Chicken Matzo Ball Soup

My grandma and mom have been making this soup as long as I can remember and I look forward to it every year.  We were all a bit under the weather on New Year’s Eve and my mom made a batch.  We drove 10 long hours home the next day and it still sounded so good that I made another batch this week.  Many people dub this kind of soup “Jewish Penicillin“.  While the scientific verdict is still out on its magical healing powers, this soup sure does taste good when you’re sick or even just to warm you up on a cold day.

ChickenSoupMain

 

What You’ll Need:

  • Stock Pot
  • Whole Chicken (Already cut up or whole)
  • Soup Bone
  • 3-4 Tbsp. Chicken Bouillon (I use granulated)
  • Carrots, peeled and cut into chunks (or baby carrots to make it easier)
  • Turnips, peeled and cut into chunks
  • Celery, chopped
  • Large Sweet Onion, chopped
  • Matzo Ball Mix (eggs and vegetable oil will be needed to make these)
  • Cheese Cloth or Mesh Strainer
  • Salt and Pepper to taste

Matzo Ball Mix boxes look something like this and it’s usually found in the Kosher or Specialty foods section at the grocery store.  Most boxes contain two packets of Matzo Ball mix.

ChickenSoup3

 

Fill a stock pot about 3/4 full with water.  Add in soup bone, chicken, and chicken bouillon.  I usually add in a bit of salt as well.  Bring to a boil.  Reduce heat to a simmer and cook for about 1 hour (more if your chicken isn’t done yet).  Yucky stuff will rise to the top but we’ll strain it in a later step.

 

Remove soup bone and discard.  Remove chicken to a cutting board and allow to cool.  Clarify stock by running through cheese cloth or mesh strainer and return stock to pot.

 

Add chopped veggies to stock and return to a simmer.  Meanwhile, shred chicken by hand and add chicken meat into soup.  I simmer for several hours (or even all day on low).  About 45 minutes before you want to eat, prepare the matzo ball mix.  It will need to sit in the fridge for 15 minutes and then you form little balls and allow them to simmer in the soup (covered) for 20 minutes.

 

Add salt and pepper to taste.  I usually under-salt it a bit so each person can add salt as desired to their individual bowls.

 

This soup is best if made early in the day or the day prior.Freezes well.  (I don’t freeze it with matzo balls in it.  I add fresh matzo balls each time).

Chicken Matzo Ball Soup
 
Author:
Ingredients
  • Stock Pot
  • Whole Chicken (Already cut up or whole)
  • Soup Bone
  • 3-4 Tbsp. Chicken Bouillon (I use granulated)
  • Carrots, peeled and cut into chunks (or baby carrots to make it easier)
  • Turnips, peeled and cut into chunks
  • Celery, chopped
  • Large Sweet Onion, chopped
  • Matzo Ball Mix (eggs and vegetable oil will be needed to make these)
  • Cheese Cloth or Mesh Strainer
  • Salt and Pepper to taste
Instructions
  1. Fill a stock pot about ¾ full with water. Add in soup bone, chicken, and chicken bouillon. I usually add in a bit of salt as well. Bring to a boil. Reduce heat to a simmer and cook for about 1 hour (more if your chicken isn't done yet). Yucky stuff will rise to the top but we'll strain it in a later step.
  2. Remove soup bone and discard. Remove chicken to a cutting board and allow to cool. Clarify stock by running through cheese cloth or mesh strainer and return stock to pot.
  3. Add chopped veggies to stock and return to a simmer. Meanwhile, shred chicken by hand and add chicken meat into soup. I simmer for several hours (or even all day on low). About 45 minutes before you want to eat, prepare the matzo ball mix. It will need to sit in the fridge for 15 minutes and then you form little balls and allow them to simmer in the soup (covered) for 20 minutes.
  4. Add salt and pepper to taste. I usually under-salt it a bit so each person can add salt as desired to their individual bowls.
  5. This soup is best if made early in the day or the day prior.Freezes well. (I don't freeze it with matzo balls in it. I add fresh matzo balls each time).

 

ChickenSoup2
ChickenSoup1

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