Matzah Ball Soup
Matzah Ball Soup

Matzah Ball Soup

Aug 8, 2023

Jump to Recipe
Servings
6 servings
Course
Soup and Stew

Ingredients

For the Chicken broth:

  • 1 (3- to 4-pound) whole chicken
  • 2 large onions, unpeeled and quartered
  • 6 carrots, unpeeled and cut in thirds
  • 3 celery stalks with leaves, cut in thirds
  • 1 parsnip, unpeeled and cut in thirds
  • 1 head garlic, unpeeled and cut in half crosswise
  • 20 dill sprigs
  • 20 parsley sprigs
  • 15 thyme sprigs
  • 2 tablespoons kosher salt
  • 2 teaspoons whole black peppercorns
  • 1½ teaspoons ground turmeric
  • 1 teaspoon good-quality saffron

For the Matzah balls:

  • 2 bags (1 box) Streit’s Matzo Ball Mix
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 2 tablespoons schmaltz
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh parsley
  • 1 tablespoon chicken consommé powder
  • ¼ cup seltzer
  • Salt, for boiling water

To serve:

  • 2 carrots, sliced into ¼-inch coins
  • Chopped fresh dill

Instructions

  1. Put all the chicken broth ingredients in an 8-quart Instant Pot. Add water to the max fill line. Close the lid and set to sealing. Cook at high pressure for 25 minutes. Release the pressure manually, press “cancel,” and remove the lid. Strain the broth through a fine-mesh strainer and discard the solids.
  2. Meanwhile, in a large bowl, mix together the matzah ball mix, eggs, vegetable oil, schmaltz, dill, parsley, chicken consommé powder, and seltzer. Let sit for 15 minutes.
  3. Bring a large pot of salted water to a boil over high heat. Divide the matzah ball mixture into 12 balls about the size of walnuts. Put all the balls in the boiling water. Cover the pot, reduce the heat, and simmer for 25 minutes. Add the carrots and boil for 5 minutes, or until carrots are soft.
  4. To serve, ladle the hot broth into bowls, add 2 matzah balls and several carrot coins, and garnish with dill.

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