This soup is served on holidays like Passover<\/a> and Rosh Hashanah, and on Friday nights for Shabbat dinner, but it’s also perfect any time you’re under the weather. It’s one of the most beloved Jewish foods<\/a>, something you’ll always seek out when you need some comfort.<\/p>\n Place the chicken in a large soup pot, and add the broth, 1 teaspoon kosher salt, and enough water to cover the chicken. Bring to a boil. Reduce the heat, and simmer for 55 to 65 minutes or until the meat is tender, skimming the surface as foam rises to the top.<\/p>\n Editor’s Tip:<\/em> Use a long-handled spoon (without holes!) to skim the surface and remove any foam that’s bubbling on top. You’ll want to skim the top mostly at the beginning of the cook time, but it might need help along the way.<\/p>\n Remove the chicken, and set it aside until it’s cool enough to handle. Strain the broth, and skim the fat from the surface. Return the broth to the pot, and add the carrots, celery, onion, garlic, pepper and remaining salt. Bring everything to a boil. Reduce the heat, and let it simmer for 15 minutes or until the carrots are tender.<\/p>\n Editor’s Tip:<\/em> Skimming the fat on the surface is similar to skimming the foam. Use a spoon without holes, and gently run it across the top of the stock, where there will be a fatty layer. Try not to remove too much actual stock.<\/p>\n Meanwhile, in a small bowl, whisk the eggs and oil. Add matzo ball mix and onion, and mix with a fork just until combined. Do not overmix the batter! Cover and refrigerate for 15 minutes.<\/p>\n Editor’s Tip:<\/em> Be careful not to mix the batter too much! Overhandling it will affect the texture of the matzo balls and make firmer balls, also known as “sinkers.”<\/p>\n Remove and discard the skin and bones from the chicken. Shred the meat, and add it to the soup. Stir in the parsley, then bring to a boil.<\/p>\n Drop tablespoonfuls of matzo ball dough into the boiling soup. Reduce the heat, cover the pot, and simmer for 20 to 25 minutes or until a toothpick inserted into a matzo ball comes out clean.<\/p>\n Editor’s Tip:<\/em> For perfect balls, and to avoid handling them too much, use a cookie scoop to ball them out. Remember, they will expand quite a bit, so use a scoop that is about half as big as the size matzo balls you’d like.<\/p>\n With a slotted spoon, carefully remove the matzo balls, and divide evenly among soup bowls. Ladle soup over top. If desired, top with additional parsley and pepper.<\/p>\n As with most soups, matzo ball soup is even better after the flavors have some time to meld. The soup and matzo balls will be good in the refrigerator for up to five days. Store the matzo balls separately so they don’t fall apart from absorbing too much liquid. Reheat on the stove or in the microwave.<\/p>\n You can absolutely make matzo ball soup ahead of time. If you want to make the soup far ahead, make just the broth. Let it cool, then store it in a freezer-safe container in the freezer for up to three months. Let the broth thaw in the fridge, then reheat and make the matzo balls when you’re ready to serve the soup.<\/p>\nIngredients<\/h2>\n
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Directions<\/h2>\n
Step 1: Boil the chicken<\/h3>\n
Step 2: Make the soup<\/h3>\n
Step 3: Make the matzo ball batter<\/h3>\n
Step 4: Cook the matzo balls<\/h3>\n
Step 5: Serve and enjoy<\/h3>\n
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Taste Recipes<\/span><\/span><\/p>\nMatzo Ball Soup Variations<\/h2>\n
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How to Store Matzo Ball Soup<\/h2>\n
Can you make matzo ball soup ahead of time?<\/h2>\n
Matzo Ball Soup Tips<\/h2>\n
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