After quite a long week, there’s nothing more the nation needs than a good dose of Jewish penicillin, also known as Matzah Ball Soup. I know what you’re thinking. It’s completely the wrong time of year for Matzah Ball Soup, and you are expecting Chanukah fare. I have a good explanation. A good friend of mine in Israel gave me this recipe. She has five young children and is currently fighting cancer. She just had a major surgery and is on a long road to recovery, but I’m celebrating, because today she finally gets to go home! I made her recipe as a L’CHAIM to her health.
There’s another reason why I decided to make Matzah Ball Soup. We’re having a Thanksgiving potluck at work. I didn’t read the invitation fast enough, and was stuck with bringing a meat dish. Ugh, do these people know how expensive kosher meat is? We had a roaster chicken in the freezer and some leftover celery, so I knew with just a few extras Matzah Ball Soup could easily be on the menu.
Fair warning: this recipe will give you the tastiest, most flavorful Matzah Ball Soup experience of your life. The problem? The broth takes several hours of simmering. Don’t worry. The time commitment is totally worth it, and it actually comes together fairly quickly as long as you’re willing to wait out the broth.
I did take several liberties with this Matzah Ball Soup recipe. First, I’m not a purist. I love my soup filled with chicken and vegetables. Also, I played around with the spices to my taste. That’s the beauty of soup – lots of wiggle room. It should be noted that I needed a lot more broth than this soup produced, but the flavor was so strong, I was able to water it down without losing much deliciousness.
Keep this recipe for Passover or for next week. Pin the pic below.
- 1 Tbsp vegetable oil
- 1 roaster chicken with legs, thighs and wings separated from carcass
- 2 large onions coarsely chopped
- 4 medium carrots coarsely chopped
- 6 celery stalks, including leaves coarsely chopped
- 1 Cup of parsley coarsely chopped
- 2 Tbsp kosher salt
- 1 1/2 tsp cumin
- 1 1/2 tsp turmeric
- 1 1/2 tsp black pepper
- 3 eggs, beaten
- 1 1/2 T vegetable oil
- 3/4 Cup matzah meal
- 1 1/2 tsp baking powder
- In a 5 quart pot, heat vegetable oil over medium heat.
- Place the chick legs, thighs and wings in the hot oil, browning on all sides (Boil the breasts until cooked so you have chicken for other dishes, or you can add it to the soup).
- Add coarsely chopped onions and cook together with the chicken.
- Once the onions begin to sweat, add the coarsely chopped carrots.
- Add the spices, and mix thoroughly through the ingredients in the pot.
- Fill the pot with water until nearly full, then add the celery and parsley.
- Bring pot to a boil. Once boiling, turn the heat down to low and simmer for 6-10 hours. (Hack: If you need to leave the house and don't want to leave the stove on, simmer on medium/low heat for 4 hours, then turn the heat off. Leave the pot on the burner and cover with lid for 3 more hours.)
- Strain the broth from the ingredients into a separate bowl. Separate the chicken and carrots from the broth mixture to use in your soup later.
- Combine eggs, vegetable oil, matzah meal and baking powder in a bowl, set aside on counter or in refrigerator for at least 15 minutes.
- Bring the soup stock to a boil.
- After 15 minutes have passed, Roll the matzah meal into walnut-sized balls and slip them into the boiling broth (makes about 12 matzah balls).
- Boil for 3-5 minutes, or until they are fluffy and float.
- At this point add in whatever you want. I added in the chicken and carrots that were cooking in the broth.
- Ladle into a bowl and enjoy! ***If you are making the soup ahead of time, separate the cooked matzah balls from the soup and place them in a separate container in the fridge.