Classically Comforting Chicken Soup with Matzoh Balls

Food fads come and go. Of course they do, that’s why they’re called fads, for goodness sake. But chicken soup? That’s a classic that’s not going anywhere!. It’s like a rock! It may be a liquid but you know what I mean, and I think you do. Enough said? Say no more!

This is, more or less, my Mom’s basic recipe from way back. I add more of all the vegetables.

My Mom’s a fan of including parsley root in the soup pot which is not always so easy to locate but adds a a very nice aromatic sweetness.

My mom and sister are from the school of restraint… they believe in straining the soup when it’s done and cooled and then serving the broth clear with a little slice of carrot and some fine noodles (I also like small bow ties or orzo or another delicate pasta shape) or a matzoh ball (or 2). I don’t want to say goodbye to all those lovely vegetables (never can say goodbye, oh no no) so my M.O. is to slice up the carrots, celery, and keep bits of onion and turnip in the soup as well as chunky or shredded chicken, in addition to said matzoh balls. For Passover, we omit noodles and keep the matzoh balls.

Now for the matzoh balls.

I use seltzer water and oil to make the matzoh ball mixture. Debates have occurred over the relative merits of using oil or water or both. People also like using a little chicken broth instead of water. I’m a centrist and use either oil & water or oil & soup.

Admittedly, it’s always a bit of an adventure to see if I’ll achieve the desired fluffy state. If anyone has a fool-proof method for achieving said fluffiness, please advise. But please don’t tell me to buy the mix… don’t want to do it.

The first time I made my matzoh balls flecked with minced parsley, there was a hushed silence around the table. “What is this?” my Dad wanted to know, poking suspiciously at the little matzoh ball culprit. “They’re Springtime Matzoh Balls!” I enthusiastically replied.

Since then, of course, matzoh balls have appeared on the scene with all kinds of added ingredients – a pinch of ground ginger or nutmeg, chopped fresh dill, to name a few. But I come from a family of purists and this messing with the straight-on version was considered just another example of one of my little quirks. Are you sure I wasn’t adopted, Mom? Oh well, I like to keep everyone on their toes.

CHICKEN SOUP WITH MATZOH BALLS

Soup Ingredients:

1 3-pound chicken, cut up

10 c. cold water

1 large onion, half cut in 2, and the remaining half chopped (you can also add the white part of a leek, sliced)

3 carrots, cut in thirds

2 stalks celery, cut in thirds (add 2-3 leafy tops, if you have them)

1 parsnip, cut in half

1 parsley root (optional)

1 small turnip, peeled and cut in half

3 cloves garlic, cut in half lengthwise

1/2 bunch Italian parsley

1/2 bunch dill

salt & pepper

Directions:

Place chicken in large pot or Dutch oven. Add the water. Add a little more to cover if you need to. Bring to a boil.

Lower heat to a gentle simmer. With a large slotted spoon, skim off any scum that may rise to the top (scram! you scum you!).

Add onions, carrots, celery, turnip, parsnip, parsley root (if you’ve got it) and garlic.

Using kitchen twine, tie parsley and dill together leaving a short length to tie around pot handle (don’t let that string anywhere near your heat source, please!). This will make it much easier to fish all those herbs out later.

Cook for 1-1 1/2  hours. When chicken is fully cooked after an hour, and you want to cook the soup longer to get it more flavorful, take the larger chicken pieces out so they don’t overcook along with a little soup to keep it moist. If you like some chicken in your soup like I do, you’ll put it back in once the soup is ready.

Remove soup from heat. Remove bouquet garni onto a shallow bowl or pie plate. Squeeze the very limp bouquet between 2 large spoons to get every bit of soup to return to pot.

Add salt and pepper. I don’t add lots of salt but this soup will take more salt than you think.

Let soup cool to room temperature, then refrigerate. Remove the fat that has hardened on top (see note below).

bb tip:

To skim fat, refrigerate soup overnight. When the soup is gelled by the next day, it’s far easier to skim. Simply take a large spoon and skim just under surface to remove all the congealed fat that’s magically risen to the top for you! What to do with the fat? I do what my Mom always directs: Put it in a plastic bag, knot the bag and throw it away. The fat is not good for the disposal or the kitchen pipes, not to mention our pipes!

NOTES:

Skinless chicken will yield a far less fatty soup. Leaving skin on yields more flavor, of course, but also more fat (even if you skim most of it).

Some people add  1/2-1 t. turmeric to ramp up the “golden chicken soup” look.

Chicken soup is ALWAYS better a few days after it’s made.

It’s easier to cut most of the veggies in large pieces first. After everything’s done and cooled, I remove what I don’t want (parsnip, some onion, celery tops) and slice up what I do want – diced turnip, sliced carrot and celery – and return to pot.

My mom adds 1/2 a boullion cube to soup pot in lieu of salt, but I don’t usually do that. Adding a teaspoon of Better -Than-Boullion in N0-Chicken or Vegetarian  would work if you want to flavor stock further.

Cut or shred the larger pieces of chicken and return to soup OR save chicken for chicken salad. The bones with bits of chicken can be reserved for, as Julia Child used to say, “a private meal.”

Don’t put soup in fridge while it’s still warm and don’t leave it out all night. Not good.

Matzoh Balls

from Faye Levy’s Low-Fat Jewish Cookbook. Thank you, Faye.

1/4 c. packed fresh parsley leaves

2 large eggs

2 T. canola oil

1/2 t. salt

1/2 c. matzoh meal

2 T. plain sparkling water (OR 2 T. chicken soup)

 

Chop parsley in food processor or chop finely by hand. Set aside.

Lightly beat eggs with salt and oil.

Add matzoh meal and beat until well-blended.

Beat in water (or broth), and then chopped parsley.

Cover bowl and place in fridge for 20 minutes.

Bring about 2 quarts salted water to a boil in a large saucepan.

With a small bowl of cold water beside you, wet hands and quickly roll about a teaspoon of the matzoh ball mixture between your palms into a ball and place on a plate.

Reduce boiling water to a simmer and using a rubber spatula, carefully slide balls one at a time into the water. Cover and gently simmer for 30 minutes.

Cover and keep warm until ready to serve. If preparing a day or two ahead, store matzoh balls in saucepan with some of the cooking liquid to cover and a little soup added for flavor. Reheat gently.

Makes about 6 servings, recipe can be easily doubled.