Pecan Free Classic Matzo Ball Soup
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Learn more →Ingredients
6 servings
For the broth
- 1 whole chicken (3½–4 lb), cut into pieces
- 3 medium carrots, peeled and cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 large yellow onion, quartered
- 1 parsnip, peeled and cut into 2-inch pieces
- 6 cloves garlic, smashed
- 1 small bunch fresh dill (about 6 sprigs)
- 1 small bunch fresh flat-leaf parsley (about 6 sprigs)
- 10 whole black peppercorns
- 2 tsp kosher salt, plus more to taste
- 10 cups cold water
For the matzo balls
- 1 cup matzo meal
- 4 large eggs
- ¼ cup schmaltz (rendered chicken fat) oil or neutral oil
- ¼ cup seltzer water or plain water
- 1 tsp kosher salt
- ¼ tsp ground black pepper
- 2 tbsp fresh dill, finely chopped (optional)
For serving
- 2 medium carrots, peeled and sliced into coins
- fresh dill sprigs, for garnish (optional)
Instructions
- 1
Place the chicken pieces in a large stockpot and cover with 10 cups of cold water. Bring to a boil over high heat, then skim off any gray foam that rises to the surface during the first 5–10 minutes, until the foam subsides and the liquid runs mostly clear.
- 2
Add the quartered onion, carrot pieces, celery, parsnip, smashed garlic, dill sprigs, parsley sprigs, peppercorns, and 2 tsp kosher salt. Reduce the heat to a gentle simmer — the surface should barely bubble — and cook uncovered for 1 hour 30 minutes, until the broth is deeply golden and fragrant and the chicken is completely cooked through and falling off the bone.
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