Bubbies Hearty Matzo Ball Soup Recipes

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BETTER THAN BUBBE'S MATZO BALL SOUP



Better Than Bubbe's Matzo Ball Soup image

Make and share this Better Than Bubbe's Matzo Ball Soup recipe from Food.com.

Provided by Alan in SW Florida

Categories     Stocks

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 21

1 (5 -7 lb) roasting chickens (fat in cavity reserved, cut into pieces)
8 carrots, about 1 pound, divided
6 parsnips, about 1 pound, divided
2 stalks celery, cut into 2-inch pieces
1 large onion, diced
1 head garlic, loose papery outer skin removed, cut in half crosswise
1 bunch parsley
2 teaspoons chicken bouillon granules
6 peppercorns
1 bay leaf
1/4 cup chopped fresh dill
1 teaspoon grated lemon zest
1 teaspoon salt
1/2 teaspoon pepper
enough chicken broth or water for cooking the matzo balls
4 tablespoons schmaltz (Rendered ahead with carmelized onions and fat from previous chicken recipes.)
1/4 cup seltzer water, divided
4 eggs
1 teaspoon salt
1/4 teaspoon pepper
1 cup matzo meal

Steps:

  • In pot over high heat, combine chicken with 5 quarts water or enough to cover. Bring to a boil, skimming foam as needed; reduce heat to medium-low. Meanwhile, cut half the carrots and parsnips into 2" pieces. Halve the remaining carrots and parsnips lengthwise. Cut into 1/2" pieces; set aside. To soup add celery, onion, garlic, and reserved large carrot and parsnip pieces; simmer 1 hour. Add next 4 ingredients; simmer about 30 minutes. Strain, reserving broth and chicken.
  • Discard skin from chicken. Pull meat from bones; cut or tear into bite-sized pieces. Return broth to same pot over medium heat; add remaining carrots and parsnips. Simmer until vegetables are almost tender, about 10 minutes. Add chicken; heat well, about 5 minutes. Stir in last 4 soup ingredients. Cover; set aside.
  • Meanwhile, in a skillet over low heat cook reserved chicken fat, stirring occasionally, until melted and solids begin to brown, 30 minutes. Strain fat, discarding solids. Measure melted fat; add enough vegetable oil to equal 1/3 cup, if necessary.
  • In small pot over medium heat, combine schmaltz, eggs, salt, pepper, and seltzer . Stir in matzo meal. Cover; refrigerate at least 30 minutes.
  • Fill skillet halfway with water or chicken broth. Place over high heat; bring to a boil. Reduce heat to medium. With lightly moistened hands, shape tablespoonfuls of matzo mixture into balls. Gently add to simmering water or broth.
  • Cover; simmer until all matzo balls are cooked through, about 20 minutes. using a slotted spoon transfer matzo balls to soup. Let stand 15 minutes to allow matzo balls absorb flavors of soup. Reheat, if necessary, and serve.

Nutrition Facts : Calories 592, Fat 38.4, SaturatedFat 11.1, Cholesterol 232.2, Sodium 917.7, Carbohydrate 22.6, Fiber 2.9, Sugar 4.2, Protein 37.4

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