Jewish Deli-Style Matzo Ball Soup

local_grocery_store Ingredients

• 1 cup matzo meal
• 4 eggs
• 1/4 cup schmaltz (chicken fat)
• 8 cups chicken broth
• 1 whole chicken, cut into pieces
• 4 carrots, peeled and chopped
• 4 celery, chopped
• 1 onion, peeled and chopped

restaurant_menu Method

1. 1.In a large bowl, mix together the matzo meal, eggs, and schmaltz until well combined. Cover and refrigerate for at least 30 minutes.
2. 2.In a large pot, bring the chicken broth to a simmer. Add the chicken pieces, carrots, celery, and onion. Simmer for 1 hour, or until the chicken is cooked through and the vegetables are tender.
3. 3.Using a slotted spoon, remove the chicken and vegetables from the pot and set aside. With wet hands, form the matzo mixture into 1-inch balls and drop them into the simmering broth. Cover and simmer for 20 minutes, or until the matzo balls are cooked through.
4. 4.Return the chicken and vegetables to the pot and heat through. Serve hot.

lightbulb_outline Tips

• chevron_rightFor a richer broth, roast the chicken pieces in the oven for 30 minutes before adding them to the pot.
• chevron_rightFor fluffier matzo balls, don't overmix the matzo mixture and don't pack the balls too tightly.
• chevron_rightLeftover soup can be stored in the fridge for up to 3 days.