Carnegie Deli Matzo Ball Soup (and chicken stock!) Recipe
Warm Your Soul with Classic Matzo Ball Soup
Is there anything more comforting than a bowl of perfectly made Matzo Ball Soup? This isn’t just a recipe; it’s a hug in a bowl, a taste of tradition, and a remedy for everything from a cold to a bad day. For generations, this soup has been a staple in Jewish households, and for good reason. It’s deeply flavorful, surprisingly simple to make, and utterly satisfying.
Our recipe delivers a rich, golden broth brimming with tender, fluffy matzo balls. We’ve focused on building layers of flavor, starting with a robust chicken stock made from backs, necks, and wings – don’t skip this step! It truly makes all the difference. The key to light and airy matzo balls? Don’t overmix the dough! Gentle handling is crucial.
This Matzo Ball Soup is perfect for Passover, a chilly winter evening, or any time you need a little bit of comfort. It’s a dish that brings people together and creates lasting memories.
Tips for Matzo Ball Perfection:
- Don’t Overmix: Overmixing develops the gluten in the matzo meal, resulting in tough matzo balls. Mix just until combined.
- Chill the Dough: Chilling the matzo ball dough for at least 30 minutes helps it firm up and makes it easier to shape.
- Wet Hands: Wetting your hands before shaping the matzo balls prevents the dough from sticking.
- Simmer, Don’t Boil: Gently simmering the matzo balls in the stock ensures they cook through evenly and remain fluffy.
Serving Suggestions:
- Garnish with plenty of fresh dill for a burst of freshness.
- Add shredded cooked chicken for extra protein.
- Serve with a side of challah bread for dipping.
Frequently Asked Questions
Q: Can I use store-bought chicken broth?
A: While you can, the flavor won’t be as rich and complex. Making your own stock is highly recommended, but if you’re short on time, use a high-quality low-sodium chicken broth.
Q: Can I make the soup ahead of time?
A: Yes! The soup base can be made a day or two in advance and stored in the refrigerator. The matzo balls are best made and cooked the same day, but you can shape them ahead of time and keep them refrigerated until ready to cook.
Q: Can I freeze Matzo Ball Soup?
A: The soup base freezes well. However, the texture of the matzo balls may change after freezing. It’s best to add freshly cooked matzo balls after thawing the soup.
Q: What is Maggi Seasoning?
A: Maggi Seasoning is a concentrated flavor enhancer that adds a savory umami flavor. It’s a common ingredient in Jewish cooking and can be found in most supermarkets or online.
Q: Can I make this soup vegetarian?
A: Yes, you can! Substitute vegetable broth for the chicken broth and omit the chicken parts. You may want to add extra vegetables like carrots and parsnips for added flavor.
Matzo Ball Soup
Ingredients
- 1 pound chicken necks, backs, and wings
- 0.5 ounce chicken base Better Than Bouillon
- 1 stalk celery
- 1 small white onion
- 8 large eggs
- 1 cup liquid shortening or olive oil Vegetable oil is also acceptable
- 1 cup water
- 4 cups matzo meal
- 0.25 teaspoon Maggi Seasoning
- 0.75 teaspoons kosher salt
- 0.25 teaspoon ground white pepper
- to taste fresh dill
Instructions
- Combine chicken, chicken base, celery, onion, and 6 cups water in a large pot. Add Maggi seasoning, salt, and pepper. Bring to a boil, then reduce heat and simmer for at least 1 hour.
- In a large bowl, mix eggs, oil, water, matzo meal, Maggi seasoning, salt, and pepper until just combined.
- Oil hands and gently form round balls about the size of a golf ball. Be careful not to pack them too tightly.
- Boil matzo balls in the stock for at least 45 minutes, or until cooked through and soft.
- Divide matzo balls evenly between four bowls, allotting two matzo balls and two cups of stock per serving. Sprinkle with fresh dill and enjoy.
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