Chicken Soup with Matzo Balls

Traditionally, matzo balls are served in broth, with only carrots (thick cut instead of sliced), but you can add other vegetables, rice or noodles (thin egg noodles are good), and chicken meat. And don’t let tradition stop you from using stocks other than chicken; beef, vegetable, and mushroom stocks are equally delicious, especially for the passatelli and butter dumpling variations, where tradition is less of an issue.

Servings: 6

Total Time: At least 2 hours

INGREDIENTS:

FOR MATZO BALLS:

• 3 eggs
• 6 to 9 cups chicken stock
• 1/4 cup minced or grated onion (optional)
• 1/4 cup melted rendered chicken fat or neutral oil, like grapeseed or corn
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• About 1 cup matzo meal

FOR SOUP:

• 4 carrots, cut into chunks

INSTRUCTIONS:

1. In a mixing bowl, beat together the eggs and 1/2 cup of the chicken stock. If desired, you can separate the eggs and beat the yolks with the stock, then beat the whites until stiff and fold them in after adding the matzo meal.
2. Stir in the minced or grated onion (if using), melted chicken fat or oil, salt, and pepper. Add the matzo meal and mix well. The dough should be moist but not too stiff.
3. Cover the mixture and refrigerate for at least an hour or overnight.
4. When ready to cook, bring a large pot of salted water to a boil. Alternatively, you can cook the matzo balls directly in the chicken stock, using the larger quantity of stock.
5. Using wet hands, shape the matzo mixture into balls about 1 inch in diameter.
6. Meanwhile, simmer the carrot chunks in 5 1/2 cups of the chicken stock until just tender, for about 20 minutes.
7. Reduce the heat under the boiling water to medium-low, so it simmers gently. Carefully drop the matzo balls into the water and cook until they expand and set, about 30 minutes.
8. Place the cooked matzo balls in soup bowls and ladle the remaining chicken stock and carrots over them.
9. Serve the Chicken Soup with Matzo Balls hot.

TIPS FOR CHICKEN SOUP WITH MATZO BALLS:

1. Light and fluffy matzo balls: For lighter matzo balls, separate the eggs and beat the whites until stiff peaks form. Fold the beaten egg whites into the matzo mixture after adding the matzo meal.
2. Make-ahead option: You can prepare the matzo ball mixture in advance and refrigerate it for up to a day before cooking. This allows the flavors to develop and makes the matzo balls more tender.
3. Additions to the soup: Along with the carrots, you can add other vegetables, rice, noodles, or chicken meat to the soup to make it heartier and more substantial.
4. Variations: Experiment with different stocks such as beef, vegetable, or mushroom for unique flavors. You can also explore alternative dumplings like passatelli or butter dumplings to add variety to your chicken soup.
5. Serving suggestion: Serve the Chicken Soup with Matzo Balls as a comforting and satisfying main course or appetizer. Enjoy the delicious combination of flavorful broth and fluffy matzo balls.