Chicken Soup with Matzo Balls
Classic Chicken Soup with Matzo Balls: A Comfort Food Staple
Is there anything more comforting than a warm bowl of chicken soup? This Classic Chicken Soup with Matzo Balls is a time-honored recipe, perfect for chilly evenings, when you’re feeling under the weather, or simply craving a taste of home. This isn’t just soup; it’s a hug in a bowl, steeped in tradition and bursting with flavor.
This recipe leans into the Jewish culinary tradition, offering a deeply flavorful broth achieved through slow simmering with a whole chicken and aromatic vegetables. The addition of fluffy, tender matzo balls elevates this soup to something truly special. While it requires a bit of time and patience, the result is well worth the effort.
What makes this recipe special?
- Whole Chicken for Rich Broth: Using a whole chicken (or parts) creates a far more flavorful and nourishing broth than using pre-made stock.
- Slow Simmering: The extended simmering time allows the flavors to meld and deepen, creating a complex and satisfying soup.
- Traditional Vegetables: Parsnip, turnip, and celery contribute a unique flavor profile that sets this soup apart.
- Fluffy Matzo Balls: The perfect accompaniment, adding texture and heartiness to every spoonful.
Tips for the Best Chicken Soup:
- Skimming is Key: Don’t skip skimming the foam from the broth. This ensures a clear and flavorful soup.
- Don’t Overcrowd the Pot: Ensure enough liquid covers the chicken and vegetables for optimal simmering.
- Taste and Adjust: Season generously with salt and pepper, and adjust to your liking.
- Make Ahead: The soup base can be made a day ahead and refrigerated. This allows the flavors to develop even further.
Frequently Asked Questions:
- Can I use chicken parts instead of a whole chicken? Yes, you can use a combination of chicken backs, necks, and thighs. Adjust the simmering time accordingly.
- Can I freeze this soup? Yes, the soup (without the matzo balls) freezes well. Cool completely before freezing in airtight containers.
- What if I don’t have parsnip? You can substitute with another root vegetable like carrot or celeriac, but the flavor will be slightly different.
- Can I make the matzo balls ahead of time? Yes, you can prepare the matzo ball mixture and refrigerate it for up to 24 hours. Cook them just before serving.
- What’s the best way to keep the matzo balls fluffy? Don’t overmix the matzo ball mixture, and gently drop them into simmering (not boiling) water.
This Classic Chicken Soup with Matzo Balls is more than just a recipe; it’s a tradition, a comfort, and a taste of home. Enjoy!
Classic Chicken Soup with Matzo Balls
Ingredients
- 1 each 4-5 pound fowl or yearling (soup chicken)
- 5 quarts water or enough to cover chicken
- 1 each parsnip peeled and cut into thirds
- 1 large onion peeled but left whole
- 1 each turnip peeled and cut into quarters
- 2 stalks celery with leaves, cut into thirds
- 3+ each carrots peeled and sliced into 1 inch lengths
- 3+ sprigs fresh dill to taste
- 2+ sprigs fresh parsley or more if parsnip isn’t being used
- to taste salt
- to taste pepper
- as needed matzo balls cooked separately
Instructions
- Cut the chicken into pieces. Place pieces in a large soup pot and cover with water.
- Bring the water to a boil and simmer for 30 minutes skimming the top of the liquid of all the brown foam.
- Add the remaining ingredients (except matzo balls) and cook over a low heat until the chicken is quite tender and the vegetables are soft, about 2 to 3 hours.
- Remove the chicken with a slotted spoon. Discard the dill and parsley. Remove the vegetables to nibble on and save the carrot for later use in the soup.
- Strain the soup so that it is nice and clear.
- Place the soup in a clean pot and add the carrots and cooked matzo balls and heat until nice and hot. Serve.
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