Classic Matzo Ball Soup

Ingredients

Equipment Needed

• •Large stockpot (8-quart minimum)
• •Fine-mesh sieve
• •Cheesecloth
• •Wide pot for cooking matzo balls
• •Slotted spoon
• •Ladle

Instructions

1. 1

   Build the broth base

   Place chicken pieces in a large stockpot and cover with cold water. Set over high heat and bring slowly to a boil, watching carefully. As the water heats, gray foam will rise to the surface. Skim this scum away with a large spoon. Keep skimming until the foam turns white and the liquid runs clearer. This takes about 15 minutes and makes the difference between murky soup and golden clarity.

   Starting with cold water and heating slowly extracts more collagen and flavor from the bones. Rushing this step produces inferior broth.
2. 2

   Add aromatics and simmer

   Once skimmed, add the onions, carrots, celery, parsnip, dill bunch, peppercorns, bay leaves, and salt. Reduce heat to maintain the gentlest simmer. You want lazy bubbles rising occasionally, not a rolling boil. Partially cover the pot and let it cook for 1 hour and 30 minutes. The kitchen will smell like safety, like home, like your grandmother's house whether or not she ever made this soup.

3. 3

   Strain and clarify

   Remove chicken pieces and set aside for another use. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Discard the spent vegetables and aromatics. You should have about 3 quarts of liquid ranging from pale gold to deep amber. Taste and adjust salt. The broth should taste fully seasoned on its own, rich and chickeny with a whisper of dill.

4. 4

   Make the matzo ball mixture

   In a medium bowl, whisk the eggs until uniform. Add the schmaltz and seltzer, whisking to combine. The mixture will look slightly curdled. In a separate bowl, stir together the matzo meal, salt, white pepper, and chopped dill. Pour the wet ingredients into the dry and fold gently with a spatula until just combined. Do not overmix. The batter will be loose and sticky.

   Schmaltz produces the most authentic flavor and tender texture. Vegetable oil works but yields a slightly firmer result. Never use butter in a traditional recipe served at a meat meal.
5. 5

   Chill the batter

   Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, preferably 2. The batter will firm up considerably, making it easier to shape. More importantly, the cold traps air in the mixture. This is not optional. Room temperature batter produces dense matzo balls that sink and stay sunken.

6. 6

   Shape the matzo balls

   Fill a wide pot with salted water and bring to a boil, then reduce to a gentle simmer. Wet your hands with cold water. Scoop about 2 tablespoons of batter and roll gently between your palms into a ball slightly smaller than a golf ball. The balls will expand by half as they cook. Do not compact them. Handle them like you're holding something precious, because you are. Place shaped balls on a parchment-lined sheet as you work.

   Wet your hands between every ball. Sticky batter on dry hands leads to misshapen matzo balls and unnecessary frustration.
7. 7

   Cook the matzo balls

   Carefully lower the matzo balls into the simmering water. They will sink at first, then rise within a few minutes as they begin to float. Cover the pot tightly and resist all temptation to peek. Steam cooks the tops while the water cooks the bottoms. Simmer for 30 to 40 minutes. Lifting the lid releases steam and can result in uneven cooking.

8. 8

   Test for doneness

   After 30 minutes, sacrifice one matzo ball to the cause. Cut it in half. The interior should be uniformly pale and fluffy throughout, with no dense or darker core. If you see a darker center, cover and cook another 10 minutes. When done, remove matzo balls with a slotted spoon and transfer directly into the hot broth.

9. 9

   Assemble and serve

   Ladle hot broth into wide, shallow bowls. Place 2 or 3 matzo balls in each bowl, letting them float proudly. Cut a few carrot coins from your reserved carrots for color if desired. Garnish with fresh dill fronds. Serve immediately while steam rises from the bowls. Watch your guests close their eyes at the first spoonful. This is the whole point.

Chef Tips

• •Save the poached chicken for chicken salad, tacos, or sandwiches. It won't be the star anymore, but it still has good flavor and shouldn't go to waste.
• •If you cannot find schmaltz, ask your butcher for chicken skin and fat trimmings. Render them slowly in a pan over low heat until the fat liquefies and the skin crisps into gribenes. Strain and refrigerate. You'll have schmaltz for months.
• •For an even lighter matzo ball, separate the eggs. Mix yolks with the fat and seltzer, fold in dry ingredients, then whip whites to soft peaks and fold them in last. This adds another layer of airiness.
• •The broth freezes beautifully for up to 3 months. Make a double batch when you have time, and future-you will be grateful.
• •White pepper disappears into the pale matzo balls without leaving dark specks. Black pepper works but changes the appearance.

Advance Preparation

• •Broth can be made up to 5 days ahead and refrigerated. Any fat that solidifies on top can be skimmed and used as schmaltz for the matzo balls.
• •Matzo ball batter can be mixed and refrigerated up to 24 hours before shaping and cooking.
• •Cooked matzo balls can be stored in broth in the refrigerator for up to 2 days. Reheat gently to avoid breaking them apart.
• •For large gatherings, cook matzo balls in batches and hold them in warm broth in a low oven (200°F) for up to 1 hour before serving.
• •The complete soup can be frozen for up to 2 months, though the matzo balls will be slightly denser after thawing. Thaw overnight in the refrigerator and reheat gently.

Frequently Asked Questions

Nutrition Information

1 serving (about 450g)