Kosher Chicken Soup with Matzo Balls
Kosher Chicken Soup with Matzo Balls is a hearty and nourishing dish made with a slow-simmered chicken broth, fresh vegetables, and soft matzo dumplings. The broth is infused with flavors from chicken, carrots, celery, onions, and herbs, creating a rich and aromatic base. Matzo balls are prepared separately using matzo meal, eggs, and fat, then cooked until light and fluffy. Once combined, the soup becomes a comforting, satisfying meal that’s perfect for any occasion. It’s simple yet deeply flavorful, offering warmth and nourishment in every bowl.
Ingredients
For the Soup:
- 1 whole kosher chicken (cut into pieces)
- 10 cups water
- 3 carrots (sliced)
- 3 celery stalks (chopped)
- 1 large onion (quartered)
- 3 cloves garlic
- Salt and pepper to taste
- Fresh dill or parsley
For Matzo Balls:
- 1 cup matzo meal
- 3 eggs
- 3 tablespoons schmaltz (rendered chicken fat) or oil
- ¼ cup water or broth
- 1 teaspoon salt
- ¼ teaspoon pepper
Instructions
- Begin by preparing the broth. Place the kosher chicken pieces in a large pot and cover with water. Add onions, carrots, celery, and garlic. Bring to a boil, then reduce the heat and let it simmer gently for about 1 to 1.5 hours. Skim off any foam that forms on the surface to keep the broth clear. Once the chicken is fully cooked, remove it, shred the meat, and return it to the pot.
- While the soup simmers, prepare the matzo ball mixture. In a mixing bowl, whisk together eggs and schmaltz, then add matzo meal, water, salt, and pepper. Stir until combined, then refrigerate the mixture for at least 30 minutes. This helps the mixture firm up and ensures the matzo balls hold their shape.
- Bring a separate pot of salted water to a boil. With wet hands, form the chilled mixture into small balls and gently drop them into the boiling water. Cover and cook for about 25–30 minutes until they are light and fluffy. Add the cooked matzo balls to the soup just before serving, allowing them to absorb the flavorful broth.
Notes
- Use kosher-certified chicken for authenticity.
- Skim broth regularly for clarity.
- Chill matzo mixture before shaping.
- Use schmaltz for traditional flavor.
- Keep broth at a gentle simmer.
- Season gradually and taste often.
- Add herbs at the end for freshness.
- Cook matzo balls separately for best texture.