There's an entire chicken in this soup, and then some. Not a mistake. You'll pull out the breast early on and use the white meat to garnish the finished bowls, but everything else stays and simmers for hours, enriching the stock with concentrated flavor and lip-smacking body.
Ingredients
Makes 6 servings
Chicken stock:
Matzo ball mixture:
Assembly:
For chicken stock:
Step 1
Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-quarts) 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.
Step 4
DO AHEAD:Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.
For matzo ball mixture:
Step 5
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.
Step 6
DO AHEAD:Mixture can be made 1 day ahead. Keep chilled.
For assembly:
Step 7
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 8
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 9
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.
Step 10
Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.
Leave a Review
Reviews (5)
Back to Top这是一个极好的配方。我每做的year for years. I recall that this recipe was originally from Adam Rapoport's mother...but now the author is listed as The Bon Appetit Test Kitchen. If it is indeed the same recipe, I think the original credit should be restored.
Anonymous
Boston, MA
4/16/2022
...your recipe is classic and makes a delicious, "strong" soup... That being said, I use one large LEEK instead of onion. I do not add garlic or shallot because in historic family fashion, my mother and grandmother before her did not. Celery with leaves adds flavor to soup, btw, and should the butcher have any chicken backs and bones, they add to flavor. Your Matzoh balls are perfect, especially because they include seltzer and schmalz.
judydale
Greenwich, CT.
7/24/2020
I make matzah balls all year. Here is a better way to make them rise without soda water or schmaltz. Instead of schmaltz, use vegetable or corn oil, and make sure you beat the eggs and oil well together, add a little salt, then your matzah meal, leave to firm up for about a hour. Make into balls ( I don't make really big ones, small ones are much better and less filling), and drop into boiling soup. They take on the flavour of the soup and are delicious. Boil for 20 minutes. They rise beautifully, no raising agents needed and I do this all year round.
fr23
Richmond Hill, Ontario
4/4/2017
This is a pretty superb recipe. I used rendered duck fat in place of schmaltz. Added grated onion and a little garlic as well. My grandmother still makes the best and lightest matzah balls but these are a good runner up. Although these were pretty light, her's are lighter.
micha28
Vashon, WA
5/12/2016
Amazing matzo ball soup! I'm getting over the flu and remembered I saved this issue. Now was the time to make it. The broth is absolutely incredible. So flavorful! The matzo balls were perfect. I followed it to the tee and they were light and fluffy just as promised. I made my own schmaltz after finding a recipe online as it's not readily available by the jar in southern California. My only suggestions: there is no salt in the broth and it does need it at least at the end if you're using it as soup; I seasoned it myself but would have liked some guidance to make it easier; 1 tsp? 2 tsp? the same thing goes for the matzo balls; the recipe calls for highly salted water. How much salt should be used for a specified amount of water? One tip I never forgot from the celebrity chef Anne Burrell on how to salt water for pasta; "it should taste like the ocean". That's what I did and the matzo balls were perfectly seasoned. This recipe will now be a go to anytime I want a comforting, delicious soup.
rdcordova
Chula Vista, CA
1/11/2016
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