As Passover approaches, it’s time to prepare for the rich traditions and cherished flavours that mark this special holiday. Passover, or Pesach, is a time of remembrance and celebration for the Jewish community Central to the Passover Seder, the ceremonial meal that marks the beginning of the holiday, is the symbolic food, including matzo, the unleavened bread, and the beloved Chicken Matzo Ball Soup.
Let’s roll up our sleeves and make some classic Chicken Matzo Ball Soup!
Ingredients:
- 1 whole chicken, about 1.5 kg (3.3 lbs)
- 2 large carrots, peeled and chopped
- 2 celery sticks, chopped
- 1 large onion, peeled and chopped
- 2 cloves garlic, minced
- 2 litres (8 cups) water
- 2 bay leaves
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
For the Matzo Balls:
- 150g (1 cup) matzo meal
- 4 large eggs
- 4 tablespoons vegetable oil
- Salt and pepper to taste
- 1 teaspoon baking powder
- 2 tablespoons chicken stock or water
Instructions:
For the Soup:
- Rinse the chicken under cold water and pat it dry with paper towels. Place the chicken in a large soup pot.
- Add chopped carrots, celery, onion, garlic, bay leaves, salt, and pepper to the pot with the chicken.
- Pour water over the ingredients until they are fully submerged.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the chicken is cooked through and tender.
- Skim off any foam or impurities that rise to the surface during cooking.
- Once the chicken is cooked, remove it from the pot and set it aside to cool slightly.
- Use a slotted spoon to remove the vegetables from the broth and discard them.
- Shred the chicken meat and set it aside. Discard the bones and skin.
For the Matzo Balls:
- In a mixing bowl, combine matzo meal, eggs, vegetable oil, salt, pepper, and baking powder. Mix well until a dough forms.
- Add chicken stock or water to the mixture and stir until fully incorporated.
- Cover the bowl and refrigerate the mixture for at least 30 minutes.
- After chilling, bring a large pot of salted water to a boil.
- With wet hands, form the matzo mixture into small balls, about 1 inch in diameter.
- Gently drop the matzo balls into the boiling water. Reduce the heat to low, cover the pot, and let the matzo balls simmer for about 20 minutes, or until they are cooked through and tender.
- Once cooked, remove the matzo balls from the water with a slotted spoon and set them aside.
Assembling the Soup:
- Return the shredded chicken to the pot of broth and heat it through.
- Taste the soup and adjust seasoning if necessary.
- Add chopped parsley and dill to the soup and stir to combine.
- To serve, place a few matzo balls into each bowl and ladle the chicken soup over them.
- Garnish with additional fresh herbs if desired.
- Serve hot and enjoy your delicious Chicken Matzo Ball Soup for Passover!
