Horseradish Matzo Ball Soup
Comfort in a Bowl: The Ultimate Chicken and Matzo Ball Soup
Is there anything more comforting than a warm bowl of Chicken and Matzo Ball Soup? This classic Jewish-American dish is a staple for a reason – it’s deeply flavorful, nourishing, and evokes feelings of home and tradition. Whether you’re battling a cold, seeking a cozy meal on a chilly evening, or simply craving a taste of nostalgia, this recipe will deliver.
This isn’t just any Chicken and Matzo Ball Soup; it’s a labor of love. We start with a whole chicken to create a rich, flavorful broth, then build layers of flavor with aromatic vegetables. The matzo balls are light, fluffy, and perfectly tender – a testament to a little patience and the right technique.
What makes this recipe special?
- Homemade Broth: Using a whole chicken guarantees a broth that’s far superior to anything store-bought. The depth of flavor is incredible.
- Aromatic Vegetables: The combination of onions, celery, carrots, and parsnips creates a sweet and savory base for the soup.
- Fluffy Matzo Balls: We’ve perfected the technique for creating matzo balls that are light and airy, not dense and gummy.
- Fresh Herbs: Parsley and dill add a bright, fresh finish that elevates the entire dish.
Tips for Success:
- Don’t skimp on the simmering time for the broth. The longer it simmers, the more flavorful it will be.
- Chill the matzo ball mixture before forming the balls. This will make them easier to handle.
- Don’t overcrowd the pot when cooking the matzo balls. Cook them in batches if necessary.
- Garnish generously with fresh herbs. They add a pop of color and flavor.
Frequently Asked Questions:
- Can I use chicken broth instead of making my own? While you can, the flavor won’t be as rich or complex. Homemade broth is highly recommended.
- Can I make the soup ahead of time? Yes! The soup actually tastes better the next day. Store it in the refrigerator and reheat gently.
- Can I freeze the soup? Yes, but the matzo balls may become a bit soft. It’s best to freeze the soup without the matzo balls and add them when you reheat it.
- What if my matzo balls are falling apart? Make sure you’re chilling the mixture properly and not overmixing it. Also, avoid overcrowding the pot.
- Can I add other vegetables to the soup? Absolutely! Feel free to add potatoes, turnips, or other root vegetables.
This Chicken and Matzo Ball Soup is more than just a recipe; it’s a tradition, a comfort, and a taste of home. Enjoy!
Chicken and Matzo Ball Soup
Ingredients
- 1 whole chicken 4½- to 5-pound
- 2 large onions peeled and quartered
- 2 stalks celery cut into chunks
- 3 medium carrots peeled
- 2 medium parsnips peeled
- 3 cloves garlic smashed and peeled
- 1 tablespoon kosher salt
- 1 teaspoon kosher salt
- 1 bunch parsley chopped leaves reserved for garnish
- 1 bunch dill chopped leaves reserved for garnish
- 4 branches thyme
- 2 bay leaves bay leaves
- 5 pepper corns pepper corns
- 3 whole cloves
- 4 large eggs lightly beaten
- ¼ cup extra-virgin olive oil
- 1 cup matzo meal
- 3 tablespoons horseradish
- ¼ teaspoon black pepper
Instructions
- Place chicken in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 1-1.5 hours, or until chicken is cooked through.
- Remove chicken from pot and let cool. Shred the meat and set aside.
- Strain the broth and return it to the pot. Add onions, celery, carrots, and parsnips. Bring to a boil, then reduce heat and simmer for 30 minutes, or until vegetables are tender.
- In a bowl, combine eggs, olive oil, matzo meal, horseradish, salt, and pepper. Mix well.
- Bring a large pot of salted water to a boil. Roll the matzo meal mixture into small balls and drop into the boiling water. Cook for 10-15 minutes, or until matzo balls are cooked through.
- Add shredded chicken and matzo balls to the broth. Simmer for 10 minutes to heat through.
- Garnish with chopped parsley and dill. Serve hot.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
