Matzo Ball Soup with Chicken
Cook up this traditional Jewish soup, perfect for a chilly night.
Matzo ball soup is known as Jewish penicillin, and for good reason. Just smelling the rich broth can cure the common cold. My bubbe (grandma) would always cook up a big batch for every holiday and freeze the leftovers for emergency soup cravings.
Matzo Ball Soup with Chicken
Prep time: 45 minutes
Cook time: 40 minutes
Total time: 1 hour 25 minutes
Serves: 6
Ingredients
3 eggs, whites and yolks separated
10 cups stock (homemade or store bought)
2 cups matzo meal
1/4 cup grated onion
1/4 cup parsley, minced, plus more for garnish
3 tablespoons olive oil or schmaltz
1/4 teaspoon salt, plus more to taste
1/4 teaspoon pepper
3 carrots, diced or cut into rounds
3 celery stalks, diced or cut into slices
1 pound chicken
Directions
Put egg whites and yolks in two separate large bowls. Beat the egg whites to soft peaks.
Whisk 1/2 cup of stock with the egg yolks, matzo meal, onion, parsley oil, salt, and pepper. Carefully fold into egg whites.
The dough will be sticky. To make dough easier to work with, refrigerate for 30 minutes.
Bring the remaining stock to a boil, and then reduce to a simmer.
Shape the matzo mix into 20 1-inch balls and place in the stock. Cover and cook for 10 minutes.
Add carrots and celery. Simmer covered for an additional 30 minutes until the balls are cooked and veggies are tender. Add chicken, salt to taste, and garnish with parsley.
Photos: Amy Kritzer
