Most people who grew up eating matzo ball soup fall into one of two categories: those who love “floaters,” or light, fluffy matzo balls, and those who pledge their allegiance to “sinkers,” or denser dumplings. This recipe meets the two camps in the middle, winning over both with matzo balls that are rich and flavorful (thanks to the addition of schmaltz, i.e., rendered chicken fat)andtender and light (thanks to a splash ofseltzeror club soda).
It’s essential that you refrigerate the matzo ball dough—doing so gives the matzo time to become fully hydrated and prevents the balls from falling apart when simmered gently inwell-salted, gently boiling water. That’s right, we saidwater, not broth: Cooking the matzo balls before introducing them to the soup ensures the chicken broth stays nice and clear. For more tips, check outthis helpful guide.
And about that broth: There’s a whole chicken in there! It’s cut into parts so that you can easily pull out the breast meat—which cooks faster than the rest of the bird—early on and save it to garnish the finished soup. Everything else remains (bones and all) and simmers for hours, enriching the homemade chicken stock with concentrated flavor and body.
If you’re serving this matzo ball soup recipe for the Jewish holiday of Passover, follow it up withour favorite brisket,slow-roasted harissa lamb,herb-and-citrus-laced salmon, or any ofour best Passover recipes.
Editor’s note:This recipe was originally published in our April 2014 issue.
Ingredients
6 Servings
Chicken stock
Matzo ball mixture
Assembly
Chicken stock
Step 1
Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.
Step 2
Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.
Step 3
Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.
DO AHEAD:Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
Matzo ball mixture
Step 4
Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.
DO AHEAD:Mixture can be made 1 day ahead. Keep chilled.
Assembly
Step 5
Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5–7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.
Step 6
Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2-tablespoonful portions matzo ball mixture and, using wet hands, gently roll into balls.
Step 7
Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20–25 minutes.
DO AHEAD:Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.
