It’s a cold (read: 50 degrees) and rainy Sunday here in Austin. Brrr!! But could you ask for better soup weather? I think not. My Bubbe makes a killer matzah ball soup. It borders on magical- at the mere mention of sickness, Bubbe swoops in with her soup in hand, and all your sniffles just melt away. This recipe is just perfect- a flavorful broth and a light ball (hehe), as opposed to some heavier, dense matzah ball recipes. I went all out and made my own stock too- just like Bubbe. Totally worth it! But feel free to use substandard canned stock.
I didn’t think I could top the gross raw chicken photos from last week, but somehow I managed to do it! Yeah for me! Making stock is a dirty business.
You can add whatever goodness you see fit- parsnips and garlic would be two tasty additions. First, put your chicken in a pot and cover with water (I used 4 quarts which, I learned, is 16 cups. Good to know!) Bring to a boil, then turn down to medium heat and simmer chicken for one hour.
While your chicken is cooking, chop carrots and celery into inch long pieces. Chop your onion into quarters.
After an hour, remove chicken from the pot, leaving the water behind. Cool your chicken and remove the skin and bones from the meat. Place the skin and bones back into the pot. Save the chicken for your soup, or use in sandwiches if chicken soup isn’t your thing. Freak.
Add the carrots, celery, onion, bay leaf and salt to the pot and simmer for another 2-3 hours. Then strain the stock and discard the stuff.
Take 1/2 cup of the stock, and mix it with the eggs. Yummy. Now, the moment we have been waiting for. The matzo meal.
Then add in grated onions, oil (or schmaltz), salt, pepper and matzo meal. Refrigerate the dough for about 30 minutes so it isn’t as sticky. While your mixture is chilling, chop up the veggies of your choice. Bubbe likes carrots, celery and parsnips. And what Bubbe says, goes. Why mess with perfection?
When your matzah ball dough is ready to go, bring your stock to a boil, and then reduce to a simmer. Shape the dough into about a dozen balls, and place them in the stock. Cover, and cook for 10 minutes. Then add your veggies and cook until your balls expand (hehe), or about 30 minutes.
Add in your shredded chicken (chickpeas would be a tasty protein packed addition too), and there you have it! Homemade matzah ball soup.
Just like Bubbe makes. Maybe even better, but don’t tell Bubbe I said that.
- 4-5 pound whole chicken with neck and giblets removed (they come that way, so don’t worry you don’t have to go giblet diving unless you’d like to)
- 4 quarts (16 cups) water
- 3 large carrots, cut into inch size pieces
- 1 yellow onion, cut in quarters
- 3 stocks celery, cut into inch size pieces
- 1 bay leaf
- 1 tablespoon salt
- Put the chicken in a big pot and cover with water. Bring to a boil and then reduce to medium-low heat and cover. Simmer for 1 hour.
- Remove chicken from the pot and leave the water behind. Shred cooled chicken, and put the skin and bones back into the pot.
- Add your veggies, bay leaf and salt and simmer covered for an additional 2-3 hours uncovered.
- Strain the stock and throw away the stuff.
- 10 cups stock
- 3 eggs
- 1 cup matzo meal
- ¼ cup grated onion
- 3 tablespoons olive oil or schmaltz
- ¼ teaspoons salt
- ¼ teaspoon pepper
- 3 carrots, diced or cut into rounds
- 3 parsnips, diced or cut into rounds
- 3 celery stocks, diced or cut into slices
- 1 pound chicken
- Salt to taste
- Parsley for garnish
- Whisk ½ cup of stock with eggs.
- Whisk in matzo meal, onion, oil, salt and pepper.
- The dough will be sticky, so refrigerate dough for 30 minutes so it is not as sticky.
- Bring the stock to a boil, and then reduce to a simmer.
- Shape the matzo mixture into 12 balls, and place in the stock. Cover and cook for 10 minutes.
- Then, add carrots, parsnips, celery and any other veggies you choose, and simmer covered for an additional 30 minutes until the balls are cooked and veggies are tender.
- Add chicken, salt to taste and garnish with parsley.