Matzah Ball Soup
Aug 8, 2023
"Probably the best-known Jewish food, this soup is home in a dish. Often referred to as "Jewish penicillin," matzah ball soup is the pick-me-up needed when you’re under the weather or during a cold winter’s night. My mom would often make matzah ball soup as an appetizer for Shabbat dinners and during the holidays, especially Passover, where matzah is the star. I swear by the boxed matzah ball mix but do add schmaltz (rendered chicken fat, which is available at butcher shops and some well-stocked grocery stores), fresh herbs, and seltzer to get them just perfectly flavored and textured." -- Brad
This recipe was shared by Brad in Episode 8 of Season 2 of The Great American Recipe.
This recipe was shared by Brad in Episode 8 of Season 2 of The Great American Recipe.
- Servings
- 6 servings
- Course
- Soup and Stew
Ingredients
For the Chicken broth:
- 1 (3- to 4-pound) whole chicken
- 2 large onions, unpeeled and quartered
- 6 carrots, unpeeled and cut in thirds
- 3 celery stalks with leaves, cut in thirds
- 1 parsnip, unpeeled and cut in thirds
- 1 head garlic, unpeeled and cut in half crosswise
- 20 dill sprigs
- 20 parsley sprigs
- 15 thyme sprigs
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
- 1½ teaspoons ground turmeric
- 1 teaspoon good-quality saffron
For the Matzah balls:
- 2 bags (1 box) Streit’s Matzo Ball Mix
- 2 large eggs
- 2 tablespoons vegetable oil
- 2 tablespoons schmaltz
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh parsley
- 1 tablespoon chicken consommé powder
- ¼ cup seltzer
- Salt, for boiling water
To serve:
- 2 carrots, sliced into ¼-inch coins
- Chopped fresh dill
Instructions
-
Put all the chicken broth ingredients in an 8-quart Instant Pot. Add water to the max fill line. Close the lid and set to sealing. Cook at high pressure for 25 minutes. Release the pressure manually, press “cancel,” and remove the lid. Strain the broth through a fine-mesh strainer and discard the solids.
-
Meanwhile, in a large bowl, mix together the matzah ball mix, eggs, vegetable oil, schmaltz, dill, parsley, chicken consommé powder, and seltzer. Let sit for 15 minutes.
-
Bring a large pot of salted water to a boil over high heat. Divide the matzah ball mixture into 12 balls about the size of walnuts. Put all the balls in the boiling water. Cover the pot, reduce the heat, and simmer for 25 minutes. Add the carrots and boil for 5 minutes, or until carrots are soft.
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To serve, ladle the hot broth into bowls, add 2 matzah balls and several carrot coins, and garnish with dill.
