Matzo Ball Soup

MATT DUCKOR

INGREDIENTS

chicken stock

  • 1 4–5-lb. chicken, cut into 8 pieces
  • 1 pound chicken wings, necks, and/or backs
  • 2 large yellow onions, unpeeled, quartered
  • 6 celery stalks, cut into 1″ pieces
  • 4 large carrots, peeled, cut into 1” pieces
  • 1 large parsnip, peeled, cut into 1” pieces
  • 1 large shallot, quartered
  • 1 head of garlic, halved crosswise
  • 6 sprigs flat-leaf parsley
  • 1 tablespoon black peppercorns

Matzo ball Mixture

  • 3 large eggs, beaten to blend
  • ¾ cup matzo meal
  • ¼ cup schmaltz (chicken fat), melted
  • 3 tablespoons club soda
  • 1¼ teaspoon kosher salt

assembly

  • 2 small carrots, peeled, sliced ¼” thick on a diagonal
  • Kosher salt
  • 2 tablespoons coarsely chopped fresh dill
  • Coarsely ground fresh black pepper

RECIPE PREPARATION

chicken stock

  • Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.

  • Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.

  • Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.

  • DO AHEAD: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.

Matzo Ball mixture

  • Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.

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SOURCE: Bon Appetit