I had never had Matzo Ball Soup, but I was curious. It looked like such a hearty, comforting soup and those I know who had tried it were big fans, so I decided about a year ago to make some. Of course somehow I always got sidetracked and never got around to making it, but that all changed last week and I must admit I was highly impressed! I’ll most definitely make this again and I may try one of the other variations I’ve seen as well.
Overall this is a simple, basic, hearty soup that really hits the spot. It’s exactly what you’re looking for when you think of comfort food, with the added bonus of a hearty broth and nice chunks of chicken and vegetables. What’s better than that?
What You’ll Need:
1 whole chicken, rinsed
2 cups of matzo meal
2 tablespoons of extra virgin olive oil
A pinch of salt
2 tablespoons of chicken broth
Extra virgin olive oil
1 onion, chopped
2-3 carrots, chopped
2 ribs of celery, chopped
1 leek, chopped
Place your chicken (and any gizzards and such) in a large stock pot and cover with water. Add a generous pinch of sea salt and some black pepper and bring to a boil. Reduce heat to simmer and cook for 30 minutes to an hour, until chicken is done through and the water has formed a broth. (Note: This is just a very basic chicken stock. You can add in other veggies or herbs and such if you want, but for this soup simple is best.)
While the broth is making mix together matzo meal, olive oil, eggs, salt and broth in a medium sized bowl until a sticky dough forms. Place the bowl in the fridge for at least 30 minutes to chill.
Once the chicken is done and the broth has formed remove the chicken and place it in a glass or stainless steel bowl to cool so you can remove the chicken from the bone. Strain broth through a sieve into a large glass or stainless steel bowl and set side.
Return the empty stock pot to the stove over medium heat and sautÃ© onion, celery, carrots and leeks until the onions are tender. Return the broth to the pot and bring to a boil. Cook for at least 30 minutes or until the carrots are tender. Taste the broth and if more salt or pepper are needed add accordingly.
Once the chicken is cooled enough to handle remove the skin and discard. Next tear off chicken until all of the edible meat is off of the bone. Once the carrots are tender add the chicken pieces back to the pot. Bring the mixture back to a boil and take the chilled matzo mixture and roll it into balls slightly smaller than a golf ball. Once all the matzo balls are added cook the soup for an additional 10 minutes to cook the matzo balls and then serve the soup warm.
Notes: One of the recipes I read a few years ago for this soup called for putting dried dill into the matzo balls. I must admit that intrigues me and I may try it next time, but this time I wanted to leave the soup as basic as possible.