Matzo Ball Soup

4.8
(5)

For a touch of sweetness, homemade caramelized onions are added to the golden matzo balls.

Matzo Ball Soup
Photo: Blaine Moats
Prep Time:
60 mins
Cook Time:
90 mins
Total Time:
2 hrs 30 mins
Servings:
6

Ingredients

  • 3 large eggs

  • 2 tablespoon unsalted butter, melted

  • ¼ cup club soda

  • 1 cup matzo meal

  • ½ cup chopped Caramelized Onions

  • 1 teaspoon salt

  • teaspoon freshly ground black pepper

  • 1 3 pound whole chicken

  • 1 large yellow onion, chopped

  • 2 celery ribs, chopped

  • 2 small carrots, chopped

  • 1 medium turnip, peeled and chopped

  • 3 garlic cloves, crushed

  • ½ cup snipped fresh flat-leaf parsley

  • 1 bay leaf

  • 2 tablespoon snipped fresh thyme

  • 12 black peppercorns

  • 1 - 2 tablespoon salt

  • Thinly sliced green onions

Directions

  1. Mix the matzo balls. Whisk together the eggs and melted butter in a large bowl. Whisk in the club soda and then whisk in the matzo meal, Caramelized Onions, salt, and pepper. As the mixture thickens, tap off excess batter from the whisk and switch to a wooden spoon or rubber spatula to finish mixing into a dough. Cover the bowl and refrigerate for 1 hour.

  2. Make the soup. Meanwhile, remove the gizzard and liver from the chicken and reserve for another use. Wash the chicken under cold water and cut into eight pieces. Place the chicken in a stockpot large enough to comfortably hold it; add the onion, celery, carrots, turnips, garlic, parsley, bay leaves, thyme, peppercorns, and salt. Pour in water to cover the chicken. Bring to a simmer over high heat, lower the heat to medium-low, and simmer the soup for 1 1/2 hours.

  3. Cook the matzo balls. About an hour before serving the soup, bring a large pot of lightly salted water to boiling. Spoon two or three ladles of soup into the pot of water for added flavor. Shape the matzo dough into balls about 1 1/2 inches in diameter, rolling them between your palms (moisten your hands with a touch of water first). Add the matzo balls to the boiling water, cover the pot, and simmer until cooked, about 30 to 40 minutes. Use a slotted spoon to transfer the matzo balls to a paper towel-lined plate to drain; keep warm.

  4. Finish the soup. Remove bay leaf; discard. Transfer the chicken to a cutting board and allow to cool. Pull or cut the chicken from the bones and pull the meat into bite-size pieces, shredding with your hands; set aside.

  5. Return the chicken and matzo balls to the soup. Garnish the soup with green onions and cracked black pepper.

Keep it kosher

Skip the butter and opt for margarine or oil.

Caramelized Onions:

Thinly slice enough yellow onions to equal 3 cups (2 medium onions). Heat 1/4 cup canola oil in a medium saute pan over medium heat. Stir in the onions and 1/4 teaspoon salt and cook for 4 minutes. Lower the heat to low and continue to cook the onions, stirring often, until they just turn light amber in color-20 to 30 minutes. Drain in a colander and store in the refrigerator until ready to use, for up to 4 days.

Nutrition Facts (per serving)

608 Calories
38g Fat
30g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 608
% Daily Value *
Total Fat 38g 49%
Saturated Fat 10g 50%
Cholesterol 218mg 73%
Sodium 1813mg 79%
Total Carbohydrate 30g 11%
Total Sugars 7g
Protein 36g
Vitamin C 24.2mg 121%
Calcium 88mg 7%
Iron 3.3mg 18%
Potassium 587mg 12%
Folate, total 57.6mcg
Vitamin B-12 0.5mcg
Vitamin B-6 0.7mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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