AMERICA'S TEST KITCHEN MATZO BALL SOUP RECIPE - (3.8/5)

America's Test Kitchen Matzo Ball Soup Recipe - (3.8/5) image

Provided by DreiFromBK

Number Of Ingredients 17

Ingredients

Matzo Balls
1/4cup1/4 cup chicken fat (schmaltz) or vegetable oil
11 onion, chopped fine
4large4 large eggs
1teaspoon1 teaspoon minced fresh dill
Salt and pepper
1cup1 cup (4 ounces) matzo meal
Soup
1tablespoon1 tablespoon chicken fat (schmaltz) or vegetable oil
11 onion, chopped
22 carrots, peeled and cut into 1/2-inch chunks
22 celery ribs, chopped
11 parsnip, peeled and cut into 1/2-inch chunks
Salt and pepper
8cups8 cups chicken broth
1 1/2pounds1 1/2 pounds chicken leg quarters, trimmed
1teaspoon1 teaspoon minced fresh dill

Steps:

Serves 6 Chicken fat, or schmaltz, is available in the refrigerator or freezer section of most supermarkets. Note that the matzo batter needs to be refrigerated for at least 1 hour before shaping. Ingredients 1. FOR THE MATZO BALLS: Heat chicken fat in Dutch oven over medium heat until shimmering. Add onion and cook until light golden brown and softened, about 5 minutes. Transfer onion to large bowl and let cool for 10 minutes. (Do not clean pot.) 2. Whisk eggs, 5 tablespoons water, dill, 3/4 teaspoon salt, and 1/2 teaspoon pepper into cooled onion mixture. Fold in matzo meal until well combined. Cover with plastic wrap and refrigerate for at least 1 hour or up to 2 hours. (Batter will thicken as it sits.) 3. Bring 4 quarts water and 2 tablespoons salt to boil in now-empty Dutch oven. Divide batter into 12 portions (about 1 heaping tablespoon each) and place on greased plate. Roll portions into smooth balls between your wet hands and return to plate. Transfer matzo balls to boiling water, cover, reduce heat to medium-low and simmer until tender and cooked through, about 30 minutes. 4. Using slotted spoon, transfer matzo balls to colander and drain briefly. Transfer balls to clean plate and let cool to firm up, about 10 minutes. Discard cooking water. (Do not clean pot.) 5. FOR THE SOUP: Meanwhile, heat chicken fat in large saucepan over medium heat until shimmering. Add onion, carrots, celery, parsnip, and 1/2 teaspoon salt and cook, covered, until vegetables begin to soften, about 5 minutes. Add broth, chicken, and dill and bring to boil. Cover, reduce heat to low, and cook until chicken is tender, 35 to 45 minutes. Remove from heat and transfer chicken to plate. (Chicken can be used for soup or reserved for another use. If adding to soup, shred with 2 forks into bite-size pieces; discard skin and bones.) Season soup with salt and pepper to taste. 6. Transfer soup to now-empty Dutch oven and bring to simmer over medium heat. Carefully transfer matzo balls to hot soup (along with shredded chicken, if using). Cover and cook until matzo balls are heated through, about 5 minutes. Serve. TO MAKE AHEAD: Soup and matzo balls can be fully cooked, cooled, and refrigerated separately in covered containers for up to 2 days. To serve, return soup to simmer over medium heat, add matzo balls, and cook until heated through, about 7 minutes.