Matzo Ball Soup or Chicken and Dumplings
A traditional Matzo Ball Soup, with a few variations it quickly becomes Southern Chicken & Dumplings.
Servings: 8
Ingredients
Soup
- 1 4-5 Lb. Whole Chicken
- 3 Med. Carrots, washed and peeled, cut into bite sized chunks
- 1 Lg. Yellow Onion, skin removed, and cut into quarters
- 3 Lg. Celery Stalks, washed, you can leave the leaves on
- 1 Sm. bunch Flat Leaf Parsley. Tie it with a string so you can retrieve it before serving.
- 4 cloves Peeled Garlic
- 1 Bay Leaf
- Zest of Half a Lemon
- 1/2 tsp. Whole Black Peppercorns
- 1/2 tsp. Kosher Salt, you will need more later
Matzo Balls
- 4 Lg. Eggs
- 2 Tbs. Schmaltz (rendered chicken fat) may need more You can use vegetable oil, or duck fat
- 1/4 cup Seltzer Water
- 1 cup Matzo Meal
- 1/2 tsp. Kosher Salt, divided in two portions
- 1/4 tsp. Ground White Pepper
- 1/4 tsp. Onion Powder
Dumplings
- 1 cups Self-rising Flour
- 1 Lg. Egg
- 1/2 Tbs. Vegetable Oil
Instructions
Soup
- Remove the giblets and neck from the cavity of the Chicken. You can cut the chicken into pieces but not necessary.Place chicken in a large soup pot and cover completely with cold water. Bring to a simmer.
- I like to prepare the veggies while the chicken is coming to a simmer.Once simmering add in the carrots, onion, celery and garlic cloves. Stir.Give it a few minutes and add in parsley, bay leaf, lemon zest, peppercorns and salt. Stir and bring back to a simmer.Do not let it come to a boil, adjust heat to keep at a simmer.
- Let simmer for 3-4 hours.Skim the foam off the top periodically.Taste and add more salt if you need. I like to do this throughout the simmering.Once the chicken meat is falling off the bones and vegetables are soft, use a strainer to pull all the solids out of broth. Pull the chicken meat off the bones and discard the skin.Separate the veggies out. You can add them back in when reheating to serve.
Matzo Balls
- I like floaters. The key is to not overwork the mixture. Get it mixed and then let it rest.
- In a medium bowl, mix together the eggs with a whisk or fork.Add in the schmaltz, seltzer water, matzo meal, salt & pepper. Mix to blend.Cover and refrigerate for at least two hours or overnight.
- I like to use a small ice cream scooper to get uniform sized balls.I keep a bowl of cold water near by, scoop a golf ball size matzo ball. Dip your hand in cold water and lightly roll the ball to refine shape. Set on a parchment lined baking sheet to keep until ready to use.
- Bring a pot of salted water to a boil and add the matzo balls. You may have to work in batches, do not overcrowd.Reduce heat to a simmer. Cover and simmer for 30 minutes, until soft. You can hold them on the same baking sheet until ready to use in chicken soup.
Dumplings
- Mix together flour, egg and oil. If dough is too dry, add cold water a tablespoon at a time. You want a stiff dough.On a lightly floured board, roll out dough into thin, small strips. I usually make them 2"x3" strips.Let rest on a parchment lined baking sheet, until ready to use.
Putting it all Together
- Remove soup from fridge and skim off any additional fat. Add in veggies and chicken meat. Bring soup to a boil. Whether you are making matzo balls or dumplings add either back into boiling soup and cook for 15 to 30 minutes. Serve hot!