Grandma's Ultimate Matzo Ball Soup
Elevate your family gatherings with this wholesome and heartwarming Grandma's Ultimate Matzo Ball Soup. With tender chicken, fresh vegetables, and perfectly fluffy matzo balls, this recipe pays homage to traditional flavors while ensuring each spoonful warms the soul. Infused with fragrant herbs and spices, this soup promises to be a comforting classic that everyone will love. Perfect for holidays, cold days, or simply when you need a little pick-me-up! Serve it with your favorite bread for a complete meal.
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Roasting chickens
1 (5 - 7 lb) (Fat reserved in cavity and chicken cut into pieces)
Carrots
8, about 1 pound, divided (Cut half into 2-inch pieces; cut the remaining into 1/2-inch pieces)
Parsnips
6, about 1 pound, divided (Cut half into 2-inch pieces; cut the remaining into 1/2-inch pieces)
Celery
2 stalks (Cut into 2-inch pieces)
Onion
1 large (Diced)
Garlic
1 head (Loose papery outer skin removed, cut in half crosswise)
Parsley
1 bunch (Fresh)
Chicken bouillon granules
2 teaspoons
Peppercorns
6
Bay leaf
1
Fresh dill
1/4 cup (Chopped)
Lemon zest
1 teaspoon (Grated)
Salt
1 teaspoon
Pepper
1/2 teaspoon
Chicken broth or water
enough for cooking the matzo balls
Schmaltz
4 tablespoons (Rendered ahead with caramelized onions and fat from previous chicken recipes)
Seltzer water
1/4 cup, divided
Eggs
4
Salt
1 teaspoon
Pepper
1/4 teaspoon
Matzo meal
1 cup
Instructions
1
In a large pot over high heat, combine the cut chicken with approximately 5 quarts of water or enough to fully cover the chicken. Bring the mixture to a boil, skimming off any foam that forms on top. Once boiling, reduce the heat to medium-low.
2
While the chicken simmers, take half of the carrots and parsnips and cut them into 2-inch pieces. Halve the remaining carrots and parsnips lengthwise, then chop them into 1/2 inch thick pieces and set aside.
3
Add the celery, onion, garlic, and the reserved large carrot and parsnip pieces to the pot. Allow to simmer for about 1 hour.
4
After 1 hour, add the chicken bouillon granules, peppercorns, bay leaf, fresh dill, salt, and pepper. Continue to simmer for another 30 minutes.
5
Strain the stock and reserve the broth along with the chicken pieces. Discard the skin and bones, then shred or chop the chicken into bite-sized pieces.
6
Return the reserved broth to the pot and place it over medium heat. Add the remaining chopped carrots and parsnips, simmering until the vegetables are nearly tender, about 10 minutes. Stir in the shredded chicken and heat for an additional 5 minutes.
7
In a separate skillet over low heat, melt the reserved chicken fat, stirring occasionally until it is fully melted and the solids begin to brown, around 30 minutes. Strain the fat and measure, adding vegetable oil to equal 1/3 cup if necessary.
8
In a small saucepan over medium heat, combine the schmaltz, eggs, salt, pepper, and half of the seltzer water. Gradually stir in the matzo meal until the mixture is well combined. Cover and refrigerate for at least 30 minutes.
9
Fill a large skillet or pot halfway with water or chicken broth and bring it to a gentle boil. Reduce the heat to medium.
10
Using lightly moistened hands, shape tablespoonfuls of the chilled matzo mixture into balls and carefully add them to the simmering liquid.
11
Cover the pot and simmer the matzo balls until they are fully cooked through, approximately 20 minutes. Using a slotted spoon, transfer the matzo balls to the soup. Let them sit for 15 minutes to absorb the delicious broth.
12
Reheat the soup if necessary, and serve hot, garnished with additional fresh dill if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Grandma's Ultimate Matzo Ball Soup?
It is a traditional, comforting Jewish chicken soup featuring tender shredded chicken, fresh carrots and parsnips, and light, fluffy matzo balls seasoned with fresh dill and lemon zest.
