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matzo ball soup

Nana's Matzo Ball Soup

Matzo ball soup is the epitome of comfort food: a savory chicken soup made with a whole chicken and tons of veggies with matzo balls as the vessels tho soak up all that goodness.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Inactive time 30 minutes
Servings 10

Equipment

  • 1 large stock pot

Ingredients
  

  • 1 whole chicken, cut into pieces
  • 6 carrots, peeled
  • 6 celery stalks
  • 3 parsnips
  • 2 leeks, cleaned and trimmed
  • 1 onion, sliced in half
  • 4 cloves of garlic, smashed
  • 1 bunch parsley (optional: reserve some for garnish)
  • 1 bunch dill (optional: reserve some for garnish)
  • 2 tsp salt, plus more to taste
  • 1 box matzo ball mix, both packets, approx. 5oz

Instructions
 

  • Put the celery and carrots in the bottom of a large stock pot. Add the chicken pieces, followed by parnsips, leeks, onion, garlic, parsley dill and salt. You can cut the veggies in half if needed to fit better in the pot. Fill the pot with water, about 6 quarts, until it just covers the top of the vegetables. Bring it to a boil.
  • Once the soup boils, reduce it to a simmer. You will see a white foam appearing on the top; skim this off. Cover and simmer for 1 hour.
  • Remove from heat and let the soup cool for 30 minutes. While the soup cools, mix your matzo ball mix according to the directions on the package, putting it in the fridge to set.
  • Break down your soup. Set a strainer over a large bowl and use tongs to remove vegetables, greens and chicken, putting these in the strainer to catch the soup the drips off in the bowl underneath. This can be added back to the soup. Break down the chicken: discard the skin, bones and tendons and shred the meat. Some of the chicken can be added back into the soup or set aside for serving, and the rest can be saved for chicken salad. Cut up the carrots and celery (optional: the leeks and parnsips as well) and add them back into the soup or set aside for serving. Set the strainer over another large pot and drain the rest of the soup through it to remove the last of the veggies.
  • Shape your matzo balls and cook. Bring the soup broth back to a boil, or alternatively bring a pot of salted water to a boil. Boil the matzo balls according to the directions either in the stock or in the water; boiling in water will leave you with a clearer broth.
  • Serve your soup with the chicken and vegetables, if set aside. Garnish with dill or parsley.