YIELDS | 8-10 balls SERVINGS
PREP TIME | 45 MINS
COOK TIME | 35-40 MINS
Charlotte was one of the best mother-in-laws a young women could ever know. She was loving, kind, beyond smart and highly opinionated. She was the consummate jewish-mamma and cook. Grandma Charlotte produced scrumptious kugel, cherry cake and tzimmes, a stew made with prunes and root vegetables, but it is her matzo ball soup that made her a legend in these parts. These matzo balls float like clouds and melt in your mouth.
I hope you enjoy this quintessential holiday soup as much as me and may family have over the years.
Broth, yields approximately 10-12 cups:
• 1 whole chicken or cut up chicken pieces with skin-on
• 6 or 7 medium carrots peeled and cut in half
• 2 large yellow onions peeled and cut in half, do not remove skin this gives the broth its rich color
• 1 small bunch parsley, washed and coarsely chopped plus extra for garnish, optional
• 1 tablespoon black peppercorns
• Kosher Salt to taste
• 1-1/4 cup matzo-meal
• 4 eggs, separated
• 1 tsp baking powder
• 1/4 tsp salt
• 1/3 tsp pepper
• 3 tbsp melted schmaltz (chicken fat) or vegetable oil
• 1 tsp or more minced fresh dill or 1 tsp dried dill
1. Make the broth a day in advance and up to 3 days ahead of time or use store bought chicken broth.
2. To a very large pot, add the chicken and vegetables and enough filtered water to cover the chicken and vegetables, about 12 cups. Be sure there is enough water to cover everything but not so much that it will make a watery broth.
Simmer for 2-3 hours, the longer the better if you have time.
3. When the broth is finished let it cool and pour it into a colander over another large pot or bowl to catch the broth. Discard the chicken and vegetables.
4. Put the broth in the fridge overnight.
5. When ready to use, take the broth out of the fridge and carefully pull off the hard layer of fat and any remaining fat chunks of fat and discard. Warm the broth to a simmer/slight boil.
6. While the broth heats up, make the matzo balls.
1. Put a medium to large glass bowl in the fridge or freezer to chill for at least 30 minutes.
2. While the bowl chills, gently mix all the other ingredients, accept for the egg whites, together.
3. In the chilled bowl, using an electric beater on high, whip the egg whites into stiff peeks and then gently fold the egg whites into the matzo mixture.Do not over mix. This process is what produces the fluffy texture.
4. Once the broth is simmering, using your hands, gently roll the matzo mixture into equal, golf ball size balls (no larger as the expand a great deal). Drop the balls into the simmering broth using a spoon. Be sure not to crowd the matzoh balls and gently move them around in the broth until they are finished, approximately 35 to 40 minutes.
5. Taste the broth and add additional salt to taste. Pour the broth into individual bowls and add one matzo ball to each bowl. Garnish with finely chopped parsley and serve.
Over mixing the ingredients will give you hard matzo balls instead of fluffy yummy matzo balls.
Don’t make them too big otherwise you’ll have giant matzoh balls on your hands.
Matzo ball making is a fun project for little hands. Let your children help make the matzo balls and then watch as you add them to the broth. They will be delighted by how the matzo balls grow in size.
Recipe Tip: Double the broth and freeze half in individual containers to use later. There is nothing better than home made broth.