How much chicken is required for the stock?
The recipe calls for one roasting chicken weighing between 5 and 7 pounds, cut into pieces with the fat reserved from the cavity.
How long should the chicken stock simmer initially?
The chicken and water mixture should simmer for approximately one hour before adding the seasonings and herbs.
What vegetables are used in the soup base?
The soup base is made with carrots, parsnips, celery, a large onion, and a head of garlic.
How do I prepare the garlic for this recipe?
Remove the loose papery outer skin from one head of garlic and cut it in half crosswise before adding it to the pot.
When should I add the bouillon and peppercorns?
Add the chicken bouillon granules, peppercorns, bay leaf, fresh dill, salt, and pepper after the stock has simmered for the first hour.
What is the secret to light and fluffy matzo balls?
Using seltzer water in the mixture and allowing the batter to refrigerate for at least 30 minutes helps create a lighter texture.
What is schmaltz and how is it prepared?
Schmaltz is rendered chicken fat. In this recipe, you melt the reserved chicken fat over low heat for 30 minutes until solids brown, then strain it.
Can I use vegetable oil instead of schmaltz?
Yes, if you do not have enough rendered chicken fat, you can add vegetable oil to reach the required 1/3 cup measurement.
How do I prevent matzo balls from falling apart?
Ensure you chill the mixture for at least 30 minutes, shape them with moistened hands, and keep the pot covered while simmering them on medium heat.
How long do the matzo balls need to cook?
They should be simmered in a covered pot for approximately 20 minutes until they are fully cooked through.
Should I cook the matzo balls directly in the soup?
The recipe recommends cooking them in a separate skillet or pot of water or broth first, then transferring them to the soup.
How should I prepare the carrots and parsnips?
Half of the vegetables are cut into 2-inch pieces for the stock, while the other half are chopped into 1/2-inch pieces to be served in the final soup.
What do I do with the chicken after making the broth?
Discard the skin and bones, then shred or chop the cooked chicken into bite-sized pieces to be returned to the soup later.
How much water is needed for the stock?
You should use approximately 5 quarts of water, or enough to fully cover the chicken pieces in a large pot.
What herbs provide the main flavor for this soup?
The primary herbs used are fresh parsley, fresh dill, and a bay leaf.
Is there lemon in this recipe?
Yes, one teaspoon of grated lemon zest is added to the ingredients for a bright, fresh flavor.
How many eggs are needed for the matzo balls?
The recipe requires 4 eggs for the matzo ball mixture.
How do I shape the matzo balls?
Use lightly moistened hands to shape tablespoonfuls of the chilled mixture into balls.
How long should the matzo balls rest in the soup?
Once transferred to the soup, let them sit for 15 minutes to allow them to absorb the delicious broth.
What should I do with the stock vegetables after simmering?
The large 2-inch vegetable pieces used for flavoring the stock are typically discarded or replaced by the fresh 1/2-inch chopped pieces.
What is the total simmering time for the broth?
The total simmering time for the stock is approximately 1 hour and 30 minutes.
How much matzo meal is used?
The recipe calls for exactly 1 cup of matzo meal.
Can I make the matzo ball mixture ahead of time?
Yes, the mixture needs at least 30 minutes of refrigeration, but it can be kept longer to ensure it is firm enough to shape.
What is the best way to serve this soup?
Serve it hot, garnished with additional fresh dill, and accompanied by your favorite bread.
Does the recipe use chicken bouillon?
Yes, 2 teaspoons of chicken bouillon granules are used to enhance the depth of the broth.
What heat should I use to cook the matzo balls?
The liquid should be at a gentle boil, then reduced to medium heat while the matzo balls simmer.
How many parsnips are in the recipe?
The recipe uses 6 parsnips, which is approximately 1 pound.
How do I know when the vegetables in the soup are done?
The small chopped carrots and parsnips should be simmered in the broth for about 10 minutes until they are nearly tender.
What is the purpose of skimming the foam?
Skimming the foam that forms when the chicken first boils ensures a clearer and cleaner-tasting broth.