Matzo ball soup
Warm, comforting and packed full of nutrients, while this recipe isn’t quick it’s certainly easy and is definitely worth the effort. Our version can be eaten all year round including during Passover.
- 1 whole chicken with giblets
- 3 cubes of chicken stock
- 4 sliced carrots
- 2 sliced celery sticks
- 1 peeled swede, cut into chunks
- Half a bunch of roughly chopped parsley
- 1 bay leaf
- 10 peppercorns
- 1 1/2 tbsp of fat from the chicken soup
- 1 beaten egg
- 100g matzo meal
Place the chicken and giblets in a large saucepan. Cover with water and bring to the boil then reduce the heat to a simmer.
Use a ladle to skim away any scum or grease. Do this every few minutes for about half an hour, or until no more floats to the surface.
Crumble in 3 stock cubs alongside the bay leaf, vegetables and peppercorns.
Bring to the boil then reduce to a gentle simmer. Cook for 3 to 3.5 hours.
Take the soup off the heat and leave it to cool slightly, then transfer to the fridge overnight.
Take it out of the fridge and skim off the fat that’s risen to the top. Keep this to one side, you need 1.5 tbsps for the matzo balls.
Remove the chicken from the soup and shred it, then add it back into the soup. Bring to the boil and continue to skim away the remaining fat.
For the matzo balls, combine the fat, egg, matzo meal and ½ tbsp of warm water. Stir it into a paste and add more water if you need to. Chill in the fridge for 10 to 15 minutes.
Take the paste out of the fridge and roll it into roughly 12 small balls. Top tip: stop the mixture from sticking to your hands by dampening them with warm water.
Put the matzo balls in the soup and warm through. Add the parsley on top.
Serve with challah bread for an authentic Jewish meal.
Over 2,500 independently owned stores nationwide.