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Chicken broth with matzo balls (knaidlach)
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Prep Time:
30 minutes
Cook Time:
180 minutes
Total Time:
210 minutes
Classic chicken matzo ball soup - a comforting remedy for colds and a year-round favorite, perfect for Passover or any time.
Ingredients:
  • 2 1.8kg chickens, fat trimmed, washed
  • 4.5L (18 cups) water
  • 3 large brown onions, quartered
  • 4 carrots, cut into chunks
  • 4 celery sticks (including leaves), roughly chopped
  • 4 parsnips, roughly chopped
  • 4 whole fresh dill stalks (including leaves)
  • 20 black peppercorns
  • Salt & ground black pepper, to taste
  • 125.00 ml fresh dill leaves
  • 5 eggs, at room temperature, separated
  • 3.00 gm salt
  • 27.60 gm vegetable oil
  • 140g (1 1/2 cups) coarse matzo meal
Instructions:
  • In a large deep saucepan or stockpot, combine 1 whole chicken and 3 litres (12 cups) of water. Add in half of the onions, carrots, celery, parsnips, dill stalks, and peppercorns. Cover and bring to a boil over medium heat. Simmer on medium-low heat for 30 minutes or until the chicken juices run clear when pierced with a skewer. Remove chicken to a plate and loosely cover with foil.
  • Place the second chicken in the pan along with the rest of the water, onions, carrots, celery, parsnips, dill stalks, and peppercorns. Increase the heat to medium, cover, and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes, or until the chicken is cooked through. When the juices run clear, transfer the chicken to a large plate and remove the pan from the heat.
  • Once the second chicken has cooled, gently remove and discard the skin. Cut the chicken meat from the bones into large pieces and place in a large shallow dish. Drizzle 60ml (1/4 cup) of chicken broth over the meat, cover with foil, and refrigerate for the main course.
  • Add chicken bones back to the pan and bring to a boil over high heat. Reduce to medium heat and simmer partially covered for 1 hour until bones are tender. Let it rest for 10 minutes. Strain the rich chicken broth through a fine sieve into a bowl, removing bones, vegetables, peppercorns, and dill. Chill in the fridge overnight, then skim off any fat on the surface with a spoon. Measure and set aside 375ml (1 1/2 cups) for the carrot & nutmeg puree and sauteed cabbage with caraway.
  • First, whisk the egg yolks in a small bowl using a fork and set them aside. In a large, clean, dry non-aluminum bowl, use electric beaters to whisk the egg whites with 1/2 teaspoon of salt until firm peaks form. Gently fold in the egg yolks, remaining salt, oil, and matzo meal using a large metal spoon until just combined. Cover the mixture loosely with plastic wrap and refrigerate for 30 minutes to rest.
  • Bring a large saucepan of salted water to a boil. Roll the matzo mixture into 30 small balls (about 2 teaspoons each) and add them to the boiling water. Cook, partially covered, for 4-6 minutes or until tender. Transfer the balls to a large shallow dish using a slotted spoon. Cool, cover, and refrigerate until ready to use.
  • Before serving, heat the broth in a large saucepan until boiling. Season with salt and pepper to taste, cover, and simmer on low heat. In a separate saucepan, bring salted water to a boil. Add matzo balls and simmer for 2-3 minutes until heated through. Drain the matzo balls and distribute them into serving bowls. Stir in dill leaves into the broth and pour over the matzo balls.

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