Recipe

January 4, 2015

Chicken Matzo Ball Soup

Recipe: Eric Vellend

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While you can make perfectly delicious matzo balls with vegetable oil, duck fat will yield the most sublime results. Jewish cooks traditionally save the fat skimmed from making chicken stock — called schmaltz — for these dumplings.

Ingredients

Matzo Balls

  • 4 larg eeggs
  • 2 tbsp duck fat or vegetable oil
  • 1 tsp baking powder
  • 1⁄2 tsp salt
  • 1⁄4 cup homemade chicken stock
  • 1 cup matzo meal

Soup

  • 8 cups homemade chicken stock
  • Salt, to taste
  • 2 stalks celery, sliced
  • 2 carrots, peeled, sliced
  • 1 leek (white and light green parts only), sliced
  • 2 cups cooked chicken, shredded
  • Fresh dill leaves (for garnish)

Directions

Yield: Serves 6 to 8

  1. To make matzo balls, whisk together eggs, duck fat or oil, baking powder, salt and stock. With a rubber spatula, fold in matzo meal until combined. Cover and refrigerate dough at least 3 hours.
  2. Bring a large pot of salted water to a boil. With oiled hands, form heaping tbsps of dough into 1 1⁄2″-diam. balls. Add balls to water. Cover. Adjust heat to maintain lively simmer. Boil until cooked through, 45 to 50 minutes. (When cooked through they will be a uniform color; if undercooked the center will still be dark.) Carefully transfer to tray with slotted spoon.
  3. To make soup, bring stock to a simmer. Season with salt. Add celery, carrot and leeks. Simmer until tender, 3 to 4 minutes. Add chicken and matzo balls. Cook until heated through, 2 minutes. Ladle into warm bowls. Garnish with dill.
Photographer:

Angus Fergusson

Source:

House & Home February 2013

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