Matzoh Ball Soup Recipe

Matzoh Ball Soup
Adapted from Joan Nathan

Difficulty: Intermediate
Serves: 4 portions
Total Time: 3 hours 40 minutes
Preparation: 10 minutes
Cooking: 3 hours 30 minutes

Chicken Broth:

One whole hen, 5 to 6 pounds
2 large celery stalks with leaves, roughly chopped
2 large carrots, cut into big pieces
1 onion, divided into four segments
3 sprigs of fresh parsley
3 sprigs of fresh dill (or use 1 teaspoon dried dill)
Salt and pepper to your preference

For the Matzoh Balls:

4 eggs, beaten gently
4 tablespoons chicken fat (taken from the soup cooked above)
1 cup matzoh meal
2 teaspoons salt
1/4 cup hot water
12 cups salted water

Instructions:

Imagine the irresistible aroma of homemade chicken broth filling your kitchen, drawing everyone in for a comforting bowl of tradition. Rinse the hen under running water and set it in a large pot. Pour in enough water to fully cover the chicken and place the pot over high heat. As the water comes to a boil, use a spoon to skim off the foam that rises to the surface. Add the chopped celery, chunky carrots, onion quarters, parsley, dill, along with salt and pepper. Lower the heat and allow everything to simmer, keeping the pot partially covered, for at least 45 minutesor longer for deeper flavor. When the chicken is cooked, the meat should separate easily from the bone. Strain the soup with a sieve to achieve a clear, golden broth. Set aside to cool. Once it's completely cold, skim off the fat from the top and reserve it for your matzoh ballsit's the secret to fluffy perfection.
Now, craft those light, melt-in-your-mouth matzoh balls that make this soup legendary. In a medium bowl, blend together 4 eggs and the 4 tablespoons of reserved chicken fat. Add in the matzoh meal and salt, mixing thoroughly. Stir in 1/4 cup of hot water until smooth. Cover the bowl and chill in the refrigerator for a minimum of 1 hourthe resting time ensures tender results. Take pieces of the chilled matzoh mixture and roll them between your palms into balls, each about the size of a walnut. Get ready to drop them into boiling bliss!
Bring 12 cups of salted water to a rolling boil in another pot. Gently drop the formed matzoh balls into the boiling water, cover the pot, and let them cook undisturbed for 20 minutesresist peeking for the fluffiest texture!
While they simmer, reheat the reserved chicken broth until it gently bubbles. Use a slotted spoon to transfer the finished matzoh balls into the simmering broth. Let them absorb those rich flavors for just a few minutes, then serve steaming hot. Your family will savor every spoonful of this soul-warming classicperfect for holidays or any cozy night.

Craving authentic Passover comfort? If you're cautious about ingredients, seek oils or alternatives certified kosher for Passover, or opt for non-dairy choices to keep it traditional yet inclusive.