A deeply comforting traditional dish combining homemade chicken broth with tender, herbed matzo balls. This classic Jewish soup is nourishing and perfect for warming up on a chilly day or celebrating traditional meals with family and friends.
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Adapted from a video by Chef Jean-Pierre
Homemade Matzo Ball Soup Recipe: Step-by-Step Guide | Chef Jean-Pierre
matzo starch powder (potato starch)optional, for thickening the soup~2-3 tbspest.
Steps
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1
Prepare the whole chicken and chicken wings. Pull and cut the chicken legs away from the body, flip and completely separate them. Remove the skin and extract the two chicken breasts for use in another dish by cutting along the bone. Cut the chicken carcass in half and set aside.
2
Place the prepared chicken pieces and wings into a large pot. Add coarsely cut onions, whole garlic clove, carrot pieces, parsnip, celery stems, and fresh parsley. Add approximately 14 black peppercorns for seasoning.
3
Add enough cold water to cover all ingredients. Bring the pot to a boil, then reduce heat to low and simmer gently for approximately 45 minutes until the broth becomes a clear, light amber color.
4
For the matzo ball mixture, beat 5 eggs in a mixer until foamy with incorporated air, but not separated into meringue. Add half a cup of clarified butter and mix well.
5
Add half a teaspoon of baking powder and half a teaspoon of baking soda to the egg mixture. Mix in 1 tablespoon of fresh chopped garlic, 1 tablespoon of fresh dill, and approximately 2 teaspoons of fresh ginger grated with a microplane. Season with salt and black pepper, and mix thoroughly.
6
Cover the matzo ball mixture with plastic wrap and refrigerate for at least 45 minutes to 1 hour until the mixture becomes thick and firm.
7
Strain the cooked chicken broth into another pot. Add minced onion, minced garlic, finely cut carrots, finely cut celery, and fresh dill. Add the reserved chicken legs and thighs.
8
Remove the matzo ball mixture from the refrigerator. With oiled fingers, gently roll the mixture into balls about 1 to 1.5 inches in diameter. Place the matzo balls in a separate pot of broth rather than the main soup pot to protect their delicate structure.
9
Cook the matzo balls over very low heat for approximately 25 minutes. They should float to the surface within 30 seconds of being added. After about 10 minutes, add the chicken tenderloins. After 15 minutes total, add the sweet potato balls and scallions, and continue cooking until everything is tender.
10
If desired, gradually add a small amount of matzo starch powder or cornstarch to gently thicken the soup and improve flavor delivery, while maintaining a clear, transparent appearance.
11
Remove some of the cooked chicken and shred it into bite-sized pieces. Ladle the broth into serving bowls and add one or two matzo balls per bowl, along with shredded chicken, vegetables, and other cooked ingredients. Garnish with fresh dill and serve.
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