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Chicken Soup and Matzo Balls

Chicken Soup and Matzo Balls

Monday Morning Cooking Club Recipe Video Series: Number One

This is the simplest chicken soup we have come across and it is still full of amazing flavour. It really celebrates the chicken, so choose your chicken well! Made with lots of chicken bones, it is a clear, rich soup which jellies when cold. Best served piping hot with matzo balls or egg noodles.

We were lucky enough to come across Lena from the Balaclava Deli in Melbourne, Australia when it was suggested to us that she makes the best meat blintzes in the world. (Yes, we did try them and they are exceptional and the recipe is now in The Feast Goes On.)

This is the wonderful soup that Lena sells at the Balaclava Deli.  Matzo balls are matzo meal dumplings eaten in chicken soup, traditionally served at Pesach (Passover) although they are also enjoyed all year round. This is Lena’s recipe which took her about four years to perfect. She needed one which worked perfectly each and every time and produced soft, melt-in-your-mouth matzo balls – when they have orders for 7000 matzo balls at Pesach, they don’t want to make any mistakes.

Matzo Meal can be found in the kosher aisle at supermarkets and at specialty food stores.

Simple Chicken Soup and Matzo Balls
Servings Prep Time
12serves 30minutes
Servings Prep Time
12serves 30minutes
Ingredients
Servings: serves
Units:
Ingredients
Servings: serves
Units:
Instructions
CHICKEN SOUP
  1. Start this recipe the day before serving.
  2. Wash the chicken and the bones under cold running water. Put them in a stockpot along with the other ingredients. Pour in enough cold water to just cover, around 3 - 4 litres (12 - 1 6 cups). Bring to the boil. Skim off the scum that rises to the surface, partially cover and continue to cook at a light boil for 1 1/2 - 2 hours.
  3. Allow to cool slightly for 30 minutes before removing the bones and straining the soup, discarding everything except the carrot.Add salt and pepper to taste.  Allow to cool and refrigerate overnight.
  4. Makes 3 - 4 litres (12 - 16 cups).
MATZO BALLS
  1. In an electric mixer, whisk the whites until stiff peaks form.
  2. In a separate bowl, beat the egg yolks lightly and mix with the matzo meal, oil, water, salt and pepper. Add this mixture spoon by spoon into the whites, whisking after each addition. Taste and season generously. Set aside for 30 minutes, giving it a light fold through after 15 minutes.
  3. Bring a stockpot or very large saucepan of well-salted water to the boil. With wet hands, and without pressing too firmly, lightly roll the matzo meal mixture into smooth walnut-sized balls and drop into the boiling water. After the last ball has been dropped in, partially cover and continue to boil for 20 minutes, stirring gently from time to time. Remove the pot from the heat and allow the balls to cool in the water.
  4. When ready to serve, remove with a slotted spoon and reheat in chicken soup.
  5. Note: This makes 20 - 30 matzo balls and is a half batch of the original recipe which appears in The Feast Goes On.
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4 Responses to Chicken Soup and Matzo Balls

  1. mikki fink March 2, 2015 at 3:59 pm #

    thank you Lisa and fiends just loved the article in the Sydney paper
    Lisa, I notice you come from Melbourne, I have two very good friends there, Nathan and Pamela
    Jacobson, they are a bit older than you or me, but Nathanis such as bon vivant, gourmet and world traveler as well as a famous barrister==Pamela was Lady Myer and a widow when she met Nathan
    just a glorious couple

    will send you some more recipes Monday
    regards
    Mikki

    • Lisa Goldberg March 15, 2015 at 5:16 pm #

      Thanks Mikki – look forward to your recipes 🙂

  2. Kerry March 14, 2015 at 8:33 pm #

    Hi Lisa, can the matzo balls be made well ahead and frozen?

    • Lisa Goldberg March 15, 2015 at 4:38 pm #

      Hi Kerry
      We’ve posted your question on facebook and the overwhelming answer seems to be YES! Have a look at the suggestions there, they are really helpful.
      Cheers
      Lisa

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