Get a Taste of New York: An Easy Matzo Ball Soup Recipe

New York Forum Daily continues to delight with simple recipes for traditional New York dishes. We have already told you how to cook pastrami sandwich, black and white cookies, Salmon Bagels и Manhattan cocktailToday we present a recipe for a hearty soup with matzo balls.

This soup is a staple of Passover and Hanukkah feasts, but we love to enjoy it year-round.

His classic recipe with homemade chicken broth and light matzo balls contains several ingredientsthat might surprise you.

How to make broth

According to Jewish cooking, a great matzo ball soup starts with homemade chicken broth. Matzo balls are flavor sponges, soaking up everything around them, so the time and effort you put into it really pays off. Plus, it’s super easy. Throw a few roughly chopped vegetables, a whole chicken or two, and some herbs into a large pot and simmer for two hours.

On the subject: Get a Taste of New York: The Perfect Pastrami Sandwich Recipe

Vegetables are key. Onions, carrots, and celery are staples, but turnips and parsnips are also good choices. They add a special flavor to the soup. Be sure to add herbs. Italian flat parsley, for example, has a more intense flavor than curly parsley. Dill, which adds a herbaceous, almost citrusy note, is a common ingredient in traditional Jewish cooking.

How to Make the Best Matzo Balls

Matzo balls come in two categories: floating and sinking. Sinking ones tend to have more eggs. They are heavy and dense. Floating balls are fluffier and lighter. They are the perfect choice for this soup.

Matzo balls contain some surprising ingredients, most notably chicken fat. It gives matzo balls a rich, deep flavor. It is used in Jewish cooking much like lard is used in Southern cooking. It can be found in most supermarkets in the frozen food section.

The second ingredient is seltzer water. While many recipes call for regular water, this one is used as a leavening agent, making the matzo balls almost weightless. If you don't have seltzer on hand, regular water will work, but the results will be different.

Freezing balls

Once the matzo balls are cooked, place them on a parchment-lined baking sheet and freeze them. Then transfer them to an airtight plastic bag (they will keep for up to 2 weeks). To cook them, place the frozen balls in simmering broth and cook until heated through.

If you have any soup left over from dinner, store the matzo balls and soup separately in airtight containers in the refrigerator (or freezer). The broth will stay delicious for about 3 to 4 days. When you're ready to enjoy again, bring the broth to a boil and add the matzo balls until warmed through.

Matzo Ball Soup Recipe

Ingredients

Chicken soup

• 2 tbsp extra virgin olive oil;
• 1 onion, cut into quarters;
• 2 carrots, cut into pieces about 10 cm;
• 4 celery stalks, cut into pieces about 10 cm;
• 1 turnip, cut into quarters;
• 1 parsnip, cut into pieces about 10cm;
• 1 whole chicken;
• 1 liters of homemade chicken broth;
• 4 sprigs of fresh dill;
• 4 sprigs of fresh parsley;
• salt;
• freshly ground black pepper.

Matzo Balls

• 4 large eggs;
• 125 ml melted chicken fat (schmaltz);
• 125 ml of water;
• 250 grams of matzo flour;
• salt;
• freshly ground black pepper;
• chopped fresh dill for serving.

Chicken bouillon

Step 1

In a very large saucepan, heat the oil over medium heat. Add the onion, carrot, celery, turnip and parsnips and cook, stirring occasionally, until the vegetables are fragrant, about 2 minutes. Place the chicken on top of the vegetables and stir to coat lightly with the vegetables and oil. Add the stock, then pour in enough water to just cover the chicken.

Step 2

Add dill and parsley. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low and return to a simmer. Cook, partially covered, for 2 hours.

Remove the chicken (shred for soup or reserve for another use). Reserve a few pieces of carrot (to chop and add to the finished soup). Strain the broth into a large bowl or measuring cup. Season with salt and pepper. Add the remaining vegetables and herbs.

Matzo Balls

Step 1

In a medium bowl, beat the eggs until smooth. Add the chicken fat and seltzer water, mixing well. Add the matzo meal. Season with salt and pepper, and mix again – making sure all the matzo meal is incorporated. Refrigerate for at least 30 minutes.

Step 2

Meanwhile, bring a large pot of water to a boil. Using a cookie scoop (about 3/4 tablespoon), scoop out the mixture and roll it between slightly damp hands into balls.

Step 3

Drop the balls into the boiling water. They will sink at first, but then rise to the top. Cook until they float, 10 to 15 minutes. The balls will look firm and dark yellow in the middle if not done.

Step 4

Add the balls to the soup or divide them into individual serving bowls and pour the soup over them. Top with the chicken (if using), reserved carrots and dill.

Bon appetit!