Matzo Ball Soup

Chicken Stock:

• 1 4-5 lb. chicken, cut into 8 pieces
• 1 pound chicken wings, necks, and/or backs
• 2 large yellow onions, unpeeled, quartered
• 6 celery stalks, cut into 1″ pieces
• 4 large carrots, peeled and cut into 1” pieces
• 1 large parsnip, peeled, cut into 1” pieces
• 1 large shallot, quartered
• 1 head of garlic, cut in half crosswise
• 6 branches flat leaf parsley
• 1 tablespoon of black pepper

Matzo Ball Mix:

• 3 large eggs, beaten to mix
• ¾ glass of matzo meal
• ¼ cup schmaltz (chicken fat), melted
• 3 tablespoons of soda
• 1¼ teaspoons kosher salt

Assembly:

• 2 small carrots, peeled, sliced ¼” crosswise
• Kosher salt
• 2 tablespoons coarsely chopped fresh dill
• Coarsely ground fresh black pepper

Preparation:

Chicken Stock:

1. In a very large (at least 12 qt.) saucepan, bring all ingredients and 12 cups of cold water to a boil.
2. Reduce the heat to medium-low and simmer until the chicken breasts are fully cooked, about 20 minutes.
3. Transfer the breasts to a plate (the remaining chicken pieces are strictly for stock). Let the breasts cool a bit, then remove the meat and return the bones to the stock. Shred the meat. Allow to cool, wrap tightly, and refrigerate.
4. Continue boiling the stock until it is reduced by a third, about 2 hours, scraping the surface occasionally.
5. Strain the chicken broth through a fine-mesh strainer into a large saucepan (or an airtight container if you’re not using it right away). Discard the solids. You should get about 8 cups.
6. Stock can be made 2 days in advance. Allow to cool; cover and refrigerate. Keep reserved chicken meat cold.

Matzo Ball Mix:

1. In a medium bowl, mix eggs, matzo flour, schmaltz, soda, and salt. The mixture will resemble wet sand; it will harden as it rests. Cover and refrigerate for at least 2 hours.
2. Mixture can be made 1 day ahead. Keep cold.

Assembly:

1. Boil the chicken stock in a large saucepan. Add carrots; season with salt. Reduce the heat and simmer for 5-7 minutes until the carrots are tender. Remove from heat, add reserved breast meat, and cover. Set the soup aside.
2. Meanwhile, boil a large pot of well-salted water. Take 2 tablespoons of the matzo ball mix and gently roll them into balls using wet hands.
3. Add matzo balls to the water and reduce the heat so the water comes to a gentle boil. Cover the pot and cook the matzo balls for 20-25 minutes, until they are fully cooked and begin to sink.
4. Transfer matzo balls into bowls using a slotted spoon. Drizzle over the soup, add the dill, and season with black pepper.

Matzo Ball Soup

Chicken Stock:

• 1 4-5 lb. chicken, cut into 8 pieces
• 1 pound chicken wings, necks, and/or backs
• 2 large yellow onions, unpeeled, quartered
• 6 celery stalks, cut into 1″ pieces
• 4 large carrots, peeled and cut into 1” pieces
• 1 large parsnip, peeled, cut into 1” pieces
• 1 large shallot, quartered
• 1 head of garlic, cut in half crosswise
• 6 branches flat leaf parsley
• 1 tablespoon of black pepper

Matzo Ball Mix:

• 3 large eggs, beaten to mix
• ¾ glass of matzo meal
• ¼ cup schmaltz (chicken fat), melted
• 3 tablespoons of soda
• 1¼ teaspoons kosher salt

Assembly:

• 2 small carrots, peeled, sliced ¼” crosswise
• Kosher salt
• 2 tablespoons coarsely chopped fresh dill
• Coarsely ground fresh black pepper

Preparation:

Chicken Stock:

1. In a large saucepan, bring all ingredients and 12 cups of cold water to a boil.
2. Reduce heat to medium-low and simmer until chicken breasts are fully cooked, about 20 minutes.
3. Remove chicken breasts and shred the meat. Return bones to the stock.
4. Continue boiling stock until reduced by a third, about 2 hours. Strain through a fine-mesh strainer into a large saucepan.

Matzo Ball Mix:

1. In a medium bowl, mix eggs, matzo flour, schmaltz, soda, and salt. Cover and refrigerate for at least 2 hours.

Assembly:

1. Bring chicken stock to a boil in a large saucepan. Add carrots and salt to taste. Simmer for 5-7 minutes until carrots are tender. Add reserved chicken breast meat and cover. Set aside.
2. Boil a large pot of salted water. Wet hands and gently roll 2 tablespoons of matzo ball mix into balls.
3. Add matzo balls to boiling water

Matzo Ball Soup

Contents

CHICKEN STOCK
1 4-5 lb. chicken, cut into 8 pieces
1 pound chicken wings, necks and/or backs
2 large yellow onions, unpeeled, quartered
6 celery stalks, cut into 1″ pieces
4 large carrots, peeled and cut into 1” pieces
1 large parsnip, peeled, cut into 1” pieces
1 large shallot, quartered
1 head of garlic, cut in half crosswise
6 branches flat leaf parsley
1 tablespoon of black pepper

MATZO BALL MIX
3 large eggs, beaten to mix
¾ glass of matzo meal
¼ cup schmaltz (chicken fat), melted
3 tablespoons of soda
1¼ teaspoons kosher salt
MEETING
2 small carrots, peeled, sliced ¼” crosswise
kosher salt
2 tablespoons coarsely chopped fresh dill
Coarsely ground fresh black pepper

Preparation
CHICKEN STOCK
Bring all ingredients and 12 cups of cold water to a boil in a very large (at least 12 qt.) saucepan. Reduce the heat to medium-low and simmer until the chicken breasts are fully cooked, about 20 minutes.

Transfer the breasts to a plate (the remaining chicken pieces are strictly for stock). Let the breasts cool a bit, then remove the meat and return the bones to the stock. Shred the meat. Allow to cool, wrap tightly and refrigerate.

Continue boiling the stock until it is reduced by a third, about 2 hours, scraping the surface occasionally. Strain the chicken broth through a fine-mesh strainer into a large saucepan (or an airtight container if you’re not using it right away); Discard the solids. You should get about 8 glasses.

DO NOW: Stock can be made 2 days in advance. Allow to cool; cover and refrigerate. Keep reserved chicken meat cold.

MATZO BALL MIX
In a medium bowl, mix eggs, matzo flour, schmaltz, soda, and salt (the mixture will resemble wet sand; it will harden as it rests). Cover and refrigerate for at least 2 hours.

DO BEFORE: Mixture can be made 1 day ahead. Keep cold.

MEETING
Boil the chicken stock in a large saucepan. add carrots; salty season. Reduce the heat and simmer for 5-7 minutes until the carrots are tender. Remove from heat, add reserved breast meat and cover. Set the soup aside.

Meanwhile, boil a large pot of well salted water. Take 2 tablespoons of the matzo ball mix and gently roll them into balls using wet hands.

Add matzo balls to the water and reduce the heat so the water comes to a gentle boil (too much bouncing will break the balls). Cover the pot and cook the matzo balls for 20-25 minutes, until they are fully cooked and begin to sink.

DO AHEAD: Transfer matzo balls into bowls using a slotted spoon. Drizzle over the soup, add the dill and season with black pepper.