Chicken Noodle Soup With Matzo Balls

MAKES 14 TO 16 TASTING PORTIONS OR 12 FULL SERVINGS

“Jewish penicillin” was what we always called the rich chicken soup we were served as kids growing up in New York. It’s what we ate whenever one of us had a cold or the flu. This is the most basic of recipes, but there are several ways to serve it. You can cut the vegetables and chicken into big chunks to give the soup a rustic feel, or you can cut them into small, even shapes and give your soup a simple elegance. For a hearty soup, you can serve the matzo balls and noodles together. Always slightly undercook the noodles separately (see page 97) until they are al dente, or still have a bite, and then add them to the soup to finish cooking.

Matzo balls are the classic accompani­ment to chicken soup during Passover, or Pesach, but they are a treat any time of year. Plan on letting the matzo ball mixture sit for about 2 hours, cov­ered and refrigerated, before cooking. Seltzer water gives the balls a fluffy consistency. And be sure to use the fat skimmed off the chicken stock.

Ingredients

MATZO BALLS

• 4 eggs
• 4 Tbsp [60 ml] melted chicken fat or canola oil
• 1/2 cup [120 ml] seltzer water
• 1/2 cup [120 ml] Roasted Chicken Stock (page 30)
• Sea salt
• Freshly ground black pepper
• 1 cup [120 g] matzo meal

• 12 cups [2.8 L] Roasted Chicken Stock (page 30)
• 1 medium onion, chopped
• 4 large celery stalks, chopped
• 2 large or 4 medium carrots, peeled and chopped
• 1/2 cup [30 g] packed finely chopped fresh parsley
• Sea salt
• Freshly ground black pepper
• 9 1/2 oz [270 g] cooked chicken, skinned and shredded or cut into small pieces
• 10 oz [280 g] vermicelli or egg noodles
• 1/4 cup [15 g] packed finely chopped fresh dill (optional)

Directions

1. TO MAKE THE MATZO BALLS: In a large bowl, vigorously whisk the eggs. Whisk in the chicken fat, seltzer water, and chicken stock and season with salt and pepper. Add the matzo meal and stir to form a smooth batter. Cover and refrigerate for at least 2 hours, or up to overnight.
2. Bring a large pot of salted water to a boil over high heat. Remove the matzo batter from the refrigerator. Using your hands (if you wet them, it will be easier to work with the batter), form 12 medium matzo balls or 14 to 16 smaller balls. Add the balls to the boiling water and turn the heat to medium-low. Cover and cook for about 25 minutes.
3. TO MAKE THE SOUP: In a large stockpot over medium-high heat, warm the chicken stock. Add the onion, celery, carrots, and 1/4 cup [15 g] of the parsley; season with salt and pepper; and bring to a boil over high heat. Turn the heat to low, partially cover, and simmer for 15 minutes. Add the chicken and simmer for another 5 minutes.
4. Meanwhile, bring another large pot of salted water to a boil over high heat. Add the noodles and cook until almost cooked through (al dente) but not quite soft. Drain the noodles.
5. At this point, the matzo balls should be soft and almost completely cooked through. With a slotted spoon, drain the balls thoroughly, add them to the soup, and continue cooking for another 5 minutes. Add the noodles to the soup and cook for another 5 to 7 minutes, or until the matzo balls are soft, the noo­dles are tender, and the vegetables are cooked. Taste and adjust the seasoning, adding more salt and pepper if needed.
6. Ladle the soup into mugs or bowls, sprinkle with the remaining 1/4 cup [15 g] parsley and the dill, if desired, and serve.

TO GO: Cook the pasta until al dente, drain it, and add it to the cooled soup. Cook the matzo balls for only 20 minutes, drain them, and add them to the soup off the heat. Bring the remaining parsley and the dill in a separate container. At the party, reheat the soup; the matzo balls and noodles will finish cooking while the soup heats up. Sprinkle each bowl with the parsley and dill.

From Soup Swap by Kathy Gunst (Chronicle Books, 2016).