Matzo Ball Soup
Author's Notes: While some prefer large, softball sized “sinker” matzo balls, the most tender and delicate matzo balls use schmaltz and are rolled to the size of a golf ball that floats to the top of the broth when cooked.
Matzo Ball Soup Print Recipe
- 1 5-6 Lb. Whole Chicken
- 1 Large Onion, peeled & quartered
- 5 Stalks Celery, cut in half lengthwise with leaves still attached
- 3 Large Carrots, peeled & halved lengthwise
- 2 Tbs. Whole Peppercorns
- 2 Bay Leaves
- 2 Tbs. Kosher Salt
- Water to fully cover chicken & vegetables
- 1 Pkg. Matzo Ball Mix (We like Streit’s or Manischewitz)
- Remove giblets and completely rinse chicken. Place in a large stockpot along with vegetables and herbs. Add at least 6 qts. of water or until chicken and vegetables are completely covered.
- Bring pot to a boil and reduce heat to maintain a simmer. Simmer on medium heat approximately 2 hours, or until chicken begins to fall apart.
- Remove chicken and vegetables from pot and set aside. Strain broth using a chinois or fine mesh strainer. You may have to strain the broth 3 or 4 times to make sure the broth is clear. Reserve chicken to add to soup or chicken salad.
- Let broth cool completely to skim off fat; reserve fat.
- Make matzo balls according to package directions, substituting reserved chicken fat for cooking oil. Enjoy!
- For an even more flavorful broth, roast the chicken with the carrots, onions and celery in a roasting pan, along with 3 or 4 sprigs each of thyme and rosemary and a cut lemon inside the chicken.
- Roast 375°F until chicken is done.
- After you’ve enjoyed the chicken, remove the lemon from the chicken and place the leftover veggies, chicken carcass and any remaining chicken along with a medium onion, peeled and quartered, 2 carrots, peeled and halved, and 3 stalks of celery in a stockpot with the water. Follow directions above for making the soup.