Classic Matzo Ball Soup
This traditional soup tastes best when made the day before serving. Gently reheat the matzo balls in a small amount of the soup before serving.
Serves: 12Hands-on: 25 minutesTotal: 3 hours 15 minutesDifficulty: Easy
- 1 whole roasting chicken (3 lbs.)
- 3 large carrots, peeled and cut into large chunks
- 4 celery stalks, cut into large chunks
- 2 medium onions, peeled and quartered
- 1 large parsnip, peeled and cut into large chunks
- ½ cup chopped fresh parsley
- 4 sprigs fresh dill
- 2 tsp. salt, divided
- ½ tsp. ground black pepper
- 3 large eggs, separated
- 2 Tbsp. chicken fat
- ½ cup matzo meal
- 2 Tbsp. water
- Use kitchen shears to cut the whole chicken into quarters. Place the chicken into a stockpot and fill the stockpot with water to cover chicken. Bring the stockpot to a boil over high heat. Skim off any impurities that rise to the top of the water.
- Add carrots, celery, onions, parsnip, parsley, dill, 1 teaspoon salt, and pepper. Reduce heat to low and simmer, partially covered, for approximately 1½ hours or until tender.
- Mix the egg yolks with the chicken fat in a medium mixing bowl. Mix together the matzo meal, remaining salt, and water; add to the egg yolk mixture, and stir to blend. Beat the egg whites to soft peaks. Fold the egg whites into the matzo mixture until just blended, and refrigerate for 40 minutes. Remove from the refrigerator and make heaping tablespoon-size balls.
- Strain the soup. Let chicken cool slightly. Discard remaining solids. Remove chicken from bones and cut into bite-sized pieces. Put the strained soup back into the stockpot, bring back to a low boil, and carefully drop the matzo balls into the soup. Cover and simmer for about 40 minutes. Add the chicken and cook until just warmed through. Serve hot.