls, bring 4 quarts of water to a boil in a 5-quart Dutch oven. With wet hands, form heaping teaspoonfuls of the batter into balls. If the mixture is too thin, stir in 1-2 tablespoons of matzo meal.
5. Drop the matzo balls into the boiling water. They will sink initially but will rise to the surface after a few minutes. Cook for 10 minutes. Using a slotted spoon, transfer the matzo balls to the simmering soup. Add the cooked noodles and heat through.

YIELD: 18 servings (4½ quarts) of soup

PREP TIME: 10 minutes COOK TIME: 2 hours 45 minutes

SPECIAL INSTRUCTIONS:

• Matzo balls can vary in texture and density, referred to as “floaters” or “sinkers.” Adjust the consistency of the matzo ball batter by adding more matzo meal for denser matzo balls or more water for lighter and fluffier ones.
• This soup can be made in advance and reheated before serving. The flavors will continue to develop over time.

TIPS:

• Serve the matzo ball soup with additional fresh dill or parsley for garnish.
• Feel free to add other vegetables such as parsnips or potatoes to the soup for added flavor and texture.
• Matzo ball soup is often enjoyed during Jewish holidays, including Passover, but it can be enjoyed any time of the year as a comforting and nourishing dish.

Savor the comforting flavors of matzo ball soup, a cherished recipe shared by Bernice Polak from New Smyrna Beach, Florida. With Russian roots, Bernice’s mother prepared this soup for Friday night dinners, creating cherished memories for the family. Matzo ball soup is a classic Jewish dish that is often referred to as “Jewish penicillin” due to its comforting and healing properties. It consists of tender chicken, flavorful broth, and fluffy matzo balls.

To prepare the soup, simmer the chicken with carrots, onion, celery, and fresh dill for a rich and flavorful broth. The chicken is then removed, deboned, and added back to the simmering soup along with chicken broth, salt, pepper, and cooked noodles.

The matzo balls, made from a mixture of eggs, matzo meal, chicken fat or canola oil, parsley, salt, and pepper, are formed into balls and cooked separately. The matzo balls are then added to the soup, creating a hearty and satisfying dish.

Matzo ball soup is a beloved tradition during Jewish holidays and gatherings. It is also a comforting and nourishing dish that can be enjoyed any time of the year. The flavors of the soup deepen over time, making it a great choice for make-ahead meals or leftovers.

Garnish the soup with fresh dill or parsley and serve it piping hot to warm your soul. Matzo ball soup brings back memories of family gatherings and provides a comforting and delicious meal for all to enjoy.