adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Matzoh Ball Soup
Matzoh Ball Soup
0 Likes
Prep Time:
40 minutes
Cook Time:
210 minutes
Total Time:
270 minutes
Homemade matzoh ball soup: tender from-scratch matzoh balls in hot chicken and veggie broth for ultimate comfort.
Ingredients:
  • 4 pounds whole chicken
  • 2 onions, cut into 1-inch cubes
  • 3 carrots, sliced
  • 2 stalks celery, thickly sliced
  • 1 cup chopped fresh dill weed
  • salt to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons chicken cracklings (grebenes), finely minced
  • 0.5 cup matzo meal
  • 0.25 cup vegetable broth
Instructions:
  • Remove the neck flap up to the wishbone. Remove fat and skin from the back cavity of the chicken and set aside for schmaltz and grebenes. Cut the chicken into quarters. Combine the chicken with onions in a large pot and cover with approximately 4 quarts of water. Bring to a boil, then simmer for 2 hours.
  • Add in the vibrant carrots and crisp celery to the bubbling soup and let it simmer for an additional hour. Season with salt to your liking.
  • Take out the chicken pieces and set them aside. You can save them for later use or shred the meat for the soup. Keep the chicken covered at room temperature until ready to shred.
  • Cut the reserved skin and fat into 1-inch pieces, then cook in a heavy-bottomed skillet over medium heat, turning occasionally. Ensure the pan is not too hot to prevent the fat from smoking. Once the grebenes are crispy and brown, transfer to a cutting board. Drain the schmaltz into a small non-plastic bowl to cool slightly. Once cooled, finely mince the grebenes.
  • Start by creating the matzoh balls. Blend together the fat or oil with the eggs, then mix the matzoh meal and salt together. Combine the two mixtures thoroughly. Add 4 1/2 tablespoons of soup stock or water and mix until smooth. Stir in the minced grebenes and cover the bowl. Chill the mixture in the refrigerator for 20 minutes before proceeding.
  • Bring the soup to a boil. Shape the matzoh mixture into 1-inch balls. Lower the heat and gently drop the balls into the simmering soup. Add dill, cover the pot, and cook for 30 to 40 minutes without peeking.

Similar Recipes