Matzo Ball Soup

Chicken Noodle Soup with Matzo Balls from Very Culinary

by Amy Flanigan on March 18, 2013 · 9 comments

Spring has definitely sprung where I am, with temperatures in the high 70′s and buds on the trees – making soup isn’t exactly on my radar anymore. But with all the Easter creations I’ve been experimenting with, I would be remiss if neglected my own holiday. So I took one for the team. 

Now, I know chicken soup is like chocolate chip cookies, in that there are a gazillion variations and everyone claims that theirs is the best. But seriously, this is my favorite chicken soup. (Aren’t most family meals you grew up eating your favorite?) Yep, this is another one of my mom’s excellent recipes.

After getting flack for altering her corned beef and cabbage, I promised I would not mess with her matzo ball chicken soup. I even left the celery in…and you all know how much I loathe celery.

While this is a traditional soup to serve at Passover, you can make it any time during the year – you don’t need to be Jewish or celebrate Passover to enjoy it. At the very least, you need to make it the next time you come down with a bad cold. I promise you’ll feel better. It really is like medicine…the best tasting medicine.

Chicken Noodle Soup with Matzo Balls | Very Culinary

Chicken Noodle Soup with Matzo Balls
Serves 4-6
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients
For the Matzo Balls
• 2 extra large eggs
• 2 tablespoons rendered chicken fat (or canola oil)
• 1/2 cup matzo meal
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
For the Soup
• 6 large carrots, peeled and ends trimmed
• 4 stalks celery, peeled, cut in half and tied together
• 1 large onion, outer skin removed, kept whole
• 1 (49 ounce) can low sodium chicken stock
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 (12 ounce) package of egg noodles
• 3 cups roasted chicken pieces

Directions
For the matzo balls, beat the eggs and chicken fat (or oil) in a small bowl.

In a medium bowl, whisk together the matzo meal, salt, and baking powder. Add in the egg mixture and gently mix with a fork until just combined (do not over mix!) Cover bowl and place in the refrigerator for at least 20 minutes.

For fluffy matzo balls, gently shape batter with your hands into 8, 1-2 inch balls (a compact ball will make for a more dense matzo ball, if you prefer.)

In the meantime, place all of the soup ingredients (except the noodles and chicken) in a large pot. Bring to a boil; reduce heat to simmer. Cover and cook until vegetables are tender, but not mushy, about 25-30 minutes. Taste and adjust seasoning, if necessary.

While the soup is simmering, cook your noodles al dente, according to package directions. Remove the noodles with a hand strainer; do not drain the water. Set noodles aside and keep warm.

Add a little more water to the pasta water if it looks low. Bring back to boiling, drop matzo balls into the bubbling water (they will sink), lower heat, cover pot and let gently simmer for 20-30 minutes until all the balls float to the top.

Discard onion and celery from the soup. Cut carrots into thirds.

Place noodles, shredded chicken, carrots, and 1-2 matzo balls into bowls and ladle soup on top. Serve hot.

Note: you should only need two pots; 1 for the soup and 1 for the noodles, which will also be used for the matzo balls. If you time it correctly, the soup and matzo balls should cook at the same time, so everything is done relatively close together.

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{ 9 comments… read them below or add one }

Ali October 2, 2013 at 1:28 pm

Just made your soup and it came out Delicious! Thank you for the recipe.
Both me and my husband have terrible colds and this really hit the spot.
Question:
If you have leftovers can you combine it all – or do you recommend keeping the broth, noodles, balls and soup/carrots separated?

Thanks again!

Reply

Amy @Very Culinary October 2, 2013 at 1:54 pm

Hi Ali! So glad you liked it! This is my go-to when anyone in my family is sick. I usually have 3 separate containers: 1 for the broth/carrots, 1 for the noodles, and 1 for the Matzo balls. I do it that way, to avoid the noodles and balls getting too soft and disintegrating.

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MadSCAR March 20, 2013 at 6:50 am

Love it!

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Mom March 19, 2013 at 6:03 pm

Looks like mine, smells like mine, tastes like mine….looks good enough to eat, so it passes the Mom test!
When I’m very ambitious, I make the stock from scratch, but the prepared chicken stock is a close second.

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Joanne March 19, 2013 at 6:08 am

Strangely enough though I detest celery with every fiber of my being…I’m okay with it in soup. Totally making those matzo balls with veg soup by the way. I suspect it will be good for my soul.

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Wendy March 18, 2013 at 6:15 pm

Everyone’s favorite matzo ball soup is their mom’s or grandmother’s. :) But it is always fun to compare recipes to see the similarities or differences.
Thanks for sharing yours!

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k March 18, 2013 at 12:04 pm

OMG. YUM!

That is all.

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Amy March 18, 2013 at 2:43 pm

After we finished eating, I said to Paul “I bet K hasn’t had this in ages and would have loved it.” Next time I make it, you’re coming over!

Reply

pam March 18, 2013 at 5:37 am

I don’t have a cold, but with my allergies going crazy I might as well have one. I wish I had some of this soup now!

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