By David Turgeon, SVP Client Services
Well, it’s now officially winter. The celebrations of the holiday season are largely over and soon the tinsel will be put away for another year. We wake up and it’s dark … we come home at the end of the day and it’s dark. Hunkering down with a favorite hoodie, that perfect Netflix series, and a hearty soup seems to be a pretty good survival strategy to get us to through the next few months. Over the years I have looked for the perfect soup that ticks all the winter-time boxes. Nourishing, warming and profound in its simplicity, I have come to believe that the humble Chicken Matzoh Ball soup is as near to heaven as I’ll get in this life (in winter or any other season)! Celery, carrots, dill, chicken broth, schmaltz and the miracle of fluffy matzoh balls come together to create a soup greater than the sum of its parts. It’s delicious and a fun to make two step soup … and whether you’re a lover of matzoh balls that are “sinkers” or “floaters”, the cardinal rule is once the lid is closed, no peeking until the soup is done! Enjoy!
Chicken Broth
- 1 5- or 6-pound chicken
- 2 large celery stalks with leaves, chopped
- 2 large carrots, sliced in big chunks
- 1 onion, quartered
- 3 sprigs parsley
- 3 sprigs fresh dill (or 1 teaspoon dried)
- salt and pepper, to taste
Matzoh Balls
- 4 eggs, lightly beaten
- 4 tbsp chicken fat “schmaltz” (from the above soup)
- 1 cup matzoh meal
- 1 1/2 tsp salt
- 1/4 tsp baking powder
- 1/4 cup hot water
- 12 cups salted water
Chicken Broth
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Wash the chicken with water and place in a stock pot. Cover with water and bring to a boil over medium-high heat, skimming off bubbling foam as it forms.
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Add celery, carrots, onion, herbs, salt and pepper and simmer, half-covered at lower heat, for at least 45 minutes, until the chicken seems done. The chicken will be done when it comes away easily from the bone.
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Pour soup through strainer to get a clear broth. Let cool. When broth has completely cooled, skim off the fat (schmaltz) and save for the matzoh balls. Reserve shredded chicken, carrots and celery to be added back to the broth when simmering.
Matzoh Balls
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In a mixing bowl, mix together 4 eggs and 4 tablespoons chicken fat. Stir in the matzoh meal, baking powder and salt. Add 1/4 cup hot water. Cover and refrigerate for at least 1 hour.
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When cooled, form the matzoh dough into balls the size of walnuts.
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Bring the salted water to a rolling boil. Add the matzoh balls, cover, and cook for 20 minutes (don't even peek!).
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Bring the chicken broth to a simmer. Remove matzoh balls from hot water with a slotted spoon and add to the simmering chicken broth just a few minutes before serving. Garnish with fresh dill.
