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Prep time
3 hours 30 minutes
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Cook time
2 hours 45 minutes
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Serves
6
Author Notes
The ultimate chicken soup, just like your Jewish mother used to make. —Joan Nathan
Test Kitchen Notes
There's nothing more comforting than a delicious, hot bowl of savory matzo ball soup. This Ashkenazi Jewish dish is traditionally served during Passover or Rosh Hashanah, but of course you can enjoy it any time of the year. Using schmaltz (chicken fat) is how the soup is classically prepared and lends unbelievable flavor, and we highly suggest always having some handy, but vegetable oil is a good substitute. There are, of course, tons of variations and family traditions surrounding how matzo ball soup is made. In this recipe, the soup is also infused with nutmeg and ginger, and you can use whatever fresh herbs you prefer. A whole chicken flavors the stock, and after it's cooked through for hours in boiling water, set it aside to make chicken salads, or shred it up for some chicken tacos. And if you have a big enough pot or want to double up, it's always a great idea to have extra chicken stock in the fridge.
Making the matzo balls couldn't be easier—simply mix the ingredients in a bowl, stick the mixture in the fridge until it's cold, then shape them and simmer them in salted water. This recipe does take a bit of planning since you have to chill both the stock and the matzo mixture, but you can easily make both ahead, and the rest of the prep comes together in minutes. You'll be reaching for this recipe every time the seasons change, and it'll be your go-to whenever you feel a cold coming on. —The Editors
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Ingredients
- Soup:
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1
whole chicken (about 4 pounds)
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2
large onions
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6
carrots
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4
parsnips
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2
celery stalks
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6 tablespoons
chopped parsley
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1/4 cup
snipped dill
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1 teaspoon
kosher salt
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1/4 teaspoon
freshly ground black pepper
- Matzo Balls & Assembly:
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4
large eggs
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1 cup
matzo meal
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1/4 cup
chicken stock
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1/4 cup
schmaltz (rendered chicken fat) or vegetable oil
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2 tablespoons
finely chopped parsley, dill, or cilantro
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1 teaspoon
kosher salt, plus more
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1/2 teaspoon
ground ginger
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1/4 teaspoon
freshly ground black pepper
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1/4 teaspoon
ground nutmeg
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2 tablespoons
snipped dill
Directions
- Soup:
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In a large pot, place the chicken and pour in enough water to cover by about 2 inches (about 4 quarts of water). Bring to a boil. Skim off the froth as it rises to the top.
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Add the onions, carrots, parsnips, celery, parsley, dill, salt, and pepper. Partially cover the pot and simmer for at least 1 hour and up to 2, adjusting the seasoning to taste.
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Refrigerate for 2 to 3 hours or up to overnight so the liquid solidifies. When the fat rises to the top, skim it off and reserve for the matzo balls.
- Matzo Balls & Assembly:
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In a large bowl, using a spoon, gently mix the eggs, matzo meal, stock, schmaltz, parsley, salt, ginger, pepper, and nutmeg. Cover and refrigerate until chilled, at least 1 hour or up to overnight.
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Bring a wide, deep pot of lightly salted water to a boil. With wet hands, mold the matzo mixture into the size and shape of a golf ball. Gently drop into the boiling water, repeating until all the matzo mixture is used.
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Cover the pan, reduce the heat to medium-low, and bring to a lively simmer. Cook for about 20 minutes for al dente matzo balls, or closer to 45 for lighter matzo balls. To test their doneness, remove one with a slotted spoon and cut in half. The matzo ball should be the same color and texture throughout.
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Strain the soup. Set aside the chicken for another use; discard the vegetables. Just before serving, reheat the soup. Spoon a matzo ball into each bowl, pour the soup over each matzo ball, and sprinkle with the dill.
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