Matzoballen soup (chicken soup with matzo balls) is not called Jewish penicillin for nothing: this soup makes you feel better immediately! You’ll find matzo ball soup very often in New York delis. That is why it is also seen as a typical New York dish. It is also traditionally eaten with Passover.
For 4 persons:
For the matzo balls:
- 100 grams of matzos (half a pack)
- 3 eggs
- 75 ml chicken fat (schmaltz) or 75 g butter, melted
- Handful of chives, finely chopped
- Handful of dill, finely chopped
- 1/4 teaspoon baking powder
- Pinch of salt
- Lots of black pepper
For the chicken soup:
- 2 large chicken legs
- 2 onions, finely chopped
- 2 garlic cloves, thinly sliced
- 3 carrots, diced
- 3 stalks celery, diced
- 1 parsnip, diced
- 2 bay leaves
- 1.5 liters of good quality chicken stock
- Olive oil
- Black pepper
- Extra dill, for garnish
The star of matzo ball soup is – the name says it all – the matzo ball. These are a kind of feather-light dumplings, which you make from matzo flour. So if you will have matzos left over from Easter, you can use them nicely in this dish!
The balls are served in a tasty chicken soup. You can also pull it from a whole chicken, but we opted for a faster recipe. For this, use ready-made stock (look for a good quality jar or bottle) and some chicken.
> Also nice: Homemade matzos for Easter from Rutger
Making matzo ball soup
Start with the matzo ball dough. Beat the eggs vigorously and add the chopped chives, dill and salt and pepper. Pour in the melted chicken fat (or butter) and then mix in the baking powder. If the dough is too dry, add a little chicken stock (or boiled water) if needed.
Place the dough for the matzo balls covered in the refrigerator for at least 30 minutes or up to two hours (the matzo flour can absorb the moisture well).
Brown the chicken in a little olive oil in a large stockpot. When the chicken is golden brown, remove it from the pan. Reduce the heat to low and sauté the onions, garlic, celery, carrots and parsnips briefly with a pinch of salt, until they start to soften.
Add the bay leaves, return the chicken to the pan and pour in the stock. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
Remove the chicken from the pan and pull the meat off the bones (you can freeze the bones to make more chicken stock later). Set aside until use.
When the dough for the matzo balls has rested long enough, place a medium pot of boiling water on the stove. Add some salt.
Roll the dough about 16 walnut-sized balls. Note: the balls will still rise enormously during cooking, so don’t make them too big. Carefully slide the matzo balls into the hot water, keep the heat low and put a lid on the pan. Let them cook for 30 minutes.
Fish the bay leaves from the pan of soup and return the chicken meat to the pan. Place two or three matzo balls per person in a bowl or deep plate. Pour the broth over it. Finish the matzo ball soup with some extra fresh dill and black pepper.
Tip! Do you want to keep the soup? Then keep the matzo balls in a separate container in some of the cooking liquid.