Matzo Ball Soup
There’s nothing better than a homemade soup and my new favorite way to make chicken stock is using the Instant pot because it’s really simple. You basically just add all the chicken stock ingredients to your instant pot, close the lid and it’s cooked in about 20 minutes instead of simmering for hours. It doesn’t get any healthier or easier than that! So you’re probably wondering what matzo balls are. They are a Jewish dumpling made from matzah meal, eggs, water and fat. For the fat we actually used chicken fat, also known as schmaltz, by frying the chicken skin. Alternatively, feel free to use vegetable oil instead. Either way, the dumplings will be so good. There’s a whole chicken in this soup, so lots of flavor there, but nothing gets thrown out here. After the chicken stock is made, I actually shred all the chicken and add to the finished soup.
What You Need For Matzo Ball Soup
Chicken Stock
Chicken – Use a small 3-4 pound chicken cut into pieces. Remove excess skin and reserve to create the schmaltz. Vegetables– Celery, onion, and carrots, cut into pieces, for lots of flavor in any soup stock. Garlic – Smashed garlic to enhance flavors. Parsley – Parsley adds a peppery taste with a touch of earthiness. Bay Leaves – 2 bay leaves to enhance the soup with a hint of mint and black pepper.
Matzo Balls
Eggs – I used large eggs, either brown or white. Fat – I rendered the chicken skin to create the fat, or use vegetable oil. Chicken schmaltz is basically just rendered chicken fat. Matzo – Matzo meal is the star of these balls, and is simply ground up matzo. Water – You’ll need Club soda or seltzer which is said to curb the density of matzo balls and make them lighter and fluffier.
Assembly
Dill – Chopped dill is a must in this soup as garnish. Spices – Salt and pepper to taste.
How To Make Matzo Ball Soup
Chicken Stock
Matzo Balls
Assembly
Tips
Leftovers
Store this matzo ball soup in an airtight container in the refrigerator for about 3 days.
Freezer
You can freeze the entire soup in airtight, leakproof containers. However, the preferred method is to cool the matzo balls first and place them on a lined baking sheet, covered, and freeze for 2-3 hours. When frozen, place in an airtight container or freezer bag. Take out as many matzo balls as needed and place in your hot soup, until heated thoroughly.
More Great Recipes To Try
Gnocchi with Mushroom RaguInstant Pot Baked BeansFlu Fighter Chicken Noodle SoupBeef Lentil SoupSlow Cooker BreadChicken Barley SoupStuffed Pepper Soup
