Matzah balls are Ashkenazi Jewish soup dumplings made from a mixture of matzah meal, beaten eggs, water, and a fat, such as oil, margarine, or chicken fat. Matzah balls are traditionally served in chicken soup and are a staple food on the Jewish holiday of Passover.
For chicken broth:
2 Place chicken and all vegetables and spices in a large stockpot. Cover with 6 quarts of water.
3 Over high heat, bring to a boil and then reduce to a simmer for 4 to 5 hours. Taste for seasoning and add salt if needed.
4 Strain pot and discard vegetables. Chicken meat can be refrigerated and saved for another use. Skim broth and chill 8 hours or overnight. Remove fat from surface, skim broth again and reheat and simmer for soup. Can be made 3 days in advance.
5 In a large bowl, combine ingredients until just combined.
6 Form meatballs in 1/2” balls. Heat a large skilled on medium, add oil and cook in batches, turning frequently, 3-4 minutes total. Set aside.
7 For matzo balls:
8 Follow package directions and add chopped parsley or dill if desired. Keep warm until served.
9 In a large stockpot, bring chicken stock to a boil and cook pasta and carrots for 3 minutes. Reduce heat to simmer, add chicken meatballs and cook for 5 minutes more or until meatballs are warmed through.
10 Place matzo balls in bowls and ladle in soup, carrots, noodles and chicken meatballs. Garnish with parsley and serve.
11 Recipe Notes
12 Matzo balls need to rest in the refrigerator for at least 1/2 hour prior to cooking.
13 I cook the matzo balls directly in the chicken stock rather than water. Don’t let the matzo balls sit in the broth however or they’ll soak all of your broth away.
14 The chicken meatballs can be made 2 days in advance. More..!