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Ina Garten Matzo Ball Soup

Ina Garten Matzo Ball Soup - recipe card
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Ina Garten’s matzo ball soup features light, fluffy matzo balls floating in a rich, golden chicken broth infused with fresh dill and tender vegetables. The matzo balls are a cross between a dumpling and a cloud, and the soup is pure comfort in a bowl.

Ingredients

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  • For the chicken broth:
  • 1 (3 to 4 pound) whole chicken, preferably organic
  • 3 medium onions, unpeeled, quartered
  • 4 large carrots, cut into 2-inch chunks
  • 4 celery stalks with leaves, cut into 2-inch chunks
  • 1 parsnip, cut into 2-inch chunks (optional)
  • 6 sprigs fresh parsley
  • 6 sprigs fresh dill
  • 1 tablespoon kosher salt
  • 1 teaspoon whole black peppercorns
  • For the matzo balls:
  • 4 large eggs
  • 1/4 cup chicken fat (schmaltz) or vegetable oil
  • 1/4 cup seltzer or club soda
  • 1 cup matzo meal
  • 2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh dill, finely chopped (optional)
  • For serving:
  • 2 carrots, thinly sliced and blanched
  • Fresh dill sprigs

Instructions

  1. Make the chicken broth: In a large stockpot, combine the chicken, onions, carrots, celery, parsnip (if using), parsley, dill, salt, and peppercorns. Add 10 cups of cold water. Bring to a boil over high heat, then immediately reduce the heat to low and simmer, uncovered, for 1 hour and 30 minutes. Skim off any foam or fat that rises to the surface during the first 15 minutes.
  2. Remove the chicken from the pot and set aside to cool. Strain the broth through a fine-mesh sieve into a large bowl or another pot, discarding the solids. Let the broth sit for a few minutes, then skim off any fat that rises to the top; reserve the fat (schmaltz) for the matzo balls if desired. You should have about 8 cups of broth. (Alternatively, use store-bought chicken broth and add the vegetables and herbs to infuse flavor.)
  3. While the broth simmers, make the matzo ball mixture: In a medium bowl, whisk together the eggs, chicken fat (or oil), and seltzer. Add the matzo meal, salt, pepper, and dill (if using). Mix until just combined. Do not overmix. Cover and refrigerate for at least 30 minutes, or up to 4 hours, to allow the matzo meal to absorb the liquid.
  4. Bring a large pot of salted water to a boil. With wet hands, gently form the matzo mixture into 12 balls, each about the size of a golf ball. Do not compress them; handle them lightly to keep them fluffy.
  5. Carefully drop the matzo balls into the boiling water. Reduce the heat to low, cover, and simmer for 30 to 40 minutes, until the matzo balls are cooked through and have doubled in size. They should be light and fluffy. Do not lift the lid during cooking.
  6. While the matzo balls cook, prepare the soup: In a large pot, bring the strained chicken broth to a simmer. Add the sliced carrots and cook for 5 to 7 minutes, until tender. Season to taste with salt and pepper. If desired, add some shredded chicken from the boiled chicken.
  7. To serve, place 3 matzo balls in each soup bowl. Ladle the hot broth and carrots over the matzo balls. Garnish with fresh dill. Serve immediately.
  8. Note: For an even richer flavor, you can simmer the broth with the chicken for up to 2 hours. If you prefer a clear broth, do not boil; keep at a bare simmer.
  9. If you don’t have schmaltz, use vegetable oil or melted butter. For a lighter matzo ball, use seltzer and handle the mixture minimally.
  10. Make ahead: The broth can be made up to 3 days ahead and refrigerated, or frozen for up to 3 months. The matzo balls are best served fresh but can be refrigerated in the broth for up to 2 days.

Notes

Store matzo ball soup in an airtight container in the refrigerator for up to 3 days. The matzo balls will absorb liquid over time, so you may need to add more broth when reheating. To freeze, freeze the broth and matzo balls separately for up to 3 months; thaw overnight in the refrigerator. Reheat on the stovetop over medium-low heat until hot, about 10 minutes, or in the microwave.

Nutrition

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Find it online: https://inagartencooks.com/ina-garten-matzo-ball-soup/