Ingredients
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For the broth:
- 4 Tbsp chicken fat (schmaltz)
- 2-inch piece fresh ginger, peeled and minced
- 10 cloves garlic, peeled and minced
- 1 lb of boneless skinless chicken, cut into about 1-inch pieces
- 64 oz (8 cups) chicken broth
- kosher salt or fish sauce *(most fish sauce is not kosher, this ingredient is optional)
For the matzah balls:
- ½ cup of matzah meal
- 2-inch piece of fresh ginger, peeled and minced
- 3 green onions, thinly sliced
- 2 eggs
- 2 Tbsp of chicken fat/schmaltz
- kosher salt
For serving (optional):
- lemon or calamansi wedges
- fried garlic
- soft boiled egg
- thinly sliced green onions
Instructions
- To make the broth: In a large Dutch oven pot on medium heat add schmaltz. Add garlic and ginger and cook until fragrant, about 2 minutes. Stir in chicken and cook just until the outer rawness appears cooked, about 2 minutes. Add a generous pinch of salt and pepper.
- Add chicken broth and cover.
- Simmer on medium-low heat for about 20-30 minutes. Add fish sauce or salt to taste. (Most fish sauce is not kosher, so you can substitute with extra salt to your liking).
- To make the matzah balls: In a medium bowl, mix together eggs, schmaltz, green onions, ginger, matzah meal and a generous pinch of kosher salt. Cover and refrigerate for at least 30 minutes.
- After 30 minutes, use a 1-inch ice cream scoop to scoop dough. Hand roll into balls. Place back in the fridge while you wait for your water to boil.
- Fill a large pot with water and bring to a boil. Add matzah balls to the pot, leaving some space in between the balls. Lower heat to medium low and cover. Simmer for 30 minutes.
- To serve: Ladle soup into a bowl and add 1-2 matzah balls. Squeeze a wedge of lemon or calamansi into the soup.
- Optional step: Thinly slice garlic cloves and fry in oil until golden brown. Top soup with the fried garlic, soft boiled egg, and green onions if desired.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Filipino