More than any other question that I get from friends and readers is how to make a great chicken soup with matzah balls. Chicken soup is universal, comforting and enjoyed year-round, as opposed to some traditional Jewish foods that are enjoyed only at a particular holiday.
It’s not complicated if you follow a few easy steps, and this year we decided to help out even further by making a short video to help take away the mystery of making perfect chicken soup every time.
How to Make the Perfect Chicken Soup
We love debating sinkers versus floaters when it comes to matzah balls, right? Well I am firmly in camp fluffy. (If you’re in camp sinker, try this recipe.) How to make fluffy matzah balls for your soup? Roll them very gently in the palms of your hands, make sure to wet your hands with ice water in between rolls and don’t forget the schmaltz. Or you can watch this video to help make the perfect fluffy matzah balls to go with your chicken soup.
The Secret to Fluffy Matzah Balls
6 quarts of water
1 whole chicken + extra package of wings (optional)
2-3 large carrots, chopped
3 ribs of celery, chopped
1 onion, cut in half
1 medium turnip or 2 small turnips, chopped
2 parsnips, chopped
1 bunch of dill
1 bunch of flat leaf parsley
1/2 Tbsp whole peppercorns
few sprigs of thyme
salt and pepper to taste
1/2 tsp turmeric for color (optional)
Place chicken and vegetables in a 16 or 20 quart pot and cover with 6 quarts of water.
Make a bouquet garni with the fresh dill, parsley, peppercorns and thyme. Add bouquet garni to pot.
Bring pot to boil and let simmer for 1 hour. Skim the foamy stuff off the top several times while soup is cooking.
Remove chicken and veggies from pot. Allow soup to simmer additional hour with the cover on.
Shred chicken while still warm. Save about half to put into the soup, use the rest for chicken salad or sandwiches.
Allow soup to cool, and place in fridge. Skim any remaining fat off the top.
Reheat to serve. Add chicken, matzah balls and desired vegetables.