Happy Passover! Matzo Ball Soup

Happy Passover! Matzo Ball Soup

I have been making Matzo Ball soup essentially the same way since I went to college in Boston many many moons ago. My friend was a personal chef and she worked for a couple who taught her this recipe. It’s a winner and a crowd pleaser folks. It’s very easy and every time I make it people ask for the recipe.

There is nothing secret or new about it but sometimes the simplest recipes are the ones that make people the happiest. The thing is you just reserve some of your veggies that you used to make your stock and puree them and then add back to your stock for a rich, dark & delicious broth. This soup is really simple and the stars of the soup are the matzo balls. I don’t add a lot of veggies or herbs or anything but feel free to doctor it up whichever way floats your boat.

The key to the yummy matzo balls is to add some chicken fat (shmaltz) and broth from your soup. This infuses the dumplings with a wonderful flavor that you really can’t achieve any other way. As a girl raised in the south I am familiar with the technique of reserving my bacon fat to add flavor to all kinds of unexpected things, even cookies, so the chicken fat technique makes absolute sense when you think about it.

For Soup

1 whole chicken cut-up, use the neck too
1 large onion, cut in half, keep the skin on
2 garlic cloves, smashed, skin on
2 large carrots cut in half+ 2 more carrots diced for serving
2 celery sticks cut in half
About 12 whole pepper corns
1 bay leaf
At least 1 tbs Salt

Put all ingredients in a large stock pot and bring to a boil. Cover and simmer 4 hours. If you have time place soup with all ingredients straight into the fridge and cool over night.

The next day scrape the solidified fat off the top and save for the Matzo balls.

Strain everything else through a colander and reserved ingredients while putting broth back on the stove and heating up.

Make your Matzo balls and add the chicken fat instead of vegetable oil or add a combination of both.Also add some chicken broth from the soup.

Take 1 of the carrots, 1 piece of celery and a bit of onion from the reserved vegetables and puree with some broth. Add the purred veggies back to the stock pot with the broth and add your diced carrots. Serve with your Matzo balls.

2 Comments
  • stephanie
    Posted at 22:49h, 21 April Reply

    This looks so good! I love all of your recent posts, they are so inspirational. I espcially like how you provide a little bit of background about why or how you use certain ingredients and how you could substitute them. It provides useful insight for inexperienced cooks like me. Keep on cooking!

    • mj
      Posted at 02:24h, 27 April Reply

      Steph glad you are reading! We need to get together for some good food and good girl time soon:-)

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