Let’s set the record straight: the secret to great matzo ball soup is not the matzo balls (though these are light and fluffy and delicious, flavored with schmaltz, or chicken fat, as is traditional) but the broth. The homemade broth in this rendition is made from roasted chicken wings and is rich but clear, tasting first of chicken and second of sweet aromatic vegetables. Much of the work can be done in advance, but if you want to make and serve the soup on the same day, begin cooking about seven hours ahead. To make this recipe kosher for Passover, see the tip below.
Make Ahead Tips
The rendered schmaltz can be refrigerated, covered, for up to 2 weeks, or frozen for up to 4 months.
If making the broth ahead, cool the skimmed broth to room temperature, then refrigerate in an airtight container for up to 5 days or freeze for up to 4 months; defrost in the refrigerator overnight.
The batter for the matzo balls can be made up to 24 hours ahead and refrigerated.
To make these matzo balls kosher for Passover, omit the baking powder and substitute 2 Tbs. seltzer water for the 2 Tbs. of broth, adding more seltzer as needed to adjust the consistency. This will keep the texture light and fluffy without using chemical leaveners.
Great recipe, very Eastern European. I made a non-kosher recipe (we are not Jewish) broth from cottage roll we cooked yesterday, today added these and it was a wonderful lunch. thank you for the great recipe. I even had my own schmaltz - from bacon fat I keep. Today is a rainy, cool day and this soup hit the spot.
I followed this recipe to the T and it turned out perfectly. It was my first time making this soup and it was a total success. I loved the consistency of the vegetables and the flavor of the broth was wonderful . The matzah balls were exactly right. Just do it on a day that’s could and rainy and you want to to be inside all day. It’s worth it.
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