Chicken Soup with Matzo Balls
Submitted by josiekay
Chicken soup with light, fluffy matzo balls, parsnips, broccoli, and mushrooms in a savory broth. A vegetable-loaded twist on the classic Jewish comfort soup, finished with fresh dill.
YIELD
10 servingsPREP
15 minCOOK
20 minREADY
8 hrsThis chicken soup brings together tender matzo balls and a garden’s worth of vegetables in one warming bowl. Parsnips add a sweet, earthy note you won’t find in every matzo ball soup, while broccoli and mushrooms go in at the very end to keep their color and snap.
The secret to light matzo balls is chilling the dough for at least an hour (overnight is even better). Cold dough firms up and holds its shape, so the balls puff instead of falling apart in the broth. And that instruction to keep the lid on? Follow it. The trapped steam is what makes them expand into fluffy pillows.
Fresh dill scattered over each bowl ties everything together with that bright, grassy flavor that just belongs in matzo ball soup.
Pro Tips
- Roll the dough with wet hands to keep it from sticking. Teaspoon-sized balls will nearly double as they cook.
- Don’t peek under the lid during the 15-minute simmer. Every time you lift it, you release the steam that puffs the matzo balls.
- Use homemade chicken broth if you can. The soup is mostly broth, so its quality shows.
- Add broccoli and mushrooms only in the last 2 to 3 minutes so they stay crisp-tender, not mushy.
Variations
- Classic style: Skip the broccoli and mushrooms for a traditional matzo ball soup with just carrots and parsnips.
- Herbed matzo balls: Mix chopped dill or chives directly into the matzo dough before chilling for herb-flecked balls.
- Extra richness: Swap the vegetable oil for melted schmaltz (rendered chicken fat) in the dough for a more traditional, richer flavor.
Ingredients
Directions
In a mixing bowl, whisk together eggs, egg white and salt.
Whisk in matzo meal, oil and 3 tablespoons cold water.
Cover and chill the mixture at least 1 hour or overnight.
In a large pot, bring chicken broth to a boil.
Add parsnips, carrots and onions, reduce the heat to medium-low and cook for 5 minutes.
Gently roll the chilled matzo dough by level teaspoonfuls into balls, dropping them into the simmering broth as you work.
Cook the matzo balls, covered, for 15 minutes.
Do not lift the lid; the broth must simmer rapidly to allow the matzo balls to expand properly.
Uncover the pot, add broccoli and mushrooms and simmer until the broccoli is just tender, 2 to 3 minutes.
Ladle into bowls, sprinkle with dill or parsley and serve.
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