Chicken Soup with Matzo Balls

 

 

Ingredients: 

(Chicken Soup – makes approximately four litres of broth) 

  • 8 kosher chicken marylands, cleaned, washed and pat dry 
  • 6 large carrots, peeled 
  • 4 ribs of celery, washed well, leaves removed 
  • 3 large brown onions, peeled and halved 
  • 1 leek, ends and green part removed, washed well 
  • 1 bunch of flat leaf parsley (stems and leaves), washed + extra for garnish 
  • 1 bunch of fresh dill (stems and leaves), washed well + extra for garnish 
  • 3 dried bay leaves 
  • 1 tbsp apple cider vinegar 
  • Sea salt and white pepper 

(Matzo Balls – makes approximately 20) 

  • 375g (3 cups) coarse matzo meal 
  • 14 free range eggs 
  • 250mls (1 cup) chicken schmaltz (chicken fat) melted, or neutral flavoured oil 
  • 250mls (1 cup) soda water 
  • 4 tbsp flaky sea salt + extra ½ tbsp for boiling 
  • ¼ tsp cinnamon 
  • ¼ tsp finely ground white pepper 

 

Method: 

 (Chicken Soup) 

  • Bring a large pot of water to a rolling boil (approximately 4-5 litres of water). 
  • Carefully add Maryland’s and ensure the chicken is fully submerged, adding more water if required. Season with 2-3 tbsp of sea salt and white pepper to taste. Simmer over medium low for 15-20 minutes, skimming the liquid every few minutes to remove any impurities. Add remaining ingredients and reduce heat to low. Cook for 4-5 hours, continuing to skim the broth every hour to remove further impurities. 
  • Remove soup from heat and allow to stand until cool enough to handle. 
  • Using a fine-meshed sieve, strain the broth into a fridge safe container. Discard remaining ingredients except for chicken and carrots. Remove chicken from bones, setting aside the flesh and discarding bones. Cut the carrots on a bias into medium sized oval shapes. Add chicken and carrots to broth and refrigerate overnight.  
  • After refrigerating, use a large spoon to carefully remove the solidified fat from the top of the soup. 

 

(Matzo Balls) 

  • Using a stand mixer or hand beaters, whisk the eggs in a large bowl until pale and at least doubled or tripled in volume. Slowly incorporate the schmalz into the eggs, followed by the soda water, sea salt, white pepper and cinnamon. Once incorporated, slowly mix in the matzo meal until just evenly combined. 
  • Refrigerate batter for at least 3-4 hours or overnight for best results. 
  • Bring a large pot of water to a rolling boil and season with a generous pinch of sea salt (bringing the water to this level of heat is very important, as failing to do so may lead the matzo balls to falling apart).  
  • With wet hands, gently roll the batter into even sized matzo balls, noting they will swell as they cook.  
  • Using a large flat spoon, carefully submerge the matzo balls into the salted water. Cover with a lid, turn heat to medium-low and simmer, checking every ten minutes or so to ensure the water is simmering and not rapidly boiling. 
  • When the matzo balls are ready, they should appear fluffy and light (to test, cut one matzo ball in half - if the matzo balls cut without resistance and are even in texture and a pale colour from the outside in, the matzo balls are ready, if not - continue to cook until so. Remove the pot from heat when the matzo balls are cooked through and allow to sit in cooking liquid until ready to serve. 

 

(Assembly) 

  • Place the soup into a suitable sized pot and heat over a medium heat until warmed through. Taste for seasoning and adjust appropriately. 
  • Pour a generous ladle full of broth along with the chicken and carrots into a serving bowl. Gently place 1 or 2 matzo balls in with the soup. Garnish with some fresh flat leaf parsley and dill. Serve immediately.  

Lainie Cadry is a registered nurse working in the sphere of Paediatrics. Her passion for health and wellbeing is also seen in her cooking where Lainie reimages the traditional recipes of her diverse Jewish cultural heritage with a fun, nourishing and soulful approach. At 20 years old, Lainie was the youngest to be published in the Monday Morning Cooking Club’s third cookbook, “It’s Always About the Food” and has since contributed to further cookbooks and publications. In 2017, Lainie launched her Instagram account “lainieskitchen” where her community of followers can find her recipes, tablespaces and entertaining ideas. Check out Lainie's Instagram here.