Transfer breasts to a plate (remaining chicken parts are strictly for stock). Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes. If you’re serving this matzo ball soup recipe for the Jewish holiday of Passover, follow it up with our favorite brisket, slow-roasted harissa lamb, herb-and-citrus-laced salmon, or any of our best Passover recipes.Įditor’s note: This recipe was originally published in our April 2014 issue.īring all ingredients and 12 cups cold water to a boil in a very large (at least 12-qt.) stockpot. Everything else remains (bones and all) and simmers for hours, enriching the homemade chicken stock with concentrated flavor and body. For more tips, check out this helpful guide.Īnd about that broth: There’s a whole chicken in there! It’s cut into parts so that you can easily pull out the breast meat-which cooks faster than the rest of the bird-early on and save it to garnish the finished soup. That’s right, we said water, not broth: Cooking the matzo balls before introducing them to the soup ensures the chicken broth stays nice and clear. It’s essential that you refrigerate the matzo ball dough-doing so gives the matzo time to become fully hydrated and prevents the balls from falling apart when simmered gently in well-salted, gently boiling water. This recipe meets the two camps in the middle, winning over both with matzo balls that are rich and flavorful (thanks to the addition of schmaltz, i.e., rendered chicken fat) and tender and light (thanks to a splash of seltzer or club soda). Most people who grew up eating matzo ball soup fall into one of two categories: those who love “floaters,” or light, fluffy matzo balls, and those who pledge their allegiance to “sinkers,” or denser dumplings.
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