Matzo Ball Soup with Kosher Chicken Broth | Wild Fork
Make light, fluffy matzo balls in kosher chicken broth for a classic, comforting soup that warms the soul with every spoonful.
INGREDIENTS
2 yellow onions, unpeeled
6 whole Celery Stalks, cut in 1” pieces
3 whole Carrots, peeled and cut in large chunks
1 Head of Garlic. peeled
10 sprigs of Parsley
16 cups of water
Kosher Salt to taste
Fresh Parsley
Matzo Balls (make ahead)
1 cup Matzo Meal or Finely Crushed Matzos
¼ cup Schmaltz (Rendered Chicken Fat) or Vegetable Oil
¼ cup club soda
2 Tsp. Kosher salt
4 eggs
LET'S GET COOKING!
Soup:
Cut onion in quarters leaving skin on for flavor and color in the stock.
In a large 16 qt. kettle, place the chicken, onions, garlic, celery, carrots, garlic, parsley, black pepper and water. Slowly simmer for one and a half uncovered. Season with salt and pepper if desired.
Remove the onion skins from soup. Remove the chicken from the broth and use for other recipes but shred about 2 cups of chicken breast to garnish the soup.
Matzo Balls:
In a large bowl, mix eggs with chicken fat or oil, club soda and salt. Add matzo meal and mix. Cover and place in the refrigerator at least 3 hours before so matzos can absorb liquid.
Bring 3 qt. water to a boil and add 2 Tbsp. Kosher salt. Using dampened hands, roll matzo mixture into 16 balls about 1½” in diameter.
Drop them into the boiling liquid as you make them. Cover the pan, and simmer for 30-45 minutes. Transfer the matzo balls to bowls, cover with your soup. Add shredded chicken and fresh parsley if desired. Serve immediately.